Nowadays, more and more people are into cooking at home, and every weekend when they are free on vacation, they choose to cook themselves and make a few home-cooked dishes for their family to enjoy.
But many times, because the usual number of cooking is not high, to the weekend only "temporary Buddha's feet", we always feel that their cooking skills are not good, the taste of the dishes made, and sometimes do not meet their own goals, the appearance of general, which is the problem, mostly from the basic cooking skills have not mastered well, want to learn to cook, it is recommended that we If you want to learn to cook well, we suggest that you take a look at the following list of the 8 most basic cooking skills, want to improve the cooking skills to keep in mind, pure dry goods worth collecting.
1. Selection of pots and pans
There are two main types of pots and pans used in home cooking.
A kind of pot for making soup and stew, this pot is recommended to use casserole, good heat insulation, suitable for long time slow stewing on low heat, less soup loss, the essence can be retained to the maximum extent.
Another kind of wok for stir-frying, mainly divided into pig iron pan, non-stick pan, cooked iron pan these three, family use is recommended as long as cooked iron pan is enough, because cooked iron pan thermal conductivity and thermal conductivity is higher, suitable for rapid frying, while pig iron pan poor thermal conductivity, heavy weight, cooking skills are not recommended, non-stick pan because with anti-adhesive coating, stir-fried dishes are not too good, unless it is a special dish such as frying steak, make dessert It is not recommended for home cooking.
2、The basic use of various seasonings should be divided
Salt is the "king of all flavours" and is used in a way that is suitable for pre-marinating ingredients and for adding to dishes in the middle and late stages of cooking, because if salt is used in the early stages of cooking, it can easily cause dehydration in vegetarian dishes and woodiness in meat.
Condiments such as soy sauce, sweet noodle sauce and bean paste are all fermented condiments and can only be made aromatic by frying them in oil and heating them up.
Oyster sauce is a refined type of seasoning, easy to fry paste, and in high temperature use is easy to let the fresh taste dissipate, it is recommended that the dishes near the start of the pot or the last seasoning after the pot.
Vinegar seasoning, must be used along the edge of the pan dripping into use, so as to make the vinegar taste emitted, family stir-fry recommended to use rice vinegar, because the color is lighter, not easy to make the dishes discolored.
3、Cautions when steaming fish
When curing fish, salt curing is most taboo, as salt tightens the fish, forcing out the moisture and resulting in an old woody texture.
(a) Whatever fish is steamed, it should be added to a pot of boiling water and steamed lightly over high heat.
In addition, after the fish is steamed out of the pot, you should also pour out the steamed fish water and remove the onion and ginger that came with the pot to clear away the fishy smell.
Finally, it must be drizzled with soy sauce and then splashed with hot oil and fried for fragrance. Many people pour hot oil first and then drizzle soy sauce, which will reduce the adsorption of soy sauce to the fish and will not be salted into the meat.
4, the principle of hot pan and cold oil, master and learn to burst fry
Hot pan with cold oil means that the pan is heated, a small amount of oil is drizzled and slid, then a large amount of oil is drizzled, at which point the oil is not very hot and the ingredients are immediately put into the pan with cold oil and quickly stir-fried, the purpose of this operation has 3 major benefits.
One is to create a greasy film on the bottom of the pan to prevent sticking.
Secondly, when stir-frying vegetarian dishes, they can be stir-fried quickly, so that they can be cooked in a short time after they are put into the pan and maintain their unique fresh and crispy taste.
Third, when stir-frying meat, you can let the meat stir-fry in a short time until it breaks, but also will not stick to the pan, and the rapid fire stir-fry dishes, the flavor is particularly fragrant.
5、Side dish matching skills, focus on "block with block, silk with silk"
If one ingredient is shredded, it is recommended that all other side dishes be shredded as well, and similarly, those that are cubed should be paired with those that are cut back into cubes, and all ingredients should be cut in the same shape as much as possible, so that the dish will look good and the cooked and broken timing will be more consistent.
6、When cooking, add hot and cold water use norms
Try not to add water when stir-frying, as the stove top fire at home is so low that adding water will instantly lower the temperature in the pan and eventually lead to unsatisfactory selling of the stir-fried dishes.
When making stews, let the meat finish sautéing before adding hot boiling water to the stew; if cold water is added, it will cause the meat to shrink instantly from the cold and become tough and woody.
You should also try to use hot water to stew the fish soup, and also fry it for a while before adding water to stew it, so that not only can the fish soup turn creamy quickly, the fish soup will also taste more delicious.
Whether it's a meat stew or a fish stew, water should be added all at once, and the most taboo thing to do when stewing is to add water halfway through, which will disrupt the flavor of the dish, and the freshness is all gone.
7, sliced meat, shredded meat marinated in batter, taste better results
Sliced meat or shredded meat cut, first with seasoning, cornstarch, egg white grasp marinated, which is hanging slurry, fried meat before this marinade operation is necessary to keep the meat after stir-frying smooth, not old wood, in the marinade, the appropriate amount and then beat a little water to stir, the effect is better.
8, meat to deodorize, the most basic and best method is to soak
When it comes to deodorizing meat, many people think that as long as you use onions, ginger and other spices and cooking wine, you can perfectly deodorize it, but that's actually just a secondary method at a later stage.
The purpose of using these adjuncts when deodorizing meat is mainly to mask the fishy taste of the ingredients, but fundamentally it doesn't work too well, as it has often been tried when the deodorization doesn't come out clean.
So the best way to get rid of the fishy smell is to let the meat soak in water first, so that as much of the blood in the meat is leached out and released, and then blanch it to remove the stink.
--Fawn said--
The 8 most basic cooking tips mentioned above are purely dry and worth collecting. No matter how profound the Chinese food culture is, these cooking tips can be applied to a variety of local dishes.
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