2. Salting: Before making bitter gourd, sprinkle the cut bitter gourd slices with salt for about five to ten minutes, and then filter out the water to reduce the bitterness.
3. blanching: cut the bitter gourd into blocks, cook it with water first, and then soak it in cold water. In this way, the bitterness can be eliminated, but the flavor of bitter gourd is also lost.
4. Shui Piao: Cut the bitter gourd into strips, then rinse it with cold water. Gently knead with your hands while washing, change water after washing for a while, and then wash again. If you rinse it three or four times repeatedly, the bitter juice will be lost with the water. After the bitter gourd processed in this way is fried, it tastes delicious, slightly bitter and sweet.
5, ice: that is, slice the bitter gourd and soak it in ice water for a while before taking it out, so that the bitterness can be reduced. Or eat bitter gourd with ice cold but below 8 degrees Celsius, which can reduce its bitterness. You can also slice bitter gourd and soak it in ice water for a while before taking it out, so that the bitterness can be reduced.
6, high temperature: it is to scald the bitter gourd slices with boiling water before use.
How to soak Hericium erinaceus without bitter cooking tips 1, wash Hericium erinaceus and soak it in clear water for 2 hours.
2. Then cut off the hard core in the middle of Hericium erinaceus.
3. Wash and squeeze the soaked Hericium erinaceus repeatedly with warm water of 40 degrees to wash the yellow of Hericium erinaceus;
4. Then put it in chicken soup or bone soup and steam it for 40 minutes;
Recently, the weather in Grain Rain. Many people will be fidgety, and bad emotions will follow. Coupled with the unstable climate, people will be weak and pale. We suggest that in diet, we can make more soup to nourish the panel and stomach, drink more water and cook more soup to make the panel full of water.
Yu Fengsheng Hericium erinaceus Huaishan Soup is a nourishing soup that can nourish the face and stomach. Among them, Hericium erinaceus and Codonopsis pilosula have the function of improving immunity and delaying aging. Huaishan and lotus seeds clear the heart, soothe the nerves, tonify the middle energizer, help the five internal organs and strengthen the bones and muscles. After a slow fire, the fragrance of Hericium erinaceus and the sweetness of Codonopsis pilosula are dissolved in the soup, which is fragrant and sweet. If you like light taste, you can even add no salt.
How to make crisp and refreshing pumpkins
Slice a proper amount of pumpkin and rinse with water.
After draining, add a little salt and white vinegar and mix well, then add two cups of water bubbles for ten minutes.
When the pumpkin slices are soaked in water, mince garlic, pepper and coriander respectively.
Drain the water, stop the minced garlic, coriander and pepper, and then mix with honey and sesame oil to taste.
The practice of refreshing bitter gourd, how to eat refreshing bitter gourd, refreshing bitter gourd ingredients: 250 grams of bitter gourd
Accessories: 30g of Lycium barbarum L.
Seasoning: honey10g, crystal sugar 5g, concentrated orange juice10g.
The practice of refreshing bitter gourd:
1. Peel and seed bitter gourd, wash it, and cut it into thin slices along the length;
2. Wash the medlar and soak it in warm water;
3. Add the rock sugar into Sprite and cold water to melt;
4. Add the bitter gourd slices and medlar into the sugar juice, honey and orange juice, mix well, and put them in the refrigerator to cool.
How about eating bitter gourd in summer? How to do it without suffering? It's good to eat bitter gourd. It's good for clearing away heat and toxic materials.
You should blanch bitter gourd in boiling water before frying it, and then fry it after removing oxalic acid, so that it will not be bitter.
Cooking tips wine or baking soda to remove fish gall pollution
When processing fish, if the gall bladder is broken, you can apply some wine or baking soda to the place stained with bile, and then rinse with water to eliminate the bitterness.
2. Clean fish with salt
Before cutting the fish, smear the fish with salt and then rinse it with water to remove the mucus from the fish.
3. Two methods of removing fish scales quickly
(1) when scraping fish scales, if you soak the fish in cold water for two hours first, and then put some vinegar in the water (about two tablespoons per liter of water), the fish scales will be easily scraped clean.
(2) It is very troublesome to wash hairtail and scrape scales. If hairtail is rinsed in about 80% hot water first, and then put into cold water, all scales can be removed with a brush.
4. Onions can prevent flies from biting fish.
Put a few washed scallions on the washed fish (or fish system) to prevent flies from biting and crawling.
Fresh fish is easy to taste after being salted and cooked, and it is not fragile.
After cleaning the fish (whether steamed or fried), dry it, sprinkle with fine salt, and evenly spread it all over the fish. If it is a big fish, evenly spread salt in the abdomen, pickle it for half an hour, and then make it. The fish treated in this way does not stick to the pan when frying, and is not fragile, so it can be eaten when it is cooked.
6. Milk can refresh frozen fish.
When the frozen fish is cooked, adding some milk to the soup will make the taste of the fish close to that of fresh fish.
7. Braised fish bones with hawthorn are tender
When cooking fish, put a little hawthorn seeds in the pot to make the fish bones soft and delicious.
8. Stewed fish with beer saves time and tastes delicious
When stewing fish, adding a small amount of beer can shorten the stewing time, completely remove the fishy smell and make the fish fresher.
9. Sweet and sour roasted fish children love it
When cooking crispy fish, put some sugar and vinegar to soften the bones, spines and fibers of the fish, which is suitable for children.
10. White sugar makes fish easy to shape.
When frying fish fillets or making fish balls, add some sugar, and the fish fillets and fish balls will not dissolve easily.
1 1. Steamed fish with chicken oil tastes smooth.
When steaming fish, put pieces of chicken oil on the fish to steam, and the fish will inhale the chicken oil, which is more slippery and delicious.
12. Fried fish wrapped in flour is crisp and rotten.
Before frying the fish, sprinkle a little white flour on the fish. When cooking, the oil will not spill, and the skin of the fish will remain unbroken and the fish will be crisp and rotten.
13. The second method of making fish anti-sticking pot
No matter what fresh fish is fried, after the pot is cleaned and heated, wipe the inside of the hot pot with a piece of ginger, and then fry it in oil, so that the fish skin will not stick to the bottom of the pot.
(2) When frying fish, spray half a small glass of red wine in the pot before putting the oil in to prevent the fish skin from sticking to the pot.
14. Don't put ginger when cooking shad.
When cooking shad, it is not advisable to put ginger, because putting ginger will make shad have a musty smell, but you can put some dried tangerine peel.
The practice of refreshing bitter gourd How to prepare delicious materials for refreshing bitter gourd?
Ingredients: 250g bitter gourd,
Accessories: 30 grams of Lycium barbarum,
Seasoning: honey10g, crystal sugar 5g, concentrated orange juice10g.
method of work
1. Peel and seed bitter gourd, wash it, and cut it into thin slices along the length;
2. Wash the medlar and soak it in warm water;
3. Add the rock sugar into Sprite and cold water to melt;
4. Add the bitter gourd slices and medlar into the sugar juice, honey and orange juice, mix well, and put them in the refrigerator to cool.
Cooking tips: how to make oil-sprinkled noodles? It is best to eat noodles with main ingredients.
100g
ingredients
oil
of appropriate amount
salt
of appropriate amount
baby cabbage
of appropriate amount
pea shoot
of appropriate amount
baby cabbage
of appropriate amount
Dried Chili powder
of appropriate amount
seasoned soy sauce for seafood
of appropriate amount
Pepper
of appropriate amount
sesame
of appropriate amount
step
1. Chop the shallots and cut the baby cabbage into pieces of appropriate size. Bean seedlings should be stripped of fibrous roots, washed and drained.
2. Add water to the pot. After the fire boils, add a spoonful of salt, add fresh noodles, and cook until 78% is ripe, that is, cook until there is a little white core in the noodles. Throw the bean sprouts and baby cabbage into the pot, and take out the noodles and baby cabbage bean sprouts when the pot boils again.
3. Take out the noodles, baby cabbage and bean sprouts, cool them, and then drain them. Put the drained noodles in a big bowl.
4. Put chopped green onion, sesame, pepper powder, Chili powder and salt on the noodles respectively, and then sprinkle with appropriate amount of steamed fish and soy sauce.
5. Re-start the pot, pour the oil, and the oil should be more, which is about twice the usual amount of cooking. Burn until the oil smokes slightly, pour the hot oil on the surface of the seasoning and mix well before eating.
How to make white radish with crisp and refreshing radish 1 root (400g)
White vinegar 160-200g
4 small red peppers
Ginger 1 small pieces
White sugar 150g
The practice of soaking radish
Wash and peel the white radish, cut it into strips and slices as you like.
Put the chopped white radish in a pot and sprinkle a little salt for 30 minutes.
Wash ginger, shred and slice as you like, and dice small red pepper.
Heat a small pot, pour in sugar and vinegar, heat until the sugar dissolves, then turn off the heat and let it cool.
After the white radish is marinated for half an hour, pour out the marinated water, pour in the completely cooled vinegar juice, add shredded ginger and red pepper, marinate for 10 hour and serve.
Tips
You can make more at a time, but you need to put it in the refrigerator and use clean chopsticks every time you take it, but I like to make half a stick ~ after eating, it won't take much time anyway ~
: )
How to make fresh celery crisp and refreshing raw materials: celery 1 big root, medlar 10, salt12 teaspoon, sugar14 teaspoon, white vinegar14 teaspoon, and pepper oil/kloc-0.
Preparation: Remove the leaves from the celery, scrape off the old skin on the surface, clean it, and cut it into 5 cm long and 1 cm wide sections. Then put the chopped celery into a container, add cold water and ice cubes to soak for 10 minutes. Soak Lycium barbarum in cold water 10 minute.
Practice: drain the soaked celery, put it in a container, add the soaked Lycium barbarum, salt, sugar, white vinegar and pepper oil and mix well. If you like mashed garlic, you can add some mashed garlic.
In addition, chilled celery can be eaten without seasoning and dipped in honey or fried sauce, and the taste is also very good.