The secret to delicious stir-fry dishes

Chefing is not only a craft but also a scientific art. If you want to achieve both color, flavor and taste, you also have to consider the perfect shape and form, so getting started is not an ordinary job.

Let’s talk about the secret of the chef’s delicious cooking:

Stock:

The singer’s accent and the chef’s soup are what the chef needs to cook well. A pot of good soup is divided into rough soup, high soup and clear soup.

For the stock, you need to use old chicken, pig trotters, pig bones, and old duck to remove the fishy smell, boil over high heat, simmer for more than 40 minutes, and then filter.

Diversified seasonings. There is a saying that salt is salty, sugar is sweet, vinegar is sour, and MSG is fresh. Light soy sauce enhances the flavor, dark soy sauce enhances the color, oyster sauce and soy sauce enhance the freshness, and the extremely fresh soy sauce is both fresh and fragrant.

Vinegar, sugar, salt, monosodium glutamate, chicken essence, pepper, cooking wine, bullet dried chili peppers, and Dahongpao peppercorns are used to prepare the spicy lychee flavor. Only by being familiar with various condiments and being good at using them can you be good at cooking. Good food is coming.

The knife work is exquisite. Knife skills are the processing of ingredients to facilitate the next step of cooking.

With silk, slices, dices, strips, blocks and segments at your fingertips, your knife skills can make the dishes beautiful in color, and the main ingredients can be reasonably matched to make them pleasing to the eye and convenient for guests to eat.

The heat is appropriate. What kind of heat is needed for stir-frying, high or medium heat, and medium or low heat for cooking?

Only by being familiar with firepower and mastering the right heat can you achieve the requirements of making dishes, whether they are crispy or tender, soft or crispy.

Skilled in technique. Braising, stir-frying, cooking, simmering, frying, roasting, stewing, stewing, simmering, smoking, sauce, braising, and mixing. Without more than five years of cooking skills, I can't say that I have mastered all the cooking techniques.

I cook delicious dishes that are delicious, delicious and popular everywhere.