This year, we all took a long annual vacation, and after being at home for a long time, we found that there seemed to be no interesting activities except cooking.
Some of my friends are finally getting the time to learn to cook and have been planning to, but just don't have the time.
Some people, it is necessary to learn to cook, because what, that instant noodles eat every day, it does not smell good.
Never mind for what reason, so that everyone embarked on learning to cook this road of no return, as the saying goes, heroes do not ask, when the cook before you are doing what, as long as the dishes fried well, to where are the masters.
After slowly starting to cook, many of my friends found that stir-frying is actually a very enjoyable thing to do.
The mysterious knife skill of sweating through the ingredients, the fire control of burning fat in the pot.
The finished product comes out to the table and is snapped up in a flash of that vanity that makes you forget the pain of cutting vegetables into your hands and fades the scars of being burned by hot oil.
Cook to improve, a long road to immortality, no need to rush, little by little accumulation can be.
Okay, so today I'm going to share a few shortcuts for you to improve your cooking skills, haha.
Steamed fish need to pay attention to what the essentials.
Many fresh sea fish, ideal for steaming, such as sea bass, turbot, a fish whose meat is not very thick, steaming is better.
Do steamed fish need to deodorize in advance, the most effective way to deodorize fish is to wash the fish from head to tail, from the inside to the outside with flowing water clean, leaving no dead ends, because every residual bit of offal may leave a great deal of fishy smell.
Marinate with onion and ginger and flower carving wine before steaming.
Here are the main points.
1 steamed fish before you must first boil the water over high heat, before the sophisticated teacher will also steam the plate first, so that the plate also has a temperature. Plate set up a pair of chopsticks, put the fish on the chopsticks, so as to facilitate the flow of steam.
2 the whole process of steaming 5-8 minutes on high heat, steaming out of the fish juice is best not, there are impurities inside. Sprinkled with shredded ginger and green onions and shredded bell pepper later, first splash oil, then put the steamed fish soy sauce, blended with a little fish sauce, the effect is better.
Soak to remove the fishy method
This method is less commonly used at home, we use it a lot in restaurants.
The most elementary is to soak tofu in water to soak out the fishy bean and alkaline smell.
Chicken thighs, chicken wings, chicken wing roots, soaked in water can soak blood and impurities.
The most commonly used water soaking is soaking shrimp, onion and ginger plus pepper and star anise water, soaking shrimp, to remove the fishy taste.
To prevent oxidation and discoloration of ingredients, the water soaking method is also commonly used. Potatoes, lotus roots and yams, if handled without soaking in water, can easily react with oxygen in the air and thus discolor.
Advanced uses of bean paste
Pixian bean paste is used in the hands of chefs to season and color, especially in Sichuan cuisine is widely used.
One of the biggest feats of bean paste is fried red oil, as diners demand higher and higher quality of dishes, the bean paste which is easy to paste in the pot has been ushered in a big transformation.
Soybean paste: chopped pepper 3:2, add the right amount of oil, beat with a cooking machine, beat into a paste.
This way when you use it again, you won't have to worry about pulling down the image of the dish.
When frying red oil, you need to use low heat, high heat will only make the bean paste quickly turn black, low heat to get red oil.
Choke, what do you choke?
Choking is to force out the flavor of the ingredients or seasoning itself through the high temperature of the fat.
What must be choked? The wet ingredients such as chopped onion, minced garlic, minced ginger, which need to see the oil to meet the high temperature to evaporate and choke, leaving only the fragrance, must be choked.
The best brewing type of seasoning should also encounter high temperature, but not necessarily oil, for example, vinegar, soy sauce, soybean paste, if sweet noodle sauce and soybean paste used as a seasoning best also choke, fermented type of sauce, more or less with a sour taste, high temperature can let the sour taste evaporate away, the sauce flavor more thick.
There is another category, you need a small choke, ha ha, a small fire to force out the flavor, is dry spices, pepper, star anise, cinnamon ah these.
In addition, there is a class of ingredients, but also need the high temperature of the oil to better release the flavor, is the mushrooms, the unique taste in the oil is more likely to be stimulated out.
Stir-fry with or without water
I usually read articles when I will see some of my friends say that you should never add water when stir-frying, this answer is actually somewhat one-sided.
He meant to convey that adding water would make the pot cooler and affect the overall dish.
In fact, this theory is correct, as I mentioned before, once the dish under the wok open fry, you can not bring down the temperature, cooling is easy to cause the temperature of the ingredients to reduce the contraction, internal nutrition and flavor is not easy to release.
But stir-fry, on specific occasions is the need to add water, stir-fry process, the ingredients evaporate water, will affect the taste of the ingredients, this time we need to add some water, so that the ingredients to maintain moisture.
If you haven't read it, you can enter my homepage, which has a lot of articles about cooking skills improvement and seasoning use.