For those who have just started working in society, the most common thing they talk about is probably their mother's delicious home-cooked food.
Did you find that our mother cooking, under the seasoning oil, salt, sauce and vinegar, and will not be like the production of recipes on the deliberate instructions to put how many grams, how many spoons, more is all guesswork, not the pursuit of too precise grams, through the accumulation of months of cooking experience to burn a home-cooked dishes can make you feel at home.
So for newcomers to the kitchen with little experience in cooking, how can you make your cooking skills, to get a quality and rapid improvement? May wish to learn the following 12 most commonly used cooking tips, kitchen novice recommended collection, help to quickly enhance the culinary arts, if you have what more practical tips, tips, you are also welcome to add below.
Technique 1, [Frying]
Take frying fish as an example, how to do it without breaking the skin and sticking to the pan?
Before the fish is put into the pot, the surface should be thoroughly drained of water, and then patted with an appropriate amount of corn starch, which can help make the skin of the fish more firm.
Wipe the bottom of the pan with ginger slices before pouring the oil, so that the ginger juice forms a "barrier" on the surface of the pan.
Heat wide oil, then buy the fish into the frying pan and start frying, over medium-low heat throughout, with little flipping, until the bottom side is completely crusted over, before turning.
This method can be used when replacing other meats such as pork chops, chicken chops, steaks, etc.
Technique 2, [Fried]
Stir-fried meat: it is recommended that the hot pan with cold oil state under the pan to start frying, slightly more oil is not easy to fry old, if the meat is fried after the need to add water to simmer, then as long as the surface of the meat fried slightly yellow caramelized texture before adding water, so first fried and then stewed, the meat flavor will be more dense.
Stir-fried vegetables: to large fire fast stir-fry, according to the different vegetables, such as water more green leafy vegetables do not need to add water stew, easy to stew yellow soft, and less water, it is appropriate to add some water stew, can make the dish taste relatively tender, more delicious.
Technique 3, [Soup stew
Fish soup stew: first fry the fish oil once, fry both sides of the fish to a light yellow caramel color, then heat water and simmer over high heat, can simmer in a short period of time to produce a soup fresh creamy white color.
Stewed meat soup: want to broth soup fresh without stink, meat is recommended to blanch first, to remove the bloody taste, boiling water under the pot stew, simmer slowly to a point, using casserole or enamel stew better.
Remember, no matter stewing fish soup or stewing meat soup, the water added at the beginning of the stew should be hot water or boiling water, such as using cold water will not only make the meat feel Chai, but also easy to stimulate the fishy taste.
Simple stew, ingredients with white pepper, ginger, salt is enough, like star anise, cinnamon, allspice and other heavy spices are not recommended to add, will make the whole pot of soup into a brine soup, no longer good to drink.
Technique 4, [steaming]
Steamed seafood or steamed fish: boiling water on the pot, high fire wait, so that seafood and aquatic ingredients in a short time steamed, more original flavor, less nutrient loss, but also not easy to fishy
Steamed meat: regardless of steamed pork ribs, steamed chicken, steamed meat dishes, etc., the longer the marinade of the meat in the early stage, the better the sauce is more tasty, making the steamed dishes more delicious.
Technique 5, [the key to smooth and tender meat]
Whether the meat is used for stir-frying or boiling, slicing should follow the slicing method of "cutting beef and sheep horizontally and cutting pork vertically", and the marinating step is to put the seasoning on the bottom first, then put egg white or flour on the slurry, and finally drizzle oil to prevent sticking.
Tip 6, [What is thickening?
The purpose of thickening is to make the sauce or soup thicker, softer and smoother, and to make the dish look more oily.
Thin thickening is suitable for stir-fry dishes, such as: braised fish, braised eggplant, stir-fried nail, etc.
Thick thickening is suitable for soft and smooth soup, such as: tomato and egg flower soup, nori and egg flower soup, etc.
Tip 7, [How to marinate meat to remove fishy?
No matter what meat, cooking before the intention to marinate to deodorize, deodorizing seasoning ingredients are generally used rice wine, wine, white wine, vinegar, pickled pepper, chopped pepper, onion, ginger, garlic, pepper water and other seasonings with the effect of deodorization and fragrance marinade or with the use.
Steps for proper deodorization of meat: soak in water first to let the blood soak out.
Use "salt + white wine + warm water" to assist scrubbing, scrubbing out the blood.
When slicing and marinating meat, use wine or white wine with other seasonings to help remove the fishy taste.
Blanch meat if needed, in cold water, with the aid of cooking wine + onion and ginger, and a handful of peppercorns if necessary.
Technique 8, [oil]
Stir-fry and deep-fried meat dishes: vegetable oil is recommended to make the meat taste more flavorful.
Stir-fried vegetarian vegetables: it is recommended to use non-vegetarian oil (lard) to make the stir-fried vegetables more fragrant, oily and delicious.
For salads or salads: olive oil is recommended, not only for its nutritional benefits, but also for its taste.
Sesame oil and pepper oil are more suitable for simple addition after the dish is out of the pot to increase the flavor and seasoning.
Pan-fried steak: butter is recommended for a more delicate steak.
Tip 9, [salt].
There are "coarse salt" and "refined salt (fine salt)", which are used not only for seasoning but also for sterilizing some dishes.
Bacon, cured and smoked meat, salted and pickled dishes: salt is generally used coarse salt, everyday cooking dishes are more refined salt, easier to melt and integrate with the ingredients.
Stir-fried vegetarian dishes: wait until the dish is fully cooked before adding salt.
Stir-fried meats: marinade with salt first to code the taste, which can make the meat more salty and fragrant.
Soup stews: salt to be added near the end of the pot.
Pan-fried fish: added when marinating, it can make the fish immediately bottom taste, but also play a certain effect to prevent breaking the skin.
Technique 10, [Sauce]
Soy sauce is divided into "noodle sauce" and "soy sauce", and soy sauce is mainly raw soy sauce, old soy sauce, steamed fish soy sauce, oyster sauce, raw soy sauce for freshness, old soy sauce contains caramel, used for color, steamed fish soy sauce, although the quality is good, but more suitable for seafood or steamed fish dishes, oyster sauce is mostly used for dipping or simple freshness.
Noodle sauce: mainly soybean paste and bean paste, soybean paste is sweet, often used in marinated dishes, stews to add fresh sweet taste; bean paste is fresh and spicy, can increase the spicy color, often used in the sale of bright red color dishes, such as braised eggplant, braised fish, etc.
Stir-fried vegetables: old soy sauce is not recommended to add, only salt or soy sauce can be used to season fresh, vegetarian dishes out of the pan, you can also add a little oyster sauce, can play a fresh effect, but also can make the vegetables sell more oily, more shiny.
Tip 11, [vinegar].
Vinegar is generally divided into four major types of vinegar, such as aged vinegar, white vinegar, rice vinegar and balsamic vinegar, etc. When cooking dishes, adding vinegar not only can add sour and fresh taste, but also can improve our appetite, and it also has the effect of removing fishy. When stir-frying meat, adding some vinegar can remove the fishy effect after the acidity evaporates in the process of stir-frying, and when stewing meat, adding some vinegar can also make the meat stew faster to reach the soft and rotten effect.
Skill 12, [ingredients with]
The three main daily ingredients are "green onion, ginger and garlic": vegetables with garlic to enhance freshness, meat dishes with ginger to eliminate fishy, and green onion is the last to be added to increase the color of the dish and enhance the flavor.
--Fawn says--
12 most commonly used cooking tips, kitchen novices recommended collection, to help quickly enhance the culinary arts, kitchen novices, to quickly enhance the culinary experience, not only the usual more cooking, but also to individual dishes, everyday dishes to master cooking skills and live, in order to make the culinary arts to improve faster, and finally further adjustments according to taste, to make their own or diners satisfied with the dishes.
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