No matter where you go, you have to have some fun and find some solutions. Yes, food is my pleasure and my way of thinking! XiaoTanShiKi will work with you to take the food you eat seriously! Introduction: When everyone is cooking, they always encounter various problems, which ma

No matter where you go, you have to have some fun and think of some solutions. Yes, food is my pleasure and my way of thinking! XiaoTanShiKi will work with you to take the food you eat seriously!

Introduction:

When people cook, they always encounter various problems, which makes the taste of the dishes difficult to describe. So what are the "cooking minefields" that should be avoided? Here are some dishes that we usually cook. These dishes are very delicious when eaten in restaurants, but if you cook them in your own home stove, you can’t get the same taste anyway. This is actually a problem during cooking. , the same ingredients, different processing methods will taste completely different.

What are the "minefields" that need to be avoided when cooking? I have summarized 5 of the mistakes that everyone often makes. You might as well pay attention to them when cooking. Learn to avoid these 5 "cooking minefields", your cooking skills will improve a lot, and your cooking will be much more delicious than before. Let's take a look together.

The first one is fried pork without sizing

Many people say that the fried pork is very hard and very hard. This is actually because there is no sizing. If we marinate it in advance and then stir-fry it, it will taste much better, but Many people cut it and put it directly into the pot, which will cause the fried meat to be very hard, especially lean pork. Therefore, remember to marinate the fried pork in advance, slurry it and fry it, then scoop it out, and then return it to the pot.

The second one is frying fish in lukewarm oil

Braised fish is a dish that is often eaten in our family. When making this dish, you need to fry the fish in advance. Many people just fry the fish directly when the oil temperature is not high. Put it in, and you can imagine that the result will be sticking to the pan, so when we heat the oil until it is smoking, then put the fish in to fry, basically it will not stick to the pan, and the fried fish will be better. pretty.

The third one is that the juice does not come out when cooking

Cooking and cooking must be distinguished. When cooking, it will contain soup, but when cooking, the soup will generally be thicker and the sauce will be thicker. The taste is wrapped in the ingredients. When you eat it, the taste will be particularly rich and delicious. It can stimulate people's appetite more than boiled vegetables and stews, so if you are cooking, remember to use high heat. The juice is collected well.

Fourth, cook meat without blanching it

Whether it is mutton, beef, or even chicken and duck, it is recommended to blanch it in advance before cooking, so that when you cook it, there will be no obvious Strong odors, especially those like duck or mutton, will have an unpleasant smell if you don't blanch them. It will still be difficult to cover it up after you add seasonings later.

Fifth, foods with high starch content should be soaked

Foods with high starch content, such as potatoes, taro, etc., if they are fried and eaten, be sure to rinse them. After rinsing, soak them again. After soaking, , can remove the starch of the ingredients themselves, so when we fry them again, if we add some white vinegar to cook, it will be difficult to stick to the pan, and the taste will be greatly improved.

[Food Ke Shuo]

Of course, these "cooking minefields" are only part of them. There are many techniques. Depending on the ingredients, the preprocessing methods are also different. These require careful and slow cooking. The slower you cook, the more delicious it becomes.

[This article was originally created by "Xiao Tan Shi Ke" and may not be deleted or copied without permission. Infringement will be prosecuted]