Hello readers, thanks for reading my food articles, experience and share with you, today I want to share with you the content is: "understand the 7 "cooking skills", so you become a chef, do not ask for food, the taste is not worse than the restaurant!
Everyone can stir-fry, but why do the taste of their own home, is not as good as the restaurant? Obviously put the same seasoning, why the chef made more fragrant? Do you also have these doubts? In fact, stir-fry is not so simple.
Chefs make good food because they know more about the ingredients and seasonings and know how to use them properly. And the head chef learned so long, found that as long as the mastery of the skills, the kitchen white can also become a restaurant chef, make a table of fragrant dishes, do not believe.
Today I'll talk to you about the "cook's odyssey", understand the 7 "cooking skills", package your cooking skills to improve a big cut, cooking taste not worse than the hotel chef.
1、How to use seasoning
Many people may say, I just know oil, salt, soy sauce, vinegar, sugar, chicken essence, five spice powder, can I make a delicious dish?
It's perfectly fine.
Seasoning: No matter what the dish is, salt is essential and is the base flavor of the dish, which can harmonize various flavors and make the dish more fragrant.
Freshness: soy sauce, sugar, chicken essence can be fresh, where sugar is simply freshness, while soy sauce and chicken essence contain a lot of salt, and seasoning. The freshness of the seasoning can not be put too much, otherwise it will destroy the original freshness of the ingredients.
Aroma enhancement: oil, vinegar and five spice powder can enhance the aroma, and the oil used for different dishes is different. If it's a bland vegetable, it's recommended to use lard, the taste will be especially fragrant and the texture is more oily. Vinegar is generally used in sour dishes, such as sweet and sour, vinegar and other dishes, the taste is sour and fragrant, there is also the role of removing the odor. Five spice powder is very fragrant, suitable for cooking meat dishes, but not too much to use, reflecting the meat flavor.
All other seasonings can be used with salt, but it should be noted that salt-containing seasonings should be put less after salt, such as soy sauce, vinegar, oyster sauce, chicken essence, etc., so as not to make the dishes too salty.
Another wonderful use of sugar is that if the dish is too salty, too sour, too bitter, too spicy, you can add the right amount of sugar to neutralize the taste, amazing, right?
2, how to stir-fry meat to eat more tender
Different meat, although the thickness of muscle fibers are different, but as long as you master the method, all can be fried tender and delicious.
The first is to cut meat, remember a recipe: "cross-cut cattle and sheep smooth cut chicken, diagonal cut pork flower cut fish", so that the cut out of the meat taste more soft and tender, but also will not be broken.
Next is cured meat. Cut meat, whether it is shredded or sliced, add salt, soy sauce, pepper and mix, then add starch, egg white and mix, and finally add cooking oil and mix well, both tasty and smooth.
Lastly, the meat is fried. When you put the wok down, you have to heat the wok and cold oil, pour out the oil first, re-add the cold oil, pour in the marinated meat and stir-fry quickly, brown it and serve it up, it is guaranteed to be extra tender.
3, how to make fried food more golden and crispy
If the food is fried directly in oil, the taste is greasy and will be hard, so hang the batter and then fry. What kind of batter? The simplest is "whole egg batter", a spoonful of flour, a spoonful of starch, an egg, a can of beer, a spoonful of baking powder, a small spoonful of salt, stir into a yogurt-like, so that no matter meat or vegetarian, fried out are golden and crispy.
For meat, fried once and then a high-temperature re-frying, more crispy and delicious, cooled not soft.
4、Blanching of ingredients
Blanching is a cooking technique that should not be overlooked. It serves many purposes, such as removing fishy odors, removing toxins, and cooking ingredients.
For vegetables, the main thing is to remove toxins and cook them in advance, such as spinach, broccoli, string beans, garlic scapes, etc. They need to be put in a pot of boiling water, and it is recommended to add salt and cooking oil, which can keep the ingredients from changing color. Blanching time varies according to the ingredients, leafy greens can be half a minute, the more difficult to cook vegetables cooked for 1 to 3 minutes.
For meat, the main thing is to remove the fishy smell, to cold water into the pot, add onion, ginger, cooking wine, can effectively remove the fishy smell, skim off the blood froth, cook for 3 to 5 minutes.
5、How to cook a thick white and delicious soup
Stewed pork ribs soup, stewed fish soup, stewed lamb soup, only the soup color becomes creamy white, the taste is rich and delicious, how to stew it? Just understand, why the soup will become white on the line. The soup becomes white, mainly as a result of protein and fat emulsification.
To cook a thick white soup, you just need to cook it all the time on high heat, so that the proteins and fats keep emulsifying at high temperatures, and the soup turns white. Simmering fish soup, because the fish is less fat, you can add the right amount of lard frying, you can soon stew white soup.
And low fire slow boil, cooked out of the broth, nutrition are still in the ingredients, this soup taste more bland.
6, what dish with what oil temperature
Different oil temperatures make a big difference in the texture of the fry.
If you fry meat, you should use low oil temperature, thirty to forty percent heat, the meat is more soft and tender, not hard.
If you fry or deep fry something, you should use medium oil temperature, fifty to sixty percent heat, which can quickly set, lock the moisture and taste good.
If you fry or re-fry, you need to use high oil temperature to cook the ingredients in the shortest time and keep the best taste.
7、How to use spices
For making braised dishes, marinated dishes and other dishes, more spices are used to increase the aroma and improve the taste of the dishes.
There are "four major spices", namely pepper, star anise, cinnamon and chili pepper, which dominate numbness, strong flavor, light flavor and spicy flavor respectively, according to taste to choose.
In addition to stewing, spices can also be choked to make stir-fried vegetables more fragrant, the most commonly used is pepper, fried pepper oil stir-fried vegetables, taste a big upgrade.
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