How to make the dish more delicious, it is enough to learn 10 tricks

Stir-frying is divided into raw stir-frying, cooked stir-frying, slippery stir-frying, stir-frying, dry stir-frying, grabbing stir-frying, soft stir-frying, etc. The word in front of the word fried is the basic concept of various fried methods. Stir-fried:

The basic feature of raw frying is that the main ingredient, whether vegetable or animal, must be raw, and there is no paste and sizing. Sweet and sour tenderloin ingredients:

250 grams of pork tenderloin. 25 grams of sugar, 10 grams of flour, 15 grams of Shao wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of green onions, 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt.

Sweet and sour tenderloin method:

1. Batch the tenderloin into large slices of centimeter thickness, gently chop it with a knife, change it into domino pieces into a bowl, put 5 grams of Shao wine and refined salt and knead well, mix well with 25 grams of wet starch and 10 grams of flour and set aside.

2. 15 grams of soy sauce, sugar, Shao wine, vinegar, wet starch, and 25 grams of water into a sweet and sour sauce for later use.

3. Heat the wok over medium heat, and when the vegetable oil is heated to 60% (about 150), fry the meat pieces with the paste in the pan for 1 minute.

4. When the oil temperature rises to 70% heat (about 175), fry again for 1 minute, remove and drain the oil.

5. Leave the bottom oil in the pot, put in the green onion segments, stir out the fragrance, put the meat pieces into the pot, quickly flush the seasoned juice into the pot, and turn the wok upside down.

6. When the sauce evenly wraps the meat, pour sesame oil out of the pan and put it on the plate.

1. Selection of raw materials: high quality, freshness, and appropriate maturity.

2. The condiments used and the amount must be appropriate. Seasoning from less to more slowly added, while adding and tasting, especially when preparing compound flavors, pay attention to the relationship between primary and secondary, for example: some dishes are mainly sweet and sour, others are supplemented. Some are mainly spicy, others are supplemented.

3. Keep the characteristics: what dishes are like and what flavors are adjusted, and it is strictly forbidden to season as you like.

4. Master the seasoning according to the nature of the raw materials: the raw materials should highlight the original taste, and the seasoning should not suppress the main taste. Odorous raw materials should be removed from odors. Such as beef, sheep, fish and offal, etc., add cooking wine, vinegar, chili peppers, etc. Light-tasting ingredients should increase the taste.

5. The order of salt in different dishes: the fried meat needs to be marinated in advance or put salt when cooking, so as to make it tasteful. For stewed meat, cook it before putting it on. For general vegetarian dishes, salt can be added when 8 or 9 minutes are cooked.

6. Common rules: heat the pan with cold oil, stir-fry the green onions, ginger, garlic, chili peppers, peppercorns and peppercorns (optional), and then put the vegetables, and the mixed dishes are difficult to cook first. Put the appropriate seasoning according to the above rules.

7. Home-cooked food freshness: sugar, vinegar, light soy sauce (self-understanding and trying).

First of all, there are a few essentials to grasp:1. Heat the pot first, and then pour the oil; The oil must also be heated before pouring in the vegetables.

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

3. Put the ingredients that are not easy to cook into the pot first, fry them until they are slightly hot, and then fry the materials 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.

Cooking tips and tricks are:1. The materials to be cooked, whether they are cut into pieces or slices, should not be cut too small, otherwise they will not be beautiful.

2. Some ingredients should be soaked with seasonings before cooking.

3. Some ingredients should be slightly fried and then boiled with water.

4. When boiling, it should be boiled over high heat, and then changed to low heat until the juice is slightly thick, if the material is not cooked enough, you can add water to continue cooking.

1. Although home-cooked food is not as cumbersome as the restaurant, some of the most basic condiments are still required. For example: oil, salt, monosodium glutamate (it is best to use chicken essence, chicken essence stir-fried dishes are delicious), garlic, chili pepper, etc. First, prepare the dish to be stir-fried and cut it well, the garlic is best mashed, and the pepper is chopped.

2. Hit **, put the pot on the fire, boil the oil inside, the first point, it is best to use a gas stove, and the fried vegetables are fragrant.

3. Pour in an appropriate amount of oil, you can put more oil in the meat dishes, you can soak the raw materials better, don't put too much vegetarian dishes, after the oil is heated, pour in the raw materials, fry the meat dishes, and fry the vegetarian dishes quickly (put the difficult ones first, if it is fried vegetables, put the condiments first). When it is almost cooked, you can pour out the excess oil (it will not be wasted, you can use it for the next dish), or you can pour out the dishes separately.

4. Put in chili pepper and garlic and other condiments, and the most commonly used condiments for home cooking are ginger, garlic and chili pepper. Garlic is a must-have for home-cooked dishes, and you can put a little bit in whatever you cook. Stir-fry quickly, mixing the condiments with the main dish as much as possible.

When making small stir-fried dishes, because there are many ways to eat small stir-fried vegetables, we can cook according to our own taste, celery fried chicken offal is good, we need to prepare more than 500 grams of chicken offal, two or three parsley, pickled pepper and pickled ginger appropriate amount, light soy sauce and cooking wine also need us to prepare, garlic and vinegar should also be ready, first of all, we need to prepare chicken offal,. After marinating the light soy sauce for a short while, we can remove all the old leaves from the celery and cut them into small pieces about three or four centimeters long. After that, we also need to cut the pickled pepper into sections, and the pickled ginger and garlic need to be sliced separately and set aside.

After pouring cooking oil into the pot, when the oil is red, we can put the ginger and garlic in the pot together, and when the fragrance is stir-fried, we need to continue to cut off the chicken offal, and then we add the ingredients and celery, and then fry on high heat, continue to add sugar and salt, and fry for a while. Big hoof grilled sea cucumber.

Ingredients: 750 grams of sea cucumber from Shuifa, 2 pig's trotters, 800 grams of vegetable oil (about 50 grams of actual consumption, 100 grams of cooked oil, 15 grams of ginger and soy sauce, 25 grams of cooking wine, 20 grams of green onion ginger oil and salt, 50 grams of sugar, 5 grams of monosodium glutamate, 25 grams of green onions, a little sugar color, an appropriate amount of wet starch, and kilograms of chicken soup.

The practice of big hooves and sea cucumbers:

Big hoof grilled sea cucumber.

1) Scrape and wash the pig's trotters, scratch a knife on the outside, boil thoroughly with boiling water, remove the water and put it into a vegetable oil frying spoon with 7 percent of heat, fry until golden brown, remove and drain the oil. Wash the sea cucumber and set aside in half with a straight knife.

2) Heat the oil in a frying spoon and stir-fry the green onion and ginger (pat loose), cook in cooking wine and soy sauce, add monosodium glutamate, chicken broth, salt and sugar. Put the potential into a frying spoon, then put the pig's trotters, boil for 1 hour to turn the pig's trotters over, and then simmer the pig's trotters over low heat and put them on a plate. Pick out the green onion and ginger, take out the pad, put the sea cucumber into a spoon for 3 minutes, thicken it with wet starch, and pour in the green onion and ginger oil.

Depending on what you do, frying and cooking have their own methods, the first must be fresh and will match the dishes, the second must be excellent knife skills, the third must grasp the heat, and the fourth must be seasoned properly, and do not add umami indiscriminately.

The selection of materials should be good, which is the key. Soup should be used for cooking, the soup must be a good soup, as the saying goes, the chef's soup, and the tone of singing. The heat should be mastered, and the characteristics of the raw materials should be mastered.

My friend had nothing to do in the evening, and he practiced knife work.

Life is directly related to your own way of stir-frying, stir-frying has a lot of exquisiteness, let's talk to you about the best time to put water in stir-frying.

If you fry meat, there are many ways to fry meat, you can stir-fry, you can also stew meat, when you fry meat slices or shredded meat, you can put a little water in the pot and stir-fry, so that you can control and make up for the loss of moisture when stir-frying meat, and the taste is more tender than not adding water to fry, therefore, whether it is fried meat, stewed meat, or used to make soup, water should be added in the middle should be hot water first.

If you need to add water halfway, it is best not to put cold water, because it is easy to put cold water in the pot to fry the vegetables for a long time, which will make the vegetables taste old and not delicious, like this case, you should add a small amount of boiling water, so that it will not affect the cooking temperature too much, and the fried dishes will be crispy.

Winter is a good period for eating lotus root in their own season, lotus root should be fried while adding water, to prevent blackening, the method of frying lotus root is to cut the lotus root into slices and then soak, take it out and pour it dry and put it in the pot in the boiling water, then rinse it with cold water after taking it out, and then put it into the pot and let it fry over medium heat.

If you scramble eggs in life, you can put a small amount of water in the egg white to beat it evenly, and then put it into the pot of the guy to fry slowly, so that the egg taste is particularly smooth and soft, when the fried egg poached egg, when the omelette is almost good, and then add a small amount of cold water, which can make the egg yolk color better, look brighter, and the taste will be very delicious.

Boiling fish in life, boiling fish in hot water or cold water is OK, but different water boils out the effect is different, if and fish soup, first put the fish in cold water, boil over high heat and then use low heat, so that the fresh flavor of the fish can live in the soup, if you try to eat fish, you should use hot water to prevent cold water from destroying.