老厨师教你8个做菜技巧，学会后厨艺增长一大截，在家亦能当大厨
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">老厨师教你8个做菜技巧，学会后厨艺增长一大截，在家<span style="color: black;">亦</span>能当大厨</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">非常多</span>人都<span style="color: black;">爱好</span>吃“大厨菜”，<span style="color: black;">由于</span>自己做不出来那种味道。我有个<span style="color: black;">伴侣</span>不会做饭，自己照着菜谱学了个把月，最后放弃了。其实，菜谱是死的人是活的，有些技巧在菜谱上<span style="color: black;">基本</span>看不到，都是厨师们从实践中摸索出来的经验。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/72351a272c6549f584a9a4e6f537a7a4~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=znT34GFWxT%2BilC8gJNyGY0bRexo%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">二舅是个老厨师了，从业20<span style="color: black;">数年</span>，据他说炒菜的技巧都是“心口相传”，由师父教给徒弟，外行人<span style="color: black;">基本</span>学不来。这么<span style="color: black;">数年</span>，我从二舅那儿<span style="color: black;">亦</span>学到了不少的烹饪技巧，今天分享给<span style="color: black;">大众</span>爱，<span style="color: black;">爱好</span>做饭的<span style="color: black;">伴侣</span>快学学，<span style="color: black;">保准</span>让您厨艺增长一大截，在家<span style="color: black;">亦</span>能当大厨。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">厨师常用的烹饪技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">1、炒菜不粘锅的技巧——热锅冷油</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">煎鱼、煎鸡蛋、煎豆腐，是很容易粘锅的，其实只要用热锅冷油，就算是普通的铁锅<span style="color: black;">亦</span>能实现不粘锅，和一个<span style="color: black;">理学</span>原理<span style="color: black;">相关</span>系，<span style="color: black;">便是</span>“莱顿弗罗斯特效应”。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/5dd81b64857a41c791da35ad28411737~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=L7XHoqLZYGPNLQvRf%2F4zXoMcwp4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">食用油是有沸点的，但炒锅的温度高于油的沸点，油下锅后会沸腾并气化，在锅底形<span style="color: black;">成为了</span>蒸汽层，把锅底和食材隔开了，<span style="color: black;">因此</span>怎么炒都不会粘锅的。<span style="color: black;">因此</span>想炒菜不粘锅，倒油之前<span style="color: black;">必定</span>要把锅烧热，</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">2、炒肉滑嫩的技巧——提前上浆</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">木须肉、青椒肉丝等，里面的肉吃起来<span style="color: black;">尤其</span>嫩滑多汁，自己<span style="color: black;">为何</span>炒<span style="color: black;">欠好</span>，<span style="color: black;">非常多</span>人都是直接炒的。厨师炒肉，需要提前腌制、上浆，<span style="color: black;">能够</span>去腥增香，锁住水分，自然就滑嫩了。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/edcc22ab13104d59b7d46cd4c9d31d26~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=AXuJvLLZfVSLfToU6BLdTMZ97Uo%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">怎样</span>给肉上浆？肉切好后，先加食盐、生抽、老抽、蚝油抓匀，腌制10分钟；再加蛋清、淀粉抓匀上浆；最后加<span style="color: black;">有些</span>食用油抓匀，<span style="color: black;">而后</span>再炒就不会粘锅了。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">3、巧用料酒的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">料酒<span style="color: black;">能够</span>去腥增鲜，若<span style="color: black;">运用</span><span style="color: black;">办法</span>不对，会毁了一锅菜。料酒需要加热，利用酒精挥发来去腥，<span style="color: black;">因此</span>凉拌菜、拌饺子馅等不加热的<span style="color: black;">状况</span>就<span style="color: black;">不可</span>用料酒。炒肉、焯水时<span style="color: black;">能够</span>用料酒，但炒肉要爆炒时加入，而焯水时先放料酒再放肉。炖汤时<span style="color: black;">尽可能</span>不放料酒。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/59f5ed18814e4417b4e5c0aff3d64406~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=e0wjEFPcZXApD0RAqYvUtoM14E4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">4、炒菜用铁锅的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">为了防止粘锅，<span style="color: black;">非常多</span>人都用上了不粘锅，<span style="color: black;">为何</span><span style="color: black;">无</span>厨师的铁锅炒得好吃？<span style="color: black;">由于</span>铁锅导热快、耐高温，<span style="color: black;">能够</span>大<span style="color: black;">火热</span>炒，炒出来的菜原汁原味，<span style="color: black;">尤其</span>鲜嫩。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">但不粘锅有涂层，不适合高温爆炒，只能用低温煎炒，食材的水分流失<span style="color: black;">火速</span>，<span style="color: black;">因此</span><span style="color: black;">口味</span>不如铁锅炒得好吃。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/a0a550fa9adb4307a33ca7e6b1cebc29~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=QoGT5qyj1nXYoDhb5FKSBLhPXFM%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">5、炖浓汤的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">鱼汤、排骨汤、鸡汤，营养丰富，味道鲜美，但<span style="color: black;">非常多</span>人只会炖清澈见底的清汤，炖不出颜色奶白的浓汤。想炖浓汤，要<span style="color: black;">晓得</span>汤<span style="color: black;">为何</span>变白？那是蛋白质、脂肪在高温下乳化的结果。<span style="color: black;">因此</span>炖汤时，肉<span style="color: black;">不可</span>太瘦，多<span style="color: black;">有些</span>肥肉，汤<span style="color: black;">更易</span>变白。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">能够</span>在鱼汤里加<span style="color: black;">有些</span>猪油、荷包蛋，<span style="color: black;">亦</span>能让汤色奶白。<span style="color: black;">同期</span>无论什么汤，<span style="color: black;">必定</span>要大火炖，<span style="color: black;">才可</span>炖出浓汤，小火只能炖出清汤。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/57747ae3a1e54e9b91ce12aebde447c5~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=v1rW0DPyLRln%2B3Ji8ozJErNT1lM%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">6、炒青菜鲜嫩不发黑的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">青菜<span style="color: black;">便是</span>绿叶蔬菜，<span style="color: black;">饱含</span>叶绿素，高温下叶绿素会流失，<span style="color: black;">引起</span>青菜变色，发黄或发黑，<span style="color: black;">口味</span><span style="color: black;">亦</span>不脆嫩，大<span style="color: black;">大都是</span>直接炒<span style="color: black;">导致</span>的。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">青菜焯一下水再炒，还<span style="color: black;">不易</span>变色，水里要加<span style="color: black;">有些</span>盐、油，能保持脆嫩的<span style="color: black;">口味</span>。用猪油<span style="color: black;">不消</span>植物油，猪油自带香味，包裹性好，炒出来的青菜油亮又入味。出锅前调味，并淋入适量清水或水淀粉，<span style="color: black;">弥补</span><span style="color: black;">有些</span>水分，<span style="color: black;">口味</span>更加鲜嫩。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/25e179dbaa604b00b347882c23089527~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=OAkbA6iqsPdBXFghA0B08h6EEpQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">7、炖肉不柴的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">例如</span>做红烧肉、炖牛肉时，<span style="color: black;">非常多</span>人炖了2个小时，肉还是不烂，<span style="color: black;">口味</span>很柴，<span style="color: black;">重点</span>是放盐的<span style="color: black;">机会</span>不对。食盐会让蛋白质变性，肉质缩紧，<span style="color: black;">倘若</span>一下锅就放盐，肉就炖不烂了。正确做法是把肉炖烂了再加盐，或是出锅前再加盐。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/98151a9a176e45c3a93f78deb37a5a23~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=6FWTwaa7RF%2BLdzcMHCzf%2B9Oy7Hc%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">8、巧用淀粉、生粉的技巧</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">平常</span>的淀粉是<span style="color: black;">番薯</span>淀粉，适合炸东西挂糊。而生粉<span style="color: black;">包含</span><span style="color: black;">马铃薯</span>淀粉、玉米淀粉，<span style="color: black;">马铃薯</span>淀粉适合给菜肴勾芡，颜色看起来更鲜亮；而玉米淀粉适合炒肉时给肉上浆。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/3a991de99abd4cb69ace834fbdb4cea9~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729444442&x-signature=Lg475JXcwITjGqLDznbWeR2a9kA%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">这些都是厨师在炒菜时经常用到的几个烹饪技巧，不懂的<span style="color: black;">伴侣</span>快<span style="color: black;">保藏</span>起来，<span style="color: black;">保准</span>让你厨艺大增，在家<span style="color: black;">亦</span>能炒出大厨菜。</span></p>
你字句如珍珠，我珍藏这份情。
页:
[1]