The same is cooking, the use of oil, salt and sauce vinegar, some people make the dishes, special taste, let people eat praise; but there are also friends to make the dishes, difficult to swallow, let people like chewing wax! In fact, in the final analysis, it is the quality of personal cooking!
Older than before, he is also a small white in the kitchen, and at most he can cook a instant noodle! But when I understood the following principles of cooking, I suddenly found that the food I made was better than others! Today I will share with you these cooking principles that I think are simple and practical!
<h1 class="pgc-h-arrow-right" data-track="5" > principle of tender meat</h1>
Friends in front of the screen, did you find a thing, that is, the small stir-fried meat made in the restaurant, which is quite soft and smooth, and we personally went to the market to choose the best meat, and after going home to make it, it was still hard and chai? In fact, there is a trick to wanting tender meat!
First of all, there are two kinds of meat and old meat: one is that the meat itself has less water content, such as lean meat; the other is the coarse fiber of the meat, such as beef.
Therefore, for meat with low water content, as long as we increase the water content of meat! The specific method is: before cooking, sprinkle a little salt on the slices of meat or shredded meat, and then add a little water and stir well. The purpose of this is to make the protein in the meat produce a salt-soluble reaction, so that the meat will absorb the water, and the taste of the meat will naturally be smooth and tender!
For meat with coarse fibers, one can use a hammer to gently smash the meat flat, destroying the fibers of the meat, and the meat taste after such treatment is also soft and tender; the second is that the fibers of the meat can be decomposed by tender meat enzymes, so that the effect of tender meat can also be achieved!
<h1 class="pgc-h-arrow-right" data-track="14" > second, the use of spices</h1>
For many friends, it is a wrong view to think that in the process of cooking, the more types of spices and amounts of spices are added, the more delicious the dish is! The following is a detailed list of the usage and characteristics of several spices commonly used in life.
Black and white pepper: Black pepper is spicy and spicy, suitable for meat with a heavier taste, but black pepper is volatile, so it should not be cooked for too long; white pepper smell is milder, and the volatility is not strong, suitable for stews, stew soup dishes, so that not only can ensure the taste of the original ingredients, but also increase the aroma of pepper!
Star anise: Known as the "King of Spices", star anise is one of the most commonly used spices in family stews. The role of star anise in cooking is mainly to remove various odors such as fishy, smelly and sour in the ingredients, and can also increase the aromatic smell of dishes.
Fragrant leaves: Many friends say that the meat made by a certain family is really fragrant to eat, and the fragrant leaves account for half of the credit! The most important role of the incense leaf is to deodorize the ingredients, play a role in increasing the fragrance and deodorizing effect, and the incense leaf also has a strong antiseptic effect. However, the smell of the fragrant leaves themselves is very strong, so the amount of 2 fragrant leaves in the general family stew and fish stew is enough, and more will be anti-customer-oriented, destroying the original taste of the ingredients!
Cinnamon: You can smell the aroma of stew from afar, this is the role of cinnamon! The main role of cinnamon is to increase the fragrance, but this flavor increase is the external fragrance, so that the aroma of the ingredients is emitted! It can be said that the incense leaf is to increase the inner fragrance, and the cinnamon bark is to increase the outer fragrance!
Cloves: Many friends say that the stewed meat of whose house has endless aftertaste! That's what lilacs do! If the star anise, the incense leaf is the inner incense, the cinnamon is the outer incense, then the clove is the tail incense! However, remember that no matter what spices, do not use more, for example, when stewing meat, as long as a few cloves are enough, more will taste bitter!
<h1 class="pgc-h-arrow-right" data-track="25" > third, the use of spices</h1>
Salt: Baiwei salt is the first. Many friends are accustomed to putting salt before the dish comes out of the pot, and some friends do not put salt when stewing meat, thinking that adding salt will cause the protein in the meat to solidify, so that the meat stew is not rotten, and the soup is not fresh! In fact, this approach is completely incorrect!
Think about it, the meat stewed in the marinade shop, if there is no salt in the marinade, will anyone eat the meat? However, the meat of the brine shop is salted when it is stewed, and its meat is raw and hard? Obviously, not really!
For boiling stew dishes, the salt should be put in from the beginning of cooking, a small amount of times, and taste the salty taste while making it, so that the dish can achieve the best taste when it comes out of the pot! Only ingredients with a high water content, such as various vegetables, should be added at the last minute to prevent premature precipitation!
White sugar: Although it is said that the salt is the first, in all the condiments, white sugar is omnipotent! Making sweets, such as pulling silk, hanging frost, sweet and sour can not be separated from sugar, and go fishy, fresh, flavored, thickened, etc. can be achieved by adding a small amount of sugar.
The dishes used as sweets are mainly divided into five categories: plucking, hanging cream, honey juice, glass, sweet and sour; and white sugar can also play a role in neutralizing the taste in addition to being sweets. For example, if you put more vinegar, add some sugar and eat less sour!
Secondly, white sugar can also increase the umami taste of dishes and increase the rich taste; not only that, white sugar also has the effect of coking and fermentation. For example, when roasting meat or pastry, brush a layer of sugar liquid on the outside, and the appearance after baking is golden and attractive! When making noodles, a small amount of white sugar is added to accelerate the fermentation of the dough, and the pasta is more delicious.
Finally, marinating food with white sugar can also play a role in prolonging storage time and achieving antiseptic effect, the most common of which is a variety of delicious preserved fruits.
Vinegar: Speaking of vinegar makes people think of acid, in fact, the role of vinegar is not only acid, neutralizing the taste is the most important use! When the taste in the dish is light, remember not to add salt, add a little vinegar, you will find that the saltiness is enhanced, or when the dish is too spicy, add a little vinegar, it is not so spicy. Many friends like to eat alkali noodle food, if the alkali put more, you can add a little vinegar, you can neutralize the alkali taste.
In addition to acid and neutralizing taste, vinegar also has the effect of removing fishiness and removing the skin. For example, when grilling fish, adding a little vinegar can remove the fishy smell, and when going beef or lamb, adding a little vinegar can remove the fishy smell.
Finally, vinegar can also add flavor and dissolve! Whether it's dumplings or boiled meat in white water, dipping in vinegar can add freshness and degreasing. Common usage: Garlic cucumber pork head in this dish, garlic paste in addition to the use of soy sauce, add a little vinegar can be more refreshing, the key to eat not greasy!
Soy sauce: It can be roughly divided into two types, namely dark soy sauce and light soy sauce. Dark soy sauce is mainly based on old soy sauce, salty and strong, mainly used for the coloring of dishes; while light soy sauce is mainly based on soy sauce, the taste color is lighter, mainly used for seasoning and freshening.
Secondly, soy sauce also has the effect of removing fishy and degreasing. This role is common in the family is that when stewing meat, add the right amount of soy sauce, you can increase the flavor, increase the fragrance, and can remove the fishy and greasy!
<h1 class="pgc-h-arrow-right" data-track="45" > the principle of meat handling and collocation</h1>
The meat eaten daily is divided into poultry, livestock, fish, etc., and if you want to make a delicious dish, the characteristics of the ingredients and its handling and combination are crucial!
Pork: Today's pigs are raised and raised, so pork not only has no characteristics, but also has a fishy smell. So, remember to blanch the water before eating, the taste will be better! Secondly, because pork has no characteristics, it is better when paired with other ingredients. For example, pork and chili peppers, or pork and octopus can increase the umami taste of meat, while pork and shiitake mushrooms can increase the meat flavor!
Chicken: Chicken is divided into native chicken and raised chicken, in general, the raised chicken needs to be paired with a variety of ingredients in order to increase the freshness of the dish; and the native chicken itself is relatively fresh, only need to add a little condiment when cooking.
Beef and mutton: Beef and mutton have a strong fishy taste, so when cooking, you can add a little vinegar or peeled sugar cane, you can remove the fishy smell very well!
Fish: Although fish has a fishy taste, as long as the spices are added, it will cover up the fresh flavor of the fish, so when stewing fish, onion and ginger are the best choice, because these two ingredients are volatile, which can take away the fishy smell and will not rob the fresh flavor of the fish for the main guest!
<h1 class="pgc-h-arrow-right" data-track="54" > five, the principle of boiling soup into a milky white</h1>
Many friends like to drink milky white bone soup, the reason why the soup can be boiled into this color, the principle is that the oil and water in the protein heating action, become fully emulsified, thus contributing to the soup color like milk.
Specific operation points: the amount of water should be sufficient, the whole fire! If you fry it before cooking, the soup color will be better! This allows you to boil a creamy bone broth!
That's all I'm sharing with you today, if you have better cooking skills, feel free to leave a message in the comments section to share. If you think there is something wrong in the text, you are very welcome to leave a message to correct and point out! If this article is helpful to you, please help forward it and let more friends know. Finally, thank you for watching, thank you!