Home is no better than a restaurant, with fewer stoves and less fire. If there is no certain planning, it is easy to have the wrong dishes. For me, substandard food is a very serious matter, so I realized some skills of correcting mistakes. I divided it into several steps.
Thawing and curing → soaking vegetables and meat in water → washing vegetables → dicing → cutting onions, ginger and garlic → blanching and frying meat → frying vegetables → frying non-vegetables → making tofu.
The first thing is to prepare vegetables, and the meat needs to be thawed in advance, so as to avoid that cook the meat is still hard at first, or the curing time is not enough to make it tasteless. In terms of time, all this needs to be half a day or even a day in advance.
Next, prepare your vegetables and meat two hours in advance. Soaking vegetables in water, on the one hand, can isolate the air with water to prevent the leaves from wilting, on the other hand, it can soak out pesticides; If the meat is fresh, you need to run more and soak in bleeding water.
Ok, the next step is to wash vegetables. The first thing to do is not to wash vegetables, but to wash rice and cook. Why? Is the washed water used to wash vegetables? Of course not. The most important reason is that cooking rice at this time is more suitable for home cooking. You can't pick beautiful leaves and rub them carefully (dear, where are you). I usually just pick out the rotten leaves, wash them with small water to remove the residual sediment, and then soak them for a while. Onions can be washed here.
After that, fish out the meat and vegetables to dry (vegetables can be soaked all the time, and the meat should be dried to avoid oil leakage).
Now, you will get washed white meat, green vegetables, and. . . Wait, where did this discordant mud come from?
This is what we will do next. Call it cutting.
As the name implies, it is to act first. Vegetables with skins, such as potatoes, sweet potatoes and yams, all belong here. Yams here need special attention because they are easy to oxidize. If there is more than one yam, it is best to peel it and put it in water. There should be no water on the knife when cutting, and continue to put it in water after cutting (some people say that vinegar is better in water, but they have never tried it. )
You may ask, why should I take preparing vegetables and cutting vegetables as two steps? You know, it is important to see how a person cooks, and the kitchen is clean and tidy. Don't clean so much skin? Of course not.
Can this be cut happily? Of course not. You haven't peeled garlic yet. Not every dish needs garlic, so you can't continue to cut vegetables with a garlic knife. Ginger and onion are the same, so you don't need to wash them after cutting. It is best to wipe with paper or cloth. You can cut these indispensable accessories first, but it is related to the use of the chopping board. I suggest the last cut.
All right, roll, slice, chop, and jump for joy.
After the preparation, light the fire, and let the oil and ingredients jump happily together!
No, not that fast. You have to see what you are going to cook first. If there is frying and stewing, it is necessary to plan whether or not to float over the water. Needless to say, stew it in advance. Home cooking is generally not complicated, just use two pots.
I usually stir-fry in the following order: first stir-fry meat, then stir-fry vegetables, then stir-fry non-vegetables and finally stir-fry tofu. Tofu should be eaten while it is hot and vegetables should be blanched, so when frying meat, vegetables can be blanched on the other side at the same time. If you only have one pot, it is suggested that you prepare boiling water in advance, so that you can not only quickly blanch the water, but also shorten the time for washing the pot in the middle.
Remember to wipe off the oil and juice in time, it is not easy to clean up the kitchen.
That's all for now. Modify and update when you think of it. Welcome everyone to spit out and let me correct my mistakes.
To put it bluntly, the most important thing is to control the time if you want food to be served as soon as possible. To paraphrase, there is nothing wrong with cooking, but I am too lazy to do it. Rice has feelings, and only those who are attentive can find it.
If I can do what I said. . .