仅仅是搞懂了这几个烹饪原理，我忽然发掘：自己竟然会做饭了
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">朝里无人莫做官，厨房无人莫去串。<span style="color: black;">虽然说</span>，做饭这事人人都会，但想要做好做精，道道菜都是色香味俱全，<span style="color: black;">无</span><span style="color: black;">必定</span>的厨艺还真的不行！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">老于我<span style="color: black;">能够</span>说是生活在一个餐饮家族中，家中只要是沾亲带故的，基本都是开饭馆的，哪怕不是，多半<span style="color: black;">亦</span>是买肉买菜的，反正多少都能和饭馆沾点边！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/5ccf816ef51046cf92bb334c1b26ffdc~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=4KgmQsaLEXU%2FLpBuux75ok7kPys%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">12岁那年，就被父亲逼着学做饭！人小，炒菜的事轮不到我，<span style="color: black;">然则</span>擀饺子皮，包饺子还是能做的！就<span style="color: black;">这般</span>跟着做，跟着学，慢慢地就能做饭了！但真正让我自己感觉到会做饭了，还是在搞懂了下面这几个烹饪的原理！<span style="color: black;">因此</span>，今天就和<span style="color: black;">大众</span>分享一下，这几个我认为<span style="color: black;">能够</span><span style="color: black;">加强</span>厨艺的烹饪原理！</p>
<h1 style="color: black; text-align: left; margin-bottom: 10px;">热锅凉油，炒菜不粘锅不糊锅</h1>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p9-sign.toutiaoimg.com/pgc-image/2e804d187af344e5bb0ce09892ce6766~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=5xf0rjQS19JRDiUx6s2nQBPWL4o%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">不少<span style="color: black;">伴侣</span>问老于，<strong style="color: blue;"><span style="color: black;">一样</span>的锅，<span style="color: black;">一样</span>的油和食材，<span style="color: black;">为何</span>自己炒菜时，<span style="color: black;">便是</span>爱糊锅<span style="color: black;">或</span>是粘锅！</strong>其实，<span style="color: black;">非常多</span>时候<strong style="color: blue;"><span style="color: black;">差别就在于你<span style="color: black;">无</span><span style="color: black;">运用</span>热锅凉油这个技巧！</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">为何</span>说热锅凉油炒菜就不会粘锅、糊锅？</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">热锅凉油是利用油温在<span style="color: black;">上升</span>的这一瞬间，让食材均匀的受热、定型，使之达到松散脆嫩，质嫩不绵的<span style="color: black;">口味</span>！最重要的是<span style="color: black;">这般</span>炒菜不粘锅、不糊锅！尤其是香而不腻！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/a630393304e6406198213c45172634f6~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=b6U92jwgP4TAfYBTEqAi8%2Fiy%2Bzc%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">热锅热油会是什么<span style="color: black;">状况</span>？</strong>咱们以炒肉为例，<span style="color: black;">倘若</span>是热锅热油，在肉丝或肉片下入锅中后，骤然的高温，会使锅中的肉产生急剧的质变，瞬间凝结成坨，<span style="color: black;">这般</span>食材<span style="color: black;">很难</span>滑散，<span style="color: black;">很难</span>受热，最后就会<span style="color: black;">引起</span>老嫩参差，还会形成粘锅和糊锅！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/c7cb344c26b64e21a6418a5895fb3eed~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=43pqL7GpdSXdWSJuvZlVeWwLjYw%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">冷锅冷油又是什么<span style="color: black;">状况</span>呢？</strong><span style="color: black;">倘若</span>是在锅、油都<span style="color: black;">无</span>烧热时就投下食材烹炒，<span style="color: black;">这般</span>食材受热就会缓慢，等炒熟之后，就会老绵而<span style="color: black;">无</span>脆爽的<span style="color: black;">口味</span>。尤其是<span style="color: black;">针对</span>炒肉，炒鸡蛋这类的食材，热锅凉油炒出来的香而不腻，而冷锅冷油炒出来的则是<span style="color: black;">口味</span>油腻！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">热锅凉油的<span style="color: black;">运用</span><span style="color: black;">办法</span>：</strong><span style="color: black;">首要</span>倒入适量的食用油，将锅与油一同烧热后，用油把锅内涮一下后倒出，再加入适量的冷油，<span style="color: black;">而后</span>立刻放入食材进行烹炒<span style="color: black;">就可</span>！</p>
<h1 style="color: black; text-align: left; margin-bottom: 10px;">调味料的讲究</h1>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/f03892365f5b4c46ad4bbca47945caac~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=m5OJzwag48zJmLaJ15l9sfWjEvQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">放盐的技巧：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">老话说得好：<span style="color: black;">蒸咸煮淡！盐是百味之王，<span style="color: black;">然则</span>什么时间放却是有技巧的！而家庭用盐的常用场景是以下几个：</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1、炖汤出锅前再放盐；2、卤制时先放盐；3、炒菜拌菜时后放盐；4、调馅时最后一步再放盐；5、蒸肉类食材时先放盐！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">小贴士：炖汤后放盐是<span style="color: black;">由于</span>盐<span style="color: black;">能够</span>使蛋白质凝固，<span style="color: black;">因此</span>，无论是炖肉还是炖豆腐，先让蛋白质、脂肪充分地融入汤中再放盐，<span style="color: black;">能够</span>让汤鲜香！炒菜和调馅后放盐则是防止菜中的水分，提前<span style="color: black;">海量</span>的析出！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p26-sign.toutiaoimg.com/pgc-image/261df3da823b49ab8c86f11c593df93b~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=u6sOMKO3UD%2B51HWbg3wCyXFjBos%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">糖的妙用：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">非常多</span><span style="color: black;">伴侣</span>认为做菜时加糖，仅仅是<span style="color: black;">增多</span>菜肴的甜度，其实这不是全对的！糖看似甜，在烹饪中的<span style="color: black;">功效</span>却<span style="color: black;">非常多</span>，<span style="color: black;">通常</span>有以下几点：</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1、促进发酵：发面时加入适量的糖，<span style="color: black;">能够</span>缩短发面的时间，并且让面更加的松软可口；</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2、去腥提鲜：炖鱼炖肉时，加入适量的糖，去腥提鲜很不错；</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3、菜型：糖<span style="color: black;">能够</span>塑造菜品的型，比如拔丝类的、挂霜类的、琉璃类的、蜜汁类；</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">4、调味：糖属于调味中的“缓冲剂”，烹饪菜品时，糖<span style="color: black;">能够</span><span style="color: black;">控制</span>酸味，缓和辣味、咸味，减低苦味！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">小贴士：<span style="color: black;">因此</span>，今后炖鱼炖肉不想吃出料酒味，做菜辣了、咸了、苦了等等，糖是不错的<span style="color: black;">选取</span>！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/c35c3a9ebe174fe0939f6246237042e6~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=O8ZQxd1DzBncxz8AVHx1CXnkTYI%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">醋的妙用和<span style="color: black;">运用</span>技巧：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">醋和糖<span style="color: black;">同样</span>，<span style="color: black;">不仅</span>是<span style="color: black;">增多</span>酸味的，它的用途和<span style="color: black;">运用</span>技巧<span style="color: black;">亦</span>是有讲究的！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1、<strong style="color: blue;">醋在烹饪中的<span style="color: black;">功效</span>：解腥、祛膻、减辣、添香、引甜、催熟、防黑、防腐等！</strong>去腥解膻、减辣催熟<span style="color: black;">大众</span>都<span style="color: black;">晓得</span>，添香是在炒菜时，加入少量的醋，<span style="color: black;">能够</span>减少油腻，<span style="color: black;">增多</span>菜肴的香味；引甜则是在煮甜味道的粥时，加入一点点的醋，粥会更加的香甜！防黑则是炒茄子时，防止茄子氧化发黑；防腐则是腌制生鱼时，少量的醋<span style="color: black;">能够</span>延缓鱼肉<span style="color: black;">败北</span>变质！</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/e7e42182a6624688b252fe0c8a90fba1~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=d6X848H0zisPSJGHAEfaYfdLv3I%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">2、醋的<span style="color: black;">运用</span>技巧：在炒菜时，放醋的最佳时间是“两头”！</strong>意思<span style="color: black;">便是</span>食材刚入锅时，以及准备装盘出锅时放醋！之<span style="color: black;">因此</span>要在这两个时间节点放醋，是<span style="color: black;">由于</span>先放醋<span style="color: black;">能够</span>起到去腥解膻的<span style="color: black;">功效</span>，而出锅前放醋，则<span style="color: black;">能够</span>起到增香、调味的<span style="color: black;">功效</span>！</p>
<h1 style="color: black; text-align: left; margin-bottom: 10px;">做菜的火候</h1>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/480ec2b94ddb4ec0bb53e530b6602250~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=9ChgXBNCJf6hH%2FbpZvveXgrBY9E%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">制作<span style="color: black;">区别</span>的食材，需要用的<span style="color: black;">区别</span>的火候！<span style="color: black;">咱们</span>平时<strong style="color: blue;">常用的<span style="color: black;">通常</span>有4种火候</strong>！即：<strong style="color: blue;">大火、中火、小火，以及微火！</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">大火</strong><span style="color: black;">便是</span><span style="color: black;">咱们</span>俗<span style="color: black;">叫作</span>的急火，<span style="color: black;">亦</span>叫作旺火<span style="color: black;">或</span>是武火！这种火候<strong style="color: blue;"><span style="color: black;">重点</span>用于熘、炸、爆、炒类的菜肴</strong>，不仅<span style="color: black;">能够</span>保持食材本身的鲜嫩，还能最大限度地保持菜肴的<span style="color: black;">特殊</span>！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">中火慢烧，小火慢炖！</strong>中火<span style="color: black;">亦</span><span style="color: black;">便是</span><span style="color: black;">咱们</span>俗<span style="color: black;">叫作</span>的文武火，适于烧、煮、炸等菜肴；而小火<span style="color: black;">亦</span>叫作文火，<span style="color: black;">重点</span>适用于焖、煨、扒、炖等菜肴的烹制。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/e10f0c6c07534d50a38d9d845187c77f~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459200&x-signature=aaOe2O9kBIN%2FqJo45SN9vvKtBbU%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">微火最小，<span style="color: black;">亦</span>被叫做慢火！</strong>它<span style="color: black;">重点</span>适用于促<span style="color: black;">摄食</span>材的软烂，<span style="color: black;">例如</span>想要炖一锅牛肉，<span style="color: black;">爱好</span>软烂<span style="color: black;">口味</span>的<span style="color: black;">伴侣</span>，在大火烧开后，改成微火慢慢炖上几个小时，牛肉就会入口即化，尤其是非常的入味！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">以上<span style="color: black;">便是</span>今天和<span style="color: black;">大众</span>分享的内容，<span style="color: black;">倘若</span>这篇<span style="color: black;">文案</span>对你有<span style="color: black;">帮忙</span>，请你帮忙转发一下，让<span style="color: black;">更加多</span>的<span style="color: black;">伴侣</span><span style="color: black;">晓得</span>！<span style="color: black;">倘若</span>你有个更好的烹饪<span style="color: black;">办法</span>，<span style="color: black;">亦</span>欢迎在评论区留言分享给大家！最后，感谢你的观看，谢谢！</p>
你的话语真是温暖如春，让我心生感激。 顶楼主，说得太好了！
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