What are the daily cooking skills of experienced chefs?

In daily work and life, chefs often sum up many cooking skills. In fact, these tips are just simple changes in the operation methods when cooking, which often have a good effect and improve the taste and taste of dishes. Now, let's take a look at a practical cooking coup summarized by chefs according to their own experience ~ 1. If you want to fry fish without breaking the skin, first dry the water on the surface with a clean cloth or absorbent paper, and then pat a thin layer of starch. Besides, the pot must be hot. When it's hot, pour in oil, wipe the pan with ginger slices, and then fry the fish. When frying, fry one side first and then turn it over, so it is not easy to break the skin.

2, raw onion cooked garlic semi-cooked leek Cantonese cuisine master has a cloud: raw onion cooked garlic semi-cooked leek means that garlic must be cooked thoroughly in the cooking process to fully obtain its fragrance; Raw onions, however, have no aroma after cooking; The leek is best half-cooked, it won't come over or be too spicy, and the taste and aroma are just right.

3, 2 tips for cooking noodles 1 When cooking noodles, don't wait for the water to boil completely before the next one, but when the water is just bubbling, put the pot and gently stir it in one direction, so that noodles can be avoided. Stick together because of uneven heating.

(2) When cooking noodles, you can add a small amount of salt to the pot before cooking, or you can add a spoonful of vegetable oil when cooking noodles, which can prevent the noodle soup from foaming and overflowing the pot, so that the cooked noodles will not stick to the pot, and it is not easy to paste, and gluten can be maintained at the entrance.

If it is mixed noodles, you can blanch it with cold water first, and then drain it, so as to keep the noodles smooth.

4. Fried eggplant does not absorb oil. Before frying the eggplant, marinate it with salt. Stir-fry the eggplant after it comes out of the water, so that it won't need a lot of oil and won't be greasy when frying.

Pay attention to the weight when cooking cold dishes, and try to do it now instead of staying overnight. This is because the juice of mixed vegetables will penetrate into the ingredients in large quantities, making them salty, easier to be invaded by bacteria, and easy to cause gastrointestinal discomfort after eating. Some cold dishes need to be kept in the refrigerator for a period of time, so they must be sealed with plastic wrap, otherwise they will go bad easily.

6. Broken beef It is best not to break the beef, otherwise it may lose gravy at the same time, and the taste and taste of the meat will be discounted. The correct method should be cone needling. There are meat hammers with sharp cones on the market, but you can also try to cut the hammer with the back of the knife, but be careful not to cut it to the end.