How to make the dish taste better? How to cook the dish to be delicious

The oil temperature is between 190°C and 240°C, the surface of the oil is not turning, and the surface is very calm like warm oil, but there will be a sizzling sound when stirred slightly. At this time, if you throw the ingredients in, in addition to a large number of bubbles, there will also be a popping sound (at this time, the oil begins to be uncontrollable and sprayed everywhere). Wangyou is suitable for stir-frying or frying some meat.

In addition, if you want to fry the tofu without scattering, you can choose to put it in the pot when the fire is hot, and when the surface of the tofu is formed, you can turn to low heat and continue to fry It can also be used to make this type of dish of shredded potatoes. Mushrooms roast hoof tendons.

Ingredients: 250 grams of oily hoof tendons, 100 grams of shiitake mushrooms. 50 grams of kidney beans, 50 grams of pu cabbage, 25 grams of cake. 10 grams of minced green onions, 5 grams of soy sauce, 5 grams of refined salt, 10 grams of Shao wine, 3 grams of monosodium glutamate, and 5 grams of Sichuan pepper oil.

How to burn the hoof tendons with shiitake mushrooms:

Mushrooms roast hoof tendons.

1. Wash the hoof tendons, cut them into centimeter segments with a knife, cut the thick ones into two pieces, cut the knife edges at both ends, and cut the kidney beans and thin vegetables into 3 cm segments. Beans, thin cabbage cut into 3 cm pieces.

2. Add water to the wok, bring to a boil over medium heat, add the hoof tendons, add a small amount of soy sauce and stir. When boiling, take it out, squeeze out the water and put it in the plate, put it on medium heat in the wok, add cooked lard, and when it is heated to 60% (about 132), put in the minced green onion and stir-fry a few times, and then pour in the clear soup, a small amount of soy sauce, hoof tendons, moss beans, pu cabbage, shiitake mushrooms, and refined salt. Simmer for 5 minutes and skim off the foam.

3. Use a colander to scoop the raw materials in the plate, when loading the plate, put the hoof tendons in the middle of the plate, the mushrooms are around, the soup at the end of the wok is boiled again, add wet starch, hook the thin thickener, add Shao wine, monosodium glutamate, Sichuan pepper oil, and then pour it on the mushroom hoof tendons, and then put the cake slices.

High heat: suitable for quick stir-frying, steaming dishes, frying small pieces of food, etc.

When stir-frying, use high heat, especially when stir-frying vegetables and seafood, it should be fried quickly over high heat, so as to avoid vegetables and seafood coming out of the water. When steaming dishes, high heat (except for pasta) is also used, so that the steam is sufficient and the food can ripen quickly.

When cooking food, bring the water to a boil over high heat, then reduce the heat to a low one. Fry small foods over high heat to maintain a crispy taste on the outside and tender on the inside.

Medium heat: Suitable for making thick soups, frying large pieces of food, etc.

Fry bulky foods over medium heat to cook the inside of the food. When boiling the soup, use medium heat to make the milky white soup.

Loose low heat: suitable for stewing, stir-frying, fried fish, tofu, fried nuts, etc.

Loose small fires can heat food evenly, but sometimes it is not safe to turn on too small a fire and easily extinguish it. Therefore, it is best to use concentrated low heat to cook or make soup.

Many people put aged vinegar and refined salt in the wrong order. As a result, the stir-fry is not so flavorful. Aged vinegar is mainly used to add sour vinegar flavor to vegetables, we can put some aged vinegar to taste when making vinegar shredded potatoes and sour and hot mung bean sprouts, but if you fry green vegetables, don't put aged vinegar.

Because aged vinegar will destroy the green structure inside the vegetables, it is best not to put aged vinegar when stir-frying the vegetables.

Many people put refined salt at the beginning, but this is not true. If the refined salt is put early, it will cause the green vegetables to soften and come out of the water, so we should fry the green vegetables until they are broken, and then add salt to taste. If you put too much refined salt, we can add an appropriate amount of white sugar to remedy, which can not only improve the freshness, but also neutralize the other flavors.

Therefore, white sugar is also an essential flavoring agent in the kitchen.

Do you add water to stir-fry?

When many people stir-fry vegetables, they often encounter the phenomenon of cooking dry in a wok and stir-frying vegetables. When I added water, I accidentally added too much and it became a boiled dish. So do you need to add water to stir-fry?

According to the chef's experience, when we fry green vegetables, for example, we don't need to put water in the fried loofah, because the loofah itself has a large moisture content, we can slowly fry the loofah over medium heat until it is ripe, so that there is no need to add water when frying the loofah. But when we fry potatoes and yams, because they have a large starch content and are not easy to cook, we need to slowly add water along the edge of the pot when we fry them, so that the bottom of the pot will moisten the pot and will not cause the phenomenon of dry pot.

Mom and Dad, it's hard to put into words.

Lately, my mom and dad have been cooking weird meals, either too sour or too salty. It's either too sweet or too spicy. The soup is a little better, and I think it needs to be improved, so please help me how to cook it is fragrant!

1, first of all, my dad, his favorite dish is beans. Many times it is eaten as beans, mung beans, soybeans, black beans, peanuts, red beans, ......There is almost no kind of beans that he has not made, and it is estimated that the eight-treasure porridge was made by his ancestors, and it is full of beans, which is too ......What's that. He will also make a comprehensive approach, such as his "Doudou Soup", "Fried Doudou", "Five Grains Harvest", "Super Doudou Big Combination (Stir-fried with a variety of beans)", all kinds of foods you have never seen (dense phobias mistakenly enter), only Doudou soup and Harvest of Grains are a little more delicious, and other Doudou dishes, which are really brain-burning.

2. Dad has a lot of excuses for me to eat his bean dishes, such as "Doudou is very nutritious", "Doudou is very replenishing", "As long as you eat Doudou, you will become the first in the class", "Eat Doudou and your IQ will be 25", etc., etc., all of which are used as excuses. In the end, I was forced to eat, and the excuse didn't come in handy.

3, Mom's least disliked, most disgusted is Dad's beanie feast, Mom said: "The most terrible thing is Dad's beanie soup, I don't like to eat it since I was a child, I have any strange taste, I can't eat it, I can't eat it." "Dad just needs to cook a bean feast, and Mom doesn't have to lose weight!

I also dislike my father's bean dishes, such as fried black beans below, that really wants to vomit, it's just like rabbit poop, one by one, and my appetite is gone.

4. Mom's cooking skills are no different from Dad's, Mom can only cook egg fried rice, and the others are not often cooked. If you either order takeout, eat outside, or egg fried rice, that's how our family usually lives, it's very sloppy, right?! We're all used to it anyway.

Especially on Sundays, I eat noodles in the morning, fried rice at noon, and go out to eat in the evening.

5. Other people's families go to the barbecue on Saturdays and Sundays, and the beef skewers in one hand and two hands are not enough to eat, or their parents cook a big table of delicious, hot pot, big fish and meat, steak, and so on. The most we do on Sundays is KFC ......

6. Compared with other people's parents who are very good at cooking, and then look at my parents, their cooking skills are not very good. My aunt, when I came back from work, the kitchen god possessed me, and immediately made a few plates of super delicious dishes, even I wanted to drool a little, because it looked really tempting, and I could smell the fragrance through the screen, "Woo", oops, saliva flowed down! Look, it's delicious.

First of all, you have to give a little more before going abroad, and you don't need too much water to pour a little water, or a spoonful on the line, which can increase the delicacy of the expired.

If you want to cook deliciously, you can try more and refer to good recipes on the Internet. Follow the right way to cook.

Do it with your heart and be in a good mood.