As the saying goes: if there is a kitchen at home, if there is a treasure.
In Brother Zhu's opinion, cooking is not difficult to say, easy to say is not easy, it all depends on how to treat three meals a day. Some people may say: Now that the Internet is so developed, it is not necessary to eat and sell other things. Brother Zhu disagrees with this point of view, living at home is about three meals and one night! When there are old people and there are children below, it is much warmer to eat together.
If you haven't cooked before, how can you quickly show off your cooking skills at home?
If a novice cooks well, he can't hold the position of throwing a rolling pin to pick up sesame seeds, and the idea of running away in fear when he sees a kitchen knife and a boiling oil pot. To truly grasp the mysteries of cooking, read down slowly!
At first, I had to have a good relationship with kitchen knives. Don't be scared by the Bright Iron Guy, you have to think of him as your friend. When you hold it, you should be as comfortable as holding a pen and writing, don't let yourself be nervous, put your mind at ease, everyone has the first time, when Brother Zhu picked up the kitchen knife for the first time, he was inevitably a little nervous and apprehensive in his heart. But when you think about it, the kitchen is a place where good food is created, and it should be full of relaxed and pleasant atmosphere. As a man, he still has the courage to go to the end of the world with a sword. Let go of the tension and pressure in your heart, focus on the kitchen knife in your hand, and feel its texture and weight in your hand first.
The next step is to weigh the comfortable way to hold the kitchen knife and maintain the strength of the knife. Don't let the weight in your hand become a burden, but let it become a matching boost. Practice and weigh to get used to this feeling, and it will naturally be smooth after getting started. The same goes for a lot of things in life. When we are under too much pressure, we tend to get scrambling and find it difficult to perform at our best.
If you cut vegetables, you have to cut it with a knife, and don't see it back and forth, which is not only tiring, but also easy to hurt yourself. Let's pick some simple ingredients to practice, think about cutting radish, peel the white radish, put it on the board and cut it in half, and then turn it over and stabilize it and cut it into slices. Remember, the knife has to be in a hurry to take your time first, and look at the hand with a light touch, don't chop it like minced meat. It is necessary to come one by one, thin and even, and besides, these radishes will not shake when they are cut with more water, and they will challenge the hard bones when they are practiced into bronze. (ยด
Show cooking skills plus you have to understand the ingredients, this fish, you have to scrape the scales to remove the gills, disembowel, wash before you can put it in the pot. If the fishy smell is heavy, marinate it with some cooking wine and ginger slices to remove the fishy smell. The same goes for other dishes, each with its own temperament, and has to be taken care of like the elderly and children at home. Cooking is not good without culture, and life without culture! Just ask a common sense, can carp eat with licorice? Wondering the answer I put at the back of the article. You are also welcome to leave a message on this topic in the comment area!
In addition to increasing knowledge, it is also necessary to understand the temper of each meat and the temperament of vegetables. This pork and mutton is warm and suitable for winter; This melon fruit is cool and suitable for summer heat. If you throw it into the pot regardless of it, the taste that comes out will not be complimentary, and if you mix it indiscriminately, it will be fatal.
Then stir-fry a dish needs to be heated, stir-fry the vegetables quickly, and stew the meat slowly. It's like building a stove in winter, the fire is too big, and the stove heats up and cools quickly; The fire is small, and the house is not warm. See, no, this fire has to be moderate, and you have to watch the movement in the pot at any time and smell the changes in the smell. Turn it over, don't let it be mushy on one side and still alive on the other.
As for the seasoning, it is also very knowledgeable. Salt, soy sauce, vinegar, sugar, that's basic. You have to know what to put and how much to put when. For example, stir-fry green vegetables, put oil first, then throw a few garlic slices, and wait for the fragrance to come out, then pour the vegetables in, and sprinkle a handful of salt when it is almost out of the pot. This vinegar, sometimes you have to put it early, sometimes you have to put it out of the pot, a little wrong, the taste is a big difference. Seasoning is a finishing touch.
Remember, don't be greedy for seasonings, just right. is the same as being a person, it is not good if it is too much, and a dish with too many seasonings will be disliked if you can't eat it.
Cooking skills are not perfect, practice makes perfect! Don't be afraid of trouble, and don't be afraid of failure. Scrambled egg paste today, stewed meat salty tomorrow, it doesn't matter, sum up experience, pay attention next time. Over time, you're guaranteed to be able to make a great dish that will make you stunning.