A paranoid person, sharing 30 cooking habits, each worth learning [like] [like] [V5]
1, green onion left root, the taste of green onion root is stronger than green onion white and green onion, washed and stewed meat, the effect is very good. In the same way, so is coriander root.
2, ginger peeling, ginger skin texture is deep, not easy to clean, peeled cleaner, and long stew will not have too much sour taste.
3. Beat the eggs into a bowl and mix. To prevent a bad guy from ruining a pot of eggs.
4, Stewed meat with onion and ginger should be fried first, spices should be soaked in advance, wash off the sediment and stir-fry with green onion and ginger.
5, cutting vegetables is not necessarily more perfect knife work, but to be as uniform as possible, otherwise the ripening time is inconsistent.
6, the pot has a strict order, first put ginger, then put onion, and then put garlic, so that the aroma comes out at the same time, and even use shiitake mushrooms to stew the pot.
7, peppercorn stew pot, put at low temperature, low heat, high temperature after fishing out and throwing away.
8, when stewing meat, remember the number of onions and ginger, pick out in the middle, ginger is easy to acidify, green onions are easy to rot, affecting the taste and image of the dish.
9, use MSG, do not use chicken essence, do not often use oyster sauce, use fish sauce.
10, there is more wine in the kitchen than in the wine cabinet. Process red meat with flower carving sake, white meat with sake, offal with low-grade liquor, stew with beer.
11, distinguish between vegetable varieties, potato yellow heart stew, white heart stir-fry.
12, Brush the pot, heat and boil dry water after moistening the oil.
13, fresh meat, soaked in water without blanching water.
14, frozen meat, cold water blanched water, medium heat up, blood water overflow more thoroughly, blanched water can not use onions and ginger, must use wine.
15, green onions bought back, green onions and green boiled onion oil, green onions and white sections into plastic bags put in the refrigerator.
16, green leafy vegetables bought back, can not finish sealing the plastic bag put in the refrigerator.
17, cooking noodles with a stopwatch, can cook just ripe and the most powerful noodles
18, watercress sauce with chopped pepper sauce, crush with a blender. When fried, it is easier to produce red oil, and the taste is released completely, and there is no slag.
19, the stew is kept at the edge of the pot, observe the amount of soup, and distinguish whether the taste should be adjusted by the smell.
20, green leafy vegetables are not directly fried, first use boiling water to blanch, when frying will not produce so much water.
21, make cold vegetables, leafy vegetables soaked in ice water, the taste is more crisp.
22, salt is put many times, there will never be a situation where the dish is salty, and each time it is just right.
23, the kitchen has a variety of vinegar, white vinegar for stir-frying, aged vinegar for flavor, sweet vinegar dipping, balsamic vinegar or rice vinegar to mix cold dishes.
24, boil the soup with fresh meat or bone, do not blanch the water, until the floating powder, beat until clean.
25, pepper freshly ground, white pepper and black pepper are like this, if you buy powder, the taste will fade after a long time.
26, there are sour and spicy dishes, there must be sugar, sweet can reduce the impact of sour and spicy taste, protect the sense of taste.
27, stir-fry refuses to be too low a temperature.
28, the side of the pot is prepared with hot water, stir-fry with water and never add cold water, which will affect the taste and taste of the dish.
29, liquid seasoning, not directly in the pot. Pour the spoon first, and then put it in the pot to prevent the control from being too much at one time, and you can also prevent the mistake.
30, prepare the dish in advance, before cooking, the main ingredients, accessories, small ingredients, spices are prepared in advance and put away, when the stir-fry will not be busy.
31, star anise has the highest appearance rate, stewed meat, stewed fish, cured meat, pickled fish, pickled chicken, pickled shrimp. However, the amount is not much, and the main flavor of the ingredients is not grabbed.
I once read a book that said that the world belongs to the paranoid.
Paranoia to the extreme is concentration and self-discipline, and it is used equally well in cooking.
#Food#, #头号周刊 #
