Which step do you think is the most important step to make a good dish?

Cooking is a systematic project, and every step should not be sloppy. If there is a problem in one link, the quality of the prepared dishes will be greatly reduced. So when it comes to making a good dish, every step is crucial.

A good dish should have the quality of color, aroma, taste and shape. The procurement of raw materials, preliminary processing, knife work during cutting, color matching, stir-frying heat, and seasoning ratio must be just right. I will give you a detailed introduction from these aspects.

Procurement of raw materials

In order to make a good dish, the raw materials are very important. When choosing raw materials, you should choose fresh, good quality, and pure color. Different raw materials have different characteristics, and it is impossible to generalize here, and what materials are good requires everyone to accumulate experience in daily life.

Preliminary processing

The initial processing of the raw materials after purchase is also very important. Different raw materials have different processing methods, for example, fungus needs to be completely soaked in water before use; Do not use hot water when soaking vermicelli, be sure to soak in cold water for more than six hours; If you need to peel the skin, you must peel the skin clean; If you need to wash it, you must wash it clean to prevent mud, sand, etc.

Knife work when cutting

Good knife skills can cut out qualified dishes, and different dishes have different requirements for the thickness, size, length and shape of the dishes. These also need to be practiced more in daily life and more experienced.

Matching colors

As the saying goes, "safflower should also be accompanied by green leaves", and the same is true for cooking. We need to match different colors of ingredients according to the color of the main ingredient. In this way, the color of the dish will not be monotonous, and people will see that it is more appetizing.

The heat of the stir-fry

The heat of a dish is very important. For example, green vegetables need to be stir-fried over high heat to keep the green color and crisp taste. Many braised dishes need to be simmered over low heat. Different dishes have different requirements for the heat, which needs to be summarized and learned in daily life.

Seasoning ratio

The ratio of seasonings is the most important reason for the taste of a dish. You can learn how to use spices and proportions from others in your daily life. You can also summarize your own experience and learn lessons in your daily life.

In conclusion, every step counts when it comes to making a good dish. Different dishes have different requirements, and these contents cannot be generalized. Only in daily life continue to learn, sum up experience, and learn lessons.

After a long time, the experience is mature, and you can always make a dish with all the color, flavor and shape.

I think the most important thing is the heat, you must master the heat well, especially the stir-fried vegetables must be on high heat throughout the whole process, so that the fried dishes will taste better.

I think the order in which the condiments are put is the most important. Because it's about the taste of the dish. This step is done correctly, and the resulting dish is very delicious.

I think it's important to get the heat right. Because only by mastering the heat correctly will the taste of the dish be better.

One. Control the heat of the stir-fry.

Two. It is necessary to grasp the degree of condiment.

Starch should be used to heat the pan with cold oil and stir-fry beef. Heat the pan with cold oil, which will not destroy the nutrients of the food; Starch should be used in stir-frying beef, so that the beef will be more tender.

Speaking of the first dish I learned, it should be 1999, my second year of military school, although I studied finance, but, we also studied this chef training, which is also one of the courses of survival in the wild, learn for a week, then my first dish, the sour and hot potato shreds, at that time the training personnel were very strict, like those of us who do not know knife skills, the first thing is to practice knife skills with potatoes, that is not one, two potatoes, is a pot, every student must have skills, At the beginning, it is cut very slowly, first cut thin slices, and then shredded, after the hand is skilled, the hand is very fast, of course, in this process, the hand skin is often cut off, in order to practice this knife work, there is no way, can only endure, and then use a band-aid to continue to cut, until you really have to cut this pot all over, basically the knife skills are almost practiced, some of the shredded potatoes you cut, just used for lunch or dinner stir-frying, that is, there is no loss, and there is no waste, but also practiced knife work.

About how to make this sour and hot shredded potato, in fact, this is very, very simple, the advantage of shredded potatoes is that it is crispy and tender, a little sour, and so on!

Ingredients: 2 potatoes, 6 peppers, 3 dried peppers, 2 green peppers, 3 slices of garlic, a little salt, a little white vinegar, a little sugar!

The processing process is as follows:

First, peel a whole potato, wash and slice it, then shred it, put it in cold water, wash it three times, and then soak it for 20 minutes.

Second, put water in the pot to boil, put in the shredded potatoes to blanch, when the shredded potatoes turn slightly yellow, quickly take them out and put them in cold water for later use.

Third, start another pot, heat the oil, add the peppercorns, dried chili shreds, and garlic to stir-fry until fragrant. When the fragrance comes out, quickly add the shredded potatoes, stir-fry over high heat, add salt, add white vinegar, a little sugar, add the shredded green pepper, and remove from the pot for one minute.

The above is the sour and hot potato shreds I learned during my studies in the military academy, you can try to make it, it must be very delicious, this is a home-cooked dish, a very simple dish, every household thinks it is very simple, and the dish that is easy to make is not able to hold the taste, you are a novice and nothing, as long as you do it slowly, you can do it well, it will definitely make a very delicious taste, believe in you, believe that you can do it better.

In fact, the first dish I learned was sour and hot shredded potatoes, which was very appetizing, and the shredded potatoes were also very crisp, very delicious, particularly delicious, and the method was relatively simple to use.

Scrambled eggs with tomatoes, because the technical content of this dish is not very high, you just need to cut the tomatoes, beat the eggs, and then fry them together with some seasoning.

The first dish I learned was the famous scrambled eggs with tomatoes, scrambled eggs with tomatoes, scrambled tomatoes with eggs, haha.

I remember that the first dish I would cook when I was a child was scrambled eggs, because life was not as good as it is now when I was a child, and it was very good to have eggs to eat, and the eggs in the past are definitely not the same as the eggs now, I remember that the eggs I ate when I was a child were fried and fragrant, which should be the most original taste of eggs.

Stir-fry broccoli, cut the broccoli into small florets, wash it and put it in boiling water to scald, take it out immediately, put a small amount of oil in the pot and heat it, fry the peppercorns until fragrant, shovel out the peppercorns, dry the pepper festival while it is hot, and when it just changes color, put in the broccoli, stir-fry quickly, and fry it with salt and monosodium glutamate.

Scrambled eggs with tomatoes. 1.Tomato peel 2

Crack the eggs into a bowl and add a few drops of white vinegar to remove the smell 3Chop the shallots and set asideHeat the oil in a pan and scramble the eggs first, then set aside 5

When I was a kid, I was hungry and tinkered with pancakes. Stir-fry the batter in a frying pan with oil, which is a pancake, and it is fried on both sides, and I felt very fragrant at that time.

For a dish, is it the ingredients or the person who cooks the dish that is important? Mine: If it's a dish, the ingredients are just as important as the chef.

If you want a dish to be delicious, the ingredients must first be good, and it is difficult for a good woman to cook without rice, and it is difficult to make delicious dishes without good ingredients. The second is that the chef who cooks must be skilled, and it will be useless to give you a top-notch ingredient.

1.Ingredients can be said to be the foundation of a dish, just like when we build a building, the foundation must be laid, if the foundation is not good, the building will collapse. It's the same with cooking, you can only make a more delicious dish based on fresh ingredients.

For example, fresh vegetables and vegetables that have turned yellow and wilted are definitely better dishes made from fresh vegetables, and the same is true for meat.

Especially for seafood ingredients, the freshest way to eat is to boil it in water and eat it, of course, there are people who eat it raw, and I appeal here not to eat raw ingredients no matter what ingredients.

2.The chef's cooking skills are the soul of a dish, and the dishes made by a good chef can be said to be extremely delicious, and the dishes made by a poor chef can be said to be difficult to swallow. Some of the same dishes are made by the chef so that you can stand up and come in and go out against the wall.

Some chefs make it so that you want to rush into the kitchen and beat him. That's the difference between a good cook and a bad cook. Some chefs make dishes that can be called works of art that can make you remember them for a lifetime, and some chefs make dishes that look so beautiful that you want to vomit when you eat them, and they are completely like them.

3.Dishes and chefs complement each other, and it can be said that one is indispensable, and no matter which factor is missing, a dish cannot be made. Nowadays, many restaurants use bad ingredients in order to reduce costs, and make up for the congenital deficiency of ingredients by adding more oil and monosodium glutamate or aggravating the flavor.

Many bakeries add various additives to enhance the taste of their products. Therefore, if you can eat at home, try not to eat out, and try not to order takeout if you can bring food.

[Summary]: A dish must first choose fresh ingredients, and secondly, it must have good cooking skills. Fresh ingredients can be picked and cooking skills can be learned.

The chef industry is not a high-end industry, not that to make a dish, you need to make a drawing, repeated arguments. It's a skilled worker, and if you cook more, you'll be able to do more.

It can be said that it is indispensable to cook people, not only to be able to cook, but also to make delicious ingredients for food.

The person who cooks the dishes is important. No matter how good the ingredients are, if they are used by a person who can't cook, it will be a ruin and will not make good food.

I think the person who cooks is more important. Because the person who cooks is the one who really understands the ingredients. He can make the most of these ingredients.

The key points of making a good dishTo 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 vegetables;

2. The materials for stir-frying, whether they are shredded, diced or diced, must be cut to the same size, so that the materials 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;

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

How to cook a delicious dish?

Cooking tips and tricks are:

5. 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; Ants.

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

When cooking, it should be boiled over high heat, and then changed to low heat until the juice is slightly thickened.

How to fry fish and meat evenly?

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

9. Before frying, the ingredients should be made with seasonings to make the materials 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;

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

How do you fry a delicious dish that is golden brown?

The following skills are required for frying:

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

14. The ingredients should be soaked in seasonings before frying;

The frying oil should be seven points full, after the oil is cooked, put in the material, and rotate the reverse side at any time to make the surface of the material evenly fried;

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

How to steam the original flavor of a dish?

To steam a delicious and delicious dish, you should have the following essentials:

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

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

3. If it takes a long time to add water to the steaming material, the water should be boiled first and then added to the steamer;

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

Then let's talk about smell, that is, smell, tasting is the ultimate enjoyment of a dish, to achieve a good taste, we must ensure the freshness of raw materials, the correct cooking method, a reasonable ratio of spices, and the control of heat should be just right. As you can see, the above points are also related to the raw materials and the cook. Finally, let's talk about shapes, which are shapes.

What appears in front of people's eyes is the shape of a plate.

This includes aspects such as the shape of the main ingredients of the dish, the shape of the ingredients, and the decoration of the plate. No matter how good the raw materials are, no matter how good the workmanship, if the shape of the plate is not cut into the ideal shape, it will be greatly discounted than the score of the plate. All in all, you can see that for a dish, the raw materials and the cooks are very important.

All of them matter, because a good dish requires the perfect combination of fresh ingredients and a chef who knows how to master the heat. If the ingredients are not fresh, then the taste will not be good; Or if there are fresh ingredients, but the chef doesn't know how to cook them, then the result is the same, and the taste is not good.