How to make the dish colorful, flavorful

If you want to cook, you can take a look.

How can you make a dish that looks good and tastes good? I think there are some skills that need to be mastered, and I will share them with you below.

1.The selection of food.

The selection of food will immediately affect the quality of the final launch, we have requirements in the selection of food, in addition to the selection of dishes and bad, you also need to choose the location of the ingredients according to the dishes you want to make. For example, in the selection of raw pork that we often eat, there are fat and lean, and you need to choose the pork front meat, pork belly, backward meat, and tenderlo.........in according to the dishes you want to makeIf it is to make button meat, it will choose pork belly to complete the preparation, because the pork belly is fat and thin, if it is fried shredded meat, the tenderloin will be selected to make, because the tenderloin is more tender after it is fried, if it is made of steamed pork ribs, it will be selected to make the front sandwich meat, and so ......on

2.Food pairings.

When it comes to food matching, it not only includes the combination of nutrients, but also must be matched in terms of color and appearance. We often hear some experts suggest that you must be fat and thin, well-proportioned, and nutritious. That is good for physical health, because the daily life, diet and rest schedule of contemporary people are irregular, and the nutritional composition is unbalanced, which causes diseases.

Therefore, in the process of matching, we must "match meat and meat dishes, fat and thin, match the main meal and hot pot side dishes, color matching skills, and match the length and size of shredded potatoes".

3.Grasp the operation steps.

The most important thing is to grasp the degree of doneness, which is the ambient temperature required for cooking, which is usually divided into"Popular, simmering, small fire"For different foods, different methods, everyone needs different temperatures to cook, so there are several types of doneness, such as in the oil explosion, because it is necessary to eat faster to ensure the crispness of the food or to ensure the nutritional content of the ingredients, everyone should apply popularity. When frying vegetables, because it is necessary to maintain a certain ambient temperature, everyone should use a simmer to prevent the ingredients from being mushy on the outside and raw on the inside. If it is an iron pot stew, it must be simmered.

Due to the long time it must take, it has been constantly simmered. That will ensure a good taste. I have a good grasp of the condiments of the dishes.

4.Grasp of condiments.

The five flavors of life are "sour, sweet, bitter, spicy, and salty", and if you want to make a good dish, you need to grasp the characteristics of condiments. Which condiments should be used and which condiments should not be used, you should be familiar with my heart. Frequently used condiments:

Vegetable oil, salt, rice wine, monosodium glutamate, chicken essence, white pepper powder, light soy sauce, dark soy sauce, thirteen spices, cumin powder, garlic, ginger slices, shallots, .........I often hear people talk about it"The taste of the dead land"That's because of his grasp of condiments.

I wish you a speedy preparation of delicious food.

When cooking, the heat should not be too large, blanch the dish with hot water in advance when stir-frying, and you should put more seasonings, so that the dish can be full of color, flavor and flavor.

Before cooking, first of all, all the raw materials should be prepared, and in the process of making, the production process should be adopted, the appropriate proportion of condiments should be put in, and the correct heat should be mastered, so as to be able to have both color and flavor, the main reason is that in the process of cooking, the color of the dish will be affected by various comprehensive factors.

You can add a small amount of oil when making it, and then you need to add some chopped green onions, so that it can have a coloring and flavoring effect, which can make the dish more delicious. In this way, the color of the dish can be better, and it can make people look more appetizing.

Pay attention to the color matching, but also pay attention to keep the vegetables green, try not to stew for a long time, but also control the heat, pay attention to the amount of condiments. In this way, the taste of the vegetables can be enhanced.

1.Sweet and sour preserved egg petals.

To put it simply, vinegar and preserved eggs are put together to neutralize their acid and alkali, and then the preserved eggs lose their original flavor and become a new taste, which will produce a new fragrance, and if you add some sugar, the taste will be more delicious. You can also fry the preserved eggs and then make them, and the two flavors have their own characteristics.

2.Apple and cucumber pie.

You can cut it into strips and slice it, and put sugar or not to put sugar depends on your personal taste preference. Put the two together, it can only be said that they complement each other, apples enrich the taste of cucumbers, and cucumbers dilute the sweetness of apples, and people feel that there is a little taste of cantaloupe.

In life, people like to eat some dishes that are full of color and flavor. Because such a dish, from the color, can arouse people's appetite. There are also many dishes that look delicious and are very easy to make.

For example, roasted corn with pig's trotters, back to the pot meat, dried tofu with sharp peppers, minced eggplant, etc., are all very good delicacies, and the method is simple. <>

1. What kind of dishes are full of color, flavor and flavor, and are easy to make?

When making pork trotters and roasted corn, first prepare the ingredients, pig trotters, corn, cooking wine, rock sugar, dark soy sauce, light soy sauce, cinnamon, star anise, ginger, dried chili, Sichuan pepper, tangerine peel, chicken essence, salt. First of all, put the pork knuckles you bought back into a basin, add an appropriate amount of water, and soak for a few minutes. In this way, all the blood and water in the pig's trotters can be soaked out.

Then boil the water, after the water boils, add an appropriate amount of green onions, ginger, and cooking wine. Put the pig's feet into the pot and blanch them, after the pig's feet are blanched, then put them under running water to clean and control drying, and then heat the oil. After the oil is hot, add rock sugar, fry the rock sugar until it is sugary, then put the blanched pig's trotters in the pot and stir-fry for a few minutes, and then add an appropriate amount of dark soy sauce to color.

2. Conclusion. Then put peppercorns, cinnamon, star anise, tangerine peel and other ingredients. Put some salt and water in moderation, bring to a boil over high heat, and then turn off the heat and put the trotters into the pressure cooker. After about 15 to 20 minutes, you can turn off the heat, because using a pressure cooker can greatly reduce the time of cooking pig's trotters.

The dish of back to the pot is very good for rice, and when choosing ingredients, try to choose pork belly with three layers of flowers. Put the purchased pork belly into running water to clean, then blanch the pork belly, remove it from the cold water and control drying. Then cut the pork belly into evenly sized slices, prepare the green and red peppers, and the millet peppers from the pot to heat the oil, after the oil is hot, put the pork belly into the pan and fry the excess oil.

Then leave the bottom oil, put in Pixian bean paste, green and red pepper, stir-fry to make the fragrance, and then put the pork belly into the pot and stir-fry together, add a small amount of chicken essence, sugar, salt and you can get out of the pot. <>

Fish-flavored shredded pork, sour and hot potato shreds, mapo tofu, braised eggplant, and scrambled eggs with tomatoes, ground three fresh, vinegared cabbage, stir-fried dried green peppers, small crispy meat, etc., these dishes are very good for rice, the production process is very simple, and the raw materials required are particularly simple.

Cold chicken feet, cold shredded chicken, yellow stewed chicken, steamed pork ribs, braised fish, and other dishes I think are delicious, and the method is simple.

Scrambled eggs with tomatoes, shredded cabbage, cola chicken wings, shredded sweet potatoes, shredded potatoes, sweet and sour pork ribs.

All seasonings will increase the flavor of the dish, you have to learn and master this in practice, read more related books, and operate step by step according to the program in the book, and the dish will be made to your taste. There are also colors, flavors, and flavors!

It depends on what kind of dish you cook? Vegetables will be fragrant with garlic, meat dishes will be fragrant with wine, spices (star anise, fennel) will be put on the braised ones, and some green onions will be put on the burned.

Braised soy sauce, removed from the smell and vinegar, and boiled soup can be boiled with dried scallops, which is much better than monosodium glutamate.

Tomato scrambled eggs, cold preserved eggs, large bowls of cauliflower, hot and sour shredded potatoes, sour and hot Chinese cabbage, cucumbers, cold beef, ** eggs, grandma's scrambled eggs, fried pork belly with onions and other delicacies.

Kung Pao chicken, shredded pork in Beijing sauce, stir-fried fresh mushrooms with sliced meat, cold salad with king oyster mushrooms, fried peanuts, these dishes become more fragrant the more you eat.

Stir-fry the duck gizzard with leek moss, add a little salt, light soy sauce, starch, cooking wine and ginger shreds to the duck gizzard, mix evenly and marinate; Heat the pan with an appropriate amount of oil, add the red pepper shreds, ginger and garlic shreds and stir-fry until fragrant, add the duck gizzard slices and stir-fry, add a little oyster sauce and stir-fry and put it out; Put a little oil in the pot, put in the leek moss section and stir-fry, add the fried duck gizzard into the pot and stir-fry evenly after changing color.