As the saying goes, "people are iron and rice is steel, a meal is not hungry", every day you need to eat on time, so that the stomach will not be moody, the body will be great. Although there are now large and small restaurants, stalls abound, we can also solve the three meals a day through take-out, but for a long time, always feel tasteless, in addition to health conditions are also a concern. Cooking has also become an important thing in life, everyone can not avoid.
When I was young, my parents sheltered me, the sky was falling and my brother was on top, so I never thought I would have to deal with pots and pans one day. Even after graduating from college and going into society, I didn't need to do it myself because my workplace had a cafeteria where Sichuan, Hunan, Anhui, and all kinds of pasta snacks were available at low prices. When I came home from vacation, I was still a treasure in my parents' hands, so I didn't need to get into the kitchen. When parents are busy, my brother who loves to cook does not hesitate to take the lead, I most applauded and cheered him on the side.
As my parents got older and my brother and I had our own families, I realized the importance of learning how to cook. It was my motivation to learn how to cook, to make my parents eat more delicious meals, to let my love come home and enjoy the warmth of my family after a hard day's work, and to let my children eat nutritious and delicious food. From the initial cooking rice, porridge, scrambled eggs with tomatoes, spicy and sour shredded potatoes to later braised pig's feet, pork with preserved vegetables, sweet and sour fish, little by little, I learned. As the saying goes, "failure is the mother of success", and I have rolled over countless times. Although now I have a certain distance from the professional chef, but my family praised my cooking, friends often come to my house to dine. Everyone says they don't know where to cook well, but they want to come and eat a meal every few days.
After the inside in the kitchen, I think cooking also need to have their own comprehension and skills. Each person's height, the size of the gas stove fire at home, the type of condiments, the mood when cooking will affect the taste of the dish, which is why some people will be robbed of their dishes under the same conditions, and some people's meals will go into the garbage. The mother shares 8 "cooking tips" that she has worked out, so you can try them out. Even if a lot of guests come for New Year's Eve, cooking is no longer a concern.
Tips for stir-frying leafy greens
Green leafy vegetables occupy a very important position in the vegetables, it is not too much to say that it is the C position. Why every time you go to a restaurant to eat leafy greens, the vegetables are oily and verdant? Even if a meal eaten for several hours, the dish is not yellow and not absent. We fried leafy greens at home out of the soup, the leaves are also distracted, in addition to no restaurant fierce stove, how do we do to keep bright green and tender?
①We wash the leafy greens and blanch them, the blanching time is usually about 20-35 seconds after the water is opened into the pot. Remember to add 1 tablespoon of salt and 1 tablespoon of oil when blanching to lock in the moisture of the leafy greens and also to sterilize them so they don't change color.
② Rinse the greens in cold water immediately after blanching to allow them to cool down quickly. This step is more to ensure that the green leafy vegetables are green in color, do not miss this step.
③When putting the leafy greens into the wok, heat the wok with cool oil and turn on the maximum heat to stir-fry. Shorten the time that the leafy greens are inside the wok so that the leaves are not yellowed or absent-minded as well.
Tip:When we encounter yellow leaf white and leek, we stir-fry their leaves and stems separately because they ripen at different rates. Stir-frying them separately ensures consistent taste, less water output, and avoids nutrient loss.
Tips for tenderizing fried meat
When you go to the restaurant may find the restaurant meat is tender and smooth, a hundred eat not tired. We buy our own meat back to do and dry and wood, sometimes fishy smell is also very heavy. Want to meat tender is also a skill, you can look at my method.
①We can make the meat tender by marinating it, first salt and other seasonings to taste, then add starch to mix well. When the meat is put into the pot, the temperature of the oil will make the starch on the surface of the meat paste, thus locking the water inside the meat. The meat is not afraid of not being tasty because it has been marinated.
②We can make the meat tender by breaking the fibers of the meat, such as cutting against the grain of the beef and lamb, using edible alkali to break the fibers in the meat, and pounding the meat with a hammer.
③ When you buy pork, you can pick the front leg and loin of the pig, and when you buy chicken, you can pick the chicken wings to eat. They are inherently tender, and even if they will not give the meat a marinade, they are not very dry and woody to make.
Tips for making soup white
When it's cold, everyone likes to eat hot food, so soup has become an essential thing for many people. The creamy white soup seems to be more popular, especially the carp soup that people can't stop eating. The principle of creamy soup is that the fat and water become fully emulsified by the heating of the protein, thus contributing to the soup color like milk.
①We fry the fish on both sides, then add boiling water into it and bring it to a boil on high heat.
②After boiling, also turn on high heat and keep cooking until the soup turns white.
③ If you add cold water or open low heat, the soup is not white enough, we can add a little pure milk to remedy the situation, the soup adds a touch of milk flavor.
Tips for stewing meat
People who often stew meat may know that some meat stewed for a long time or old and fishy and not tasty, not good at all. The number of times you need to stew is going to increase soon after the New Year, how to stew meat will be praised? Look at a few tips summarized by the baby mom.
① stew does not have to be blanched, we bought the chicken and duck can be soaked in cold water for a while, and then add flour, salt, wine repeatedly rubbed. This will remove the impurities from the meat and remove the fishy smell. Waiting for the pot to boil we skim off the surface of the froth so that the soup is clear.
② When stewing meat, cut it smaller and faster, then put a little bit of peel, hawthorn or lemon. They can dissolve the fiber in the meat, so the meat will not eat wood, but also save the time of stewing. In addition these are with a special aroma, can give meat to remove fishy aroma.
③Salt is added 10 minutes before the pot, do not worry about the stew is not tasty, too early to add salt is not good for the body. Add salt late in the stew and continue to stew. The meat absorbs the broth and then the salt, so that the meat is not woody and tasty.
Remember to slide the pan before stir-frying
Often people say I bought a non-stick pan, why frying meat and fish is still a little sticky? Because you did not remember to slip the pan. When we stir-fry, first heat the wok, burn the water inside, add a spoonful of cool oil when it smokes slightly, shake the wok, and let the wok be moistened with oil all around. When the pan is smoking again, pour out the oil from the pan and add the cool oil again. At this time, add the fish or shredded meat to the wok and it will not stick to the wok. Sometimes we can also sprinkle a little salt around the wok and the bottom to make it less sticky.
Tips for frying food
Before the New Year households will be fried some ingredients, some people fried out of the golden crispy, long put not back to soft, some people fried out of a while on the soft, no appetite. In fact, in addition to hanging paste cause is not re-fried, generally re-fried once will be golden crisp not back to soft.
The first time you fry food is to fry the food off raw, in order for the ingredients not to lose more moisture and nutrients. The second time to re-fry until the oil temperature is a little colder, and then heated up when fried. So that the moisture in the ingredients will seep out, the surface of the ingredients will appear bubbles, the first frying grease to seep out, the surface will become golden and crispy.
Learn to use condiments
Seasonings are one of the reasons why ingredients taste good or bad, and we need to learn how to put them on.
① Salt, salt is the first of all flavors, stir-fry without salt is not as good as not eating. We are inWhen stir-fried vegetables before the pan put salt, cold dishes can be put in the mix, when the filling is added before putting cooking oil, brine and stewed dishes in the middle or 15-20 minutes before the pan when, steamed dishes to be put first.
②Sugar, we often see a lot of people chef in cooking with a little sugar, think unhealthy. In factA small amount of sugar can provide freshness to the dish, some can color it, some can set the ingredients, etc.
③Vinegar, vinegar not only can be used to dip dumplings and make cold dishes, it can also remove fishy and unpleasant and add fragrance. For example, we add a little vinegar when we make spicy and sour shredded potatoes and spicy and sour cabbage when the dish is in the pot and before it is about to be served.
④Soy sauce, old soy sauce and raw soy sauce both have the function of removing fishy and relieving greasiness, old soy sauce is mainly used for coloring, with salty taste and color. Raw soy sauce is used for flavoring and freshness, with a light flavor and color.
Small techniques for using spices
I think many people may think that in the roasted vegetables to add a variety of spices and add more dosage, the dish will be delicious, in fact, this is a misconception, we have to use the spices according to their characteristics. Here I pick a few spices to introduce, you will read and use.
Star anise, known as the "king of spices", can remove the fishy, smelly, sour and other special odors from ingredients, and can also increase the aroma. It can be used in daily life in boiling, stewing, pickling, marinating, soaking, etc. Do not put too much at a time, according to the amount of ingredients put.
②Cinnamon, one of the first spices used by humans and one of the ingredients of five spice powder, is commonly used for stewing meat ingredients. Its role is to enhance the aroma of the ingredients, so that the fragrance of the ingredients emitted.
③ Black pepper, white pepper, these 2 are also one of the spices that we often use. White pepper has a mild aroma and strong spicy flavor, which can play a role in enhancing the freshness of the flavor. Black pepper has a strong aroma, can play a delicious wake-up effect when cooking, used to make stews.
④Aromatic leaves, also commonly used as a spice, contain aromatic volatile oils. It takes a long time to release its own flavor in cooking, you can add a little in the stew to enhance the aroma and remove the odor.
Conclusion:Almost New Year's Eve, understand the 8 "cooking skills", so that you cook a great increase in the level of cooking, cooking no longer have to worry about. Many people say they can't cook, in fact, slowly feel for a period of time, you can certainly find a trick that suits you. For yourself and for the health of your family, do it together.
# Red Hot New Year
#Winter Food Season