Do you know what are some important but overlooked stir-fry techniques? I'll tell you!
1. Steamed fish, if you don't know how long it is steamed, the easiest way is to use chopsticks or bamboo skewers to poke at the thickest part of the back of the fish, which can lightly poke in and penetrate the fish bones, which means that the fish is cooked through.
You can also look at the eyes of the fish, which will stand out after the fresh fish is steamed. However, it is not very useful, because the thickness of the back of the fish is different, even if it is changed to the knife, there may be accidents, the fish eye generally bursts out in about 8 minutes, but the back is likely to have blood.
This method is also useful for thinner fish such as bigami, and when it comes to gentian, dragon toe, eastern star spot, tiger grouper, white water fish, melon seed spot, mouse class and so on, you still have to look at it.
2. The meat should be smooth and tender, such as all kinds of meat slices, meat strips, shredded meat, you have to learn to sizing!
Note that sizing is not only egg whites, nor only starch, but to water the meat first, because the less water content the meat, the drier the taste.
In particular, the meat itself is very dry, even if the outer layer of pulp is thick, it is also a cure for the symptoms but not the root, and it is difficult to achieve a tender effect.
After the meat is tasted, do not rush to put starch, first add a small amount of water many times, stir clockwise to get strong, wait until the water is absorbed, then add water to stir, repeat two or three times. After that, the meat looks watery and does not leak.
If the meat will come out of a puddle of water after beating the water, it may not be stirred in one direction, or it may be in the wrong order, and it is necessary to add water after the flavor.
Meat first to thin salt (a small amount of salt) has two advantages, on the one hand, salt will disturb the structure of the muscle filament, the dissolved protein filament can not be densely condensed into a block, after the meat is cooked, the tenderness will be more tender.
On the other hand, to increase the water holding capacity of meat, the principle is that the interaction between salt and protein, that is, the salt-soluble reaction, will increase the water capacity of muscle cells, thereby absorbing more water.
And some people on the Internet say that the meat should be tender and given salt, in fact, it is out of thin air to imagine that if you give a small amount of salt first, the meat will be more tender! I know that some people want to refute it, but don't worry, the suggestion is to try the effect of both before conclusively, after all, practice makes real knowledge.
In the case of vegetable stems, salt will kill water when given first, which is different from meat, and the protein of vegetarian vegetables is a plant-based protein.
Returning to the sizing problem, after the meat absorbs the moisture, add the starch and stir well. In fact, in terms of home operation, it is wasteful to put egg whites without doing it. Pour a little and mix well, mainly to facilitate the spread of meat when lubricating oil, will not cause sticking together into lumps, but also reduce the phenomenon of sticking to the pan.
After the above reasonable sizing method, even the relatively dry wood of the chicken breast will become full in appearance and smooth and tender in taste!
3. For meat with a tough texture, it is best to use the back of a knife or a loose meat hammer to loosen the fiber bundle. You can also use enzymes to soften the fiber, and chefs who have worked in the catering industry know that the meat should be tender and marinated with pine meat powder and food powder, and the effect is very good!
However, the seasoning here is regarded as unsafe by many people, similar to the removal of MSG harmful theory, as long as the amount of food powder is appropriate, there is no problem.
Because this kind of meat tenderization is extracted from some plants, such as papaya, pineapple, kiwifruit, figs, ginger, etc., enzymes, ground into powder in a seasoning jar, diluted with salt and sugar and used.
4, the role of sugar is not only to increase the sweetness, it often can also play a role in a certain taste, such as in the cooking of some spicy dishes, sugar can play a role in neutralizing the spicy, making the spicy soft, increasing the layering of taste! It can also have a freshening effect!
5. Egg fried rice, you can try to use only egg yolk, a bowl of rice with the ratio of 3 egg yolks, first mix the egg yolk and rice well, then hot oil choke garlic slices, and then pour in rice and stir-fry.
Since the home stove is not strong enough, it is recommended that the rice be fried for a while after the pan, and finally season the salt, scatter the green onion, stir-fry evenly, and then you can put it on the plate. This is the simple version of golden fried rice.
6. Tomato stewed beef brisket, if you want to be more delicious, stewed out of the soup is rich, you can try the following methods:
First, take the amount of one pound of brisket with medium-sized tomatoes, and use more than 8.
Secondly, cut the brisket into chunks, blanch it in a pot under cold water, and foam after the water boils.
Cut 3/4 of the tomatoes into chunks, peel and then cut them, then crush them slightly when stir-frying, simmer with the brisket, add an appropriate amount of water, add a little ginger slices, star anise to remove fishy flavor, and other seasonings according to your own taste.
If you use a pressure cooker, you can do without adding water.
The remaining 1/4 tomato, cut into large pieces, put it half an hour before coming out of the pan, if the tomato you bought is too sour, you can add some sugar to neutralize it.
End of this issue.
