Don't think it's easy to fry a dish. In fact, there are many skills to pay attention to, otherwise the fried dishes will not only look bad, but also turn yellow.

Precautions are: 1, eat it after the oil boils and smokes, so as not to destroy the vitamins in vegetables. 2. If the vegetables contain a lot of water, you can fry them without adding water.

3. It is best to put salt after the vegetables are cooked and before serving, which can prevent the vegetables from coming out of the pot. 4. When the vegetables are fried to half-cooked, cover them with 1-2 minutes, but not too long, otherwise they will turn yellow.

Cooking tips for home cooking are to heat a wok, add base oil, stir-fry onions and Jiang Mo, then process the raw materials into shreds, slices and pieces, and directly stir-fry them in hot oil. This is the most widely used cooking method at home.

Most people can do it, but it is not easy to stir-fry it tender and moderate, light and refreshing. Fried meat dishes require tender, smooth and delicious.

The cooking temperature and the order of feeding are all particular. Take fried pork slices as an example: wash the pork slices, heat them in a wok, add the base oil, and stir-fry the chopped green onion and pork slices in the wok after the oil is heated. When the meat surface turns white and is half cooked, cook a little vinegar and stir fry. When the vinegar evaporates quickly, add ginger juice and stir fry.

Then add soy sauce and a little water. After the water boils, add auxiliary materials. Finally, hook them up and pour a little bright oil from the spoon. To stir-fry vegetables and vegetables, you can warm the oil in a hot pan. First, add fresh ginger powder and stir-fry until fragrant, then add chopped vegetables and stir-fry quickly, add soy sauce and stir-fry until the vegetables are soft, then add a little soup, salt, sugar and monosodium glutamate, stir-fry, thicken, and pour sesame oil to serve as a spoon.

Fried dishes require outstanding flavor, so it is very important to use vinegar when cooking. Vinegar can remove peculiar smell, enhance fragrance, promote protein degeneration and make dishes more tender.

But you can't use too much vinegar. It's better not to taste acetic acid. In addition, it is better to add ginger juice than Jiang Mo, because in the process of cooking, the moisture of the main components evaporates rapidly. At this time, adding ginger will be quickly absorbed by the raw materials, and the taste of the food is good.

If you stir-fry, put it in a wok, stir-fry it for a few times and then put the seasoning, which will often lead to too much water and a bad taste. The reason is that the raw materials did not absorb enough fragrance.

At this time, the problem can be solved by changing the procedure of putting seasoning in cooking. Some dishes will produce sour taste during frying, which is caused by soy sauce.

Because soy sauce will produce lactic acid and other components when it is sour in the production process, the solution is to heat it at high temperature. Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes. Enzymes in beer can decompose some protein and increase the tenderness of beef.

Stir-fried sliced meat: put the sliced meat in a colander and shake it in boiling water a few times. When the meat has just changed color, drain the water and put it in a wok. It only takes 3~4 minutes to cook, which is tender and delicious. Stir-fried pork liver: before frying pork liver, you can dip it in white vinegar and then rinse it with water. After frying, the pork liver tastes very good.

The most practical cooking skills-cooking remedies fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish, and the sugar will not be eaten, resulting in the sweetness outside. When making meat pies and meatballs, put 2 teaspoons of salt in one kilogram of meat stuffing. Make meatballs according to the ratio of 50g meat10g starch. Sizing according to the proportion of 50 grams of meat and 5 grams of starch makes the dishes fresh and delicious. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious. When steaming steamed bread, add a little orange peel to make steamed bread more fragrant and yellow. For example, add 2~3 tablespoons vinegar to the original steamer water and steam again 10 ~ 65438. Soak the cut raw sweet potato for more than ten minutes, wash it and cook it, which can prevent or reduce the swelling and boiling of milk. Add some salt, and it will taste better after cooling. If the dishes with peppers are too spicy or add vinegar when the peppers are fried, the spicy taste will be greatly reduced. When cooking, if the soy sauce is poured vinegar by mistake, sprinkle a little baking soda to eliminate the sour taste of the dish and mash a preserved egg and put it in. If the dish is too spicy, add an egg and fry it together. You can also wrap a handful of rice or flour in cloth and put it in the soup. This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup. Rapeseed oil has a peculiar smell. After the oil is heated, add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant. Once peanuts are fried with vegetables, there will be no smell. The fried dishes are delicious and can be used as cold dishes. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, take them out and remove them, and then fry them repeatedly in the pot. Turbid oil will become clear. When cooking, heat the pan first, then pour the cooking oil, and then put the vegetables. When the temperature in the pot reaches the highest, cooking wine is added, which can easily evaporate and remove the fishy smell in food. Boiled lard: put it in the rice cooker. When the power supply is connected, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure. Putting a dozen peppers or a little maltose in the pickle jar can prevent the production of glistening broth, but it is very particular. Broth is soup that turns into paste after freezing. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be much more delicious if it is replaced by the old soup stock.

For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone and the like are not very fresh, and it is necessary to boil out the umami flavor with broth, which is called "hanging fresh". The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones.

The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law. When stewing soup, cover the ingredients with cold water, and add wine to remove the smell of meat, but don't put it.

2. How to cook better 10 Tips

Too much of this and too little of that will affect the final taste. Here I will introduce 10 tips to make the fried dishes more fragrant. Come and have a look!

Pay attention to vinegar: for hot dishes that need vinegar, pour vinegar on the edge of the pot before taking out, which is more mellow and rich than pouring incense directly.

Beer flavoring agent: When making various cold dishes in summer, adding a proper amount of beer can enhance the taste and fragrance.

Use boiling water: use boiling water when cooking, so that the fried dishes are tender and have good color. If you use ordinary water, it will affect the crisp mouth.

Cooking with salt skillfully: If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.

Boiling wiredrawing syrup: When boiling wiredrawing syrup, add a grain of alum to each plate, which can prolong the knotting time and lengthen the sugar filaments.

Salad wine: After the wine is opened, if it is stored for too long, it will turn into vinegar, which has a faint fragrance and is delicious to make a salad.

Preservation of fresh ginger: Fresh ginger can be preserved for a long time without deterioration when it is buried in yellow sand that is always wet.

Remove the spicy taste of mustard: mix mustard with water (thick paste), put it in a container and bake it on the stove, or put it in a steamer for a little steaming to remove some spicy taste.

Milk cauliflower is more delicious: when cooking cauliflower, add 1 spoon of milk to make the finished product more delicious.

3. What are the basic knowledge for beginners to learn cooking?

1. Usually, first heat the pot with high fire and pour the total amount of edible oil. When the oil is cooked, put it in a container without water.

2. Add 1 tablespoon oil to the hot pot when cooking, so that the wall of the pot is evenly oiled.

3. Pour in the first dish to be fried, cook it and burn 1 tablespoon of oil slick, turn it over a few times and put it on the plate.

4. Then pour in the right amount of oil and fry the second dish.

The following points should be mastered in the cooking process:

1. Hot pot cold oil. In other words, the pot should be heated first. When cooking, the key is to control the oil temperature. Just add the cooked oil and shake well, and you can cook.

2. Adjust the firepower according to the different cooking contents.

A dish usually has several raw materials, such as meat and vegetables. At this time, we should fry shredded pork first, then burn vegetables, and then pour shredded pork. The order of raw materials in the pot should be particular.

4. The condiments to be used should be prepared before cooking, so as not to be in a hurry when cooking, which will affect the speed and quality. You can add some Jin Ming fried seasoning or something.

4. Cooking skills

Cooking is also a skill that requires all kinds of experience. How to grasp the order of putting ingredients, how to use a knife, and how to grasp the oil temperature and temperature is also a science. Here are some tips to teach you how to cook at home.

1 How to stir-fry a dish to taste good? There are several essentials to master: the pot should be heated first, and then the oil should be poured; The oil must also be heated before the vegetables are poured. The materials fried in the pot, whether shredded, diced or diced, should be cut into the same size, so as to stir the materials evenly in a short time.

First, put the materials that are not easy to cook in the pot, stir-fry until they are slightly cooked, then stir-fry the materials that are easy to cook evenly in the pot, and then take them out of the pot. 2 The basic knife method of small cooking The meat and vegetables processed by various knife methods should be uniform in thickness and size, so as to make the cooked raw materials have the same maturity, uniform taste and neat appearance.

The common knife method in home cooking is straight knife method. When using a straight knife, the blade should be perpendicular to the plane of the pier.

Straight knife method is divided into straight cutting, push cutting, pull cutting, push-pull cutting and so on. Direct cutting refers to cutting raw materials directly with a knife.

Generally suitable for boneless raw materials, such as tofu and kohlrabi. Push-cut is to aim at the raw material with a knife and push it forward so that the raw material is cut.

Suitable for soft and crisp raw materials, such as sauce beef and cooked white meat. Pull-cutting is a method of aiming at raw materials with a knife and cutting while pulling.

Suitable for soft and tough raw materials, such as pig's trotters and chicken liver. 3 Clever identification of oil temperature Generally, the longer the heating time and the higher the temperature of ordinary edible oil, the more harmful substances and carcinogens will be produced.

This is why fried food may contain carcinogens. Compared with frying, oil is "adding fuel to the fire", and the temperature is of course higher, even exceeding 300, which is easy to produce carcinogen benzopyrene.

They are attached to dishes and seriously endanger human health. In addition to carcinogens, "excessive" cooking can also produce trans fatty acids.

Therefore, the oil temperature should not be too high during the whole cooking process. There is a way to help you judge whether the oil temperature is appropriate: throw a small piece of chopped green onion into the pot. If there are a lot of bubbles around the chopped green onion, it means that the temperature can be used for cooking; If the chopped green onion is discolored or even zoomed, the temperature is too high.

How to master the 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, the curing time should be mastered according to the properties 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 cooking requirements, such as beef stew, that is, fire first, then small fire; Small fire first, then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. 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 crisp raw materials are cooked for a long time with low fire. If the preliminary processing before cooking changes the texture and characteristics of raw materials, then the application of heat should also be changed.

Such as cutting raw materials, deoiling, blanching, etc. , are self-miscellaneous, shorten the 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.