Understand these 5 cooking skills, so that your cooking skills have increased greatly.

Many people now cook themselves in their spare time. If you want to make the rice delicious, you need to know the skills and control the proportion of the seasoning.

Many cooking skills are connected. After learning, they can be used in many dishes to make the dishes particularly delicious.

Even if you do n’t cook frequently, you can make delicious dishes as long as you know the principle. Then you know what skills are very simple and can you be applied to a variety of dishes? Let's learn together.

1. Boil soup and make a whitening trick

The soup was creamy, only to indicate that the essence of the ingredients was boiled into the soup. At this time, the soup was more nutritious and the taste was better.

If you want to boil the milk white soup, you must know that when cooking, you must choose the ingredients of high protein, protein and fat to dissolve into the soup to make the soup whiter.

In addition, before cooking, it is best to fry the ingredients with a pot. After frying, the protein will quickly leak out of the meat to speed up the soup into white.

When cooking, be sure to boil on high heat, and the fire will also speed up the fusion of protein and soup. At the same time, when you pay attention to boiling, you must not open the lid, it is easy to make the temperature lose.

2. Hot pot cool oil

Usually we cook something that are more sticky or fried, it is easy to stick to the pan.

At this time, we must pour an appropriate amount of oil in the pot in advance, and then open the fire. When the hot pot, slow down the oil to every place in the pot, then pour the hot oil in the pot, and then pour it. Stir -fry the cold oil.

This is because the pot is burned to a certain temperature, and then the cold oil is added. The oil and the iron pot wall will be isolated, so it will not stick to the pot, but be sure to wash the iron pot to avoid impurities and moisture. Essence

3, simmered water

Many meats need to be simmered in order to remove the fishy smell, but the water is also skillful.

The meat should be a cold water pot. The hot water underwater can cause meat to shrink, and the blood water inside cannot be precipitated, resulting in poor fishy effect.

And if it is vegetables, it should be a hot water pot. The hot water pot can shorten the water time, avoid the loss of vegetable nutrition and lose the taste.

4. Fry

When we make some fried foods, we need to fry it to make the ingredients become golden and crispy, crispy and tender outside.

The reason why it is frying is because the first time it was fried, it was to make the ingredients. When it was fixed, the ingredients absorbed a lot of oil.

Frying can let the ingredients vomit oil. It is not so greasy to taste. At the same time, the ingredients will be more crispy after re -frying.

5. Cut meat skills

The meat we eat more now is pork, fish, chicken, beef and so on.

And these meats have some techniques when cutting, such as more beef fiber tissue, so cutting fiber tissue should be cut off when cutting, otherwise even if the burning time is long, the beef will not be soft and rotten. It is easy to cause chewing.

If you want to cut off the fibrous tissue of beef, you must cut the lines of vertical beef, so that the tissue will be cut off.

The fiber tissue of pork is relatively small, and the meat is more tender. If the fiber tissue is cut off, the cooked pork is easier to break into slag.

Chicken is more tender than pork, especially chicken breasts. There is no fascia in the meat. It is particularly easy to disperse when cooking, so when cutting, cut a certain angle when cutting.

The meat of the fish is the most tender, but there are more spines in the fish. If it is cut, it can easily cause the meat to have fish thorns. Therefore, when cutting the fish, it is necessary to follow the fish's head to the fish tail -cut.

Do you still know what cooking skills are there? Share together.

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