What are the details in a stir fry that make an entire dish taste better?

In this world, there are a lot of delicacies that satisfy people's taste buds, and when you go to eat in a restaurant, you feel that many dishes are full of color, flavor, and taste, and are very delicious. I wanted to go home and try to make it myself, but the food I made was not as delicious as the food in the restaurant, so I didn't know what was wrong. Many people ignore some details when stir-frying vegetables, resulting in a very ugly color and a bad taste after the vegetables are fried.

What are the details in stir-fryingIn fact, stir-frying seems very simple, and there are many skills, if you don't master the skills, then the stir-fried dishes will not taste good. The steps are also crucial when stir-frying greens, and some greens need to be blanched. When stir-frying vegetables, when to add salt and how much temperature the oil should be controlled, these small details can affect the taste of the whole dish.

When stir-frying leafy greens, you want them to taste crisp, so you need to pay attention to some small details. <>

Can you make the whole dish taste better? When stir-frying vegetables, it is necessary to distinguish whether the vegetables to be fried need to be blanched. Most rhizome vegetables contain a lot of oxalic acid, so they need to be blanched before stir-frying.

Most vegetables with more leaves do not need to be blanched, and they will be fresher when they are fried directly in the pot. Many vegetables are not easy to cook because they are fried, so they need to be blanched in advance. Vegetables such as spinach and broccoli need to be blanched in advance, and a small amount of salt and cooking oil should be added to the water when blanching.

If you can increase your appetite, you will keep the dish crisp and the color of the dish will be more beautiful. This dish is blanched and then stir-fried, which will look more shiny and will also increase the appetite. When many people fry green leafy vegetables, they find that the vegetables appear yellow, which is caused by the fact that oil and edible salt are not added when blanching.

Before stir-frying vegetables, you should also add dried chilies, green onions, ginger and other essential accessories. After pouring oil into the pot, stir-fry the trimmings until fragrant and then add the greens, so that the greens will taste particularly good.

Pay attention to the amount of salt in stir-frying, put some sugar when stir-frying, turn the heat down when stir-frying, or increase the heat when collecting juice, and cover the pot in the process of stir-frying, these small details will make the whole dish taste very good.

Pay attention to the heat because the heat is too big or too small will cause the taste of the dish to change, keep a just good heat, so that the taste of the dish will not be old or tender, just the good taste, but also add the seasonings that should be added, so that the taste will become very good, and it tastes similar to what is sold outside.

The details in stir-frying, this is the difference between the taste of ordinary people's stir-fry and chef's stir-frying, first of all, the problem of heat, and secondly, chefs like to add a little sugar to cook, so that the taste of the dish is softer.

Especially for green vegetables, it is necessary to distinguish whether to blanch when stir-frying, most rhizome vegetables, because they contain a lot of oxalic acid, so it needs to be blanched. Vegetables with more leaves do not need to be blanched. The dishes stir-fried in this way are more flavorful.

When stir-frying meat, you can put some vinegar, and finally put oyster sauce and chicken essence to enhance the freshness, you can put less sugar in the spicy dishes, you can hook a little thicker, you can put some oil before the pot.

In addition to mastering the heat of the stir-fry, choosing the right time to add some cold water, choosing the right condiments, etc., can make the whole dish taste better.

When stir-frying, you can quickly stir-fry over high heat in the early stage, and add a little sugar when it is about to come out of the pot, which can increase the umami of the dish and enhance the taste of the dish.

The main thing about stir-frying is to grasp the heat, and then the order of the ingredients is correct, and the dish will become better.

The process of stir-frying meat. If the meat is particularly fragrant, then the whole dish will taste particularly good. It also tastes good.

When stir-frying, in the middle, this detail should be put on the seasoning on a piece, which will make the dish taste more delicious

The key problem lies in the observation and control of the heat. It's not something that can be learned by looking at words, and it's not something that can be mastered by looking at **. Rather, it can only be grasped by repeated practical operations.

And we don't necessarily have all the same seasonings as the sharer, and the taste of different brands of seasonings may be different. <>

Regarding the heat, the fire at home is relatively small, and it is natural that there is no hotel fragrance when it is fried, so the water must be drained first, the amount can not be much, the pot must be hot enough to put the oil, save the fire and fry it to be fragrant, the home is more suitable for stewing, and I will share so much with you today. , because the meat we usually buy is not fresh enough, the kind of meat that has just been killed, and the meat is still steaming on the meat can not be blanched, and the meat can be put into an oil-free pot after blanching to wash off the blood foam, and the whole process is low heat, the meat is stirred out of oil, the surface is slightly yellow, and then the oil is poured out, in addition to the ingredients, formula, but also pay attention to the heat, which is so far irreplaceable by intelligent robots. However, in addition to the tempering of Chinese cooking skills, the perception of the way of food is also very important.

The seasoning and raw materials are too complicated, try not to do it, because you can't control the heat of all kinds of things, and the process of making dishes can be imagined. Don't be too complicated, the more complicated it is, the easier it is to make mistakes, control the intermediate links, cooking is one thing, the heat is one thing, and the order of putting seasonings is not right for the heat is not good.

Recipes are not very beginner-friendly, especially complex dishes. People who write recipes can't write a lot of basic information, and people who cook by default do, and they all know it. The taste of the dish which is decided by the heat.

Among the ** we watched, many of them will abandon the fire for the sake of production needs and display the picture effect. If you think that it is not delicious to follow the recipe, in fact, it is mainly due to proficiency, practice makes perfect, cooking is also through a long period of practice, to grasp the heat, seasoning, and it takes time to reproduce the taste.

Be sure to put onions, ginger and garlic, and wait until the oil is very hot before pouring in the dish, stir-fry quickly on high heat, add a little sugar, spice to the appropriate amount, add oil.

Heat is a very crucial factor, and if you can master it skillfully, even if you put less seasoning on the whole dish, it will not affect the taste of the dish.

Stir-fry. 1. Wait for the oil to smoke before serving, so as to avoid destroying the vitamins in the vegetables.

2. If the vegetables contain more water, you can not add water when stir-frying.

3. It is best to put salt before the dish is fried after the dish is cooked, which can prevent the vegetables from coming out of the water.

4. When the vegetables are fried until they are half cooked, they can be covered for 1-2 minutes, but not too long, otherwise the vegetables will turn yellow.

No hot oil before stir-frying. All dishes are messed with monosodium glutamate and chicken essence. Too much oil. When turning the dish, it is very bad, very slow. There is a lot of soy sauce. I didn't set the heat properly. The pot is not well bought and sticky. There's a lot of salt.

Personally, I think that if you don't preheat the stir-fry with oil, it will ruin the dish, and the dish will be dry and unwatery. So be sure to put more oil.

In the past, there was always a lot of soy sauce in stir-frying, which led to the color of the dish being very dark, very unappetizing, and the taste was also strange, and it was not delicious, and now there is almost no soy sauce in stir-frying, and it feels like it tastes a lot better.

It is better and more comprehensive to study in professional training institutions.

If you don't know anything about stir-frying, don't ask for it.

If you want to be delicious, start with the basics, that is, fry the vegetables, at least you can eat them.

First of all, heat the pan first, then pour the oil, the oil should be heated slightly, I can't tell you how many degrees, seven or eight percent of the heat, and then pour the vegetables into it and fry. Note: If there is water in the pot, it is recommended to wipe it dry or boil it dry first, otherwise the oil will splash out.

The oil is a little hot, not too hot, if you are making meat dishes, you can first put the green onions, ginger and garlic into the oil pan and stir-fry, stir-fry the fragrance, and then pour the vegetables into it and fry. In the process of frying, add salt and sugar to taste, and when the dish has been fried, it can be out of the pot, and then put MSG or chicken essence, MSG can not be cooked for a long time, so it should be put last. Salt, sugar, and monosodium glutamate are the three most basic things in the seasoning, and if the ratio is correct, the taste of this dish will not be bad.

To what extent is it cooked, have you ever eaten a dish? What is the appearance and color of the dish on the plate means that the appearance and color are cooked. Beginners, a little raw, a little cooked, a little sweet, a little salty is not a big problem, salty can be tasted when fried, salty put some sugar or add some water, by the way, there are some dishes that do not come out of water, when frying to put some water, such as fried potatoes or something, add some salt when it is light.

Stir-frying is a thing where practice makes perfect, and if you do more, you will naturally know what dishes to fry, the ratio of salt and sugar, in addition to these basic ingredients, you also need to put some other ingredients, such as soy sauce, vinegar or something. Many girls who can't cook before marriage, after being a mother for more than ten years, can basically cook good dishes, of course, they are not interested in the kitchen, or they are unwilling to learn to cook, except for those who are unwilling to cook for their families.

You can refer to what I said above to try to make a stir-fried green vegetable, green onions, ginger and garlic do not need to be put, as long as oil, salt, sugar and monosodium glutamate are put on the line, the amount of monosodium glutamate is the least, the smallest teaspoon, a small teaspoon can be, sugar is used to enhance the taste, but also put less. The greens will come out of the water, so you can leave the water when stir-frying, but at the beginning, a little water will make the fried greens appear full and juicy. As for the degree to which it is cooked, the color of the leaves means that it is cooked, and you can taste it while frying it, and you can always eat it if it is cooked or not.

Food additives such as monosodium glutamate and chicken essence are added and chicken essence is added and flavor --- chicken essence is added and sold everywhere.

If you eat it yourself, you don't need to put too much chicken essence, MSG and spices. Flavor is even more free, to answer your question in detail, I'm afraid to get a book, this dish is too much, no dish has its own unique characteristics, cooking requirements are different, can not be generalized, if you divide and answer, then I recommend you to buy a basic book to learn it. In general, it is recommended to put some dark soy sauce in stir-frying. Dye to taste.

Stews need to be filled with ingredients (whole spices wrapped in gauze), and braised usually with some miso or bean paste. For the rest, add onions, garlic, ginger, peppers, etc., to your own taste, and learn slowly.

What is ripeness? You'll have to taste this, buddy, you'll always be able to tell.

Because the restaurant uses more oil and seasonings for stir-frying than at home, the dishes in the restaurant are more oily and flavorful, which will make people feel very fragrant, and especially want to eat, although the taste is better, but high oil is not conducive to people's health, too much oil will accumulate too much fat in the human body, resulting in fat accumulation, and will also cause diseases such as hyperlipidemia, so we advocate a healthy life of less oil, less salt and less sugar in the family.

Stir-frying, a common method of making Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to conduct the heat in the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables.

There are chefs with good skills, and another point is that sometimes restaurants will put their own food additives in order to taste better.

Because the heat used in the restaurant is larger, the fried dishes will not be the same as at home, and the restaurant ingredients are more uniform, so the flavor is richer.

Dear, because there are more materials used in the dishes cooked in the restaurant, the kind of seasoning they use is a lot of ingredients mixed together, and the cooking heat in the restaurant is better than that at home, the fire of the restaurant is booming, cooking keeps stir-frying, and there is the problem of people, the chef is the chef.

Because you often eat at home, it feels like a taste all the time, and occasionally you go to a restaurant to eat a meal that feels delicious, and the taste is quite strong.

The reason for the technology and condiments, people's condiments have specific recipes, whether you like to eat fried noodles, and some restaurants fry them very deliciously.

The chef is good in a restaurant where the spices are put a lot.

I think it's psychological, you spend the money, so it feels better.

Because the seasoning, the heat, are all different.

1.Vegetable oil contains very little trans fat, however, too high oil temperature can produce trans fats. Here is a reminder that the oil temperature should not be too high when cooking, and the oil that has been used once should be poured out, and never recycled, so as not to harm health.

Therefore, when cooking, it doesn't matter if the pot is very hot, even a little smoke, and then you can put the vegetables into the stir-fry immediately after adding oil, which will not affect the taste of the vegetables at all, and the effect is the same as if you fried it with high-temperature oil and it is healthier.

Remember to turn on high heat when stir-frying。Most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage. Some vegetables can be well protected by adding a few drops of vinegar or thickening them during cooking.

When to put salt. When stir-frying leafy vegetables, if you put salt first, the umami and vitamins of the vegetables will be lost, and the color of the vegetables will not be good. Of course, putting salt after does not mean that you have to turn off the fire, it depends on the variety of vegetables you fry, the leaves can be put before turning off the fire, the rhizomes and meat can be put when the vegetables are cooked, and the more back the better for health.

4. When stir-frying green vegetables, it is not advisable to add cold water, cold water will make the green vegetables old and unpalatable, and the green vegetables fried with boiling water are fresh and tender. The stir-fry time should not be too long.

5.When stir-frying shredded lotus root or lotus root slices, add some water while stir-frying to prevent the lotus root from turning black. 6.

Immediately after cutting the eggplant, put it in the pot or put it in water, otherwise the eggplant will oxidize to black. When stir-frying eggplant, add some vinegar to the appropriate amount, and the color of the fried eggplant will not turn black. 7.

When boiling bone broth, do not add cold water halfway, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate rapidly, affecting the nutrition and taste, it is best to fill up the water at one time or add an appropriate amount of boiling water halfway. 8.Cut meat:

Cut beef and mutton against the texture, the knife and meat cut out of the meat at 90 degrees, will be easier to bite, easier to chew. Cut the pork along the texture so that the fried meat does not fall apart.

9.When frying steamed bread slices, soak the steamed bread slices in cold water first, and then fry them in the pan, so that the fried steamed bread slices are brown and crispy, delicious and fuel-efficient; When frying fish and frying meat, cover the pot slightly to greatly speed up the heating time of the food and reduce the oxidation of the oil.