How can you make a dish that tastes as good as a restaurant?

1: How to make porridge quickly. Put 4 taels of rice in a thermos, pour boiling water, and it will turn into porridge in about an hour.

2) Stir-fried beef slices are tender. Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, the enzymes in the beer can decompose some proteins, which can increase the tenderness of beef.

3) Stir-fried pork slices are tender. Put the sliced meat 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 put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious.

4) Stir-fried shrimp is transparent and tender. Put the shrimp in a bowl, add refined salt and edible alkali powder per 250 grams of shrimp, gently rub it with your hands for a while, soak it in water, and then wash it with water. This will make the fried shrimp as clear as crystal, tender and delicious.

5: Stir-fried kidney flower white and refreshing method. After the waist flower is cut, add a little white vinegar and soak it in water for 10 minutes, the waist flower will be big, no blood and water, and it will be white and refreshing after frying.

6) Scrambled eggs are fluffy and tender. Crack the eggs into a bowl, add a little warm water and stir well, pour them into the oil pan and fry them, and drop a little wine into the pan when frying, so that the scrambled eggs are fluffy, tender and delicious.

7: Stir-fried shrimp is delicious. Before stir-frying fresh shrimp, you can use boiling water soaked in cinnamon to blanch it, so that the fried shrimp taste more delicious.

8: Stir-fried pork liver tastes the best way. Before stir-frying pork liver, you can use some white vinegar to soak it, and then rinse it with water, the fried pork liver tastes very good.

9: Rapid roast method. Put a piece of hawthorn in each catty of meat, and the meat is cooked quickly and delicious.

10: How to make kombu soft and tasty. When boiling kelp, add a small amount of alkali or baking soda to make the kelp soft and delicious.

11: Deep-fried buns are delicious to save oil. Cut the bun into thin slices, then beat an egg and stir it with salted water, after the oil is hot, dip the bun slices in egg water and put them into the oil pan, fry them until the persimmon is yellow, the steamed buns are crispy and fragrant and tender, which is delicious and fuel-efficient.

12: Makes the garlic puree fragrant. After peeling the garlic, put it into the mashing utensils, use a pounding stick or a pin to fully mash the garlic, then add a little refined salt and monosodium glutamate, the more you pound, the more sticky, the more you pound, the more fragrant, the garlic paste fragrance is particularly rich and delicious after pounding.

13: Vinegar flavoring method. Put a little sugar in the vinegar and add a little salt to make balsamic vinegar.

If you want to make a dish that is as delicious as a restaurant, you need to have the following conditions:

1. The same ingredients as the restaurant.

2. The same seasoning and stock as the restaurant.

3. The same fierce stove as the restaurant.

4. The same level of cooking skills as the restaurant chef.

But in practice, these conditions are difficult to meet in our homes.

1. The ingredients can be the same.

Regarding the question of ingredients, it should be the least problematic ......We can buy any kind of food we need, so that we can get the same condition at home as we do in a restaurant.

2. Seasonings and stock can only be partially satisfied.

The seasoning in our home can be partially the same as the state of the restaurant.

This is because, for some formed seasonings, such as monosodium glutamate, chicken essence, etc., what is used in restaurants is no different from what we use at home.

However, the chefs in the restaurant sometimes make their own seasonings, and there is nothing we can do about it......

As for the stock, it is impossible for us to make the same flavor of soup stock as in a restaurant at home. ......

3. The fierce fire stove can not be satisfied.

We use a normal gas stove at home. ......In our house, we don't have the kind of fierce stove in a restaurant.

As a result, we can't get the kind of "pot gas" that you can cook at home with the kind of "pot gas" that you can cook on a hot stove in ......a restaurantThe taste of the dishes will be very different.

4. In terms of cooking skills, it is difficult to compare with restaurant chefs.

A restaurant chef is a professional in the culinary industry, and his skills are very high.

Although we can learn to cook, it is difficult to reach the level of a restaurant chef.

Because of the above factors, it is difficult for us to make dishes that taste like those in a restaurant at home. ......We can only do our best to get close to the taste ...... of the delicious dishes prepared by the chefs of the hotel

1. Roast meat should not be salted too early:

Sodium chloride, the main ingredient of salt, is easy to coagulate the protein in the meat, shrink the meat pieces, make the meat deteriorate hard, and it is not easy to burn.

2. The oil pan should not be burned too much

Frequent consumption of fried vegetables that burn too vigorously is prone to low-acid stomach or gastric ulcers, and if not timely, it will become cancerous.

3. Do not add cold water to cook meat and bones

Meat and bones contain a lot of protein and fat, and when cold water is suddenly added during boiling, the temperature of the soup drops, and the protein and fat will quickly solidify, and the voids of meat and bone will also shrink without rotting. In addition, the umami taste of the meat and bones itself will also be affected.

4. Uncooked soybeans should not be eaten

Soybeans contain a substance that hinders the activity of trypsin in the human body. When people eat undercooked soybeans, it is difficult to digest and absorb soybean protein, and even diarrhea occurs. Eating boiled soybeans will not cause problems.

5. Monosodium glutamate should not be put in baked eggs

The egg itself contains glutamate, the same ingredient as MSG. Therefore, there is no need to put MSG when scrambling eggs, MSG will destroy the natural umami taste of eggs, and of course, it is a waste.

I think that in order to make a dish that is as delicious as a restaurant, you need to do two things, the first of which is to teach yourself how to cook. After all, chefs are generally specially trained and they are excellent cooks. In order for ordinary people to achieve culinary excellence, they must constantly try and learn.

From the knife work, ingredients to the mastery of the heat, it is very strict. The second point is that the seasoning is complete. Families generally cook with fewer seasonings, only a few.

The restaurant has a wide range of seasonings, and in order to make the same meal, you must have all these ingredients and master how to use them.

Heat the pot first, then pour the oil; The oil must also be heated before pouring in the vegetables; When stir-frying the ingredients into the pan, remember to shred, dice or cut into pieces, all of which 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 preserve the flavor and original color of the dish.

I think that as long as you master the heat, the seasoning is complete, and then put a little more oil, there are a few layers of things that are unpalatable.

1. Materials. In addition to pepper, monosodium glutamate, salt, soy sauce, cooking wine, bean paste, Lao Gan Ma has no ingredients, and in the chef industry, there are 30 kinds of casual seasonings, different materials, corresponding to different dishes, sometimes a dish has to add more than a dozen kinds of seasonings, and we only have 5 kinds of ingredients at home, just like the marinade I wrote two days ago, there are more than 20 kinds of ingredients in a marinade package, and the most commonly used ingredients for you to make marinade at home are only about 5 kinds, and you will definitely not be able to make marinade. And many dishes eat a lot of ginger, garlic and chives, and because you are lazy when cooking and don't want to get it, the flavor of the dish is not missing another fragrance, so the ingredients are a problem.

2 marinate. Many dishes need to be marinated first, such as pork skewers, lamb skewers, why do they eat so fragrant in restaurants, we eat at home and have a fishy smell, which are all to be marinated in advance, in addition to salt and pepper chicken essence, soy sauce, cooking wine, we also have to use spice, cinnamon, fennel, pepper, cumin powder for pickling, and will also give a large number of ginger slices an appropriate amount of cooking wine, marinate for half an hour, and the pickling process will also give starch to lock the water and continue to maintain the fragrance, so we should pay attention to the pickling of dishes.

3. Blanch. For example, in the process of boiling soup at home, is it very that some people wash the bones themselves and put them directly into the soup, and finally the soup tastes very fishy, blaming themselves for buying bad bones, in fact, these are to be fried, all the bone broth we have at home, chicken, duck and goose, meat are to be stir-fried in the pot, and wine, cooking wine, and a large number of ginger slices will be added during the stir-fry process before they are put into the water for boiling.

4Preheat the ingredients.

For example, when we make three fresh eggs, or fry eggplant, we have to fry them in an oil pan, and the oil temperature is 10 percent hot, and the high heat can lock in the moisture of the dish, and maintain the shape of the dish.

5 Dosage. Many dishes everyone thinks that the hotel puts more chicken essence and more MSG, Master Hu cannot deny, yes, they put more, but you can't make them taste when you put so much at home, their dosage and other seasonings are useful to match, this can only be done by yourself by researching more.

6. Knife skills. Just like when we cut green pepper potatoes or shredded meat, in fact, many dishes have their own textures, and we all cut them casually, just cut them well, and don't care about the textures at all, and finally the dish has no texture and tastes like it. There are also dishes that are cut very thick, and they can't be cooked at all, and in the end they have to throw them away, wasting ingredients.

To be honest, it is a bit difficult for families to make dishes that are as delicious as restaurants, so let's talk about them from a few aspects.

First of all, let's talk about the firepower of the restaurant and the firepower of the family, this problem is the biggest reason why the dishes at home are not as delicious as the dishes in the restaurant! The fire of the restaurant stir-fry is a large stove, but also with a blower, not to say illusory, to say something real, for example, the same boiling a pot of water, the gas stove at home may have to burn for about ten minutes, and the restaurant stove may not be used for a minute to open, so what does the fire power represent, he can make the surface of the dish quickly heated, will form a burnt taste, the industry people call it "pot gas", this taste plays a decisive role, why in the restaurant to eat a plate of fried shredded potatoes feel very fragrant, But the feeling of frying at home is that there is a little bit of something missing, in fact, it is here.

The second is the use of oil, the family will rarely use a large pot of oil, now many restaurants even vegetables are too oil, not blanched, all oil, in fact, as long as the cooking is more oil, at least it will not be too unpalatable, but the oil is less, if there is no superb level, then the dishes are really not delicious, whether it is fried and fried in the restaurant, there is a lot of oil to operate, so that the aroma will be very sufficient, and our family is not able.

Again, professional knife work and heat will make a dish in the best form, whether it is the texture or taste, it is not possible for ordinary families.

Then after we know the gap between the family and the hotel, we must make use of the strengths and avoid the weaknesses to operate, and these practices of the hotel are just to make people happy, but there is no benefit to the body, so we still have to cook according to the usual operation at home, but sometimes you can also use the method of the restaurant, such as frying the meat first after the oil and then fry, so that the fried dishes will be clean and neat, there is no sticky feeling, and it will be refreshing to eat. It's not bad to heat the pot and fry it quickly, this depends on what the situation is at the time, in short, don't be completely entangled in the taste of the restaurant's dishes, you can work stewed dishes or soup, this is still no gap with the restaurant.

If it is fried vegetables, it must be fried quickly over high heat, so that the fried vegetables will be fried. Good taste. The greens themselves contain water, so they need to be fried on high heat to bring out the fragrance of the greens, and the greens fried over high heat are fragrant and tender, and the color looks green.

The stir-fry tips are as follows:

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

2.When stir-frying the ingredients into the pan, remember to shred, dice or cut into pieces, all of which 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 until slightly hot, and then fry the ingredients that are easy to cook together and fry them evenly, and then remove from the pot;

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

Cooking skills. 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 submerged 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.

The tips for frying delicacies are as follows:

1.The material must be of the same size, so that the thing fried at the same time can have uniform color and suitable ripeness;

2.The ingredients should be soaked in seasonings before frying.

3.The frying oil should be seven points full, and after that, put in the material and rotate it on the opposite side at any time to make the surface of the material fried evenly;

4.The oil temperature of frying should be kept between 160 degrees and 190 degrees to make it crispy.

The tips for frying food are as follows.

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

2.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;

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

4.When frying fish or meat, Mu Chun first frying it over high heat, and then frying the inside over low heat.

The tips for steaming delicacies are as follows:

1.First, in the steamer, boil the water to emit the steam, and then put in the ingredients;

2.During the steaming process, avoid opening the lid to avoid neat splashing;

3.If it takes a long time to steam the ingredients and you need to add water halfway, the water should be boiled before being added to the steamer;

4.For example, high heat should be used for steaming celery and seafood, and low heat should be used for steaming eggs.

The tips for stewing are as follows:

1.Before the meat is stewed in the pot, it should be scalded in Sichuan to remove the blood and fishy smell, and then add condiments to the soup pot to stew;

2.After the ingredients are put into the pot, cover the pot and boil it over a strong fire, then open the lid and use a spoon to remove the foam floating on the surface, so that the soup color is clear and not mixed;

3.Finally, cover the pot and simmer over low heat until cooked.