Introduction: understand the 6 cooking principles, so that you can cook a lot, cooking no longer have to worry about it
In fact, many people think it is difficult to learn how to make food, but it is not. Simple food can go follow some food bloggers or food books, you can make almost the same taste, more difficult even if every step is done according to the steps and methods said by others may not meet their expectations.
In fact, cooking also needs to have their own understanding and skills, food has its own essence and skills, not exactly step by step to make the ideal taste, but when you understand these tips for cooking, there will be a wide open feeling no longer afraid to cook. Today I'll start by summarizing 6 cooking tips for you to get your hands dirty in the kitchen.
1, stir-fry with an iron wok will not stick to the secret of the pan
Many friends have heard the phrase "iron frying pan, hot pan, cool oil", but why many friends so fried vegetables will still stick to the pan? In fact, the simplest reason is that the temperature is not high enough, when a liquid with a low boiling point comes into contact with an object five times hotter than it, the steam will separate the two objects, which is why hot wok stir-fry will not stick. If you use this method has no effect, it may be that your method is not done, in fact, it is very simple.
First boil the water inside the pan dry, then boil the pan until it smokes, next add cool oil, dip the iron pan all around with oil, then boil the pan again until it smokes, pour out the boiling hot oil, then add some cool oil, next you can put in the prepared ingredients, whether it's frying fish, frying tofu, or stir-frying shredded pork, there will be no sticky pan.
2、Make the broth white carefully
A lot of friends in the restaurant order soup are feeling the soup color show white, feel more nutritious and healthy look, but also very appetizing, in fact, want to stew the soup show white is the need for skills. My best friend's brother is the head chef of the restaurant, every time we get together with them, I like to ask him for some cooking tips. How to make the soup stew a little whiter, today I'll share this tip with you.
Simply put, it is actually the fat particles inside the meat that are forced out by the energy of hot water and broken into the water, so that the proteins inside the decomposition of the meat dissolve into the water, which presents a physical reaction of refraction through light, and we can see the milky soup. That's why mothers who make fish soup like to fry the fish first before they put the water in the soup. The fat of the fish is forced out not only to remove the fishy smell, so that the fat of the fish is stirred in the fire, the stewed soup will be more milky. Finally summarize to master the three points, frying, boiling water, high fire whether stewing fish, chicken, bones should add boiling water and then boil over high heat.
3, to the meat "blanching" skills
We all know that to blanch vegetarian dishes are boiling water under the pot, but to blanch meat should be cold water under the pot, to blanch meat why must be cold water under the pot it? Because we can not clean the meat inside the blood stains, blanching is mainly to remove the fishy smell and blood inside, cold water blanching will increase with the temperature, slowly internal with the fishy smell of blood will accelerate the seepage. If the pot of boiling water, contact with boiling water after the surface of the meat tightened, this time it is difficult to discharge the dirt and blood inside, the smell is also difficult to remove.
4, a trick to stir-fry tender and smooth meat and vegetables
We usually cooking process whether you do meat slices shredded meat, or fried, boiled, want to make tender shredded meat key in the meat "sizing", the so-called sizing is actually a simple "water control" process, such as meat and seasonings with starch stirring, and then high temperature pan, so that the starch sticking to the surface of the meat to lock in moisture, so it will not add starch stirring directly into the pot of fried meat tender and delicious.
5, cooking with "white sugar" can improve the freshness
Another point is that when cooking with the right amount of sugar can achieve the effect of freshness, many people are very averse to adding sugar, always think that adding sugar inside the dish will become sweet. In fact, adding a little sugar not only for the ingredients color, but also to the ingredients to enhance the flavor, for example, why do you want to add sugar to braised pork? Sugar after stir-frying will have a "caramel color" effect, adhering to the surface of the ingredients will be more colorful. So the roast pork is not only tasty, color and flavor, but also more attractive in terms of sales.
6、The secret of "re-bombing
Deep-fried food to achieve a golden color and crispy crust, "re-fried" this key step is impossible to less, why must be re-fried?
Re-frying is to fry the food again, many friends will have questions about re-frying again will not be too greasy it? Will not the ingredients fried burnt it?
Let's start with our first frying is generally about 60% of the oil temperature, the first frying to is to set the ingredients to break the raw, but also retain the ingredients do not lose moisture. Re-frying must be high oil temperature and then pour into the pot, re-frying time should not be too long, according to the different ingredients to choose the relative time, generally between 15 to 30 seconds, re-fried not only will not scorch and also retain the food crisp texture, in addition to the grease inside, do not feel greasy to eat.
In fact, in life we have a lot of tips in the process of making food can be appreciated, today for the time being to share with you the most common 6 cooking tips, if you think this article is helpful to you, welcome to like forward a little, if you have more cooking tips welcome to share in the comments section, thank you for your support!