71 cooking skills ==== clever daughter-in-law must have! ~~~
1, mutton to stink: turnip pieces and mutton together in the pot, half an hour after taking out the turnip pieces; put a few pieces of orange peel better; per kilogram of mutton put mung beans 5 grams, after boiling for 10 minutes, the water and mung beans together; put half a packet of hawthorn slices; will be with the shell of walnuts two or three washed and punched holes into the; 1 kilogram of mutton with 10 grams of curry powder; 1 kilogram of mutton with 200 grams of dissected sugarcane; 1 kilogram of water to boil, add 1 kilogram of mutton, 50 grams of vinegar, boil and fish out, and then re-add water with seasoning.
Cooking paper, World of Warcraft cooking, mother-in-law daughter-in-law and sister-in-law, interview essential skills,
2, cooking beef: in order to make beef stew fast, stew rotten, add a handful of tea (about the amount of tea in a pot of tea, Fantasy Westward Journey cooking skills, wrapped in gauze) with the cooking, the meat is quickly rotten and taste delicious.
3, cooking bone soup with a small spoon of vinegar, can make the bones of phosphorus, calcium dissolved in the soup, and can save the soup vitamins.
4, cook beef and other tough, hard meat and game birds, add a little vinegar can make it soft.
5, cooking meat soup or pork chop soup, put a few pieces of fresh orange peel, not only taste delicious, but also reduce the greasiness.
Mother-in-law daughter-in-law sister-in-law,
6, cooking salted meat: with a dozen or so drilled with many small holes in the walnuts with cooking, can eliminate the smell
7, will be fried green beans in an iron pot for 10 minutes and then cook can be cooked very quickly, but pay attention not to fry scorched
local daughter-in-law local Lang,
8, boiled eggs with a little bit of vinegar in the water can be prevented from cracking the eggshells, a little bit of salt beforehand, can also be
9, boiled seaweed with a few drops of vinegar is easy to rot; put a few cabbage is also OK
10, cooking ham before the ham skin coated with some sugar, it is easy to cook, the flavor is more delicious
Piggy back daughter-in-law,
11, boiled dumplings, in the water to put a scallion or in the water after the water boiled with a bit of salt, and then put dumplings, dumplings, dumplings taste delicious and do not stick; and in the pasta, every 500 grams of flour with a mix of one egg.
12. When cooking dumplings, add a pinch of salt to the pot, and the water will not overflow when the pot is boiling
13. Add a small tablespoon of cooking oil when cooking noodles, the noodles will not be stained with Sichuan cooking, and prevent the noodle soup from foaming and overflowing out of the pot
14. When cooking noodles, add a pinch of salt to the pot, and the noodles will not be easy to rot and paste
15. Not easy to rotten paste
15, porridge or cooking beans do not put alkali, otherwise it will destroy the rice, beans in the nutrients
16, boiling water to cook new bamboo shoots are easy to cook, and crunchy and tasty; to make bamboo shoots do not shrink after cooking, you can add a few mint leaves or salt
17, pork belly cooked, cut into long pieces, put in a bowl with some soup and then steamed for a while, the belly will be twice as thick
Advanced Cooking,
18, cook the pork belly, must not be the first to put salt, and then put salt when you eat after cooking, otherwise the pork belly will be shrinking as hard as a cow's tendon
19, stewed meat, in the pot with a few pieces of orange peel, in addition to the odor and grease and increase the freshness of the soup
20, stewed chicken: wash and cut into pieces, poured into the hot frying pan and stir-fried, to be the moisture when the frying dries up, pouring Adequate amount of balsamic vinegar, and then quickly stir-fried, to the chicken block issued a split popping popping sound, immediately heat the water (not over the chicken block), master cooking, and then with a high fire for ten minutes, can be put into the seasoning, moved to a small fire on the stew for another 20 minutes, drizzled with sesame oil can be out of the pot; should be stewed in the soup, the temperature drops to 80 ~ 90 degrees Celsius or add salt before serving. Because the chicken contains high moisture, stewed chicken first add salt, chicken soaked in salt water, tissue cells in the water outward penetration, protein coagulation, so that the chicken obviously shrink tight, affecting the nutrition to the soup within the dissolution of the daughter-in-law, and cooked chicken tends to be hard, old, rough texture.
21, stewed old chicken: in the pot with twenty or thirty soybean stew, cooked fast and taste fresh; or before killing the old chicken, first pour to the chicken a tablespoon of vinegar, and then kill, with the fire cooking stew, it will be cooked rotten; or put 3 to 4 hawthorn, the chicken is easy to rotten
22, the old chickens and ducks with fierce fire, meat hard and tasty; if you first use cool water and a little vinegar to soak on the two hours, and then stewed on the fire, meat will become tender and delicious. The meat will become tender and delicious
23, cooking duck: put a few snails in the pot easy to rot
24, roast duck, duck tail end on both sides of the bashful beans removed, the Chinese Cuisine Association, taste more beautiful
25, burned tofu, add a little tofu milk or juice, flavor aroma
26, braised beef, add a little red snow, meat taste delicious!
27, do braised meat before, first with a little borax to marinate the meat, burned out of the meat fat and not greasy, sweet and savory
28, deep-fried food, put a little salt in the pot, the oil will not splash
29, in the spring rolls mixing stuffing with the right amount of flour, to avoid the frying process within the stuffing of the vegetable juice flow out of the paste the bottom of the pot phenomenon
30, before the fried potatoes Before frying potatoes, the first cut potato slices in the water to boil for a while, so that the surface of the potato skin to form a thin layer of gelatinous layer, and then frying
31, frying pork chops, tendons in the place of 2 to 3 incisions, fried pork chops will not shrink
New Oriental Cooking School,
32, the chicken marinated for a while, sealing the protective film into the refrigerator, to be deep-fried again, the fried chicken pastry, and then the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken, the chicken and the chicken. Take out, fried chicken crispy delicious
33, fried eggs, in the yolk is about to solidify when pouring a little cold water, will make the egg and yellow and tender
34, fried eggs, put enough oil in the pan, the oil is slightly hot when the egg in the pan, the egg slowly cooked, the appearance of the United States, cooking school, non-stick
35, frying eggs, sprinkle a bit of flour in the hot oil, the egg will be fried to a yellow bright good-looking, the oil is not easy to splash out of the pan
36, scrambled eggs with suet, flavor flavor
37, scrambled eggs when adding a small amount of sugar, will make the protein denaturation of the solidification temperature rises, thus slowing down the heating time, coupled with sugar has a water-retaining properties, and thus can make the egg products become fluffy and soft
China's daughter-in-law,
38, scrambled eggs When adding a few drops of vinegar, scrambled eggs fluffy flavor
39, fried eggplant, put some vinegar in the pot, fried eggplant color will not turn black
40, fried potatoes with vinegar, to avoid burning, but also decompose the toxins in the potatoes, and make the color, taste appropriate
41, fried bean sprouts, first add a little butter, China Cooking Network, and then put salt, can remove the smell
42, frying beansprouts, first add some butter, China Cooking Network, then put salt, can get rid of the smell
44, frying beansprout, the first time to add some butter, China Cooking Network, then put salt, can remove the smell
42, fried cabbage should not be covered
43, fried meat: meat cut into thin slices with soy sauce, butter, starch, beat an egg, mix well, stir-fried; and so the meat color, then add the spices a little stir fry a few times, the meat flavorful, tender
44, stir-fried shredded beef: cut up, with salt, sugar, wine, cornstarch (or egg) mix a little bit, plus the raw oil soak marinade, the Tianlong Bada Cooking
45, fried meat dishes put salt too early cooked slowly, it is appropriate to add salt when cooked, in the pan before adding a few drops of vinegar, tender and delicious
46, shredded meat cut in baking soda solution and then stir-fried, especially loose delicious
Whatever to do with what the sugar and vinegar dishes, as long as 2 parts of sugar and vinegar 1 part of the proportion of the deployment, can be done! Sweet and sour moderation
47, fried sweet and sour fish, sweet and sour vegetable gangs, etc., should be put sugar first, then put salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in the outside of the sweet and light
48, to do Meat cakes and meatballs, a kilogram of meat filling put 2 tsp salt
49, do meatballs according to 50 grams of meat 10 grams of starch ratio modulation, into the dish is soft and tender
50, to do the slippery fried meat or spicy diced meat, according to 50 grams of meat 5 grams of starch ratio sizing, into the dish is tender and tasty
51, to do the steamed buns, if in the hair of the noodles rubbed into the lard a small piece of steamed buns not only white, fluffy, and flavorful, but also the steamed buns are not only white. White, fluffy, and flavorful
52, steamed buns mixed with a little orange peel silk, can make the steamed bread to increase the fragrance
53, steamed buns put more alkali yellow, such as in the original steamer pot of water with vinegar 2 to 3 tablespoons, wow cooking, and then steamed for 10 to 15 minutes can be turned white
54, will be a small amount of alum and salt into the water, to cut the raw sweet potatoes into the ten minutes, cleaned and steamed, can be used as the first time in the past few years, and then steamed.
55, milk boiled paste, put a little salt, cooled taste better
56, put a chili pepper dish is too spicy or fried chili pepper with a little vinegar, spiciness is greatly reduced
57, cooking, soy sauce if the wrong pouring vinegar, can be sprinkled with a little baking soda, vinegar can be eliminated
58, vegetables are too acidic, will be a pine egg mashed into
59, vegetables are too spicy, put an egg with fried
60, vegetables are too spicy, put some vinegar can reduce the spicy
61, vegetables are too bitter, drop a little white vinegar
62, soup is too salty and should not be blended with water, you can put a few pieces of bean curd or potatoes or a few slices of tomatoes to the soup; you can also be a handful of rice or flour wrapped up in a cloth and put it into the soup
63, soup is too greasy, a small amount of seaweed roasted on the fire, and then sprinkled into the soup
64, peanuts fried in oil, into the plate, sprinkle a little white wine while it is hot, and then sprinkled with a little salt after it cools a little bit, placed for a few days and nights are crispy as the beginning
65, rapeseed oil has an odor, you can put the oil into the right amount of hot ginger, garlic, green onions, cloves, Chen Pi with the deep-fried for a few moments, the oil can become fragrant
66, canola oil has a strange smell, can be put into the oil hot ginger, garlic, onions, cloves, Chen Pi with fried for a few moments, oil can become fragrant
66, with vegetable oil frying peanut rice once there is no strange taste, fried dishes delicious flavor, and can do cold dishes
67, after frying food oil leaves some residue and become cloudy, you can cut the white radish into thick round slices, poke the radish with chopsticks in a few holes, and put it into the leftover oil to deep fry the residue will be attached to the radish slices, take out to remove the residue, and then repeatedly put into the pot frying, cloudy oil can become clear
68, frying vegetables should be the first pan hot, then pour cooking oil, and then put vegetables
69, when the pot reaches the highest temperature to add wine, easy to make the wine evaporate and remove the fishy smell of food
70, boil lard: in the electric rice commendation in a bit of water or vegetable oil, and then into the lard or fat, after the power supply, it can be automatically oil refining Good, do not splash oil, not paste oil residue, pure oil
71, pickle altar put a dozen peppercorns or a little maltose, can prevent the production of white flowers