How to fry a dish well, how to fry a good dish?

Osmanthus ** yam tutorial.

This small dish is delicious, have you ever eaten it?

Stir-frying is very simple, but stir-frying must have a knack, whether it is good or not, the same seasonings, the same dishes, different cooking techniques and different time masters, then the taste of the dishes will be completely different. Therefore, everyone will obviously feel that someone cooks delicious food, and someone cooks it is difficult to swallow. <>

First of all, the seasoning thing must be clarified, it can't be cooked, sugar and starch can't be clear, sugar and salt can't be distinguished, white vinegar and cooking wine don't know which is which, then in this case it will definitely not be able to cook. The most basic is Sichuan pepper powder, cooking oil, salt, monosodium glutamate, chicken essence, cooking wine, oyster sauce, light soy sauce, dark soy sauce, these things must be recognized, because these things are almost used when doing bad things, these things are not clear, and the dishes made must be inedible. Because I know it, I don't know what's inside.

The second is the mastery of the heat, the cooking is very important, the oil temperature can be put into the pepper powder, you can put the vegetables, you can put the meat, a very simple way is to start the pot to burn the oil, when the pot is slightly smoking, add the oil, add the pepper powder when the oil is slightly smoking, and add the meat. The meat is bright red when you just put it in, but with the promotion of oil temperature, the meat will gradually turn pale white, and you feel that the meat has become hard, pour in a little dark soy sauce or pour in a little light soy sauce to adjust the color, and then you can put the dishPut the dish in and fry it until it is not so fluffy, and gradually when the space taken up is getting smaller and smaller, you can add water. <>

The rest is the problem of seasoning, the most basic thing is to know how much salt to put in a dish is normal, the soup spoon we use to eat should be 2 3, the taste is heavier, no matter how much a spoonful can not be more, because more is not delicious, shoot the dragon to descend into the world, cooking wine oyster sauce These things are gradually added to a person's taste, after all, the taste of cooking is different for different people, and there is no way to teach it exactly the same. You can only master some basic skills, and then you can do it slowly by yourself, and you will know how to make it delicious when you have experience.

When stir-frying, you need to prepare the ingredients in advance, you should choose high heat, you must constantly stir-fry, you also need to add some condiments in it, you also need to add some water in it, you need to add onions, ginger and garlic in advance and stir-fry until fragrant, and then pour in the ingredients and stir-fry quickly with high heat.

It is necessary to control the temperature of the oil, drain the water, and add a little vinegar when stir-frying, which can prevent the oxidation and discoloration of the vegetables; Pay attention to control the heat, and put some vinegar when cooking vegetables, which can protect the vitamins from being destroyed.

The ingredients must be fresh, some of the harder ingredients, blanch them in hot water, and then make them, you can add some oyster sauce to them, which will make the taste better, so that you can make delicious dishes, and you can add some condiments to them.

Be sure to master the heat, you should also pay attention to the side dishes, you must pay attention to the steps of adding seasonings when stir-frying, you can add salt or chicken essence, monosodium glutamate when you are about to get out of the pot, and you must know the recipe before stir-frying.

To stir-fry a dish, be sure to master the following essentials:

Heat the pot first, then pour the oil; The oil must also be heated before pouring in the vegetables.

The ingredients for stir-frying, whether they are shredded, diced or diced, must be cut to the same size to make the ingredients evenly fried in a short time.

Put the ingredients that are not easy to cook into the pot first, fry them until they are slightly hot, and then fry the ingredients that are easy to cook together and fry them evenly, and then remove from the pot.

When stir-frying, use high heat to maintain the flavor and original color of the dish.

When stir-frying meat, pay attention to hot pan and warm oil, so that it will not stick to the pan and will not fry the meat for a long time.

Some vegetables, such as eggplant, try to avoid cutting them with a knife when they are burned. Because the eggplant will become oilless after the knife, and the oil will not enter the eggplant. The best way to do this is to break it into small pieces by hand.

Vegetables such as kidney beans, green beans, and celery that are not easy to fry quickly can be blanched in hot water before being cooked.

The fire of the gas and liquefied gas stove at home is usually not as strong as that seen on TV by professional chefs, so it is not suitable for stir-frying.

When cooking, you should first boil over high heat, and then change to low heat until the juice is slightly thick, if the ingredients are not cooked enough, you can add water to continue cooking.

Take fried cabbage as an example: prepare the ingredients, wash the cabbage and cut it into strips, chop the garlic, fry the garlic in the wok until fragrant, add the cabbage and stir-fry, and finally fry until it is broken and add salt to taste!

Introduction: Stir-fried vegetables are a common home-cooked dish, so how to stir-fry a plate of vegetables to become more delicious and delicious, so let's follow along to find out.

In fact, among all the green vegetables, you can find that Shanghai green fried is the best and delicious, so we must buy fresh vegetables is very important, be sure to clean it, you can put it in salt water to soak it in advance, and finally we must fry some tender vegetables, especially fried cabbage heart is more delicious, so at this time you can choose some small Shanghai greens, directly fry the whole together. Before the process of making, we must heat the pot, and then add oil This time the oil is burned to 7 percent hot.

We can put some salt or some umlion ginger and garlic into the pot and stir-fry, and then put the greens in, at this time stir-fry for three minutes in advance, do not cover the pot, cover the pot at this time, the color may not be so green. And be sure to use salt water before making it. Some of the dishes prepared must be soaked in salted water for half an hour, and before stir-frying, it should also be blanched with water, this time it will take 5 minutes, and then cook at this time, the time will not be too long, its color will not change, it will be more delicious.

First of all, you need to heat the oil, then add the minced garlic, then put the greens down, and then quickly fry the greens, and when the greens have turned color, then add salt, soy sauce, and then get out of the pot.

The greens can be blanched in boiling water before stir-frying, and then added to the greens after the oil is hot, and then added condiments and stir-fried a few times to get out of the pot, so that the fried greens are delicious.

1] When stir-frying green vegetables, it is not advisable to add cold water, cold water will make the green vegetables old and unpalatable, and the green vegetables stir-fried with boiling water are fresh and tender.

2] When scrambling eggs, add a tablespoon of warm water to an egg and stir well, it will not be scrambled, and the amount of scrambled eggs is large, soft and delicious;

3] When stir-frying meat, put the sliced pork in a colander, shake it in boiling water a few times, when the meat has just changed color, start the water, drain the water, and then fry in the pot, it will be cooked in a few minutes, tender and delicious;

4] When cooking meat, if you want the soup to be delicious, you should put the meat in cold water and cook it slowly; If you want the meat to be delicious, you should boil the meat in hot water;

5] When cooking meat dishes, after adding wine, add a little vinegar, and the dish will become fragrant; When cooking vegetarian dishes, add some vinegar appropriately, which tastes good and nutritious, because vinegar has a protective effect on vitamins;

6] To make a good pot of fish soup, use cold water. After boiling cold water, skim off the scum to remove the fishy smell, and at the same time, the fish protein slowly solidifies, and the nutrients can be fully "released" into the fish soup. Thick soup should be stewed over high heat, and clear soup should be drunk over low heat;

7] When steaming fish or meat, wait for the water in the steamer to boil before putting it into the steamer, which can make the fish or meat suddenly encounter high-temperature steam.

And immediately shrink, the internal fresh juice does not flow out, and the taste is more delicious after cooking;

8] When boiling bone broth, do not add cold water in the middle of the soup, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate rapidly, affecting the nutrition and taste, it is best to fill up the water at one time or add an appropriate amount of boiling water halfway;

9] Before putting the tofu in the pot, soak it in boiling water for 10 minutes to remove the bean flavor and alkaline taste;

10] When stir-frying lotus root shreds or lotus root slices, add some water while stir-frying to prevent the lotus root from turning black;

11] Put the shrimp into a bowl, add a little refined salt, use alkali powder for food peihui, rub it with your hands for a while, soak it in water, and then wash it with water, so that the fried shrimp can be transparent like crystal, tender and delicious;

12] Immediately after cutting the eggplant, put it in the pot or put it in water, otherwise the eggplant will oxidize to black.

When frying eggplant, add some vinegar to the appropriate amount, and the color of the fried eggplant will not turn black.