What are the elements of cooking What are the most important things to pay attention to when cooking

Nutrition mainly depends on the dish you want to make, as for what to prepare, the most basic is oil, hehe, cooking wine, sweet noodle sauce, soy sauce, vinegar, (if you want to use white vinegar for color beauty, it will not be discolored when paired with other dishes) MSG or chicken essence, sesame oil, ten spices or what how much fragrant seasoning powder, and then prepare some big ingredients that are star anise, cinnamon, angelica, nutmeg, bay leaves, ginger powder, pepper, fennel, cumin, you can take a part of it and process it into powder (if it is processed into powder, you don't use the previous ten spice powder) to prepare for stir-fry with better taste, Leave some of them for stewed meat or fishy products such as chicken and fish, well, these are the most basic raw materials for cooking, of course, there are more, that is professional, generally no one uses it in the family, if you need it, then you have to learn professional knowledge, before you can operate, cooking is a university question, as for how to make a good dish, one is to often go out to eat at the same time you have to think more, often ask the chef about the cooking process, in this way, slowly you will become a family kitchen master, I wish you early success.

Onions, ginger and garlic are essential, when the oil is hot, put the onions, ginger and garlic into the boiling pot, and you prepare the dishes you want to fry in advance, so as not to be in a hurry! Secondly, put salt, have an appropriate amount, don't put too much.

Heart, material, fire, freshness, air, color, fragrance, taste, mouth, all know the mystery.

Several elements of cooking: 1. Carefully select ingredients, and the ingredients should be fresh and of good quality. 2. Have cooking knowledge, understand the characteristics of ingredients, the matching of ingredients, the appropriate cooking techniques of ingredients, etc. 3. Experience, just talk about not practicing fake tricks, proficiency in seasoning, mastery of heat, etc. 4, the most important point:

You can eat it!

The most basic requirements are "1. Master raw and cooked 1, eat raw and fresh, ensure hygiene and sterility, 2. Hot dishes should be cooked. It should be rotten, crispy, soft, smooth, tender, clear, fresh and crispy. (1) The green vegetables must be guaranteed to be ripe and crisp, the color should be green, the taste is crisp, and they cannot be fried.

The taste is mainly highlighted by oil, and is reflected by the compound taste of a small amount of compound oil (onion ginger oil, Sichuan pepper oil, sesame oil,). The sauce should be thin and less even, wrapped, and bright, and there should be no oil or soup at the bottom of the plate, so as to prevent the occurrence of water from the green vegetables. The taste of boiled vegetables is fresh and salty and slightly spicy, the boiled juice should not be too much (1 5 of the depth of the plate), the oil should be hot or less, and the dishes should be neat and beautiful.

The taste of the soup dishes should be fresh, the soup should be milky white, and the raw materials should be 2 3 immersed in the soup, and there should be no oil slick. (Wu Kuanbei 2) meat dishes should be rotten, the taste should be fragrant but not greasy, and the taste should be elastic. It is strictly forbidden to use chemical raw materials such as sodium nitrite.

Strictly control the amount of loose meat powder and edible powder. (3) Fried dishes should be crispy, golden brown, and the oil should not be large, unfortunate and greasy. Individual dishes that are charred on the outside and tender on the inside should maintain the moisture and tenderness of the raw materials.

Strictly control the number of times frying oil is reused. (4) Seafood must be fresh, light and light in taste, the flavor should not be strong, and the original flavor should be maintained, and it should not be old or bitten. It must not be toothy or fishy.

2. Master the saltiness: the taste of the dish should be warm, neutral, plain and bland, and reflect the compound taste. Never salty.

1. Compound flavor is a combination of several flavors in one, which is very comfortable to eat, and most people can accept it, and it does not reflect which specific taste.

How to master the heat and oil temperature First, how to master the heat In the cooking process, there are generally four types of heat: strong fire, medium heat, low heat, and simmering heat. The power of fire, which has always been distinguished by the level of the flame, the degree of color of the fire, and the strength of the radiant heat. Wanghuo:

The flame is high and stable, white-yellow in color, the gas is pale blue, the luminosity is bright, and the heat is pressing. It is generally used for quick cooking, such as frying, stir-frying, stir-frying, etc. Medium heat:

The flame is low and steady, the heat is high, and the fire is bright and bright red. It is suitable for steaming, boiling, stewing and other cooking methods. Small Fire:

The flame is low and shaky, reddish in color, dim in luminosity, and hot in the air. It is generally used for frying, pasting, spreading and other cooking methods. Simmer:

The flame is small and rises and falls, blue-green, dark in luminosity, and not very hot. It is generally suitable for stewing, stewing, simmering, and other cooking methods. Second, how to grasp the oil temperature to master the oil temperature must pay attention to the size of the fire, the nature of the raw materials and the time and amount of feeding.

The specific methods are: first, the hot fire is less material, and the oil temperature is slightly lower; In slow fire, the oil temperature should be a little higher, otherwise, the raw material is easy to depulp and depaste. If the oil temperature is too high when the oil is too high, you can remove the end of the pot from the heat or add cold oil.

Second, if the amount of feeding is large, the oil temperature should be slightly higher when the pot is put into the pot. Third, according to the texture and shape of the raw materials, flexibly grasp the answer to supplement when to put salt Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should generally be added after frying; Peanut oil is used for cooking, because peanut oil is very easy to be contaminated with Aspergillus flavus, so it should be put in a salt fryer first, which can greatly reduce aflatoxin; When cooking with meat oil, you can put half of the salt first to remove the residue of organochlorine pesticides in the meat oil, and then add the other half of the salt; When making meat dishes, it is best to add salt when the meat is ripe in order to make the meat tender. When to put vinegar If you add a little vinegar after the vegetables are cooked, it can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, and improve the nutritional value of dishes and the absorption and utilization rate of the human body.

When to put monosodium glutamate When heated to more than 120, monosodium glutamate will turn into caramelized monosodium glutamate, which not only has no umami taste, but also is toxic. Therefore, it is best to add MSG when it is well stir-fried. When to put sugar When making sweet and sour carp and other dishes, you should add sugar first and then add salt, otherwise the "dehydration" effect of salt will promote protein coagulation and it is difficult to eat the sugar taste thoroughly, resulting in sweet outside and light inside, affecting its taste.

When to put soy sauce Soy sauce is cooked in a pan at high temperature for a long time, which destroys its nutrients and loses its umami flavor. Therefore, soy sauce should be placed just before cooking. Seek adoption.

1. The selection of raw materials is first to choose the right one, and then to be fresh.

2. The order in which materials are placed.

3. Heat. 4. The amount of seasoning.

These are the most basic, and they change depending on the dish in the process of cooking, but they are always the same.

The uses of cooking materials, such as light soy sauce, cooking wine, oyster sauce, XO sauce, pillar sauce, etc., are as follows:

1. Light soy sauce. The use of light soy sauce is mainly used for seasoning, and the color is light, so it is used more when making general stir-fried dishes or cold dishes.

Light soy sauce is a kind of soy sauce, which is made of soybeans or black beans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew, with a light color and reddish-brown color. Dark soy sauce is used for general cooking and has a salty taste.

2. Cooking wine. The main function of cooking wine is to use it widely in cooking dishes, and the seasoning effect of cooking wine is mainly to remove smell and increase flavor.

Cooking wine is the name of cooking wine, which is brewed with rice wine and Huadiao, and its alcohol concentration is low, with a content of less than 15%, and high ester content, rich in amino acids.

The main components of cooking wine are rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. Cooking wine can increase the aroma of food, remove fishiness and greasyness, and at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

3. Oyster sauce. Oyster sauce is used to make dishes more delicious, rich oysters, moderate viscosity and high nutritional value, and is also the main ingredient in traditional Cantonese dishes such as fresh mushroom beef with oyster sauce, green vegetables with oyster sauce and noodles with oyster sauce.

Oyster sauce is a seasoning made from boiling oysters (oysters). Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category"Bottom milk"The so-called oyster oyster is made as raw material, which is concentrated by boiling and extracting juice and adding auxiliary materials.

4. XO sauce.

XO sauce is used to make the taste more delicious and pure, and the nutrition is upgraded again, especially suitable for cooking all kinds of high-end ingredients. "XO sauce" means the world's top sauce, it follows the name of the top French liquor, and "XO sauce" is the top condiment in the sauce, it uses the best raw materials, so the taste is also very delicious.

5. Zhuhou sauce.

The use of Zhuhou sauce is used to cook chicken, beef, duck, pig and other livestock and poultry meat, fragrant and flavorful, the meat is fresh and tender, and it is not greasy.

Zhuhou sauce is one of Foshan's traditional famous products. It was created by Liang Zhuhou, the chef of Sanpinlou, during the Jiaqing period of the Qing Dynasty. It is made of soybeans and flour as raw materials, which are made into koji and dried into sauce embryos, and re-steamed with lard, sugar and sesame seeds.

Its color is reddish-brown, the soy flavor is fragrant, the entrance is mellow, fresh and sweet. It is suitable for cooking chicken, duck and fish, especially Zhuhou chicken, which is the best sauce in the concoction.