Why do you order the taste of roasted dishes? Why does it smell bad when stir frying?

Stir-frying is a unique cooking technique created in the Northern Song Dynasty in China, which pays attention to fast cooking, and has the highest requirements for temperature and speed among all cooking techniques.

The quality of stir-fry is judged mainly based on four points: color, aroma, taste and texture. Let's talk about the home-cooked stir-fry one by one of these four items:

First, the color is mainly only the color and appearance of the stir-fried food. In terms of color, it is divided into the color of the ingredients after cooking and the coloring of the seasoning; In terms of appearance, it mainly depends on whether the knife of the ingredients and side dishes is regular and whether the appearance is consistent;

Second, incense mainly refers to the aroma of ingredients and seasonings. Animal ingredients are denatured by high temperatures, and the flavor of the Maillard reaction is produced by the gelatinization of the seasoning, and these flavors are mixed to create a mouth-watering fragrance.

Third, the taste is mainly the sweet, sour, bitter and salty of the dishes and the numb and spicy non-taste sensations. The flavor type is more about mixing or compounding or layering these flavors, during which numb or spicy flavor and aroma are appropriately gained;

Fourth, the taste mainly refers to soft and hard, crisp and tender, dry and wet, and smooth wood. It depends on the handling of the ingredients (pickling, blanching, frying, etc.) in the early stage, as well as the control of the heat and the coordination of techniques during frying.

The above is just an overview of the basic points of home-cooked stir-frying, (of course, there are technical requirements for heat, pot gas and other technologies in the operation process, but these are relatively professional and can only be explored in repeated practice), if you can pay attention to the above four points in the process of stir-frying, and consider each point one by one, I believe that you will improve.

A habit. Annoying, dogs are annoying; Annoying. Male "Red Shirt.

Dream "Nineteenth Country:" Then Li Zizi just asked:

How much does Baoyu eat now? When to sleep.

Straight? The girls always agreed, and some said, "Good one."

Nasty old stuff! ’”

There is no need for those who are stubborn to build for their children.

Discuss. On the one hand, in their main life for so many years. There will be.

He was given advice by all kinds of people, and he still needed it.

His advice is of no use to him.

On the other hand、Loyal to the ear、We have to admit、Mostly。

Suggestions are always better than those of the ear, and we don't have to give in to the face.

I hate our wind test to give advice.

The smell of oil smoke is mainly a mixture of oil and spices. After smelling it for a long time, it will make people feel very greasy and disgusting, so I said. That's why people who cook are generally reluctant to eat, smell and smell full.

It may be related to the ingredients, the oil used, or it may be related to recent physical reasons, such as the smell of oil smoke in the first trimester, bad stomach, loss of appetite and no smell of oil smoke.

Because there is a smell of oil smoke, it smells too bad, and it will choke people, and it is harmful to people's bodies if they smoke too much. That's why I hate the smell of roasted food.

The smell of cooking has a smell of oily smoke, which is the annoying part.

It should be that you can't get used to the smell of oil smoke.

That's because you don't like the smell of oily smoke.

Who hates it? Do you hate? You hate to ask people if you're sha!

Others hate? You don't ask him personally, ask other people, are you sha!

First, the oil you use is not a good oil, and secondly, the wok you use is either a rusty pan, or a new pot that you just bought, if it is a new pot, I recommend that you use 3 to 4 pieces of fatty meat, put it in the pan and stir-fry until all the fat of the meat is fried, and then take out the meat residue and don't use the oil.

If you buy a new pot, the first few times you buy it, the stir-fry will have an unpleasant smell! Just use it a few more times!

Do you use an induction cooker? Or what appliance has an outlet? It may be a short circuit in the internal wiring, or the smell of the paint on the bottom of the pot being burned or burned

What flavor are you referring to? Is it the garbage oil used, when the oil used in our canteen is not good, it chokes people and smells bad.

There is a problem with the oil, or the fire is too big, or the gesture is too slow.

It's not the taste of the dish, it's the taste of the fuel.

It is not enough to put salt once in stir-fry, but generally put it in three times. For the first time, after a short stir-fry, salt is added, which is the base taste; The second time I stir-fried, I usually put salt to enhance the flavor; When it comes out of the pan, let it taste again.

Stir-fry has no taste, you can appropriately increase the amount of green onions, ginger and garlic.

Buy some pepper, five-spice powder, add an appropriate amount of soy sauce, clusters, and chili peppers all have the effect of enhancing the flavor.

Also, adding a small amount of water when stir-frying can make the dish more flavorful.

Add MSG when out of the pan.

Look what went wrong with your step!! Hope it works for you!

The key depends on what dish you fry, if it is a meat dish, you can marinate the meat, if it is a vegetable, put the salt in it first when you fry it, so that it is easier to taste The key depends on what dish you fry, if it is a meat dish, you can marinate the meat, if it is a vegetable, put the salt in it first when frying, so that it is easier to taste.

It depends on what kind of dish you are stir-frying, if it is a meat dish, it is recommended that you marinate it for a while before stir-frying, if it is a green vegetable, put some salt in the pot before frying it until it is almost cooked, and then put a little bit to it will not lose its taste.

Don't put the salt too late when you stir-fry, and the oil in the stir-fry is not too hot, and the stir-fried dishes will not taste good.

Some dishes are really not easy to taste, such as green peppers, when encountering dishes that are not easy to taste, chefs generally use the method of thickening, you can give it a try.

There is a way to do this, you can first blanch the vegetables in hot salted water, and pay attention to the knife technique when cutting the vegetables, put the hot oil in the pot, stir-fry quickly, lock in the moisture of the vegetables, try it.

When stir-frying, I want to taste it. Add less old soup when stir-frying. For example, bone broth. Chicken broth and more. The taste of the dish is quite delicious.

Add enough seasonings and master the heat, nothing is not fragrant.

Put salt and seasonings, cover and simmer for a few minutes to taste.

Because you haven't been to New Oriental.

Me too, every time the seasoning almost goes bad.

First of all, the starting point is different, others are to make money, to support their families, and you are just to maintain your own life, if he is not good at making the fruit, he will be hungry, and if you don't make it yourself, it will be diarrhea at most.

Secondly, the raw materials used are different, some restaurants in order to achieve good results, the raw materials are found in the best place to purchase, even not far away, such as Beijing's Baguo cloth cloth pig's trotters, he is from the deep mountains and villages of Guizhou to buy the black pig's trotters, slaughtered locally and directly airlifted to Beijing, his peppercorns are also directly purchased from Guizhou, picked from the tree and then airlifted to Beijing by freezer, of course, these are the taste of the first, the cost is the second.

In the case, some unknown additives are used in the restaurant, such as hot pot, the hot pot in the restaurant is boiled without bubbles, and the family eats hot pot to cook while making bubbles, and they should use a drug called defoaming agent, which is an industrial raw material, harmful to the body, this appearance is good-looking, of course, appetite is also coming, of course, not all use this thing.

How big a pot of oil.

The heat is good and the seasoning is complete.

The problem of heat, if the heat is insufficient, the taste of fried will naturally not be at home.

Then there is the order and timing of the ingredients.

Finally, the amount of ingredients (and condiments) is the amount.,This is really added according to personal taste.。。

1. The time you put the seasoning;

2. The problem of heat, the taste of the dish stir-fried and the stir-fried must be different;

3. The dishes fried in the iron pot are better than those fried in other pots;

A lot of dishes will change their flavor after a few days, but they are not bad or delicious, why do people say that they are fresh and delicious

There are too many reasons why the masters fry with their eyes closed are better than what we cook.

First of all, determine the flavor type of the dish you want to cook and determine what ingredients should be used for that flavor. For example, sour and spicy: ginger, onions, garlic, dried chili, hot sauce, a little beans, salt, monosodium glutamate, vinegar.

Light taste: garlic, salt, monosodium glutamate, chicken essence, a little sugar. Soups are generally light.

Spicy: ginger, shallots, garlic, dried chili, spicy sauce, a little beans, peppercorns, salt, monosodium glutamate. If you think about it yourself, the dish will be ready.

The key to stir-frying is the heat and seasoning, and it would be better to cook it a few times. But I think it also has something to do with your mood, and the food you fry in a good mood is delicious!

The key to stir-frying is to put salt, less salt is tasteless, and more salt is tasteless.

Taste the various spices, imagine the taste of two or several mixtures, and then practice tasting them, and over time, you will have a special inspiration for the taste.

However, the practice is hard, and all kinds of unpalatable tastes will be produced, and it is not easy for me as an amateur chef!

Let's tell the truth: the problem of experience, with time, technology will definitely go up! Step up your game!

Specific dishes are analyzed on a case-by-case basis. Generally, the time is short.

Lend you a kitchen and give you three meals a day practice and you'll be able to catch it in no time.

You yourself say that the technology is not available! Practice more! You will definitely succeed!

Cooking is also divided into people, some people make it delicious, and some people make it bad!

The key to stir-frying is the heat and seasoning, and you will feel it after practicing it a few times.

Hehe, lack of exercise, practice makes perfect, OK?