Cooking skills 〓 frying technology 〓
There are so many skills in frying that there is nothing wrong with it.
Stir-fry raw and cooked, remember to stir-fry cooked.
Stir-fried in water and stir-fried, and dry-fried methods are rarely used.
The most difficult number is soft speculation, and the court speculation method has grasping speculation.
Cooking techniques are used a lot, and a pot of food tastes good.
Fried bread crumbs with garlic and lobster sauce in Hong Kong typhoon shelter
Skimming technique
Cooking technology is widely used, and raw material processing needs sizing.
If it is warm and oily, it should be cut off. Return to the pot and thicken quickly.
Smooth, slow, fast, good quality, tender, smooth, soft and light.
"Water decocting technology"
The technique of water frying is really special. You don't need oil for cooking.
This method is aimed at eggs, and you don't have to turn over when you stir-fry them slowly.
The finished dishes are fresh, tender, bright, light, smooth and soft.
Soft frying technology
Soft frying technology is not difficult, the key is to clean the pot.
Select liquid or velvet, stir-fry with slow fire and warm oil.
The finished vegetables are soft, tender, delicious and clean.
"Cooking skills"
The frying technology is the most common, and the raw materials are finely processed.
No paste, no salt, no paste, just stir-fry in the pot.
The seasoning is interrupted and put into the plate, and the taste is fresh and fragrant.
"Cooking skills"
Pay attention to cooking techniques? Qing? The raw materials are finely processed.
Yard flavor sizing is warm and oily, and the seasoning quality is good.
Stir-fry the pan without thickening, and the bottom of the pan is fresh and tender without juice.
〓 Mastering and frying technology 〓
The technology of grasping and frying belongs to the court, and the raw materials are finely processed.
Hang the paste and fry until crisp and rotten. Sour and sweet.
Crispy outside and tender inside, fresh but not greasy, court innovation first.
〓【〓frying technology
There is a deviation in cooking techniques, and the raw materials are not fried.
Stir-fry the main ingredients, and mix ginger, onion and garlic with soy sauce.
Cooking is fast, so it's called fast and short? Hey? .
"Cooking and frying techniques"
Cooking and frying techniques are also common, and raw materials are cooked and finely processed.
Hot oil frying, hot sauce is indispensable.
The addition of white sugar can refresh the taste and make it unique, salty, spicy and sweet.
"Cooking skills"
The technology of cooking is not simple, and the main ingredient is oil or water.
Saute the sauce quickly and cook it for a short time.
Cooking pays attention to the selection of materials, which is crisp and easy to cook.
"Small fry technology"
Cooking techniques are used a lot, and the pot is not changed during cooking.
The raw materials are processed, starched, pickled, fried and pushed to the side of the pot.
The fried ingredients are fragrant, slightly spicy and fresh to the juice.
Dry frying technology
The dry frying technique is excellent and the raw materials are finely processed.
Don't paste, don't pickle, don't hang the lake, fry the water dry and add some oil.
The taste should be spicy, and the taste of Chili sauce is not bad.
"typhoon shelter"
Blow up Hong Kong in typhoon shelters, and eat new trends.
The main ingredients are fried, garlic and lobster sauce crumbs.
The taste is soft and impeccable, and the garlic flavor is rich and surprising.
How to use ginger in cooking
Ginger is an indispensable spice in many dishes, but not everyone knows how to use it. Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, add ginger and onion juice to the minced fish, and then add other seasonings to stir and squeeze into fish balls, and you can get fresh, fragrant, smooth and white fish balls. If ginger is chopped into rice grains and mixed with minced fish, the fish balls will be very spicy, dark in color and poor in taste. For another example, before cooking fish, put ginger slices in a small amount of oil pan, then fry the fish, brand it on both sides, add water and various condiments, and cook the fish and ginger together until cooked. In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell and smell; If ginger slices are cooked with fish or ginger rice, the effect is not good. Therefore, when cooking, ginger should be used reasonably and skillfully according to the specific conditions of the dishes.
1. shredded ginger is often used as an ingredient.
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger and watered ginger. It can be divided into red claw ginger and cucumber ginger by color. Ginger spice can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; Turmeric is spicy, its smell turns from light to strong, and its meat turns from soft to hard. It is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, spicy taste, but its aroma is not as good as turmeric; Pour ginger with ginger buds, which can be used as a side dish or dipped in sauce. It's delicious.
Ginger, as an ingredient, is usually shredded, such as? Ginger? Just take fresh ginger and green pepper, shred them and fry them with shredded pork, which is spicy and delicious and unique. ? Three-silk fish roll? It is made by cutting mandarin fish into large pieces, wrapping shredded bamboo shoots, shredded ham and shredded chicken breast into a tube, adding shredded ginger juice pickled with shredded ginger, shredded onion and shredded red pepper, and adding soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. Processing fresh ginger or turmeric into silk can also be used as an ingredient of cold dishes, which not only enhances freshness, but also has the function of sterilization and disinfection. Such as Huaiyang traditional cold salad? Mixed dried silk? Its production method is to cut each large piece of dried bean curd into about 20 pieces, then finely cut it into dried shreds thinner than matchsticks, scald it with boiling water for 3 times, squeeze out the water, put it in a plate, sprinkle with shredded ginger and pour with seasoning. Dried silk is soft and light, and shredded ginger is tender and spicy.
2. Ginger pieces (slices) go into the dish to remove the fishy smell and relieve the fishy smell.
Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling, roasting and other cooking methods, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. For example:? Stewed chicken, stewed chicken with eggs and boiled sea cucumber? Coral stewed chicken? What is the name of the one decorated with tremella balls? The wind blows peony? , supplemented by pig intestines? The prince and the dancer? Chicken stuffed with fish and shrimp? A hundred birds fly at the phoenix? Wait a minute. In the production, you must use ginger slices to flavor, otherwise there will be no crispy chicken, delicate ingredients and mellow soup.
Ginger is not only used for seasoning in cooking, but also for dipping and seasoning before cooking, such as? Oil chicken? 、? * Grilled fish? 、? Fried pork chop? When cooking, it is not convenient to heat ginger and raw materials at the same time, but the odor of these raw materials is difficult to get rid of, so it is necessary to soak ginger slices for a long time before heating to eliminate their odor. When dipping, add a proper amount of cooking wine and onion at the same time, and the effect will be better.
3. Ginger rice tastes delicious and fresh.
Ginger was also called in ancient times? Xinjiang? , that is to say? Xinjiang resists all evil? Said. Ginger warms and dispels cold pathogens. Taking advantage of this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. Vinegar has the effect of removing fishy smell and warming the stomach. Adding ginger and rice can prevent diarrhea, sterilize and promote digestion. Like what? Steamed white fish? 、? Flour crucian carp,? Steamed crab Drunk shrimp? 、? Bamboo shoots? And so on, all need to be poured with vinegar, add ginger rice, and some need to be sprinkled with pepper and put on fragrant leaves.
Ginger rice can also be cooked with the ingredients in the dish, such as? Stewed lion head? After the pork is finely cut and mashed with the back of a knife, it needs to be added with spices such as ginger and rice to make a lion's head, and then stewed. Ginger is processed into rice grains, which are mostly fried in oil and cooked with the main ingredients. The spicy taste of ginger and the umami taste of the main ingredients are integrated, which is very attractive. ? Fried crab powder? 、? Gouka meat? Wait, ginger rice needs to be fried in oil first, and then cooked with the main ingredients. Ginger slices (slices) play a role in removing fishy smell and alleviating bad smell in fireworks dishes, while ginger rice is mostly used in frying, sliding, frying, frying, boiling and frying dishes to increase flavor and umami flavor.
4. Ginger juice has good color and flavor.
Raw materials such as aquatic products, poultry viscera, eggs, etc. stink, so ginger is an indispensable seasoning when cooking. Some dishes can be served with ginger, fireworks dishes (called big dishes in jargon) should be cooked with ginger slices (slices) to remove the fishy smell, and ginger rice should be used for general cooking and side dishes. But there are still some dishes that are not convenient to cook with ginger, and they need to be deodorized and flavored. For example, ginger juice is more suitable. For example, fish balls, shrimp balls, meatballs and all kinds of animal raw materials are mashed with the back of a knife, which is made of ginger to remove fishy smell.
Ginger juice is made by patting ginger slices loosely and soaking them in clear water for a certain period of time (generally, it is necessary to add onions and appropriate amount of cooking wine to soak them together) to get the required ginger juice.
Ginger is very useful and delicate in cooking, but there is no need to season any dish with ginger. For example, a single vegetable itself contains natural fragrance, so it must be seasoned with ginger rice. Disturb the host and guest? , affecting the original taste.
As the saying goes:? Is ginger old and spicy? . Cooking ginger should not use new ginger, because the fragrance of old ginger is stronger.
How to use salt
The role of salt in cooking is very important. People often refer to the salty taste of salt as? The king of all tastes? ,? One salt (diao4) is a hundred flavors? . The main function of salt in cooking is to flavor and enhance fragrance. When cooking with salt, we should not only consider whether the taste of the dish is moderate, but also pay attention to whether the timing of using salt is correct. According to academic theory, people can feel salty at the low concentration of 0. 1% ~ 0. 15%. The solubility of comfortable salt solution is 0.8% ~ 65438 0.2%. Therefore, the amount of soup should be 0.8% ~ 1.2%. When cooking and stewing, it should generally be controlled within the range of 1, 5% ~ 2%, because these dishes are often eaten with the staple food without salt, that is, the next meal, so the amount of salt is larger.
Salt is often used with other seasonings in the cooking process, and several seasonings will inevitably interact with each other during the use process to form a compound flavor. Generally speaking, a small amount of vinegar can enhance the salty taste, and when more vinegar is added, it can weaken the salty taste. On the contrary, adding a small amount of salt to vinegar will enhance the acidity, while adding a large amount of salt will weaken the acidity. Adding sugar to the salty taste can weaken the salty taste. Adding a little salty taste to the sweetness can increase the sweetness to a certain extent. Adding monosodium glutamate to the salty taste can alleviate the salty taste, and adding a little salt to monosodium glutamate can increase the freshness of monosodium glutamate. In addition, salt has high permeability and can inhibit the growth of bacteria. When making meatballs and fish balls, adding salt and stirring can increase the water consumption of raw materials and make fish balls tender and diverse. Adding some salt to the dough can increase the elasticity and toughness of the dough to some extent. Adding some salt to the fermented dough can also adjust the fermentation speed of dough and make steamed bread softer and more delicious.
Mastering salt in cooking can be divided into the following three situations.
1. Adding salt before cooking means adding salt before heating the raw materials, in order to make the raw materials have a basic salty taste and shrink. When cooking methods such as frying, frying, sliding distillation and frying are used, sizing, hanging paste and adding some salt can be combined. Because the main ingredients of this cooking method are covered with a layer of paste, it is not delicious, so you must add salt before cooking. In addition, some dishes can't be salted in the cooking process, such as steamed meat with lotus leaf powder, which must also be salted before steaming. When cooking fish, in order to keep the fish from breaking, you should also wipe it with salt or soy sauce first. However, this method of adding salt requires less salt and short cooking time.
2. Add salt to stir-fry this is the main method of adding salt. When cooking with frying, burning, boiling, stewing, simmering, sliding and other techniques, add salt when cooking. Then add salt when the dish is about to mature, which can reduce the osmotic pressure of salt on the dish, keep the dish tender and smooth, and keep the nutrients from losing.
3. Add salt after cooking, that is, add salt after heating. The dishes that are mainly fried are like this. After frying, sprinkle with spices such as pepper and salt.
How to use wine
In cooking, some cooking wine is usually used, because wine can relieve the fishy smell and make it fragrant. In order to make wine play the role of removing fishy smell and enhancing fragrance, the key is to make wine play its role. So pay attention to the following points.
1. The reasonable time for cooking wine should be when the temperature in the pot is high during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct.
2. Use wine when pasting. But don't use too much wine, or it will evaporate.
3. avoid overflowing with wine and avoid too much. Some people always put wine in their dishes with meat. So what? Shredded pork soup with mustard tuber? Wine is also put in dishes like this, and the faint taste is destroyed by the smell of wine, because the wine in the soup has no time to evaporate. So chefs usually do this when they use wine? First, avoid overflow, and second, avoid more? .
4. Some dishes need to be mixed with wine, such as sauce chicken wings. 10 fried chicken wings, add tomato sauce, sugar and salt to stew until crisp, then add red wine, cook and box. This dish is characterized by a strong wine flavor. In this case, it is reasonable to reduce the volatilization of wine before cooking.
5. Drunk food with wine often needs no heating, so the wine will be more intense.
How to use beer 1 in cooking? Stir-fry sliced meat or shredded pork, and mix with starch and beer to make paste. After frying, it is particularly fresh and tender, and the taste is particularly good.
2. To cook frozen meat, ribs and other dishes, first use a small amount of beer, marinate for about 10 minutes, then rinse with water before cooking, which can remove the fishy smell and peculiar smell.
3. Cooking meat and fish with more fat, adding a little beer, will help to dissolve fat, produce fat reaction, and make dishes fragrant but not greasy.
4. When steaming the chicken, marinate the chicken with 20 ~ 25% beer 10 ~ 15 minutes, and then take it out and steam it. Especially fresh, smooth and delicious.
5. Steamed fish with strong fishy smell is marinated in beer for 10 ~ 15 minutes. After cooking, the fishy smell is greatly reduced, and the taste is similar to that of crabs.
6. When the cold salad is served, first soak the dish in beer, take it out after heating and boiling, and add seasoning to mix it, which has a special flavor.
Guess you are interested in:
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