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How to learn to cook?

Source: Time: 2020-01-28 19:22:58

Millennium Tongzhou vitality north stream

If you really want to get started, first you need a determination.
Cooking is the same as learning. It requires research, retrieval, comparison, recording, thinking, and then creation. It's really troublesome. Without real determination, I find it difficult to persist. In the past, I did a few dishes, but the quality was very unstable. I burned it for a while, and it was salty for a while, and then I decided that the food I made at home was more comfortable than the restaurant. Determined to start research.
Going to the kitchen requires a mental preparation for trial and error. There is no secret. If it is not a particularly complicated and troublesome dish, and it fails, you can try it up to three times at most, and it will generally be good.
In the kitchen, you must learn to understand the relationship between temperature and ingredients, and the relationship between spices and ingredients. You must have the consciousness of "knowing why" in order to learn how to cook well.
The above is preparation.
Then recommend three courses for getting started. My own experience is that I made these three dishes handy, and knowing why, I can understand a lot of Chinese cooking points.
1. Tomato scrambled eggs.
Fry the pan, heat up, beat the beaten egg liquid, stir fry, and remove.
Pour the diced tomatoes into the pan and flatten with a spoon while frying.
Add the egg nuggets and stir fry, add salt, decide whether to add sugar according to taste, and cook.
This dish looks simple, but it's not easy to cook well. Those who claim to be "scrambled eggs" can't fry this plate of eggs.
The knowledge points involved are:
1) Different raw materials should be fried separately. why?
a) Eggs are easier to cook than tomatoes, so they need to be fried separately. The same applies to fried vegetables with greens. Vegetables need to be fried for a long time.
b) Eggs require higher oil temperature than tomatoes, so they should be fried separately. The same applies to the fried pork with greens. The pork must be cut thinner. Under a high oil temperature, it can be removed by frying in the pan until slightly rolled up. This way, the pork is not only cooked, but also has a strong flavor of fried pork. Called radon, science students called "Maillard reaction"). If the vegetables are cooked with the meat slices, the vegetables will pull the oil temperature down very low, the meat slices cannot be cooked quickly, and they are easily overcooked, so they are not delicious.
2) How much oil should I put in the pan? What kind of oil temperature is suitable for Chinese cooking?
The amount of oil in the scrambled eggs needs to be enough, which is about the same as that in a plate of vegetables. When the oil is enough, the eggs will start fluffy. (In fact, it is also temperature. A sufficient amount of oil brings enough temperature to keep the cold egg liquid a certain temperature.)
This amount of oil needs to be tested. You remember this amount, and you can get started after frying vegetables.
The scrambled eggs of scrambled two eggs, the amount of oil is about:
The oil temperature must be high enough. It is advisable to puff the eggs when they are panned. This is an important oil temperature for Chinese dishes, and many Chinese dishes need this temperature.
However, it should not be too high. Eggs that are too high are easily burnt.
This is a state where I feel a little oil temperature is not enough:
This is an overstatement. The oil pan is burning hot (10% hot in the legend). Can return a little bit.
The oil temperature is related to the "tenderness" and "oldness" of the final scrambled eggs. Can be adjusted to your taste.
However, if you want to get started, because you want to know the oil temperature through this dish, I suggest "older". That kind of scrambled eggs is also more fragrant.
3) What is the "moderate" seasoning?
The plastic spoon with 1/3 of the salt in the seasoning bottle is the amount of salt I make for a dish. My taste is light.
Try your own taste. After trying, remember this weight.
And, salt is usually added before the pan.
2. Fry a plate of vegetables with the oil, oil and salt of the scrambled eggs.
Wash and drain the vegetables, cut into pieces, the size is as shown below. Heat up the pan and stir fry the vegetables until the water comes out. Add salt after cooking, and add or not sugar according to taste.
Knowledge points involved:
1) The vegetables must be drained before they are cooked.
Water droplets will cause hot oil to splash (all beginners have suffered), while greatly reducing the temperature in the pot.
2) Stir-fry + stir-fry is basically the entry cooking method for many leafy vegetables.
Vegetables are often not fully cooked after being fried. At this time, you can cook with a little bit of water. Add too much water, the aroma brought by the stir-fry will be diluted; but add a small amount of water, the fire is too large, the temperature is too high, the water will quickly evaporate, and the bottom will be reached without fully cooking the dish.
3. Make persistent efforts and fry a plate of carrot meat slices with the above oil quantity and oil temperature. This time we try braised pork.
Slice one or two halves to two or two fillets (thin as thin as possible will be delicious), add a single person to drink soup porcelain spoon half porcelain spoon starch, small half bowl of water, half porcelain spoon oyster sauce, two porcelain spoon cooking wine, pick and pickle 10- 15 minutes.
Cut the carrots in half lengthwise, with the center cross-section facing downwards, and slice thinly.
Heat the pan and stir fry the meat until it is removed. Heat the oil and stir fry the carrots until tender. Then pour the meat slices, add two to three porcelain spoons of soy sauce, 1/3 porcelain spoon of sugar, two porcelain spoons of wine, stir-fry and taste.
Knowledge points involved:
1) The meat and vegetables should be cut thin and the size should be similar.
2) The meat and vegetables must be pre-fried separately. If it is carrot and agaric meat slices, it is better to fry carrots and fungus separately. The characteristics of different ingredients are different.
3) Thinly sliced meat, easy to cook and fragrant. If the amount of meat pieces is large, you can cook the pot part by part in order to keep the temperature in the pot.
4) Pre-treatment of meat slices: wine flavors meat and oyster sauce adds flavor (my personal habit is not to use salt, it is not easy to pickle and age easily, a small amount of raw soy sauce), starch water has penetrated into the meat and changed some ingredients By nature, the purpose is to prevent the meat from getting old during post-production.
5) For the stir-fried type, the braised taste is nothing more than the final seasoning and coloring. The saltiness is the same as adding salt. But it will be fresher with soy sauce.
6) Novices can't control the amount of "soy sauce with two porcelain spoons, 1/3 porcelain spoon of sugar, and two porcelain spoons of wine". If you really use porcelain spoons to measure, it will make food stay in the pot for too long. You can adjust it with a small bowl in advance, one is fast when cooking, and the other is easy to grasp the saltiness-mix thoroughly and stir to taste.
After you are familiar with the above three stir-fry dishes, you can start thinking about making fish and shrimp. Steaming fish is not easy, fry the shrimp first and fry the fish first.
The cooking methods of frying, frying and steaming may be considered as the "introductory second lesson".
Frequently Asked Questions for Beginners:
1. What is a small fire?
The final result is the temperature in the pot. Different temperatures must match the properties of different ingredients. When you understand why the cooking book should indicate the "big fire" in this section, and the "small fire" in that section, you can understand the basic principles of Chinese cooking and you can cook a lot of dishes.
2. What pot to choose?
The same process, different pots will bring different temperatures. General beginners recommend using a Chinese style iron wok. It is not recommended to follow the shopping channel to try the thick-bottomed pan with aluminum block. Chinese chefs are not easy to use, because the heating is very slow and it wastes energy. After the temperature goes up, it will burst to a high level and it is not easy to control. Food is appropriate), cleaning each dish is also troublesome.
3. What is the essence of knifework?
The essence of cutting food with a knife is to make it better processed. A basic requirement is easy-to-cook, and the advanced requirement is to cooperate with oil temperature and methods to make the food show better characteristics in the process of ripening.
So, if you do n’t understand anything at the beginning, you only need to:
1) Cut vegetables into medium and thick slices;
2) Cut the meat slices into thin slices (beginners can use faster knives, I have bought this knife for cutting meat slices with less effort: genuine Guan Jushui Japanese sushi sushi sashimi knife cutting sashimi knife cooking knife Zhengshi);
3) Ingredients: Ginger slices, chopped green onions, and garlic pieces with a kitchen knife.
4, "the right amount" of spices.
1) The amount of salt was mentioned earlier.
2) Sugar is generally used for hanging umami. If you don't want obvious sweetness, I will use a single white porcelain spoon for soup and 1 / 4-1 / 3 spoon. If it is to have obvious sweetness and need to be cooked for a long time, such as braised pork, I generally consider the amount of raw materials, ranging from two to four flat spoons.
3) Cooking wine is used to hang fresh taste in hot pot. I usually use two porcelain spoons. If you add cooking wine, please add "appropriate amount" of sugar. Sugar will remove the possible sourness of cooking wine and bring more saturated and complex taste.
4) Soy sauce, starter supermarket to buy bottles of raw soy sauce seasoning is enough. For cooking, I usually put one or two porcelain spoons.
My taste is light.
5.Explanation on the amount of oil
The bottom of my wok is basically flat, so it looks more from the photos, but it's actually not that much.
Even if I measure with a measuring cup, you don't always have such tools in your kitchen. So please test the amount of oil yourself. Chinese chef is not a standardized operation like western chef, it is more about experience.
I would use more oil for stir-fried vegetables, because vegetables are relatively difficult to cook. Many other vegetables do not need to use such oil, and slowly you will find that some vegetables "eat oil" and some vegetables do not eat oil.
@Sillymushroom said very well in the comments, so added to the text:
My mother taught me that, in general, a meal is well-cooked, and amaranth such as meat slices, shredded pork, etc., in order to ensure the taste, you must put enough oil. When it comes to vegetables or soup, in order to neutralize greasy amaranth, less oil and less salt. What she meant was probably that the most important thing in a meal was to match it, and to "balance" it. I have always felt very reasonable, just like most people think that chicken, duck and fish are piled up, but they prefer sweet potato porridge with tofu (oh my favorite > <).
Many students raised different opinions on whether to add a little bit of water to boil the vegetables after they were fried in the wok. I am in Jiangsu and Zhejiang, and my experience is like this. The elders around me, the elders of my family, and even the elders of some friends do the same. Here is a quote from @ 易 小 饭 's comment for your reference: Iger, a Shanghai girl, of course thinks that the vegetables should be boring after being fried, because the small green vegetables in Shanghai (including most parts of Jiangnan) are soft after being simmered Sweet qualities, especially after winter frost. But there is a kind of stout green vegetables, even if it ’s simmered, it does n’t make me feel alive. When I encounter such vegetables, I like to fry it until it ’s crispy.
Looking back at the answer I wrote before, I think the problem is not very big.
Home cooking is always controversial. Everyone has their own experience, and these experiences often come from a young age. "Never argue with others about the taste of childhood."
However, the original intention of writing this answer is just to take these three dishes as an example, to talk about some of the questions that I often get confused in the beginning, and to share some of my thinking experience from a beginner to a beginner in the kitchen.
For example, oil temperature (that is, the size of the fire for beginners), knives (how beginners cut the ingredients to a size suitable for cooking), the types and amounts of seasonings (such as what is the right amount), and so on.
What I share is the question of "how to get started in the kitchen for beginners", the process and results of my thinking. Continue to welcome comments and look forward to comments on the above thinking part.
Let ’s run and say, “The landlord wo n’t cook the tomatoes, the scrambled eggs must be served first. The landlord wo n’t cook, and I will cook very well.” It is considered that it is not helpful for the reader to learn more information from the answer, and delete all. Hopefully.

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