People who like to cook like to study a variety of gourmet recipes and videos, but even if step by step to learn to do, but also can not get satisfactory results, in fact, there are many small cooking tips, rarely mentioned in the recipe, you may be cooking precisely the lack of these tips, which led to poor cooking. Today to summarize for you 6 "cooking tips", learn to make your cooking skills greatly increased, cooking is better than others to do delicious, very practical, quickly collect it.

1. Stir-fried bok choy crisp and not discolored secret

Secret keywords: big fire, avoid 1 kind, avoid 1 step, do 1 kind

Why do you fry the greens yellow and discolored not crisp? The main reason is that chlorophyll in green leafy vegetables has 3 fears, fear of heat, fear of salt and fear of acid. First of all, chlorophyll will be transformed into lutein when exposed to heat, it will appear yellow, after heat will also produce some "organic acids", these acids are also one of the factors that cause leafy greens to turn yellow, so you want to fry leafy greens crisp and not discolored must first meet the following conditions.

High heat: green leafy vegetables must be cooked with a shortened cooking time to avoid their excessive organic acids, so they need a high enough temperature, and they should be kept stir-frying with a high heat for no more than 2 minutes throughout, which also ensures their crispness. And add a little more cooking oil, because oil is also a conductor of temperature and also makes the greens shiny and nice.

Avoid 1 step: bok choy should not come with a lot of cool water in the pan, after cleaning to drain the water before the pan, otherwise it will make the temperature in the pan drop rapidly, bok choy stir-fry process will also be prolonged, which will also cause an increase in organic acids, will make the bok choy discolored.

Avoid 1 kind: chlorophyll in green vegetables is afraid of acid, so you should avoid adding some acidic condiments such as balsamic vinegar, aged vinegar, ketchup, etc. during the cooking process.

Do 1 like: add the seasoning containing salt before serving, because if salt is added too early, under the effect of osmotic pressure of salt, the water seeping out of the bok choy will form organic acid under the effect of oxygen, which will make the bok choy discolored and lose its crispness.

2. fried food dry and crispy not greasy secret

Secret keyword: proportion, 1 more step

Proportion: both the amount of ingredients to be put into the frying pan at one time. Ingredients if too much at a time, the oil temperature drops sharply, so it will extend the frying time, not only can not fry crispy taste, and ingredients will inhale a lot of grease, become very greasy. So once into the amount of ingredients, to ensure that about half of the oil surface in the pan, this is the best.

One more step: One more step is "re-bombing". The first frying oil temperature should be about 160 degrees at low temperature, the purpose of this step is to fry cooked and fried thoroughly, and set the ingredients; and then the ingredients out, wait for the oil temperature to rise to 180 degrees, and then the ingredients under the pot cooking fry, so that this step can remove excess water for the ingredients color, and the use of high oil temperature to force out the first frying when inhaling grease, so that the final ingredients can be crispy outside and tender inside and not greasy.

3. The secret of soft and fresh meat stew

Secret keywords: use 1 kind, 4 tricks

The first thing you need to do is to use hot water to stew the meat, that is, to put the meat in the pot with hot water, not with cold water. Because the stew is to "eat meat", not to drink soup. When the hot water under the pot, the protein of the meat will be heat coagulation, so that the meat inside the fresh taste of the substance locked in which not lost, so that the last eaten enough fresh aroma.

Tip 1: Do not blanch. I think as long as the meat is fresh enough, in cooking some of the heavier flavors of stewed meat, such as braised, sauce marinade, etc., you can do without prior blanching, one can retain the fresh taste of meat, the second can ensure the taste of tender. But be sure to soak in water for a period of time, so that you can remove some of the blood, and some frozen not fresh meat is best blanched in advance.

Tip 2: Boil on high heat and simmer on low heat. The whole fire will make the meat in the rapid loss of water, and finally the taste of meat will be old and woody, it is best to boil the fire, and then turn to a small fire slow stew, so that the temperature can be more uniform, to ensure that the meat taste tender.

Tip 3: Do not add water halfway through the process. Be sure to add enough water when stewing meat, do not add more water in the process, either boiling water or cool water, do not add in the process, it is best to cover the lid to prevent moisture evaporation too quickly.

Tip 4: Add salt when 80% cooked. Salt if added too early, its strong osmotic pressure effect will make the meat dehydrated, the final taste will also become old and woody, the best time to add salt should be about 8 mature, and then continue to stew for a period of time to ensure full flavor.

4. The secret of tender and juicy dumpling filling

Secret keyword: add 1 water, use 1 oil, avoid 1 material

Add 1 water: onion, ginger and pepper water. Whether it is dumplings or buns, as long as the meat filling, you can add onion ginger pepper water, but add how much there is a slight difference, dumplings eat is tender, so it is best to add a pound of meat filling 3 two to 4 two of water, buns can be a little more, add to 5 two can also be, but to be put into the refrigerator for a period of time before wrapping, so that the filling solidification better operation.

A little shredded ginger and green onion, and a handful of dried peppercorns, soaked in boiling water for 10 minutes, then rubbed together to take the juice for use. To be seasoned in the meat filling should be added in 3 times, each addition should be stirred in one direction to absorb, and then add the next time, you can also wrestle the meat filling, so that the taste better.

Add 1 oil: material oil. Adding oil to the meat filling is more fragrant and moist, just add salad oil to the pot, then add some onion and ginger fried brown and then fish out, then add a handful of dried peppercorns fried out of the fragrance can be, fish out the dried peppercorns left is the oil, a pound of meat filling to add about 50 grams can be, add time to seasoning, add water are over and then add the oil.

Avoid adding 1 ingredient: cooking wine. The key step of the wine to fishy is the alcohol with fishy substances evaporated out when heated, and the buns, dumplings are wrapped in sealed space, cooking or steaming can not let the alcohol fully evaporated, thus reducing the effect of fishy, plus now the flavor of wine is relatively large, will also bring odor to the dumplings, so it is best not to add wine.

5. The secret of fresh and beautiful soup stew

Secret keywords: 3 taboos, 4 tricks

Soup stew, soup is different from meat stew, stew is finally to eat meat, so the meat quality and freshness is the primary consideration, while the stew is the primary for soup, soup quality of freshness to consider, the two operations have a big difference, I summarized as 3 taboos, 4 tricks to share with you.

A taboo too long: stewing time should not be too long, not only will reduce nutrition, but also produce a very high "purine", some people with high uric acid drink this soup, easy to trigger gout, some vegetables stewed for too long will also produce nitrite health hazards. In general, the best stewing time for some livestock and poultry meat is 1.5-2 hours, fish for 30 minutes, lotus root, radish, kelp, yam a class of 40 minutes is enough, shrimp and crab 15 minutes is enough, those green leafy vegetables at the end of the pot when hot can be.

Two taboo salt added too early: boiling soup, stewing soup with salt too early, easy to make the meat in the protein mutation, hindering its dissolution in the soup, and with the evaporation of water, the final salinity is not easy to control, so the best time should be added when the meat is 8 mature.

Three avoid adding seasonings: stew soup to drink the freshness of the soup, most of these fresh substances from the ingredients themselves, if you add more seasonings, it will make the soup lose the taste of freshness, but also make the soup color cloudy, such as some star anise, pepper, soy sauce, soy sauce, oyster sauce, MSG, etc. are not to add, it is best to just a few pieces of ginger and salt can be.

Tip 1: ingredient selection and matching. The main ingredients of the stew should be used some protein-rich meat, such as lean meat, chicken, duck, pigeon, beef and so on, followed by a certain amount of "bones" in accordance with the ratio of meat "3:7 with better, so that the bones out of flavor, meat is out of fresh taste.

Tip 2: Cool water in the pot. Cool water in the pot, as the temperature rises, the heat is gradually conducted to the interior of the meat, followed by some fresh substances will slowly seep out and dissolve in the soup, so that the soup will be more fresh.

Tip 3: The right amount of water. Add more water and less, the final presentation of the soup freshness and nutrition are not the same, according to experience, the best ratio of ingredients and water is about 1:2.

Trick four: the apparatus has to be careful. Soup stew, soup is best to use casserole, tile pot a class of pot, because they have a strong balanced thermal conductivity, can make the soup around the heat is very balanced, but the heat dissipation is very slow, there is good insulation and breathability, can give the soup enough fragrant flavor.

6. The secret of tender fried meat

We all know that you want to fry the meat taste tender and not old, we must first give the meat to sizing, but the steps of sizing many people will be wrong, in fact, is very simple 3 steps.

Step 1: Add salt. Shredded meat or meat slices sprinkled with a little salt, and then mix evenly with hands, then the salt penetration began to appear, grasping and grasping will feel the meat more and more sticky, which is the salt so that the protein has changed the results, the need for color, you can add some of the old soy sauce and soy sauce together with the grasp.

Step 2: Add water. If you want to tenderize the meat, you need to make it contain more water, so add some water to the meat, in order to both remove the fishy and aromatic effect, this water should be used onion and ginger water is good, because onion and ginger also contains some "hydrolytic enzymes", but also can have the effect of tenderizing the meat. When adding water, stir until the meat absorbs all the water as well.

Step 3: Sizing. The last is the sizing, you can add half an egg white in the meat, and then a little dry starch to mix evenly, the egg white and starch in contact with heat will produce a "paste reaction" and solidification, thus isolating the meat and high oil temperature contact to prevent the evaporation of water, while the heat conducted to the internal will be meat ripe, and thus the meat cooked, moisture is also Not lost, naturally tender.

--Concluding remarks--

To do dishes taste strong people step, some cooking tips to learn, the above are some of the basics, involving fried vegetables, stew, stew, dumpling filling, fried meat, deep-fried, basically the average family to cope with three meals a day is enough, you still have what do not quite understand the place, you can tell me in the comments below, we discuss together.

I am Ahu, a small foodie who likes to study food and make food, you can follow me if you like today's content, there is more exciting content waiting for you tomorrow, thanks for reading, see you tomorrow.