When I was young, I was interested in cooking, and in order to learn to cook, I bought recipes such as "Popular Sichuan Cuisine" and did it according to it. Later, the Internet developed, searching for rare foods on the Internet and doing it according to the gourd.
Honestly, very much of a failure. I have not made a dish in so many years. During the New Year's Festival, steaming, frying, brine and simmering, one or two dozen dishes are on the table, and the family drinks and chats, barely eating. After doing it for a few more years, I actually named my hard work "old three pieces".
Labor is fruitless, and cannot be wronged. Because there are two wrist chefs in the family, an old father and a sister. People didn't tell you to get it. Who told you to be sentimental and diligent?
Such a skillful person as his sister learns nothing. As for the food, it is easy to come by, and when you eat a new dish that you recognize outside, you will definitely turn it over when you go home. It's hard to say if it's the taste she tasted outside, it's 100 percent a delicacy.
Father's craftsmanship is more comprehensive, the traditional roasted white, sandy meat, crispy meat, steamed elbow are all indispensable, and the local names of Ye Er Tang and fried rice dumplings are also in hand. Before he grew older, his family came and went, and he was in charge of all the New Year's Festivals. I wondered: Where did he, a big intellectual who enjoyed the highest allowance of the State Council, have learned so much cooking since he was a child, when he left home to study?
Later, even her daughter was able to cook mouth-watering dishes. I am still me, diligent and clumsy. Entertain two or three tables of guests, after the meal everyone said: "Hard you", how the taste has never been mentioned.
But now it's different! Everyone praised me for making delicious dishes, and they were reluctant to throw away the soup after eating. My sister also praised me and said, "I have improved my cooking skills in the past two years!" ”
How did this effort come about? There is no big secret, but there is an opportunity for enlightenment.
One day, chatting with his nephew who had returned from studying in Japan, he talked about his experience as a guest at a Japanese home. I didn't know how to bring gifts, empty-handed and embarrassed, so I got a spicy chicken wing at home to bring. As a result, the family was very praised after eating, and when they had to learn the dish, he explained the production process in detail. They were very happy but not satisfied, and after a few days, they asked their children to take a pen and paper to formally study, not only to record the procedure, but also to be accurate in the number of grams of each raw and auxiliary ingredient, which embarrassed him.
"You know, Japanese people have balance scales in their kitchens, and they have to weigh everything first..." the nephew said with a laugh.
I laughed too: "It's so mechanical! Hundreds of people, many mouths are difficult to adjust. There are so many processes in the middle, and standard recipes can't make standard flavors. Even the standard taste is not loved by everyone. ......”
However, this laugh woke himself up from ignorance. Isn't the recipe we usually cook according to the amount of each kind? How many grams, how much is that, how many minutes of this program, how much time that process takes, the difference is just a scale!
Slowly and playfully, looking at the oil, salt, sauce and vinegar on the stove, they seem to have a soul.
When I go to the stove again, what I put in my heart is not a program, but an effect. The truth contained in the most basic common sense of the kitchen is gradually understood.
A simple sentence of "salt is the taste of the hundred flavors first", which means that the salt taste of the dish should be enough, otherwise no matter how many condiments, its taste will not be fully reflected. For example, sweet and sour dishes, salty taste is not enough, no matter how much sweet and sour, how to match is not delicious.
Speaking of sugar, in addition to showing sweetness, it is also a flavor blender, such as licorice in medicine. When cooking dishes, the taste can be full-bodied.
Vinegar, in addition to the sour taste, a few drops when stir-frying or a few drops when brewing vegetables before stir-frying, can keep the taste of the dish crisp and refreshing.
Soy sauce also has a toning effect when it is salty.
Lard, stir-fry with vegetable oil is called mixed oil. The blend of oils leaves the vegetables soft and smooth without the raw roughness.
Salad oil, in addition to stir-frying, when making cold vegetables, is used to lock in moisture and keep vegetables bright in color. It can also be used as a barrier to avoid sticking after the initial processing of vermicelli, dough and other ingredients.
Onion, ginger and garlic are light pie condiments, which can be used individually, mixed, and can also be used in combination with peppercorns. Look at personal taste preferences. Green pepper red pepper pepper, peppercorn green pepper dried pepper these spicy condiments, in addition to spicy have their own characteristics. Different pairs have different spicy tastes.
Heat is the key to cooking. "Wenhuo pork liver, wuhuo waist flower", this is what my father often taught before he died. Unfortunately, I have only now figured out the mystery.
When stir-frying condiments, the heat must be mastered and adjusted at any time in order to stir-fry the condiments fragrantly without scorching.
Cooking is like filming, the protagonist plays more, and the supporting roles are few. The flavor of the dish determines the condiment trade-off, how much.
Which flavors are integrated into the ingredients, which flavors are combined with the ingredients, which are divided into the first use, long cooking and short time mixing.
Today, cooking no longer relies on recipes. Moreover, I am very confident in everything I do, even if it is the first time I do it, it is very delicious to make.
Understand the use of condiments, a variety of styles and flavors of an ingredient, easy to cook effortlessly.
Friends who like to cook, how do you cook? What do you do? For example, the main material cucumber, how many methods do you have?