How can I make a dish fragrant? How can I make a dish that looks and tastes good? Why?

When stir-frying green vegetables, using garlic in a pot is more flavorful than using green onion and ginger. For example, stir-fried chrysanthemum, fried loofah, fried tomatoes and eggs, etc., adding some garlic will be very flavorful. Cut the garlic into slices or chop it coarsely into minced garlic, put a part of it in the pot when boiling, and leave half of it before leaving the pot, it will enhance the flavor very much.

If you need to add water when stir-frying vegetables, be sure to heat the water. Cold water will cause the temperature in the pot to plummet, and the taste of the dish will become old.

When stir-frying some vegetarian dishes, adding star anise will add a meaty flavor to the dish.

Star anise is fried in hot oil until fragrant, and then the ingredients are added to make the fragrance even stronger. Because some of the flavor substances contained in star anise are water-soluble and the other part is oil-soluble, if star anise is put into the soup, some of the flavor cannot be released. Spices such as allspice powder and Sichuan pepper powder also need hot oil to fully bring out their aromas.

When stir-frying meat dishes, be sure to fully fry the water vapor in the meat, and then add seasonings such as green onion and ginger, star anise, Sichuan pepper or Sichuan pepper powder, five-spice powder, and even more so seasonings such as light soy sauce. If you put in liquid seasonings such as light soy sauce too early, the temperature in the pot will not rise quickly, and the blood in the meat will not be easy to fully fry, and the fishy smell will be relatively large. After the water is fried and dried, spices such as green onions, ginger, peppercorns and other spices can be better stimulated, so as to play a better role in removing the smell and increasing the flavor.

If you want to make the dish delicious and fragrant, the most important thing is to master the heat, master the crisp and crispy dish, and then master the content of salt, salt can not be less, but not too much, no taste, too idle is not good, so one is to master the 20th hit Oh, the amount of some condiments, for example, if you want to make the dish delicious and fragrant, the most important thing is to master the heat, master the crisp and crispy dish, and then master the content of salt, salt can not be less, but not too much, no taste, too idle is not good, so one is to master the 20th hit of the fire Hou, the dosage of some condiments, for example, China put monosodium glutamate, chicken essence, put a little sesame oil, so this is fragrant, the taste is good.

If it is how to make it delicious, as long as you master the saltiness, such as fried celery or lentils with sliced meat, I am afraid that the saltiness of lentils is less, but the saltiness of celery is heavy, and it is not delicious, and it will not be fragrant.

Stir-fried celery with meat slices, as long as the soy sauce can be the color of the meat slices, celery is basically suitable, but the premise is that the oil and water must be sufficient, and you can't be reluctant to put oil.

Including lentils, they are going to be fried thoroughly, and they are ripe and beautiful.

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.

To stir-fry a dish well, you must first master a few essentials:

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

2. The ingredients that are fried in the pan, 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 ingredients that are easy to cook together and fry them evenly.

4. When stir-frying, high heat should be used to maintain the deliciousness and original color of the dish.

Summary. Hello, how can I make a dish with a sweet smell, the answer is as follows:1

Borrow incense. The raw material itself has no fragrance and no peculiar smell. To create a fragrance, you can only borrow incense.

For example, sea cucumber, squid, bird's nest and many other dried goods, in the initial processing process, after oiling, boiling, repeated rinsing, although they are rich in nutrients, their volatile aroma matrix is very small, so it is bland and tasteless, and the aroma of the dish can only be achieved by borrowing other ingredients or spices.

Hello, how can I make a dish with a sweet smell, the answer is as follows:1Borrow incense.

The raw material itself has no fragrance and no peculiar smell. To create a fragrance, you can only borrow incense. For example, sea cucumber, squid, bird's nest and many other dry goods, in the initial processing process, after oiling, boiling, and repeated rinsing, although the liquid bridge sail body is rich in nutrition, their volatile aroma matrix is very noisy and less hail, so it is bland and tasteless, and the aroma of the dish can only be achieved by borrowing other ingredients or spices.

There are usually two ways to borrow incense: one is to boil the pot with volatile spices, and the other is to heat the orange with poultry, meat (or a soup that has been boiled from their meat). In specific operations, the two methods are often combined to make the aroma more intense.

2.Hopeless orange is noisy. Although the raw materials themselves have an aroma basis, the content is insufficient or the fragrance is relatively simple, and can be cooked together with other raw materials or condiments, which is "Hexiang".

For example, when cooking brake materials, it is often necessary to add the right amount of plant material. In this way, it is not only conducive to nutritional complementation, but also can integrate and overflow various flavor substrates during the heating process, exuding a richer compound crack flavor. When heated, the volatile matrix inosinate of meat in animal raw materials and glutamate in plant raw materials quickly decompose and condense during volatilization, forming complex aroma aggregates, which we call aroma mixtures.

3.Light incense. During the heating process, some of the ingredients have an aroma, but they are not strong enough.

Or, depending on the requirements of different dishes, some dishes require a more intense aroma of Zhou Hui. At this time, you can add appropriate ingredients or seasonings to make up for it, which is the so-called "incense" book.

When cooking dishes, it is usually necessary to add a little sesame oil, or coriander, onion, ginger, pepper, etc., and sprinkle with salt and pepper, oil, and chopped ginger slices before cooking. This is the use of these volatile seasonings or condiments, when heated instantaneously, will quickly volatilize and overflow their unique flavor matrix, so as to achieve the purpose of seasoning.

The fragrance is sweet and can be smelled very strong.

That can add some sugar, kiss, and freshness.

Can white sugar water smell sweet?

It's okay to be a little thicker.