How to cook a dish that looks good and tasty, how to cook a dish that is delicious and good looking

To stir-fry a dish well, you must first master a few 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, so that the ingredients can be evenly fried in a short time;

Put the ingredients that are not easy to cook into the pot first, fry until 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.

How to cook a delicious dish?

Cooking tips and tricks are:

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;

Some ingredients should be submerged with seasonings before cooking;

Some ingredients should be slightly fried and then boiled with water;

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.

How to fry fish and meat evenly?

In order to fry the color, flavor and flavor, you must master the following essentials:

Before frying, the ingredients are made with seasonings to make the ingredients flavorful;

Before the ingredients are put into the pot, the pot and oil should be heated in order before the materials can be put in, so as to avoid the materials sticking to the pot;

One side of the material should be fried, and then turned over to the other side, not flipped around at will;

When frying fish or meat, fry it over high heat and then fry the inside over low heat.

In this stir-frying method, the soup is very small, and it is refreshing, crisp and tender. If the block shape of the raw materials is large, you can mix a small amount of soup when cooking, stir-fry a few times, so that the raw materials are fried thoroughly, and then the pot is ready. When putting the soup in the soup, it is necessary to fry the moisture of the raw materials before putting it in order to absorb the flavor. Ducky lurpa shrimp.

50 grams of bean sprouts and 100 grams of cooked lard. 3 grams of refined salt, 20 grams of Shao wine, 15 grams of minced green onion and ginger.

Preparation of deciduous angler shrimp:

Preparation of deciduous angler shrimp:

1. Remove the shell and tail of the river shrimp and wash them; Drain the water, put in a bowl and add fine salt.

2. Shao wine pickled into flavor, put the marinated shrimp on the starch, use a rolling pin to press the shrimp one by one into thin slices of pipa that resemble the shape, put it in boiling water and boil it, wash the pea seedling leaves and blanch it with boiling water, add cooked lard to the wok, burn it over medium heat until it is hot (about 132), put the minced green onion and ginger to fry the fragrance, add clear soup Shao wine, refined salt, boil, boil, when the medium heat is burned to sixty percent hot (about 132), put the minced green onion and ginger to fry the fragrance, add the clear soup Shao wine, refined salt, boil, and put in the shrimp slices.

3. After boiling for 1 minute, take the shrimp slices out of the plate, thicken the soup in the pot with wet starch and boil, add ginger juice and scallion oil, stir well, quickly pour it into the plate where the shrimp slices are placed, and then sprinkle with pea sprouts.

1.Soak the greens to be fried for 10 minutes, then rinse. You can choose to cut it smaller.

2.Prepare a clean wok, if there is water in the pan, heat the pan first to allow the water to evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the flat bottom of the pan, and heat the oil. 4.When the smoke rises in the pot, that is, the oil is hot, pour in the greens.

5.Use a spatula to stir-fry the greens so that all the greens are stained with oil, and the power of the induction cooker is about 1200 1400. Yellow stewed duck liver.

Ingredients: 100 grams of duck liver. 15 grams of magnolia slices and 15 grams of mushrooms. 30 grams of sugar, 10 grams of soy sauce, 10 grams of green onion and pepper puree. 10 grams of green onions, 10 grams of ginger, 15 grams of sweet noodle sauce, 20 grams of Shao wine, 150 grams of lard.

Preparation of braised duck liver:

Preparation of braised duck liver:

1. Wash the duck liver, put it in boiling water, cut it into centimeter-wide strips, and make a small opening on the strip with a bamboo skewer (easy to enter the soup); Cut the magnolia slices into centimeter-long slices, cut the mushrooms in half, and blanch them in boiling water.

2. Put a little lard in the wok, cook until it is hot (about 132), add white sugar and fry until red, add clear soup, soy sauce, green onion and pepper puree, green onion segments, ginger slices, magnolia slices, and mushrooms, and stir-fry to make a sauce and pour it into a bowl.

3. Put lard in the wok and burn it until it is hot (about 154), add the sweet noodle sauce to fry the fragrance, put the duck liver, clear soup, Shao wine to search for the morning stove and the prepared sauce, simmer for 5 minutes on low heat, remove the green onion and ginger when 1 3 soup is left, and put it on the plate.

When selecting materials and making them, we must be careful, use sufficient materials, and grasp the heat well, I believe that as long as you do it carefully, you will be able to make dishes that are both beautiful and delicious.

Stir-fry meat. Let's talk about stir-frying meat first, don't go directly to the pot when frying meat, in this way, it will cause the meat to burn, and it will stick to the pan, once the moisture of the meat is fried, the meat will become firewood, and the taste will naturally not be good.

As for the meat slices, you can choose cornstarch and water to mix it into a thin paste, then pour oil into a hot pan, put in the meat slices dipped in cornstarch at 9 into the heat, fry quickly, fry the meat slices, and then put ginger and garlic, cooking wine, and red pepper shreds and stir-fry. The meat slices made in this way are tender and smooth, and the taste is particularly delicious! The smell of meat is overflowing!

You won't get any firewood when you eat it!

Cooking. Let's talk about stir-fried vegetables, when frying vegetables, you can blanch the vegetables first, and then fry them after blanching, the color is rich, and the taste is particularly crispy, in addition, we can also separate the vegetable leaves from the vegetable stems, first stir-fry the vegetable stalks and then fry the vegetable leaves, so that the fried vegetables taste invincible!

Summary: Stir-fried meat slices can be mixed with cornstarch and water to form a thin paste, and the meat slices can be dipped in the mixed thin paste in the pot; The stir-fry can be divided into sections, or it can be blanched and then fried. It tastes even more delicious!

This is the secret of chef cooking, and you are also a chef! Meat is rich in protein, vegetables contain a variety of vitamins that are beneficial to the human body, and meat and vegetables are not tired of working!

The weather is cold, go home after work to fry a few side dishes, drink a little wine, and eliminate the fatigue of the day. This is probably the happiest time that urban youth can feel! What are you waiting for, let's buy some food and stir-fry together!

It is recommended that you go to a local chef training class and study for a while.