Understanding these 6 "cooking principles" and allowing you to cook without asking for people is really too practical. Hello, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
With the continuous improvement of living standards, more and more friends like to cook at home. Cooking at home is not only economical, but it also shares the joy with your family. It can be said that it is the happiest thing. But for the kitchen white, it must be a little scary to cook in the kitchen at the beginning. Why are other people's dishes so delicious? And what about you as soon as you learn it?
The reason why the kitchen white dish is not delicious is that you don't understand the cooking principles in the kitchen. Today I will share the most basic 6 "cooking principles" with you. Let you cook and cook and never have to ask for help! After learning these 6 cooking principles, you will find that your cooking skills have increased greatly. Well, without further ado, let's share the dry goods directly with you.
<h1 class="pgc-h-arrow-right" data-track="4" >no.1 Principle of stir-frying meat</h1>
Friends who often go to restaurants to eat know that the shredded meat fried in the restaurant is really smooth and tender. Why is the shredded meat fried in the restaurant so smooth and tender? And the fried meat shredded made by yourself becomes firewood in the pot.
If you want to fry the meat at home, the key step is to sizing the lean meat. When we stir-fry shredded meat at home, we first cut it into thin, thick slices. Then cut it into thin strips, add green onion and ginger to the inside to remove the fish, and finally add an egg white and a half spoonful of cooked oil to lock in the moisture. The stir-fried meat made by this method is silky and tender, delicious and unsatisfied.
<h1 class="pgc-h-arrow-right" data-track="21" >no.2 The principle of stir-fried green vegetables without yellowing</h1>
The green vegetables fried in the restaurant are all emerald green, take celery. The celery in general restaurants is crisp and crisp, and the celery made at home is not delicious. The key reason is to misplace the aged vinegar. When sautéing leafy green vegetables, remember to add the vinegar at the end. The green vegetables fried with this method will not turn yellow.
<h1 class="pgc-h-arrow-right" data-track="22" > no.3 white sugar usage tips</h1>
One of the key kitchen ingredients is sugar. Seventy or eighty percent of the dishes can be freshened with white sugar. When making scrambled eggs with tomatoes, we need to put in a spoonful of refined salt and two spoonfuls of sugar, so that the tomatoes are delicious and satisfying. Unbelieving friends can give it a try.
<h1 class="pgc-h-arrow-right" data-track="23" > no.4 spice tips</h1>
The most common spices in the kitchen are peppercorns, star anise, cinnamon, white root, and black and white pepper. Not all meats can be stocked with peppercorns and star anise. When we make meat dishes at home, we must keep in mind that "fish is not garlic, sheep is not pepper, and meat is not ginger."
Black pepper has a heavier spicy flavor and can be used when marinating meat at home. The spicy flavor of white pepper is relatively mild, and we can use it when we stew soups or make hot dishes at home. So this black and white pepper must not be used wrong.
<h1 class="pgc-h-arrow-right" data-track="24" > no.5 soy sauce tips</h1>
Today's soy sauce is generally divided into two kinds, one is raw soy sauce and the other is old soy sauce. The old soy sauce will be darker than the raw soy sauce, which is the best way to color the dishes! For example, when we stew braised pork at home, we need to put in half a spoonful of dark soy sauce. The color of the soy sauce is relatively light, and it is used more when stir-frying. Be sure to look for pure grain brewed soy sauce, the market blended soy sauce is not recommended for everyone to buy. Pure grain manufactured soy sauce its production implementation standard number is GB/T18186. If it is not this production execution standard number, it may be mixed soy sauce.
<h1 class="pgc-h-arrow-right" data-track="25" > no.6 fine salt use skills</h1>
Refined salt is the first of the hundred flavors, except for beets, any dish needs to be added with refined salt. Knowledgeable friends know that when we make meat dishes at home, the fine salt must be put last. The stew that comes out of this is not chai but not fishy. Then when we stir-fry greens at home, we must also put them last. The fried greens that come out of this way are not easy to get sick.
Well, that's all there is to it. Do you have other different views on this? Welcome to share it with us in the comments section. Like this article remember to collect and forward Oh. We'll see you next time.