- Scrambled eggs, a drop of white wine stirred well before the eggs are put into the pan, will make the eggs more fluffy and fresh aroma
- When making golden garlic rice, first scald the garlic with hot water to wash away the mucus in the garlic and then fry it in the frying pan, the garlic rice will be more loose and not sticky.
- When steaming fish, always use ginger or a porcelain spoon under the belly of the fish to ensure that the steam can pass under the belly of the fish while the steam water does not touch the ingredients, contact with the steam water of the steamed vegetables waste half of the people who have eaten crabs soaked in steam water understand what I’m talking about.
- do double skin milk please put cream, I have not read any book that says not to add cream, if you can directly get just squeezed fresh milk, that do not need to add, if it is boxed milk, all boxed milk is skimmed, the difference is how much, honestly add cream, you can get the second skin
The difference between a good egg custard and a good egg custard is whether the beaten eggs are sieved to filter out the air bubbles and “umbilical cords”
But people who cook from time to time do not care about these “tricks”, some habits become natural, as if 1 + 1 is 2, really can not say that the tricks, experience of such things individuals know is one thing, can say is another thing.
- When dealing with fresh shrimp, you may want to soak in tea, tea will effectively remove the fishy smell of shrimp, retaining a light tea flavor and a faint bitterness
- egg fried rice seems to be divided into gold and silver pie and silver pie since ancient times, gold and silver pie, please remember that the pot at home can only do one person, and to open a large fire will weigh the pot, in order to wrap, silver pie can be scrambled eggs with a little water when the eggs, without a spatula and use chopsticks to scratch, the eggs will be broken fragrant and tender
- see downstairs to mashed potatoes, I also said I do mashed potatoes skills, simply put is the whole potatoes in the pot, cooked through and out while hot peeled with butter milk or mayonnaise, can not be cooked in the whole pot means that your potatoes are not the right variety, too big. Remember not to cut the potatoes in several pieces into the pot.
- Some people like to eat hot pot, if the hot pot is made with Chongqing hot pot material, you can add two things, butter and mash. Butter is beef plate oil, not the kind used in Western food, hot pot seasoning oil is far from butter, Chongqing people eat hot pot, there must be butter in it. Mash this is put in the hot pot soup inside discretion, put the right amount will have a unique sweet taste, also called lychee flavor.
- cold dishes to do delicious, please use a large bowl or even a basin, use your hands to knead the flavor into the dish, feel unhygienic please bring plastic gloves, do not use your hands to grab the flavor are not good cold dishes…
I have a lot of friends often feel bad about doing dishes, in fact, it is because the hands are less, according to the recipe to do without their own thinking process. Doing dishes first taste the material, is probably the basic principle, to understand the nature of the material taste, in order to prescribe the right medicine.
The cabbage gang is juicy and sweet, the leaves are less juicy and crisp, that’s why the gang is put down first and then the leaves. Ganlan choy is dry, tasteless and crunchy, that’s why it should be cut very fine and mixed with salad. Chicken taste white, the most suitable and tasteless dishes such as wukong vegetable stir-fry, can eat out of the field taste (by the way, bean sprouts to remove the beans and tips left behind called wukong vegetable, remove the bean fishy taste, is a very advanced material). All this, if you want to cook delicious, you probably have to understand what kind of material you are doing first.
China has always been a huge country, when it comes to food, you can’t just use a few sentences to summarize, there are customs everywhere, the same dish in different ways of handling everywhere, Hunan cuisine origin of chili fried meat still has a thousand variations, if you really like to eat, from their own side to do, from the mother’s hands to learn the craft, which is the most suitable for your taste, everywhere there are food everywhere there is a heritage, from the mother If you want to know what Chinese people really like to cook, start from your own side and learn from your mother.
If you want to know what Chinese people really cook, you can read Yuan Mei’s food list in the garden.
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