1. How to marinate beef fragrant and tender?
When the beef is tender, it is always marinated with vegetable ingredients. We added fresh rosemary, papaya and brandy to the usual vegetable ingredients, and the marinated beef was more fragrant. Specific method: 500 grams of veal cut into the desired shape, add 10 grams of fresh rosemary, pepper and coriander, 50 grams each of celery and papaya, 20 grams of shallots, carrots and brandy and knead repeatedly and marinate for 12 hours.
2. How to enhance the fresh flavor of fish soup?
Many people cook fish soup by frying fish bones and heads in oil until golden brown, then pouring boiling water and cooking over high heat. My treatment method is a little different, take a total of 2500 grams of fish head and fish bones, wash it, put it in a stainless steel barrel, 100 grams of green onion and ginger slices, 1250 grams of chicken frame bones after blanching, 5 kg of boiling water, bring to a boil over high heat, change to low heat and boil until the soup is milky. The aroma of the boiled soup is more complex, and the color is also very white.
Third, stewed radish flavoring skills
Radish stew is a farmhouse dish, and we add soybeans and diced pork belly to cook it, and the fresh flavor of the three ingredients is combined to make the finished dish taste better. Specific method: 500g of radish peeled, cut into 3 cm cubes, blanched; Fry 10 grams of chives and ginger in oil, first add 100 grams of diced pork belly and stir-fry until fragrant, then add diced radish and 200 grams of soaked soybeans, add soup and simmer until ripe, season with soy sauce, salt and a little sugar.
Fourth, the tips of mushroom soup
Cooking with creamy mushroom soup is now very popular, I recommend an alternative mushroom soup method: put 15 grams of olive oil in the pot, cook until fifty percent hot, put 3-5 grams of shallots and stir-fry until fragrant, put in the washed white mushrooms (oyster mushrooms, mouth mushrooms, seafood mushrooms, varieties can be adjusted according to the season) a total of 100 grams, stir-fry over low heat until fragrant, pour 200 grams of purified water, simmer the aroma over low heat, put the soup and mushrooms together in the crusher, fully crush into sauce, and then pour back into the pot, season with salt, and drizzle Western-style noodles to catch the sauce.
Fifth, the problem of shrimps sizing out of the water
What should I do if the pulp is always easy to come out of the water? The method is very simple, before sizing the shrimp, rinse slightly with running water, then absorb the water with a dry cloth, then wrap the shrimp with a dry towel and put it on the table, press the cutting board, and leave it for 2-3 hours. Since the moisture of the shrimp is all forced out, it is not easy to depulp during post-processing. However, there is another trick in the pulping process: first take a large basin, put it in the ice cubes to the bottom, and then put the small basin with shrimp on the ice cubes, pour in the seasoning and beat. Due to the presence of ice cubes, the sizing process has been in a low temperature environment, which is more conducive to the pulping of shrimp. If you feel that this operation is inconvenient, you can also put the shrimp in the refrigerator for 1-2 hours before using it for pulping.
The above is my sharing, I don't know if you have learned?