Source: Eight bowls
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Some time ago, after my wife stewed pork ribs for her son, the little guy shook his head when he heard the ribs.
This morning, I found a few ribs in the refrigerator that I don't know how long they had been frozen, and decided to get rid of them quickly.
Just as I was packing up the ribs and preparing to fight the tooth sacrifice, I was stopped by my son's small hand, and he strongly stated that he never wanted to eat pork ribs again.
Seeing my wife shaking her head helplessly and ashamedly, I realized that it was probably the ribs that his mother made for him that gave the child a shadow.
There are not many opportunities for such a once-in-a-lifetime opportunity, so I have to seize the opportunity to perform in front of the child, so I went into the kitchen, used my life's work, and after a fierce operation, I served the young master a ruddy color, soft and rotten bones, and the pork ribs with a fragrant taste and a long aftertaste, and the young man dried two bowls of rice in one go.
After eating, a new family law was announced, "In the future, our family's ribs can only be made by my father, and my mother will be deprived of the right to make ribs."
After hearing this, I was worried that the leader of our family would be unhappy and spill his anger on my head, but when I turned my head, I saw that the leader was more anxious to eat than her son......
There's no old saying, know the woman Moruf. You don't have to ask me to know that my wife's stewed pork ribs must be throwing all the ingredients, ingredients, ingredients, spices and seasonings into the pot in one go, and then boiling over high heat and simmering slowly.
And the leader must be eating at this time, thinking in his head, "No, this stupid old man put the ingredients, and the old lady also put them, why is it not so fragrant?"
So since the ingredients are all the same, why does it taste different?
In fact, this problem has been bothering me for a long time, and I later found out that the key to this problem is because before I officially learned to cook, due to the lack of theory and technology, I developed a lot of bad cooking habits, and after realizing and correcting them, my cooking skills have also improved a lot.
In this article, let's follow this pot of stewed pork ribs and share three bad habits that affect our cooking skills.
Bad habit 1: Don't fry what should be fried
The same is the same stewed pork ribs, my wife used to throw everything into the pot, and then give the power to the stove fire, and wait for the stove fire to stew the ribs until the stove fire.
I stew pork ribs, I have to soak the pork ribs for half an hour, soak in blood water, and then the pork ribs are boiled in a pot under cold water, accompanied by green onions, ginger and Huadiao wine to blanch the pork ribs, and beat the end while blanching. After blanching, use hot water to wash the blood off the ribs.
Heat the pan with cold oil, fry the blanched pork ribs until fragrant, add large pieces of green onion and ginger, star anise, bay leaves, and cinnamon to fry until fragrant.
Then the soy sauce and Huadiao sake are cooked from the side of the pot, and the aroma is cooked and the original soup is added with blanched pork ribs.
Turn it into the pressure cooker, choose a rib mode, and press him soft and flavorful.
While the ribs are pressed in the pot, prepare some green onions, ginger, shiitake mushrooms, potatoes and carrots.
When the ribs are pressed, start a wok. Heat the pan with cold oil and put the mushrooms on low heat, and then turn on the high heat to put the green onion and ginger in the pot, then the carrots and potatoes are fried in the pot, and the five-spice powder is fried until fragrant, and the soy sauce is fragrant.
Next, the original soup and pork ribs are stewed in the pot, first with dark soy sauce to find the color, and then seasoned with salt, sugar, and pepper.
When you're done, wait for the potatoes and carrots to cook, and then you're ready to cook.
Attentive friends must have noticed that the biggest difference between me and my wife making pork ribs is that I fried them twice, and my wife didn't fry them once.
The first time I stir-fry, it is to fry the pork ribs until fragrant, fry the green onions, ginger and spices until fragrant, and then stew in the pot to hand over the fragrance.
The second stir-frying, in fact, is a combination of roasting and stir-frying, first stir-fry the shiitake mushrooms, and then fry the green onions, ginger and five-spice powder soy sauce until fragrant, so that the fragrance is more sufficient when it is burned in the later stage.
The purpose of these two stir-fries is very simple, that is, to thoroughly stimulate the aroma of the small ingredients and spices used to enhance the fragrance, so that they can exert more strength.
When I first learned to stir-fry, because I was afraid of high temperatures and because my skills were not good, I deliberately avoided stir-frying, so that I wasted a lot of fragrance.
The scallion, ginger and garlic used in the boiling pot, the kind of choking and spicy taste that is eaten raw, comes from the sulfide in the body, and the original onion, ginger and garlic are all blocked by the sulfide, and it must be fried at high temperature to coax the sulfide away and invite the original fragrance out.
The boiling point of most spices is above 150 degrees, which is 5% of the oil temperature. It needs high temperature to be excited, and it can be fragrant just by stewing, but it can be completely released by stir-frying in the pot.
And the fermentation group represented by soy sauce, vinegar, and wine, liquid seasoning. Because of the sour taste accumulated due to the low oxygen content in some areas during the fermentation process, we have to find a way to dispose of it.
Of course, vinegar is a different story......
In particular, soy sauce, soybean paste, and sweet noodle sauce made from soybeans and wheat are brewed as raw materials. The accumulation of sourness will be more, and if it is not fried at high temperature, the sourness will greatly reduce the flavor of the sauce.
Fear of frying is actually a sign of fear of high temperatures, but when the temperature does not reach a certain height, the ingredients will not obediently hand over the fragrance.
Bad habit 2: Prefer to stir-fry
After getting rid of the bad habit of not daring to fry before, I immediately developed another bad habit: stir-fry everything at high temperature.
It doesn't matter what you cook, you have to pursue high-temperature cooking.
During the Chinese New Year this year, I made this mistake again.
My son likes to eat snow peas, and after blanching, I boil the pot very hot before putting the oil, and when I fry it, I keep the heat high, so that the green beans are fried with black paste.
My daughter-in-law endured the Chinese New Year and didn't scold me for several days, and when the New Year was over, even the people with interest came up to me.
If you cook at too high temperature, it is easy to fry the vegetables, and the paste taste is much stronger than the fragrance.
At the risk of being cared for by the idea of hot oil, the aroma created by the high temperature will immediately wilt as long as it encounters the mushy smell, and it is tightly covered by the bitter taste.
Another harm of too high a temperature is the loss of umami.
Especially our big fresh-enhancer, monosodium glutamate. Regardless of whether it is the MSG that is actively added, or the original umami of the food, most of the umami is actually provided by this guy.
Monosodium glutamate is not afraid of anything, but is afraid of high temperatures. When the temperature exceeds 120, monosodium glutamate is scalded into sodium pyroglutamate, and there is no longer the ability to increase freshness.
This is also the reason why MSG should be put before it comes out of the pot, and the operation of smearing MSG before frying fish is purely useless.
There is also a class of ingredients that are also afraid of high temperatures.
When frying green leafy vegetables, if you are not careful, they will turn yellow and black, which is actually caused by chlorophyll being afraid of high temperatures.
I have a friend who makes Cantonese food, and he taught me a trick of water frying and shared it with everyone to try it.
The core point is to put the salt and monosodium glutamate used for seasoning directly on the green leafy vegetables, heat a little base oil in the pot, and then stir-fry the green onion and garlic slices until fragrant.
Then add a spoonful of boiling water, immediately add the green leafy vegetables, and keep the temperature on high heat throughout the whole process.
After the vegetables are fried and the seedlings are cooked, the water will be passed through a leak, and only the vegetables will be left.
This method is suitable for the kind of green leafy vegetables that are particularly well cooked, and after they are fried, they are tender and green, and they also have the fragrance of onions and garlic.
Bad habit 3: Don't like to blanch
Blanching is a cross between two tasks: food cleaning and pre-ripening.
Like meat ingredients, if the internal blood water is only soaked at room temperature, the efficiency is very low.
Blanching in cold water, while the temperature slowly rises, the internal blood will accelerate the oozing to achieve the purpose of removing the fish.
Many vegetarian dishes will also have oxalic acid, toxic substances, or odor factors and other undesirable things.
Especially the beany smell of soy products, which can sometimes not be removed by stir-frying directly in the pot, so blanching is a good choice.
This is still the work of the cleaning stage, which can be regarded as internal cleaning.
Speaking of the benefits of pre-ripening, the pre-ripening of ingredients will shorten the time of formal cooking, saving time is one thing.
From a taste point of view, the high-temperature cooking time is shortened and the loss of aroma is reduced.
The higher the temperature, the more scents are stimulated, and the more runs are made at the same time.
Especially when you usually stir-fry at home, the onion and garlic pot is very fragrant when you get out of the pot, and when it is cooked, you basically can't eat it and can't smell it.
Because the heat power of the stove at home is low, the cooking time is extended, and the fragrance is almost gone.
If the ingredients are pre-prepared, the stir-fry time will be shortened, and the more aroma will be retained.
I used to blanch the meat blindly, as long as it was meat, it didn't matter if it was frozen or fresh, and even the shredded meat slices had to be blanched.
This has caused a large degree of nutrient loss, fresh meat, the fishy smell is not much condensation, and it is stir-fried at high temperature.
Especially the sliced shredded meat, because of the small size and large area, even the frozen meat has opened the way for the fishy smell to escape, and it can be removed by stir-frying it directly.
Unless it is a large frozen piece of meat, it is best to blanch it when it needs to be stewed, otherwise it is not necessary.
In fact, what I want to say most is that many vegetarian dishes need to be blanched, or overwatered.
Green leafy vegetables have a large water content, and the water retention capacity is reduced after the cells are inactivated directly in the pot, and a large amount of water will be released.
If there is too much water in the wok, it will cause the taste to be disjointed, and the final result is that the dish is a vegetable and the soup is a soup.
The food didn't taste good, and the soup was salty.
Add more water to the pot and don't forget to add salt. When the water surface boils, put the vegetables in the pot and start when they boil again.
This step can make the vegetarian dish vomit peculiar smell, spit water, and bring in a little salty flavor by the way.
When you fry in the pot again, you should shorten the time, retain the fragrance, or retain more chlorophyll.
Second, there is not so much water, and there is a little base taste, which can make the seasoning easier, and it can also make the flavor hang on the ingredients.
Well, there is always an end to the article, and the creation will continue.
Gentlemen, listen to the next breakdown......
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