Hotel chef cooking video

After working in a restaurant for a long time, my cooking has improved unconsciously. As I said, even if the cooking steps are the same, the food is not as delicious as the chef's. This includes experience. The same is true of fried hot and sour potato chips. One put vinegar first, the other put vinegar later, and the effect is completely different. Potato chips with vinegar first will be crisp and refreshing, and then they will become soft.

1. When the meat is cooked, don't wait until the water is hot. After adding cold water, it can be cooked immediately. As the water temperature rises, the pores will slowly open and release more dirty things. After the fire boils for 3-5 minutes, skim off the floating foam.

2, scrambled eggs and other dishes, such as tomato eggs, green pepper eggs, from the pot to burn oil, do not directly into the eggs, so it is easy to stick to the pot, first into the bowl, stir and break up, then fry in the pot, such eggs are smooth and tender.

3. jiaozi dough is dead. If yeast powder is put, it needs to be proofed for half an hour. Steamed bread dough needs to be fermented with yeast powder. The proofing time should not be too long, just one hour. If the time is too long, the dough will be sour.

4. Fans will become a ball when they are fried. That's because your fans are too long. Soak in warm water for an hour in advance and it will be soft. Cut it into 8- 10 cm with scissors. When frying again, it will not easily paste the pot, which is smooth and delicious.

There are two kinds of lotus roots in the market. One is the seven-hole lotus root, which has a waxy taste, bright color and high starch content, and is suitable for stews, such as stewed lotus root with ribs and osmanthus lotus root. The other is nine-hole lotus root, which has low starch content, crisp taste and rich juice, and is suitable for cold lotus root slices and sweet and sour lotus root dices.

6. Try not to order carbonated drinks when eating hot pot. Drinking too much is bad for your health, relieving irritation and protecting your stomach. It is recommended to choose yogurt, boiled water, herbal tea and sour plum soup.

7. When frying bean paste, the oil temperature should not be too high, because bean paste contains water, and it is easy to splash everywhere when the fire is big, and it will burn your arm if you are not careful.

8. When making leek boxes, the best way to mix noodles is semi-scalded noodles. What is semi-scalded noodles? The middle is divided into two parts, one is boiled water, the other is cold water, and finally it is kneaded into a ball, which has both the tendons of the dead surface and the softness of the hot surface.

9. The secret of meatballs is to stir the meat more. Don't put too much soy sauce. Too many colors will not look good. Stir in one direction with chopsticks after seasoning. The more you stir, the smoother you get. The more you eat, the more delicious it will be.

10, when frying peppers and meat, pay attention to the "pot smell". You must fry in an iron pot. It is urgent to succeed, because without the "pot smell", this dish will become unpalatable.

1 1. How to stew beef is better? First of all, choose a good beef brisket, which is suitable for stewing. After blanching, add the seasoning, and finally pinch a pinch of black tea. Black tea helps beef soften and taste better. In addition, dried hawthorn slices have the same effect.

12. To make steamed buns and steamed buns, 5 grams of yeast powder and 7 grams of sugar are needed for one catty of flour. White sugar can increase the activity of yeast, improve its working quality and shorten the fermentation time, and the dosage is not too much, just one spoon is enough.

14, bitter gourd tastes bitter. If you don't like suffering, you can rub it with salt first, change the knife and slice it, and then blanch it with boiling water, so that you won't feel bitter when frying in the pot. If not, you can also stir-fry with a Sydney. Sydney juice can neutralize bitterness.

15, potatoes and lotus roots are easy to oxidize. After cutting, if you don't cook it right away, you can prepare a pot of water in advance and soak the shredded potatoes and lotus roots in the water, which can not only isolate the air, but also wash off the excess starch, killing two birds with one stone.

16. When cooking with a big fire, the bottom of the pot is easy to dry, and pouring water along the side of the pot can alleviate the stir-frying. This water must be boiled water, which can keep the color of the dish. It is best not to use cold water, which will affect the taste of the dish itself.

17, fried rice with eggs is delicious, but it's not that simple to make. Scrambled eggs first and then fried rice always fail to achieve the expected effect. Today, I'll teach you a trick: beat the eggs into rice and let the egg liquid wrap the rice grains, so that the fried rice grains are surrounded by the egg liquid, which looks good and delicious.

18, don't put salt too early when cooking, when to cook, put salt according to personal taste.

19. When cooking jiaozi, noodles and wonton, the amount of water must be large and the heat must be large, so that it will not stick to the pan, the bottom will not paste, and the skin will be direct and will not stick.

20. Why is the fish soup cooked in the restaurant white and fresh? Before cooking fish, the chef will wipe the bottom of the pot with ginger, boil the oil in the pot, and then fry the fish first. This fish stew is milky white, and the fish won't come loose.