Learn the skills of chefs

1, stir-fry: that is, the materials are directly put into the oil pan and quickly stir-fry with high fire without being starched or hung.

2. Cook and stir fry: blanch, steam or stir fry the ingredients until they are half cooked. Season with sauce.

3, stir-fry: that is, the ingredients are treated with sizing and lubricating oil, then stir-fry with aniseed quickly, and finally add sauce.

4. Stir-frying: the ingredients are fried in an oil pan, and then quickly heated in hot oil with moderate oil content, which can be subdivided into onion explosion, oil explosion and sauce explosion.

5. Stir-fry: also known as dry-fry or dry-fry, it is to dry the water in the ingredients with a big fire and a small amount of oil, and the crispy taste is a bit similar to raw-fry.

6. "Soft frying" means melting liquid or egg liquid, milk, starch, soup, etc.

Don't think it's easy to fry a dish. In fact, there are many skills to pay attention to, otherwise the fried dishes will not only look bad, but also turn yellow. Matters needing attention are:

1, wait for the oil to boil and smoke before serving, so as not to destroy the vitamins in vegetables.

2. If the vegetables contain a lot of water, you can fry them without adding water.

3. It is best to put salt after the vegetables are cooked and before serving, which can prevent the vegetables from coming out of the pot.

4. When the vegetables are fried to half-cooked, cover them with 1-2 minutes, but not too long, otherwise they will turn yellow.

Cooking skills of home cooking

Cooking is to heat a wok, add base oil, stir-fry with onion and Jiang Mo, then process the raw materials into shreds, slices and blocks, and directly stir-fry them in hot oil in the wok until they are mature. This is the most widely used cooking method at home. Most people can do it, but it is not easy to stir-fry it tender and moderate, light and refreshing.

Fried meat dishes require tender, smooth and delicious. The cooking temperature and the order of feeding are all particular. Take fried pork slices as an example: wash the pork slices, heat them in a wok, add the base oil, and stir-fry the chopped green onion and pork slices in the wok after the oil is heated. When the meat surface turns white and is half cooked, cook a little vinegar and stir fry. When the vinegar evaporates quickly, add ginger juice and stir fry. Then add soy sauce and a little water. After the water boils, add auxiliary materials. Finally, hook them up and pour a little bright oil from the spoon. To stir-fry vegetables and vegetables, you can warm the oil in a hot pan. First, add fresh ginger powder and stir-fry until fragrant, then add chopped vegetables and stir-fry quickly, add soy sauce and stir-fry until the vegetables are soft, then add a little soup, salt, sugar and monosodium glutamate, stir-fry, thicken, and pour sesame oil to serve as a spoon.

Fried dishes require outstanding flavor, so it is very important to use vinegar when cooking. Vinegar can remove peculiar smell, enhance fragrance, promote protein degeneration and make dishes more tender. But you can't use too much vinegar. It's better not to taste acetic acid. In addition, it is better to add ginger juice than Jiang Mo, because in the process of cooking, the moisture of the main components evaporates rapidly. At this time, adding ginger will be quickly absorbed by the raw materials, and the taste of the food is good.

If you stir-fry, put it in a wok, stir-fry it for a few times and then put the seasoning, which will often lead to too much water and a bad taste. The reason is that the raw materials did not absorb enough fragrance. At this time, the problem can be solved by changing the procedure of putting seasoning in cooking.

Some dishes will produce sour taste during frying, which is caused by soy sauce. Because soy sauce will produce lactic acid and other components when it is sour in the production process, the solution is to heat it at high temperature.

Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes. Enzymes in beer can decompose some protein and increase the tenderness of beef.

Stir-fried sliced meat: put the sliced meat in a colander and shake it in boiling water a few times. When the meat has just changed color, drain the water and put it in a wok. It only takes 3 ~ 4 minutes to cook, which is tender and delicious.

Stir-fried pork liver: before frying pork liver, you can dip it in white vinegar and then rinse it with water. After frying, the pork liver tastes very good.

The most practical cooking skill-cooking folk prescription

Stir-fried sweet and sour fish, sweet and sour vegetables and so on. Sugar should be put before salt, otherwise the dehydration of salt will cause protein to solidify in unsweetened dishes, resulting in sweet outside and light inside.

When making meat pies and meatballs, put 2 teaspoons of salt in one kilogram of meat stuffing.

Make meatballs according to the ratio of 50g meat10g starch, and the dishes are soft and tender.

Stir-fried pork slices or diced Chili peppers are made from 50 grams of meat and 5 grams of starch. The cooked food is tender, smooth and delicious.

When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious. Adding a little orange peel when steaming steamed bread can increase the flavor of steamed bread.

If too much alkali is used to steam steamed bread, it will turn yellow. If 2 ~ 3 tablespoons vinegar is added to the original steamer water, it will turn white after steaming 10 ~ 15 minutes.

Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash and cook, which can prevent or reduce abdominal distension.

The milk is burnt, put some salt in it, and it will taste better when it is cold.

Add vinegar when the dishes with peppers are too spicy or stir-fried peppers, and the spicy taste is greatly reduced.

When cooking, if you accidentally pour vinegar into soy sauce, you can sprinkle a little baking soda to eliminate the vinegar smell.

The food is too sour, pound a preserved egg and put it in.

The food is too spicy. Scramble an egg.

The food is too spicy, so adding vinegar can reduce the spicy taste.

The food is too bitter, drop a little white vinegar.

When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

The soup is too greasy. Roast a small amount of laver on the fire and sprinkle it in the soup.

Rapeseed oil has a peculiar smell. After the oil is heated, add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

Fried peanuts with vegetables at one time will have no strange smell, and the fried dishes are delicious and can be eaten as cold dishes.

After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and fry it repeatedly in the pot. Turbid oil will become clear.

When cooking, heat the pan first, then pour in the cooking oil, and then put in the vegetables.

When the temperature in the pot reaches the highest, cooking wine is added, which is easy to evaporate and remove the fishy smell of food.

Boiling lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined and the oil quality is pure.

Putting a dozen peppers or a little maltose in the pickle jar can prevent the production of white flowers.

Broth is very particular. Broth is soup that turns into paste after freezing. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be much more delicious if it is replaced by the old soup stock. For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone, etc. are not very fresh, so it is even more necessary to boil out the umami flavor with broth. This is called "hanging fresh". "The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law.

When stewing soup stock, cover the ingredients with cold water and add wine to remove the fishy smell of meat, but don't put onions, ginger and so on. So as not to lose the taste of food. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten. To stir the soup, you must use fire and water. The fire is too strong, and the soup is not clear. That's not enough. After stewing, the soup should be secreted, the impurities should be filtered with a cloth, and the frozen oil on the upper layer should be scraped off after cooling. Then boil the soup, add the broken egg white, stir the soup while pouring the egg white, let the egg white wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the refreshing broth, which can be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here. Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to cook soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup. Soup stock is the basis of cooking. So even vegetarian dishes are said in vegetarian soup. Vegetarian soup, stewed with carrots, soybean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It's really delicious, and its fragrance is more elegant than broth.

When do you put seasoning in cooking?

When cooking with oil, the oil temperature is too high, which will produce a harmful gas called acrolein. It will also lead to the production of a large number of peroxides in oils and fats, which are extremely carcinogenic. So it is better to stir-fry with 80% hot oil.

Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, put soy sauce before cooking.

Salt is cooked with soybean oil and rapeseed oil. In order to reduce the loss of vitamins in vegetables, it is generally necessary to put salt after frying vegetables; Cooking with peanut oil, because peanut oil is easily polluted by Aspergillus flavus, putting salt in the wok first can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then put the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to fry it until it is 80% ripe and add salt.

When cooking with vinegar, adding a little vinegar after cooking can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.

When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.

When monosodium glutamate is heated above 120℃, it will become coking monosodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate when frying.

When cooking sweet and sour carp and other dishes, put sugar first, then add salt. Otherwise, the "dehydration" of salt will promote the coagulation of protein, making it difficult to fully understand the taste of sugar, thus causing sweetness outside and light inside, affecting its delicious taste.

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Fifth level

These are the most basic skills, which you can find in Baidu search.

For example:

Stir-fry with strong fire

Using oil and metal as heat conductors, the method of cooking small but unbreakable raw materials into dishes in a short time in a prosperous fire is called partial frying. This is a kind of fried food. The operation process of partial frying is to heat and smooth the pan, add a little oil (the oil accounts for about 1/8 to110 of the raw materials), put in the raw materials when it is hot and smoke, stir quickly, and add seasonings one by one to stir evenly. The operation time of frying is very short, and it is always stirred on a big fire, so the raw materials are generally small.

The heat transfer of cooking mainly depends on the bottom of the pot, and the oil mainly plays a lubricating role, which is easy to change the position of raw materials in the pot and heat evenly. On the one hand, some water overflows on the surface of raw materials, on the other hand, some spices and marinade formed by the water overflowed on the surface of raw materials are inhaled, so many stir-fried dishes (such as green leafy vegetables highlighting their light and crisp flavor) are more tasty without hooks. Cooking is characterized by freshness, crispness, strong flavor and little soup.

The key operation of cooking is:

First of all, choose fresh or crisp raw materials. Vegetables include green leafy vegetables, such as grass heads and bean sprouts, and brittle materials cut into shreds, slices and granules, such as green peppers and Ying Ge. Meat materials include pigs, cattle, mutton and crab powder. After being heated for a short time, these raw materials are stripped of astringency and fishy smell, fried until they are just cooked, and still maintain their crisp or tender texture.

Second, the fire should be big, the pot should be slippery, and the stirring should be fast. Fire inevitably requires quick action, and the sliding of the pot is a necessary condition for the continuous turning of raw materials in the pot. Especially some loose green leafy vegetables/want to get on the fire. In a short time, Ane let every part of them touch the iron pot wall, and the stirring speed can be imagined. If the action is a little slow, it is very likely to burn; If the heat is not strong, it may make the finished product tough. When cooking, the hand holding the pot should work closely with the hand holding the spoon, while turning it all the time, while turning the raw materials with the spoon. When cooking, be sure to hold the wok in your hand. If you find that the firepower is too strong, you can also take the wok away from the fire a little. If the oil is too hot, change the cold oil. You can also add some water while making materials. Generally, when frying animal raw materials, the fire does not need to be too large, and the oil temperature can be slightly lower, which is beneficial to the separation of raw materials, the fragrance is exposed, and the seasoning can penetrate into the raw materials or adhere to the surface of the raw materials.

Third, stir-fry different raw materials and stir them separately before frying. For example, "Fried shredded pork with leek" and "Fried shredded pork with green pepper", shredded pork should be fanned separately from shredded pork with leek and green pepper, only when seasoning; Because leeks and green peppers can be cooked with a little fire, but shredded pork can't be fried too hard, otherwise it will agglomerate. If the two raw materials are mixed and stirred, they will affect each other. The leek and green pepper may be too ripe and lose their crispy texture, but the shredded pork has not yet matured. The representative dishes of cooking are "raw grass head" and "Sichuan pork".

12 home cooking tips

Knock the eggs into the pot, add a little warm water and stir well, then pour them into the oil pan. Drop a little wine into the oil pan when frying, so that the fried eggs are fluffy, tender and delicious.

Put the shrimps into a bowl, add 1 g refined salt and 1 g edible starch to every 250g of shrimps, gently knead them with your hands for a while, and then wash them with clear water. Stir-fried shrimps are crystal clear, tender and delicious.

Before frying fresh shrimp, blanch it with boiled water soaked in cinnamon, so that the fried shrimp tastes more delicious.

After cutting the kidney flower, add a little vinegar and soak it in water 10 minute. The kidney flower will be big and bloodless, and it will be white and refreshing after frying.

Before frying, you can dip it in borax and white vinegar, and then wash it with water, because borax can make pig liver crisp and cool, and white vinegar can make pig liver impervious to blood. After frying, the pork liver tastes particularly good.

Put the sliced meat in a colander, shake it in boiling water a few times, pick it up when it changes color, drain it, and then fry it in a pot. It only takes 3-4 minutes to cook. It's tender and delicious.

Before frying, dilute the beer and flour, pour them on the beef slices, stir well and marinate for 30 minutes. Beer can decompose protein and increase the freshness of beef.

The bean sprouts are fresh and tender. If you want to fry them quickly, you can cut them off. But tender bean sprouts often have astringency. If you add a little vinegar when frying, it will not only remove the astringency, but also keep the bean sprouts crisp and tender.

Stick the chopped onion with flour and fry it in a pan, so that the fried onion is golden in color, crisp and tender in texture and delicious. Add a little white wine when frying onions, which is not easy to fry.

Stir fry quickly. Add a little salt, monosodium glutamate and vinegar when frying, and cook for a few times before serving.

Slice the lotus root into thin slices, put it into the pot, stir-fry it for a few times, and add the right amount of salt and monosodium glutamate to the pot immediately, so that the fried lotus root slices will be as white as snow, crisp and juicy. If the fried lotus root slices become sticky, you can add a little water while frying, which is not only good, but also tender.

Stir-fry peanuts in cold oil in a cold pot, crisp without discoloration, and undress. Like fried.

Cooking experience of home cooking

Cooking is to heat a wok, add base oil, stir-fry with onion and Jiang Mo, then process the raw materials into shreds, slices and blocks, and directly stir-fry them in hot oil in the wok until they are mature. This is the most widely used cooking method at home. Most people can do it, but it is not easy to stir-fry it tender and moderate, light and refreshing. Fried meat dishes require tender, smooth and delicious. The cooking temperature and the order of feeding are all particular. Take fried pork slices as an example: wash the pork slices, heat them in a wok, add the base oil, and stir-fry the chopped green onion and pork slices in the wok after the oil is heated. When the meat surface turns white and is half cooked, cook a little vinegar and stir fry. When the vinegar evaporates quickly, add ginger juice and stir fry. Then add soy sauce and a little water. After the water boils, add auxiliary materials. Finally, hook them up and pour a little bright oil from the spoon. To stir-fry vegetables and vegetables, you can warm the oil in a hot pan. First, add fresh ginger powder and stir-fry until fragrant, then add chopped vegetables and stir-fry quickly, add soy sauce and stir-fry until the vegetables are soft, then add a little soup, salt, sugar and monosodium glutamate, stir-fry, thicken, and pour sesame oil to serve as a spoon.

Fried dishes require outstanding flavor, so it is very important to use vinegar when cooking. Vinegar can remove peculiar smell, enhance fragrance, promote protein degeneration and make dishes more tender. But you can't use too much vinegar. It's better not to taste acetic acid. In addition, it is better to add ginger juice than Jiang Mo, because in the process of cooking, the moisture of the main components evaporates rapidly. At this time, adding ginger will be quickly absorbed by the raw materials, and the taste of the food is good.

If you stir-fry, put it in a wok, stir-fry it for a few times and then put the seasoning, which will often lead to too much water and a bad taste. The reason is that the raw materials did not absorb enough fragrance. At this time, the problem can be solved by changing the procedure of putting seasoning in cooking.

Some dishes will produce sour taste during frying, which is caused by soy sauce. Because soy sauce will produce lactic acid and other components when it is sour in the production process, the solution is to heat it at high temperature.

Taking fried shredded pork, fried shrimps and fried chicken slices with hibiscus as examples, the specific cooking skills are explained.

Fried shredded pork is the most common dish. Its raw materials are simple and its operation is not complicated, but it is not easy to stir-fry the heat and fragrance. It involves cutting, seasoning, heat and other aspects, so a plate of fried pork can also measure the technical level of the operator. To fry shredded pork well, you need to master the following essentials. (1) The best ingredients for fried shredded pork are pork tenderloin and pork tenderloin. This part of the meat is tender and has no connective tissue. The meat of the front elbow can also be used, and the hip tip and ingot meat of the back elbow can also be used as raw materials for fried pork, because this part of the meat is slender and slightly fat. Although lean meat in other parts is ok, the fried dishes are not ideal.

(2) Shredding and frying shredded pork is very important. The standard of shredding is uniform thickness, consistent length, no knife connection and no knife disassembly, about 1 half stem matching. The method of shredding is to cut the meat slices with a flat knife first, and then cut them obliquely with a straight knife. When cutting shredded pork, you should cut it slightly diagonally along the fiber path. This is because pork is tender. If it is cross-cutting, it is easy to break the shredded pork into minced meat by stirring when heating. If cut along the grain, it will be hard and tough. Therefore, "cutting cattle and sheep diagonally and cutting pigs obliquely" is the experience of a knife worker.

(3) Stir-fried shredded pork with side dishes should be added with side dishes. Generally, there are two kinds: first, soft food materials, such as leeks, bean sprouts, day lilies and so on. ; One is hard food, such as magnolia slices, garlic moss, celery, green peppers, potatoes and so on. Soft ingredients can be cut and put in, while hard ingredients need to be blanched or lubricated. The length of side dishes should be the same as that of shredded pork, and the dosage should not exceed the number of shredded pork. Generally, it is appropriate to take 1/2 of ingredients and main ingredients respectively. In addition, the onion should be shredded and the ginger minced.

(4) Heat is the key to stir-frying shredded pork. Stir-fried shredded pork is cooked with strong fire, which is characterized by rapidity. This requires accurate feeding, quick action and timely cooking. It takes only 20 to 30 seconds for fried shredded pork to go from pan to pan. If you move slowly, the food will get old. The specific operation method is: put the bottom oil in the wok. When the oil temperature reaches 50-60%, stir the shredded pork evenly in the wok, and stir the wok while stirring. If you find that the shredded pork is stuck, pat your back gently with a spoon, and don't stir hard to prevent it from breaking. In short, the action should be light and the pot should be turned over frequently. After the color of shredded pork changes, add a proper amount of batter, then add soy sauce, cooking wine, salt, monosodium glutamate, onion, ginger and ingredients, stir-fry until it is mature, and then take it out of the pot and put it on a plate. Pay attention to the ingredients. If the ingredients are very tender leeks, it is necessary to add the leeks when the shredded pork is eight-ripe and the seasoning is put into the pot. When the leeks are about to come out of the pot, shake them and make them disperse, so as to make the leeks crisp and tender. If the ingredient is coarse garlic moss. You must first blanch the garlic moss in a boiling water pot, let it cool, and divide it into two halves or four halves to match the shredded pork. So garlic moss and shredded pork are symmetrical and beautiful, and the effect is good.

Stir-fried shrimp is a high-grade dish. The finished dish is as white as jade, with thick sauce and soft and smooth. To fry shrimps well, we must master the following processes. (l) Stir-fried shrimp can be made from sea shrimp and river shrimp. Generally, river shrimp and green shrimp are the best, with moderate size, white and tender, too big to be ripe, not suitable for frying and too small to be shelled. Choose a shrimp of moderate size, wash it and peel it off. There is a dermis layer under the shrimp shell, which should also be peeled off. Handle the peeled shrimp carefully, and don't break it. If the dermis is not easy to peel off, you can put the shrimp in a container, add water and beat it with chopsticks, and you can peel it off.

(2) Shrimp washed by puffing method and sizing method is shelled and washed. Although the color is self-contained, the texture is soft and the shape is not full. At this time, baking soda water with a concentration of three thousandths can be used for foaming, and the soaking time is 10 ~ 15 minutes. Then rinse with clean water, and you can get white, tender and tender shrimp.

Sizing is the key process of fried shrimp. Before sizing, spread a clean dry cloth, evenly spread the dried shrimps on the dry cloth, cover the dry cloth, and then gently press with your palm to remove the soaked water. Before sizing, add salt, cooking wine and monosodium glutamate to the shrimp and mix well. Adding salt can make the shrimp taste good, and make the protein in the shrimp paste easily. The addition of salt is 1% of that of shrimp. Stir-fried shrimp should be wrapped in egg white paste, and fresh egg white should be chosen. Add 50 grams of egg white and 25 grams of starch to every 500 grams of shrimp. Too much egg white is easy to agglomerate and fall off when lubricating oil. If you use too much starch, the shrimp will become dough with lubricating oil.

The order of sizing is to put the egg white first, stir well, then put the starch, stir well and put it in the pot for frying. Pay attention to stir-frying with sizing, the paste will fall off easily after a long time.

(3) stir fry first, clean the wok and heat it on the fire. First, put a little oil in the wok to cover the bottom of the wok. When the oil is hot, add pig white oil. When it is 30% to 40% hot, add shrimps and slide until cooked. Take the wok and put it on the plate, commonly known as "hot pot cool oil". Heat the wok with a little oil first, so that the shrimps don't stick to the bottom of the wok, and there is no yellow residue. Warm oil can make shrimp fresh, tender and white without sticking.

Finally, stir-fry the juice, pour the oil out of the pot, add the broth, salt and cooking wine, put the shrimps back into the pot, pour the oil on them and stir well, then add the chicken oil into the pot and serve on a plate.

The fried shrimps are crystal clear and tender, and there is no juice in the plate after eating.

Chicken slices with hibiscus is a difficult dish to cook, and its finished dish must be as white as snow and extremely soft and tender. To meet this requirement, we need to master certain operating skills in material selection, knife work, seasoning and heat.

(1) The main ingredients of hibiscus chicken slices are chicken breast and egg white. The best choice for breast meat or chicken fillet is12-year-old hen. This kind of chicken is fat and tender, easy to bone, and has few tendons. The ingredients are usually ham and tender spinach leaves, mainly to match red and green.

(2) When processing chicken, the tendons should be removed first, then soaked in cold water, and the blood drained to make the finished product white. Then put the chicken on the chopping block, chop it evenly into mud, hit it with the back of a knife, and put a little water while hitting it to prevent it from touching the knife. Until the meat is rotten to the extreme, it is better to wipe it with a knife. Put the mashed minced chicken into the pot, add onion and Jiang Shui, the amount of which is 2/5 of the minced chicken, and stir vigorously in one direction. Add 1/3 egg white, continue to stir in one direction, add a little salt while stirring, add melted lard when stirring strongly, and continue to stir until all lard is eaten. Then beat the remaining egg whites into egg paste with chopsticks. Put it into the chicken paste twice and stir well.

Generally, the proportion of materials used is chicken 500g, egg white 15, lard 100g and salt 10g. If lard is added less, the finished product will collapse after it is taken out of the pot; Add less onion and Jiang Shui, and the finished product will not be tender.

(3) Put a little lard in the frying pan, pour it out after medium heat and oil heat. In addition, add a proper amount of white lard. When the oil is heated to 20-30%, remove the pan end from the fire, scoop the prepared minced chicken into the oil piece by piece with a small spoon, soak one side with warm oil, turn it over with chopsticks, if the oil temperature is too low, move it to the fire, and take it out quickly when both sides are soaked to milky white. Soak it in a hot soup pot, remove the water and the color will be as white as snow.

(4) Put the wok on high fire, put the base oil in the wok, add cooking wine, add salt, monosodium glutamate and fresh soup to boil, adjust the taste, then add spinach, thicken, add tender chicken slices, stir well, and sprinkle with chopped ham, and serve.

The key to making hibiscus chicken slices is to master the heat during the sliding process. If the temperature can't be controlled, you can't make white.