The first stop of the movie about gourmet cooking: Japan? Jiro Dreams of Sushi
The God of Sushi was written by David? Jaber's documentary about Samsung chef Jiro Ono. Jiro Ono is the oldest Michelin-starred chef in the world. It has a very high status in Japan and is known as? The god of sushi? . It looks like a small sushi, but there is a university problem in it. Everything from fried eggs to dipping in vinegar reflects the exquisiteness of Japanese materials. Foodies, don't wrap sushi in one bite, but carefully taste the subtlety!
Second stop: France? The taste of love &; Julie and Julia
What could be more romantic than a French dinner? Candlelight, champagne, music and love. I heard that people who love life are all foodies, and eating food has good luck! Perhaps, you are the next taste of love.
About French food, the important thing is said three times: butter! Butter! Butter!
Of course, you may be troubled by a lot of troubles at this time ~ it's better to pick up the recipes next to you. Food can not only make you cheeryouup, but also make you feel the fun of cooking. Be a clever cook in the sound of butter!
Third stop: Italy? Food, prayer and love
What is the reason why you love Italy? Colosseum full of history? A mural with a burst of literary atmosphere? Venice full of surprises and accidents? No matter what it is, there must be one of the most important reasons, and that is Italian food! Go to Italy to taste delicious food, enjoy sensory satisfaction, and rejuvenate your soul with the best pizza and red wine in the world!
Fourth stop: Britain? roast
Although I have to admit, English food ranks among the best in the world. But it looks really attractive in the movie. Why not try its real taste? Maybe it will give you unexpected surprises!
The film Toast shows the uniqueness of English cuisine by recording a boy's distorted growth experience. ? When I was young, life was as sweet as rain on the tip of my tongue. ? English food, which is famous for its simplicity, can have a unique taste even on toast.
Fifth stop: America? Food from heaven
Tell me! Who didn't want to eat when he was a child? You can eat delicious food falling from the ceiling with your mouth open, and now you feel extremely happy when you think about it. Just like Svorov Island, open your mouth and grab it!
Sixth stop: China? God of cooking
Finally, after traveling around the world, what I want most is the delicious food in my hometown. Do you like that bowl? A charming meal, or a delicious and elastic pee beef ball. Taking a bite is like spring breeze, which makes people feel high!
Cooking how to oil dishes When cooking, before using a spoon, it is often necessary to add some oil. The main function of oil is:
1, add color
Cooking is white, and the finished product is white. If you pour a few more drops of yellow chicken oil into it, you can set off the whiteness of the main ingredients. Another example is plum shrimp cake. If tomato oil is poured on it, the color of the main ingredient will be brighter and brighter.
2. Aroma enhancement
After some dishes are cooked, adding a proper amount of seasoning oil can increase the flavor of the dishes, such as braised fish in Shandong, and adding sesame oil before taking out the spoon can improve the flavor. Onion sea cucumber, sprinkled with appropriate amount of onion oil before taking out the spoon, will make onions fragrant and attractive.
3. Improve the taste
Some dishes can highlight their special flavor by soaking in oil. For example, chicken diced with Chili sauce, pour red oil (Chili oil) before taking out the spoon to make the finished product salty and spicy. Tofu with red oil should also be drenched with red oil, otherwise it will lose its flavor.
Step 4 shine
Dishes cooked by frying, frying, roasting, roasting, oblique roasting, etc. After thickening, adding appropriate amount of seasoning oil can increase the brightness of dishes. For example, after the dried fish is cooked, the juice left in the spoon is drenched with sesame oil and burned on the main ingredients, which is as bright as a mirror and increases the aesthetic feeling of the dishes.
5, increase the slip
Reduce the friction between the dishes and the frying spoon, increase the lubrication, facilitate the turning of the spoon, make the dishes unbreakable and keep the dishes beautiful.
How to master the cooking temperature is the size of firepower and the length of time in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard.
Generally speaking, the amount of firepower depends on the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew, first big fire, then small fire; The preserved fish is small fire first, and then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. In cooking, we should pay attention to the following factors when using and mastering the heat.
1, the relationship between 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. 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 temperature 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. However, 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.
Cook over low heat.
Such as beef stew, is cooked on a small 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 you cook beef with high fire, the appearance of beef will be irregular. In addition, there will be a lot of beef residue in vegetable 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 outside, it is better to fry them in medium fire and gradually add oil. Because if you use strong fire when frying, the raw materials will be enlarged immediately, forming external coke. If you use 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 suitable for fried, fried and rinsed dishes.
Generally, the dishes cooked with strong fire are mainly crisp and tender, such as fried mutton with onion, instant-boiled mutton and fried belly with water. 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 the mutton with onion, which looks simple, 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, it must be heated with fire and 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.
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