How to cook so that the strong aroma can be exuded

Hehe, I'm a professional chef

I study it a little bit on cooking, and I do it: color, flavor, and shaper. Your problem is on incense. Olfactory senses.

The aroma of the dish is related to the temperature of the dish when you serve it.

And then there's you, what kind of food you make! If it is meat, seafood, fish, these smell by themselves.

It's sufficient, but you need enough heat to make its flavor float out, and you can't do it if you can't get it.

There is also the green onion and coriander to be out of the pot when the dish is ready, sprinkle it in the pot, and then out of the pot like the green onion and coriander.

The smell of food under the influence of high temperature The taste of the complex dish is emanated. Dishes can.

If you make some dishes that don't have any flavor in themselves, you need some professional seasoning and processing.

First: Burst the pot, after the green onion and ginger are heated in the bottom oil, put in the burst fragrance from the point between the paste and the non-paste.

If it is a colored dish, be sure to use soy sauce to fry the pan, and after the bottom oil is hot, you can see that the soy sauce is sparkling and there is a slight oil smoke.

It's okay to come

Second: when it comes out of the pot, it can be a dish that looks bright and will bring fragrance Clear oil There are sesame oil, sesame oil, tar, chili oil, depending on what you do.

.And a lot more, if you have any questions about cooking, ask me directly. ~

Stir-fry with more cooking wine will be fragrant!

Proper control of the ingredients and heat is sufficient.

Enlarge the ingredients with green onion and ginger.

I'm going to put it by really smelling good!

It depends on what dish you copy, if it is a meat dish, remember to add onions, ginger and garlic

Summary. Hello dear! Dishes with a sweet smell can be added with rock sugar, boiled, or directly added with rock sugar for home-cooked dishes, which is particularly simple and easy to make, the taste is sweet and not greasy, and the sauce is fried eggplant 1

Peel the eggplant and cut it into thick strips, soak it in lightly salted water, don't cut it too finely, it is easy to fry it into eggplant puree 2Cut the shredded meat, you can be a little thinner, 3Heat the pan with cold oil, put the star anise on low heat and fry slowly until it turns yellow

Put the shredded meat in the green onion and ginger pot and stir-fry 5Add the sweet noodle sauce and stir-fry until the shredded meat is evenly coated for 6Add the shredded eggplant and stir-fry over medium heat for 7

This is the water of the soaked eggplant, I didn't expect it to be this color 8Turn on high heat to reduce the juice, turn the spoon frequently to prevent it from sticking to the pan, and sprinkle two-thirds of the coriander segment carrot stew 1Wash the pork belly, let the water boil for 3-5 minutes, remove and rinse for later use

Put a little cooking oil in the pot, add rock sugar, ginger, garlic and stir-fry until the rock sugar melts 3Add the spare pork belly, continue to stir-fry, pour in cooking wine, stir-fry lightly and ...... evenlyAfter pouring in the dark soy sauce to color, add water, bring to a boil over high heat, pour in the carrots, and continue to simmer for 20 minutes until the soup thickens! Add a little dark soy sauce and stir-fry.

Hello dear! Dishes with a sweet smell can be added with rock sugar, boiled, or directly added with rock sugar for home-cooked dishes, which is particularly simple and easy to make, the taste is sweet and not greasy, and the sauce is fried eggplant 1Peel the eggplant and cut it into thick strips, soak it in lightly salted water, don't cut it too finely, it is easy to fry it into eggplant puree 2

Cut the shredded meat, you can be a little thinner, 3Heat the pan with cold oil, put the star anise on low heat, close the heat and fry slowly until yellowed 4Put the shredded meat in the green onion and ginger pot and stir-fry 5

Add the sweet noodle sauce and stir-fry until the shredded meat is evenly coated for 6Add the shredded eggplant and stir-fry over medium heat for 7This inspection is the water of the soaking eggplant, but I didn't expect it to be this color 8

Turn on high heat to reduce the juice, turn the spoon frequently to prevent it from sticking to the pan, and sprinkle two-thirds of the coriander segment carrot stew 1Wash the pork belly, let the water boil for 3-5 minutes, remove and rinse for later usePut a little cooking oil in the pot, add rock sugar, ginger, garlic and stir-fry until the rock sugar melts 3

Add the spare pork belly, continue to stir-fry, pour in cooking wine, stir-fry lightly and ...... evenlyAfter pouring in the dark soy sauce to color, add water, bring to a boil over high heat, pour in the carrots, and continue to simmer for 20 minutes until the soup thickens! Add a little dark soy sauce and stir-fry.

Purple sweet potato mashed 1Purple potato, peel and wash the potatoes. 2.

Cut into thin slices and steam in a pan. 3.Purple potatoes, crushed potatoes and put together, add white sugar and stir.

4.In order to be more delicate, smile and sift through the lower sieve. 5.

After sifting, it is packed into a piping bag.

Ways to make a sweet smell:1Borrow incense.

The raw material itself has no fragrance, and there is no peculiar smell of the cane cover. To create fragrance, only the best way to do it is to borrow incense. For example, sea cucumber, squid, bird's nest and many other dried goods, in the initial processing process, after oiling, boiling, repeated rinsing, although they are rich in nutrients, their volatile aroma matrix is very small, so it is bland and tasteless, and the aroma of the dish can only be achieved by borrowing other ingredients or spices.

There are usually two ways to borrow incense: one is to boil the pot with volatile spices, and the other is to heat it with poultry, meat (or a fresh soup that their meat has cooked). In specific operations, the two methods are often combined to make the aroma more intense.

2.Hexiang. Although the raw material itself has an aroma base, but the content is insufficient or the aroma is relatively simple, it can be cooked together with other raw materials or condiments, which is "Hexiang".

3.Light incense. During the heating process, some of the ingredients have an aroma, but they are not strong enough.

Or, depending on the requirements of the dish, some dishes require a more intense aroma. At this point, you can add the appropriate ingredients or seasonings to make up for it, which is called "light incense". 4.

Piping. Some dishes require a particularly strong aroma on the surface to arouse a strong appetite in diners, and this is where the method of lining may be used. 5.

Titian. Through a certain period of heating, the aroma matrix in the raw materials and condiments of the dish can be fully overflowed, and the aroma can be maximized to produce the most ideal aroma effect, that is, the muffled and fragrant.

Hello, dear, <>

We are happy to serve you: Ingredients: 500g of peanuts (After frying, choose to peel or not peel according to your preference.)

But the skin is actually very nutritious). Seasoning: 20g of white sugar (adjust how much you like the sweetness, and put salt if you like the saltiness of Hail Hall), 15g of peanut oil (you can change to other vegetable oils, and adjust how much you like the consistency).

Method: 1. Wash and dry the peanuts, put them in a baking dish, bake them at 190 degrees for 10 minutes, and let them cool for later use. (Pay attention to whether it is cooked by yourself, don't bake it in Genyin, of course, it must be baked).

If you don't have an oven, you can put it in a wok, don't add oil, stir-fry over low heat until cooked 2, heat peanut oil until cooked, set aside 3, add sugar to the fried peanuts and put them in a blender, and beat them into powder 4. Add peanut oil as an introduction, and continue to whip to your favorite taste level (if you like rough and grainy, beat less for a while, and if you like delicate and smooth, beat more for a while).

If you want the dishes to be fresh, the ingredients must be fresh, and the dishes made with stock and good cooking oil are sure to be delicious and delicious.