The most basic cooking skills for chefs. What do you know about the most basic cooking skills for chefs?

1. When frying beef slices, before frying, dilute the flour with beer and pour it on the beef slices. The enzymes in the beer will work to decompose the protein and increase the tenderness of the beef.

2. When frying fish fillets, add some sugar to prevent the fish skin from melting easily.

3. When frying eel fillets, add some coriander to add flavor, flavor and relieve the fishy smell.

4. When frying shrimps, put the peeled shrimps into a bowl, add 1-1.5 grams of refined salt or edible alkali powder for every 250 grams of shrimps; gently rub them with your hands for a while and then soak them in water. , and then rinse with clean water. This will make the fried shrimps as transparent as crystal, tender and delicious.

5. Tips for scrambled eggs: Crack the eggs into a bowl, add a little warm water and mix evenly, then pour it into the oil pan and fry; when frying, add a little wine into the pan to make the scrambled eggs fluffy. , fresh and delicious.

6. Fried lotus root slices are very common, but you need to master the experience: cut the tender lotus root into thin slices, put it into the pot and explode it, turn it over a few times, add an appropriate amount of salt and MSG and take it out of the pot immediately. The lotus root slices will be as white as snow, crisp and juicy. If the lotus root slices become sticky the more you fry them, you can add a little water while frying. Not only is it easier to fry, but the fried lotus root slices will be white and tender.

7. To stir-fry green peppers, use high heat to stir-fry quickly. When stir-frying, add some refined salt, monosodium glutamate, and vinegar. Stir-fry for a few times, then remove from the pan and serve.

8. When frying carrots, please pay attention: Carotene can only be absorbed by the body when it is dissolved in fat. Therefore, when frying carrots, add more oil, especially the meat tips.

9. If celery and leeks are not fried well, they will be tough and unpalatable. If you heat the oil pan over high heat, then pour the vegetables into the pan and fry quickly, the fried celery will be fresh, tender, crispy and delicious.

10. Adding a little milk when frying cauliflower will make the finished product whiter, tender and more delicious; before frying cauliflower, wash it with water and blanch it again, and then stir-fry it together with the meat slices.

11. Add amaranth to the cold oil in a cold pot and stir-fry over high heat until cooked. The fried amaranth will be bright in color, smooth and refreshing, and will not have any peculiar smell.

12. Use a cold pan and cold oil to fry peanuts. They will become crispy without changing color or peeling, just like deep-fried peanuts.

13. N ways to remove the mutton mutton: Put the radish cubes and mutton into the pot, take out the radish cubes after half an hour; it is better to put a few pieces of orange peel; add 5 grams of mung beans per kilogram of mutton. After boiling for 10 minutes, pour out the water and mung beans; add half a pack of hawthorn slices; wash and punch two or three shelled walnuts; add 10 grams of curry powder to 1 kilogram of mutton. ; Add 1 kilogram of mutton to 200 grams of cut sugar cane; boil 1 kilogram of water, add 1 kilogram of mutton and 50 grams of vinegar, take it out after boiling, then add water and seasoning.