The hotel chef teaches you the correct way.

The chef's delicious cooking is nothing more than mastering the details of material selection, knife work, temperature, cooking and ending. Today, the hotel chef takes this opportunity to teach you 10 secret cooking recipes.

1, fried fish

When frying fish, many people habitually turn it over a few times, thinking that it can be heated evenly. In fact, it is wrong to do so. The fish itself is tender, and frequent turning will lead to the rupture of the fish, affecting appetite and loss of appetite.

The correct way is to wipe the bottom of the pot with ginger after the pot is hot to prevent it from sticking. Add cold oil. Don't move the fish when it's just cooked. After frying for 30 seconds, gently shake the bottom of the pot, and the fish will slide freely, keeping a non-sticky and non-greasy state. Fry one side and turn the other side. Be sure to remember not to turn the fish frequently to avoid the fish breaking.

2. Sichuan style pork

The pork belly fried by many people is not delicious. It's not that the method is wrong. Maybe the material is wrong. Making pork belly is not just a piece of pork belly. It is best to choose "two-knife meat", also known as pig's buttocks.

The piece of meat near the hind leg after removing the meat from the pig's tail. This part is suitable for both fat and thin, which is the best choice for cooked pork.

3. shredded potatoes

Many people like to eat hot and sour shredded potatoes, which are hot and sour. When cooking shredded potatoes, there are two things to pay attention to.

The first is the thickness of shredded potatoes, which should be uniform, so that it will not be half-cooked when heated. The second is to wash the starch of shredded potatoes and wash it twice more, so that the fried shredded potatoes will be fresh.

Step 4 stir-fry vegetables

The dishes fried in the restaurant are all green and tender, without yellowing or water. What should I do if the vegetables fried at home always come out of the water? The essence of China's cooking, pay attention to the pot gas, the dish itself is tender, so you must stir-fry it quickly and use your quick wits.

There is also the most crucial point, put a spoonful of lard to moisten the pot, and then put green vegetables to ensure delicious, and the color is particularly green, not yellow or black.

5. Scrambled eggs

When scrambled eggs, don't directly knock in the eggs after the oil is boiled. If you want to remember that the pan is smooth and non-stick, you must stir it into egg liquid. Many novices always ignore this problem, and some simply skip this step.

Beat the eggs into a bowl, add a spoonful of water, stir well, and then pour them into the pot. Fried eggs are tender and delicious.

6. Pepper

They are all called pepper, but they are also divided into green pepper and green pepper. These two kinds of Zanthoxylum bungeanum are not put casually during use. You should choose according to different dishes. If you want the food to smell better, put red pepper. If you want the food to be more numb, put green peppers.

Step 7 drown

Spareribs, chicken, pork, beef and mutton and other ingredients are all known to be soaked in water, blanched and cleaned after being taken home. When cooking ingredients in a pot, there is a key problem that must be paid attention to, that is, "cold water in the pot".

Put the ingredients into a pot with cold water, the pores will not shrink sharply, and more bloody impurities can be released. Otherwise, as soon as the hot water is hot, the pores will shrink rapidly and the blood will not come out directly.

8. vinegar

There are many kinds of vinegar, but can it really be used? Some light-colored dishes, it is best to put white vinegar, which is bright and sour without affecting the appearance.

Sweet vinegar is recommended for cold dishes. The vinegar is rich in flavor, mild in taste and slightly sweet in fragrance. The hot dish is aged vinegar, with clear liquid and mellow vinegar taste.

9. Egg soup

When cooking egg soup, change the fire to medium fire. Where the bottom of the pot boils, the egg liquid is beaten there. Don't stir it up when it's over. Wait a little for ten seconds, then gently push and stir, and you will get beautiful egg blossoms.

10, bone soup

When stewing bone soup, be sure to add enough boiling water, and try not to add it halfway. If you really want to add it, you must also drain it. Don't put cold water, it will give up halfway.