Basic knowledge of cooking
1. Chicken, fish, shrimp, vegetables, etc. Seasoning with fresh ingredients has a special flavor and should not be over-seasoned to avoid covering up the delicious taste of nature. Raw materials with strong fishy smell, such as stale fish, shrimp, beef, mutton and viscera, should be seasoned with more seasonings, such as cooking wine, vinegar, sugar, onion, ginger and garlic. In order to reduce the bad taste and increase the umami flavor, the shed was parked.
Raw summer dishes with no specific taste, such as sea cucumber and shark's fin, should be supplemented with fresh soup and corresponding condiments according to the specific requirements of the dishes.
2. Seasoning dishes Each dish has its own specific taste, which is ultimately determined by different cooking methods. Therefore, the types and quantities of condiments should not be confused. Especially for multi-flavor dishes, it is necessary to distinguish between primary and secondary, so as to correctly use the main and auxiliary seasonings. Some dishes are mainly sweet and sour, some are fresh and fragrant, and some dishes are mainly sweet and salty, or salty with sweetness. The mystery of this variety of dishes lies in the seasoning skills.
3. Flavoring people's tastes often change with the seasons, which is also related to the body's metabolic status. For example, in winter, stretch the film, because the climate is cold, I like to use thick and fat vegetables; In hot summer, I like light and refreshing food.
4. When cooking according to people's needs, we should pay attention to the different tastes of diners under the premise of maintaining the flavor characteristics of local dishes, so as to make it suitable for people. The so-called "food has no definite taste, palatability is expensive" is an appropriate summary of artificial dishes.
5. Seasoning with good quality and good raw materials but poor seasoning or improper seasoning will affect the flavor of dishes. There is also a meaning of high-quality seasoning, that is, where to cook, we must use the famous seasoning in that place, so as to make the food full of flavor. For example, the boiled meat in Sichuan cuisine uses bean paste from Xixian county in Sichuan and pepper from Hanyuan. The salt and monosodium glutamate used in Sichuan cuisine are also unique, so the taste is very authentic. Of course, if the conditions are limited, there is no need to be hard on yourself, or solve the problem first.
Seasoning in the cooking process can generally be divided into three steps: step one, seasoning before heating; Step two, heating and seasoning; Step three, season after heating.
Seasoning before cooking is also called basic seasoning. The purpose is to make the raw materials have the basic taste of home cooking before cooking, and at the same time reduce the fishy smell of some raw materials. The specific method is to use seasoning as raw material; Such as: salt, soy sauce, cooking wine, sugar and so on. Mix well, pickle, or add the slurry of eggs and starch to make the raw materials taste initially, and then heat and cook. Chicken, duck and fish dishes should also be seasoned before heating. Green bamboo shoots, cucumbers and other ingredients are often salted to remove water first to determine their basic taste. Some steamed and stewed dishes can't be covered with heating for seasoning, so they should be seasoned first and then put into the pot, such as steamed chicken, steamed meat, steamed fish, stewed duck (waterproof), canned meat and jar meat. Their seasoning method is generally: put soup or stirred seasoning together with steamed raw materials in a vessel to help improve the taste when heating.
Heating seasoning is also called formal seasoning or setting seasoning. The taste of dishes is shaped by this step, so it is the decisive seasoning stage. When the raw materials are put into the pot, salty or sweet, sour or spicy, fragrant or fresh condiments are added in time according to the cooking requirements of the dishes and the tastes of the consumers. For some dishes that are in a hurry, you need to put the needed condiments in a bowl in advance and prepare special dishes. This is called "preparing seasoning" or "mixing juice", so that it can be added in time when cooking, so as not to miss the heat.
Seasoning after heating is also called auxiliary seasoning, which can increase the specific taste of dishes. Although some dishes have been seasoned in the first and second stages, they still can't meet the requirements in color, aroma and taste, and they need to be heated before they can finally taste. For example, cooking is often sprinkled with special dishes such as salt and pepper or spicy soy sauce, and rinse products (instant boiled mutton, etc. ) also stained with a lot of spices. Some steamed vegetables need to be mixed with juice before serving, and vinegar should be put in the soup when stewed mullet eggs are taken out.
Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects.
1. can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching.
2. The cooking time of several different raw materials can be adjusted to shorten the formal cooking time. Because of the different properties of raw materials, the cooking time of home cooking is also different, and several different raw materials can be cooked by blanching. If the meat slices are fried with vegetables and the vegetables are blanched to make semi-cooked dishes, then the blanched vegetables can be cooked quickly after the meat slices are cooked. If cooked together without blanching, the raw materials will be cooked and the hardness will be different.
3. It is convenient for deep processing of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to deep processing and cutting after blanching.
There are two main methods of blanching: one is blanching in boiling water pot; The other is a cold kettle.
The picture of cooking in a boiling pot is to heat the water in the pot until all the delicious dishes are boiled, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it. This method is mostly used for delicious dishes with plant raw materials, such as celery, spinach and lettuce. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly. Don't rinse with cold water to avoid new pollution.
Cold water pot blanching is to put raw materials and cold water into the pot at the same time. Don't water the raw materials, and then boil the formula, so as to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because they are large, they are not easy to mature, so they need to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in a pot with cold water and further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.
1. Quantity collocation
Highlight the main ingredients When preparing dishes with a variety of main and auxiliary materials, the main ingredients should be dominant in quantity. For example, seasonal dishes such as "Stir-fried shredded garlic sprouts" and "Stir-fried shredded garlic sprouts" mainly eat the delicate flavor of garlic sprouts and leeks, so garlic sprouts and leeks should be the main ingredients in preparation. If it is out of season, this dish should be mainly shredded pork.
When cooking dishes without equal main and auxiliary raw materials, the quantity of various raw materials should be basically equal and set off each other. For example, "three kinds of cooking", "double crisp" and "assorted stew" belong to this category.
2. Qualitative collocation
Homogeneous collocation means that the main and auxiliary materials of dishes should be soft collocation (such as "fresh mushroom tofu"), crisp collocation (such as "fried crisp"), tough collocation (such as "shredded kelp and beef") and tender collocation (such as "hibiscus chicken slices"). Therefore, with special dishes, the dishes can be cooked and eaten the same; In other words, it meets the requirements of cooking and has its own characteristics.
Vegetarian food is a mixture of animal raw materials and plant raw materials, such as shredded celery, grilled fish with tofu and tenderloin with appropriate slices of melon and magnolia. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspectives of nutrition and food science.
More expensive and cheaper refers to high-end dishes. Use more expensive and less cheap, such as "white roasted Hericium erinaceus" and "three-silk shark's fin", which can keep the high-grade dishes.
Step 3 Match tastes
Shade collocation, with the light flavor of ingredients to set off the richness of the main ingredients, such as: three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).
Light with this kind of dishes to win, such as "burning double winter (mushroom bamboo shoots)" and "burning tofu with fresh mushrooms"
The main ingredients and auxiliary materials with different flavors have different special flavors, which make the mellow flavor of fish and meat blend with the strange fragrance of some vegetables and have different flavors, such as "Fried shredded fish with celery yellow", "Fried fillet with radish" and "Fried sliced meat with green garlic".
4. Color matching
The colors of the main ingredients and auxiliary materials of color matching dishes are basically the same. This is mostly white, and the pictures of seasoning dishes used are also salt, monosodium glutamate, light-colored cooking wine and white soy sauce. This dish, which keeps the original color of raw materials, is tender and white, giving people a refreshing feeling and good for the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.
Miscellaneous dishes with different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the dishes clear in color, the color difference between the main ingredients and ingredients should be obvious, such as: stir-frying with green bamboo shoots, black fungus and red meat slices; Cooked with green peas and emerald shrimp, the color effect is pleasing to the eye.
5. Shape matching
The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after knife processing, and there are two collocation methods.
The main and auxiliary materials with the same shape have the same shape and size, such as "Fried Diced Meat", "Roasted Beef with Potato" and "Fried Sliced Cucumber", which are diced meat, block diced meat and sliced meat respectively. This will make the dishes look neat and beautiful.
The main and auxiliary raw materials with special shapes have different shapes and sizes. For example, the main ingredient squid of "Litchi Squid Roll" is a simple coconut shell shape, while the ingredient litchi is round or semicircular. This kind of food has a unique uneven beauty in form.
1. Spice itself has no fragrance and no peculiar smell. The only way to cook incense is to borrow it. Many dry goods, such as sea cucumber, squid and bird's nest, are rich in nutrients after being oily, boiled and rinsed repeatedly in the initial processing, but there are few volatile flavor substrates used for cooking, so they are scarce and tasteless. The fragrance of dishes can only be borrowed from other raw materials or spices.
There are generally two ways to borrow: one is to use volatile spices to fry the pot; The second is to heat it with poultry meat (or its fresh soup). In the specific operation, chefs often combine the two methods to make the fragrance more intense.
2. Although the fragrant raw material itself has a fragrant matrix, but the content is insufficient or single, it can be cooked with other raw materials or seasonings, which is called "fragrance".
For example, when cooking animal raw materials, it is often necessary to add a proper amount of plant raw materials. This is not only beneficial to nutritional complementarity, but also can make all kinds of aroma substrates melt and overflow during heating, and emit more abundant compound aroma. Inosine monophosphate and glutamic acid volatilize from animal raw materials, while glutamic acid and adenosine monophosphate 5? -Uric acid, etc. When heated, it decomposes rapidly, and when volatilized, it condenses to form an aggregate with compound fragrance, which is what we call an aromatic mixture.
3. Some raw materials are fragrant during the heating process. Although they are fragrant, they can be used to make dishes, but they are not enough to "rush"; Still according to the requirements of the dishes, it is still slightly lacking. At this time, appropriate raw materials or seasonings can be added for blending, which is called "lighting incense".
When cooking dishes menu, it is often necessary to drop some sesame oil before taking out the spoon, add some coriander, chopped green onion, Jiang Mo and pepper, or sprinkle pepper and salt on the dishes and cook shredded ginger with oil, that is, use these volatile raw materials or seasonings to make their fragrance matrix quickly volatilize and overflow through instant heating, so as to achieve the goal of paying equal attention to "fragrance" and seasoning.
4. Some dishes need a particularly strong fragrance to cover their surfaces, and this special fragrance will arouse the strong appetite of consumers. At this time, incense is often used.
Bacon, smoked chicken, smoked fish and other foods are made by different heating methods and smoking materials (also known as decorative spices). Common smoking materials: sawdust (Korean pine), sugar, tea, rice, pine and cypress branches, camphor leaves, which produce a lot of smoke when heated. These fumes contain different smells, such as phenols, alcohols, organic acids, carbonyl compounds and so on. They can not only bring unique flavor to food, but also have antibacterial and antioxidant effects, so that food can be preserved for a long time.
5. Aroma blending is to make the raw materials of the dishes and the aroma-containing matrix in the seasoning fully overflow through a certain heating time, so as to make the best use of the aroma elements and produce the most ideal aroma effect, which is called "aroma blending".
Generally, because of the short heating time of raw materials and spices, as well as the gelatinization and sizing of raw materials, the aroma in raw materials did not fully overflow. Pictures of dishes that need to be heated for a long time, such as roasting, stewing, roasting, stewing and boiling, provide conditions for making full use of flavor elements. Practice has proved that the heating time of meat and some spices, such as pepper, aniseed, clove and cinnamon, should be controlled within three hours. Because during this period, with the extension of heating time, the overflow of various aroma substances increased and the aroma became more intense, but after more than three hours, the volatilization of flavor and aroma substances tended to weaken.
Therefore, the time of "fragrance-raising" depends on the quality and quantity of raw materials and seasonings.
There are many kinds of home-cooked dishes, such as promoting fragrance, enhancing fragrance, helping fragrance, and keeping fragrance, so I won't go into details here.
1. Relationship between cooking temperature and raw materials. There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.
2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.
3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire.
According to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly. Here are three application examples to illustrate.
1. Dishes cooked with low fire, such as beef stew, are all cooked with low fire. Before cooking, cut the beef into squares and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the contraction stage, so it needs to be moved to medium fire, added with auxiliary materials, boiled for a while, and then moved to low fire, so that the contracted fiber of beef can be gradually extended. When the beef is almost cooked, add seasoning and stew until cooked, so that the stewed beef has good color, flavor and shape. If summer dishes are cooked with strong fire, the appearance of beef will be irregular. In addition, there will be many special dishes of beef offal in the soup, which will make the soup turbid and easy to form cooked noodles, which are still chewy. Therefore, dishes with large raw materials should be cooked on low heat.
2. Medium fire is suitable for frying vegetables. When frying raw materials with paste on the outside, the method of gradually frying oil in medium fire is more effective. Because if you use strong fire when frying, the raw materials will be enlarged immediately, forming external coke. If you cook a delicious dish with a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot during a big fire, with a hard shell, and then fried in medium heat until crisp.
3. Wanghuo is a dish suitable for frying, frying and rinsing. Generally, the dishes cooked by Wanghuo are mainly crisp and tender, such as fried mutton with onions, boiled mutton and so on. When boiling water, it must be cooked inside and outside, so that it will be crisp and tender. The reason is that the dishes cooked by Wanghuo can make the main ingredients exposed to high temperature quickly, and the fiber shrinks sharply, which makes the water in the meat difficult to leach out and tastes crisp and tender. If you don't use strong fire, the heat is insufficient, the water in the pot can't boil, and the main ingredients can't shrink in time, you will boil the main ingredients. Another example is fried mutton with onions, which looks simple to make, but some people either make a lot of soup or can't chew it. What can I do to do it well? First of all, the meat should be cut well, and the meat should be cut with the top knife method. Secondly, use hot summer dishes and hot oil. Put the wok on the fire, add oil and burn it until the oil fume comes out, then add human flesh and stir fry until it changes color, immediately add onion and seasoning and stew for a while, and then take it out of the pot immediately after it changes color. It is also necessary to make a quick decision, otherwise it will cause too much water and chewing.
But now the general household gas stove can only produce three kinds of fires, small, medium and large, which can not meet the requirements of prosperous fire. Stir-fry the dishes cooked by strong fire with medium or small fire. First, increase the amount of oil in the pot appropriately, then heat for a little longer, and then put less raw materials, so as to achieve better results.
Generally, cooking doesn't put too much oil. As long as you watch the pot smoke, you can fry the dishes in the pot. When cooking, there is a lot of oil in the pot, so it is not easy to measure the temperature of the oil with a thermometer. You can only judge by feeling.
After the oil in the pot is heated, put the food to be fried into the oil. When it sinks to the bottom of the pot and floats to the oil surface, the oil temperature is about 160? C, if it's shredded cooking, it's more appropriate to fry with this oil temperature, such as shredded yam, shredded sweet potato and shredded potato. At this time, it is necessary to control the fire under the pot and keep the oil temperature.
After the delicious dishes are heated, put the food into the oil, sink into the oil and float on the oil surface. The temperature of this oil is about 170? C or so, this temperature is more suitable for fried crispy chicken and crispy duck, and the fried chicken and duck are tender outside. When frying, the fire at the bottom of the pot should also be controlled.
If the food to be fried does not sink oil, the temperature of this oil will reach about 190? C, more suitable for frying all kinds of dishes with less water, such as dry fried hairtail, dry fried yellow croaker, dry fried tenderloin and so on.
About 100% oil temperature
Cookies usually describe the oil temperature as "a few percent hot". I have a material that makes a detailed textual research and discussion on it. Here, I only give you the mathematical relationship between 100% oil temperature Fahrenheit scale and centigrade scale. (Fahrenheit =℃? 9/5+32))
Because 100% oil temperature meter is a scaling method for chef's experience to estimate temperature, its estimation error often varies from person to person, and generally half is allowed. 10 15℃), and because of the different flash points of various oils, the same oil has different temperatures for different oils.
Here is just a reference for you. There are many times of cooking. After you have some experience, you can roughly estimate it. But don't treat cooking as an experiment. Once you use a thermometer every time you cook, it will be too hard and you will lose the fun of cooking.
The theoretical explanation is that this kind of food uses the chemical reaction of alum alkali neutralization to promote dough swelling. Alum is potassium aluminum sulfate, which is acidic after hydrolysis; Alkali, namely sodium carbonate, is an alkaline substance. These two substances react with water to produce carbon dioxide gas and floc aluminum hydroxide. When frying, the neutralization reaction of alum alkali is faster under the action of high temperature, and the high temperature of oil will evaporate the water in the dough. In addition, when the dough is mixed with salt, due to the infiltration of salt, a part of protein water in the dough oozes out, thus making the dough more tough and malleable. Under the action of the above substances and conditions, this kind of food will be crisp.
Floccules such as aluminum hydroxide are commonly known as "alum flowers". When kneading dough, the more alum flowers, the better the quality of fried dough sticks. How can we produce more "alum flowers"? The key is to master the dosage of alum base. Aluminum hydroxide is an amphoteric substance. In the chemical reaction, if the amount of alkali used exceeds the amount needed for the reaction with alum, aluminum alkali will be generated, and the product volume will be reduced, and the alum will be small, which will not be bulky and crisp. If the amount of alkali added is not enough to react with alum, the amount of alum will be reduced and the product quality will be affected. Therefore, mastering the balance of alum alkali dosage is the key to this kind of products. According to experience, the balanced dosage ratio of alum and alkali is 2: 1.
Alum and alkali should be put in according to different seasons, and warm or cold water should be used in different seasons. Now give an example to illustrate the proportion of fried dough sticks in four seasons for reference. 5 kg of flour, 0/20g of alum/kloc-,60g of alkali and 0/60g of salt in spring and autumn. Pictures of delicious dishes with 5 kg of flour in summer, alum170g, alkali 85g, salt180g, dough mixed with cold water. In winter, flour 5 kg, alum 1 10 g, alkali 55 g, salt 150 g, and dough with warm water. In addition, it should be noted that the gluten strength of the flour used should not be too high for the delicious dishes. Generally, it is advisable to choose standard flour with moderate gluten strength, or mix some refined flour with ordinary flour.
1. drying oil is the best choice for oils, such as peanut oil and palm tung oil. This oil contains a lot of oleic acid, low iodine content and relatively stable, even if the oil temperature exceeds 200? C, it does not oxidize and smoke. However, semi-drying oil, such as rapeseed oil, cottonseed oil, soybean oil and so on. Thermal oxidation is easy to occur after heating, especially soybean oil, which is also easy to produce beany smell.
2. Control the oil temperature. When frying food, it is not advisable to use urgent fire. The oil temperature should not exceed 200? C, you can fry for a while.
3. Don't burn the pot quickly, so the water in the food will evaporate continuously, which can not only remove some volatiles in the oil, but also form a layer of water vapor on the surface of the oil, which plays a role in isolating oxidation.
4. Cover the pot and cover the space film at the right time. If you tighten the lid from the beginning, it will fade and turn yellow. This is because the chlorophyll of vegetables contains magnesium, which will be replaced by another organic acid (containing hydrogen ions) of vegetables during cooking to produce a yellow-green substance. If you fry or cook first, let this substance come out first when heating, and then cover it, so that chlorophyll will not turn yellow under the action of acid.
For the sake of beauty, you can add baking soda or alkaline noodles when cooking, which can make the color of the dish more bright and transparent.
6. Mix or cool the raw materials, cut them into diced, shredded and sliced shapes, add various condiments, and then mix them evenly. Assorted dishes are fresh and crisp.
7. Xuan is to cut raw materials into silk, slices, blocks, strips, etc. Scald it with boiling water, or slide the delicious dishes with oil, then filter out the water or oil, add seasoning mainly with pepper oil, and finally mix. Cooked vegetables have the characteristics of fresh and mellow taste.
8. Pickling is a way to soak the main ingredients with condiments. Pickled cold dishes are different from dry pickled pickles. Pickled pickles are mainly salted, and the pickling method is relatively simple. Pickling cold dishes requires pictures of dishes with various seasonings, which are fresh and rich in flavor.
9. Sauce is to marinate raw materials with salt or soy sauce and put them into sauce soup prepared with oil, sugar, cooking wine and spices. Boil with high fire to remove the floating foam, then cook with low fire, then cook with low fire to make thick soup and coat it on the finished skin. Pickled vegetables have the characteristics of strong flavor and fragrance.
T"E Food, Cooking, Menu Pictures, Learning Cooking, Cooking Net, Menu, Daily Diet, Food, Home Cooking, Chef, Catering, Cooking, Food, Healthy Eating, Kitchen, Cooking, Man-Han Banquet 6. Crispy frozen vegetables are soups with vinegar and sugar as the main seasonings, which are simmered for a long time with slow fire to make the main ingredients crisp and rotten.
10. Fumigation is a method of cooking raw materials by steaming, boiling, frying and marinating. In a sealed container, the fuel is ignited and smokes with the burning smoke, so that the smell of fireworks is stewed into the raw materials to form a special flavor. Smoked dishes are bright in color and mellow in flavor, and can prolong the storage time.
1 1. Crystal is also called freezing. Its preparation method is to put the raw materials into a dish containing soup and seasoning, steam them in a drawer, or simmer them in a pot, and then naturally cool them or put them in a refrigerator for refrigeration. Crystal dishes are clear, bright, soft, tough and fresh.
Too greasy: the soup is too greasy. Roast a small amount of laver on the fire and sprinkle it into the soup to remove greasy.
Too much soy sauce: If you put too much soy sauce and add a little milk to the dish, it will taste delicious.