Due to the epidemic, many friends have begun to study recipes at home and try different ways to learn how to make the dishes taste better.
Recently, I saw many fans send private messages asking me that I was obviously following the tutorial to cook at home, so why does it always taste worse than that in a restaurant, and the color does not look very bright. What's wrong with it?
I have sorted out the questions raised by everyone. Below are 5 cooking tips, all of which are practical, and the chef likes them all after reading them!
1. Stir-fried eggplant
Many people easily make eggplant black when stir-frying eggplant, and the color, aroma and taste are extremely poor after stir-frying. Also, I think the eggplant is too oil-absorbing , and it is too greasy when I eat it.
Eggplant is easy to oxidize and will turn black after contacting the air. After cutting the eggplant, you can put it in light salt water to soak it. This not only solves the oxidation phenomenon, but also reduces the spongy pores in the eggplant, greatly reducing the oil absorption rate of the eggplant.
2. Thawed meat
Go to the supermarket to buy meat. If you can’t finish eating, you will put it in the refrigerator. When you are about to cook next time, you will remember that the meat is in the refrigerator, which is hard and makes you feel a headache when you look at it.
Quick thawing method: Prepare 2 aluminum basins , put one of the basins on the bottom, put the frozen meat at the bottom, then press it with the other basin bottom, and place heavy objects on it. Press html for about 35 minutes and thaw it.
or prepare a basin of warm water , add a spoonful of salt , a spoonful of white vinegar , put the frozen meat in, soak html for about for about 310 minutes.
3. When frying eggs
When frying poached eggs , how can it be fried beautifully and delicious?
1: Put in the pot with enough oil , and it will not stick to the pot. 2: When the oil is about to heat up, sprinkle a little flour , and the oil will not splash easily, and the eggs will also be frying bright yellow. 3: When the egg yolk is about to solidify, pour a little cold boiled water, which will make the egg yellow and tender and taste better.
4. Fried meat
If you want the fried meat to be tender and delicious, you need to slurry. First, add salt, pepper, light soy sauce, cooking wine and other seasonings and mix well, then add egg yolk and stir well, then add a small amount of starch and grab evenly, and finally pour in cooking oil .
Second, when the meat is about to be fried, add a small spoonful of aged vinegar , which can not only remove the fishy smell, but also make the meat tenderer and softer and smoother to eat.
5. Stew soup
Many families have the habit of drinking soup, especially stewing some rib soup , fish soup, chicken soup , etc. The soup in the restaurant is stewed in , color, fragrance and taste. When you start with it, the color, fragrance and taste are a little worse.
First of all, when preparing the ingredients, choose the meat that is tender. When blanching, you must see that there is no blood in the pot and then rinse it out. If the soup you stew turns white, must have strong firepower. can force out the fat and protein . Add salt 1 minute before the pot.
Learn these tips, hurry up and try it!
[Home-cooked eggplant]
1, two purple eggplant , wash and remove the roots, cut them into hob pieces, put them in a basin, add salt, white vinegar appropriate amounts, mix evenly to avoid oxidation and blackening, and marinate for 5 minutes.
Half a green pepper, cut into triangular pieces; half carrot , cut into diamond-shaped slices, and a small handful of black fungus, put together. A piece of green onion is white, cut into horseshoe slices, a few garlic, cut into garlic slices, and grab a few red dried peppers to set aside.
After marinating the eggplant, squeeze the moisture and put it in another pot.
2. Add oil to the pot, pour in slices of garlic and red dried peppers and stir-fry, add appropriate amounts of tomato sauce and chili sauce, stir and melt, then pour in green pepper, carrots and fungus , and stir-fry for a few times.
Add oyster sauce appropriate to , stir fry and melt, pour in half a spoonful of water, add salt, chicken powder, pepper, and sugar , stir and melt seasoning, pour in eggplant, and turn it over a few times.
Add a little dark soybeans to adjust the color, stir-fry for a few more times, pour water in between to prevent the eggplant from sticking to the pan, then cover the pot, turn on low heat and simmer for about 2 minutes.
After cooking, turn to high heat to dry the soup, add a little water starch, and then turn it evenly, turn off the heat and bring it into a pan and put it on a plate.
[Fried pork with green pepper]
1. Cut a small piece of pork into thin strips, clean the blood inside, squeeze the water dry and put it in a basin, add salt, pepper, cooking wine, and dark soy sauce to mix well, then add egg white to stir, grab an appropriate amount of starch to mix well, then add a little cooking oil to mix well.
A handful of green peppers and a red pepper are cut into oblique slices, a few garlic are cut into garlic slices, put them in a small pot, cut the ginger into ginger slices, and cut half a green onion into oblique slices, and put them in a pot together.
2. Add cooking oil to the pot. When the oil temperature reaches 30% hot, pour in the shredded meat, slide the oil continuously for 20 seconds, and pour in the colander to control the oil.
3. Add a little cooking oil to the pot, pour in the green and red peppers, stir-fry for 30 seconds, stir-fry until it is broken, pour in the garlic slices and stir-fry for a few times, then pour in shredded pork, drizzle with cooking wine to remove the fishy smell, and continue stir-frying for 10 seconds to start seasoning.
Add chicken powder, pepper powder, sugar, and light soy sauce , quickly stir-fry for 315 seconds, then pour in a little bright oil, stir-fry evenly, and it’s delicious.
You can’t rush to cook. As long as you study hard and master the details, you will be better than the other!
(First chef editor: Mingming)
