Introduction: Learn to cook, understand the "5 cooking skills", no longer afraid to cook difficult to eat, come and see
When it comes to cooking, some people do delicious, some people do difficult to eat, delicious is not only good taste, but also good appearance, good taste, and difficult to eat the opposite, as long as one of them does not meet the standard, it will make a dish eclipsed, such as making a fish stew, the taste tastes good, but the fish skin is broken fish scattered, when people see the appearance of no desire to eat, talk about delicious, delicious dishes pay attention to color and flavor, I do not know if you usually do dishes to this standard?
To learn how to cook, it is important to master the skills, but not bored to do a pass. Learn to cook, understand the "5 cooking tips", no longer afraid of cooking difficult to eat. If you do not always delicious cooking? May wish to learn these skills, to ensure that the future of cooking more and more delicious, very practical, come and see it.
Chinese people love to eat dumplings, dumplings are often the protagonists of the New Year and festivals, nowadays the days are better, as long as holidays, festivals, and even good mood can eat dumplings to celebrate, then the opportunity to eat dumplings is very much, learn to mix meat filling skills is very important.
Tuning meat filling many people do not do well, either do not pay attention to the order, a brain to the ingredients seasoning are put together, or do not know how to put the seasoning, always think that the more you put the meat filling more fragrant, these two points to correct.
How to do it can make the meat filling tender and juicy? First of all, we must remember the correct order, first seasoning, then water, then oil, and finally put vegetables; then we must remember not to put wine put onion ginger pepper water, this water can give the meat filling to increase the tenderness and aroma of fishy, a pound of meat filling put two to three water can be. Finally, we must remember not to put raw oil put cooked oil, cooked oil is best to use the big green onions fried, this oil can give the meat to increase the aroma.
Follow this technique to make dumplings with this meat filling will be tender and juicy, sizzling and delicious.
Cold weather we like to stew pot of meat soup, warm body and relieve cravings, or hospitality will also stew meat soup to support the scene, so how to do can make stew soup aroma no fishy gas?
First of all, the meat and bones should be soaked in cool water for a period of time before the pot, according to the amount of blood to determine the soaking time, the purpose is to remove the blood to remove the fishy smell, only the ingredients themselves fishy smell is small, and then later through the treatment of fishy smell will be covered up.
Secondly, meat and bones should be blanched, stew ingredients are generally larger, only by soaking treatment is not thorough, so you need to blanch to further remove blood and fishy.
Finally, we should know how to put seasoning, stewing soup generally want the original flavor, so seasoning can not put too much too mixed, spices basically do not need to put, ginger onion essential, as long as the front are handled well, and then with the taste of ginger onion, to make the broth is guaranteed to be fragrant, there will be no fishy taste.
Usually when we stir-fry, we like to match some meat, so that the taste is more fragrant, but the pancetta is okay, as long as the slices are thinly sliced not afraid of frying, and lean meat can not, as long as you do not grasp the skills, it is difficult to fry lean meat soft and tender.
Stir-fried lean meat is most likely to have meat faggots chewing or no taste with fishy smell. Remember that lean meat cut first to add seasoning marinade, but also add egg whites, cornstarch, cooking oil to lock in moisture, followed by know how to heat the pan cool oil, so that when fried meat can quickly slide fried, fried more tender, and finally to know how to fry meat Sheng out, can not be placed in the pan for a long time, and so on vegetables fried, and then re-pour the meat into the mix is good.
Stir-fry lean meat most taboo directly into the pan stir-fry, keep in mind the above three tips.
Skill four: frying meat, frying non-stick aspect
The most fear of sticking to the pan when stir-frying, or frying ingredients are also the most fear of sticking to the pan, such as fried meat, fried shredded potatoes, fried fish, fried tofu, do these once the sticky pan will certainly affect the appearance and taste, so it is very important to understand the skills of cooking non-stick pan.
Want to non-stick pan, learn to heat the pan and cool the oil. The practice is very simple, brush and clean the iron pan, turn on the high heat, the pan surface smoking when pouring cooking oil, the amount should be more, heating shaking a few times to wet the pan, sizzling to the oil smoking when the hot oil will be poured out, then pour in the right amount of cool oil, slightly heated to fifty percent hot, put the ingredients into the pan to fry or pan fry.
When frying meat to quickly slide fried, frying system should be patient and slow frying over low heat, ingredients just put in do not touch, wait for a few minutes to fry one side of the browning before turning over, so that the ingredients will remain intact will not break. Also frying fish please note that the water should be removed before the pan, you can use kitchen paper towels to wipe a wipe, so that when frying fish better results.
No matter what bone broth stew, many people like thick white soup, so that the look more appetizing, but some friends just can not do it, obviously stewed for a long time, but the soup is not white.
In fact, you want to stew soup to become thick white, to remember two aspects, on the one hand, the ingredients to first fry a frying, on the other hand, the stew should be the whole high fire, such as fish stew is this, if not fried directly stew soup is not easy to become white, small fire stew soup will not be thick, bone broth is the same reason, so remember these two tips.
Did you read all the above few cooking tips? You can practice more and more, so you will get better and better. That's all I have to share, like me, please follow me.
