Sometimes it feels like a magician. He puts some uneasy raw meat and lettuce, plus some seasonings that don’t know what it tastes, and stir-fry it in the pot for a few times and then becomes a delicious delicacy.
When I really do it myself, I feel like something is almost there. The food I made is not difficult to swallow, but it is a bit tasteless and it is a pity to throw it away. Speaking of which, I know all kinds of dishes, and I can also name the seasonings. I even made it with cooking tutorials without leaving a single step. Why is the taste so bad?
In fact, as long as the ingredients and seasonings are prepared, a good dish can be made. However, for chefs, there are some small steps that are not easy to find that cannot be missed, which are the 5 cooking principles we are going to talk about today.
As long as you master these 5 basic cooking principles, even a kitchen novices can make meals that will amaze the whole family. Collect them quickly!
1. Blanching ingredients
Blanching before stir-frying is a very necessary process. For different ingredients, blanching is also of particular concern.
For example, raw meat ingredients, you usually choose cold water to put the blood in the meat. When blanching, try to add some ginger and cooking wine to remove the fishy smell. When blanching, you should also pay attention to skimming off the foam on the pot noodles.
and vegetables, foods, blanched in order to prevent the vegetables from growing. There are also some vegetables rich in oxalic acid. You must blanch them first. Oxalic acid not only has a bad taste, but also affects the absorption of calcium. The combination of oxalic acid and calcium will form stones, which is not good for the body. When blanching vegetables, add an appropriate amount of salt and edible oil to the pot to maintain the color of the dish itself.
2. The order of stir-frying and cooking
When cooking, the order of the ingredients is very critical.
Generally, when stir-frying vegetarian dishes, you will first add onion, ginger, garlic, to stir-fry to bring out the aroma, and then add ingredients that are hard and hard to stir-fry , such as potatoes, carrots, , lettuce, etc. After stir-frying and becoming soft, then add ingredients that are crisp and soft with a soft texture, such as green and red peppers, onions, etc., and then add seasonings to continue stir-frying. Finally, you can add sesame oil, coriander, chopped green onion and so on before being served.
When stir-frying meat dishes, you should first stir-fry the onion, ginger and garlic, then put the meat in the pot. After the stir-frying and changing color, you can add a little cooking wine to remove the fishy smell. Then, if there are side dishes, you can refer to the order of the vegetarian dishes and put them in the pot in sequence. The subsequent process can refer to the vegetarian dishes.
3. The fried meat is tender but not
Many people directly cook oil when stir-frying meat, put the meat in the pan and stir-fry it. The meat finally stir-fryed is old and hard, not delicious and wastes money. That is because this step is missing.
slices of meat or shredded meat, wash it with clean water, and then squeeze the water dry. After putting it in a small bowl, add salt, cooking wine, and dark soy sauce , mix well, then add a little water starch , mix well, and finally add a little cooking oil . The meat fried in this way is shiny and tastes very tender.
4. Use of seasonings
If you want to stir-fry a plate of delicious dishes, you will inevitably have a variety of seasonings. The most basic one is our old partner: salt, sugar, MSG, soy sauce, vinegar . Come and see if you use these seasonings correctly when cooking?
Salt: As the first of all flavors, the status of salt is self-evident. As the saying goes, make a good cook with . If the salt is added correctly, the taste of this dish will not be bad. Try to add salt later. It is best to put it in two times. Put it in less for the first time. Take a bite and add it in moderation. Don’t add too much salt at once. The truth of the eight characters: is better than less than more, and is better than later than first.
sugar: In fact, many places do not have the habit of adding sugar to cooking. In fact, sugar has a great effect. It can not only improve freshness, but also relieve various irritating flavors. For example, if it is too sour or too spicy, you can add some sugar to relieve it.
MSG: MSG has a fragrance, but it is most afraid of high temperature, so you just need to add an appropriate amount of MSG before the pot. Whether it is stir-frying or stewing soup, you must put MSG in the last step.
soy sauce: As for soy sauce, it is divided into dark soy sauce and light soy sauce . Dark soy sauce is colored, light soy sauce is extracted. Soy sauce is different from salt and MSG. You must put the soy sauce in the pot at high temperature to maximize the aroma of the sauce. You can pour it down along the hottest place on the pot wall and hear the "squeak" .
Vinegar: The effect of vinegar is easy to understand, it is to add some sour taste to the dish, and it is also a kind of thing that requires high temperature to stimulate the fragrance, so it is similar to how to eat soy sauce.
5. Fried food
How can I fry something crispy on the outside and tender on the inside? Do I need a bucket of good oil? Or do you need a good pot?
is actually very simple, it only needs to be refried once. The oil temperature is not very high when frying the first time. It is for to shape and cut off the . The second time is already a high-temperature oil pan. At this time, put the things in, which can not only fry the food thoroughly, but also fry the outer skin, which will create a crispy texture on the outside and tender inside.
Remember these five principles and methods, and become a chef in seconds easily. If you don’t have any collection, please collect it quickly. If you have time, try it!
(First chef editor: Mingming)
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