Why are you tired of cooking?

Stir-frying is an original cooking technique in the Northern Song Dynasty in China. It pays attention to fast cooking, which requires the highest temperature and speed among all cooking techniques.

The judgment of cooking quality is mainly based on color, aroma, taste and taste. Let's talk about these four items one by one:

First, the color is mainly the color and appearance of cooking. Colors are divided into the colors of cooking ingredients and seasonings; The appearance mainly depends on whether the ingredients and side dishes are regular and the shape is consistent;

2. Aroma mainly refers to the aroma of ingredients and seasonings. After the raw materials of animal food are subjected to high temperature, protein denaturation will give off a unique fragrance, and the gelatinization of seasoning will produce the fragrance produced by Maillard reaction, which will have a mouth-watering fragrance when mixed together;

Third, the taste is mainly sour, sweet, bitter and spicy. The flavor type is more about mixing or compounding these flavors or step by step, and taking hemp or spicy food properly during the period to increase the taste and aroma;

Fourth, the taste mainly refers to soft and hard, crisp and tender, dry and wet, and slippery. It depends on the treatment of raw materials (pickling, blanching, frying, etc.). ) mastery of cooking temperature and technical cooperation in the early stage and during cooking.

The above is just an overview of the basic points of home cooking (of course, there are technical requirements such as temperature and pot gas in the operation process, but these are professional and can only be explored in repeated practice). If we can pay attention to the above four points in the cooking process, I believe we will improve each point one by one.