Want to do something homely, this blog is good and the articles are good, but it is more suitable for girls. It's about relationships between men and women. I wonder if you are a girl /u/ 1494856974. The dishes she cooks are very casual, and many of them are created by herself.
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/info/ I think the food calories recorded in this food nutrition record are complete and accurate! My favorite, recommend it to you!
Mom's 7 1 suggestions:
1, mutton deodorization: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts with shells and put them in; Mutton 1 kg, curry powder10g; Mutton 1 kg, 200 grams of cut sugarcane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.
2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious.
3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can also be preserved.
When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.
5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
6. Boiling bacon: Cooking with a dozen walnuts with many small holes can eliminate the odor.
7. Stir-fry mung beans in an iron pan 10 minutes before cooking, which will boil quickly, but be careful not to fry them.
8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.
9. Adding a few drops of vinegar when cooking kelp is perishable; A few cabbages will do.
10, before boiling the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.
1 1. When cooking jiaozi, put an onion or add some salt after the water is boiled, and then put the jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.
13, add a tablespoon of cooking oil when cooking noodles, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing.
14, when cooking noodles, add some salt to the pot, and the cooked noodles will not rot easily.
15, don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.
16, boiled new bamboo shoots are good to cook, crispy and delicious; To prevent bamboo shoots from shrinking after cooking, add some mint leaves or salt.
17. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.
18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.
19, stew soup, add a few pieces of orange peel to the pot, which can remove the fishy smell and greasy taste and increase the taste of the soup.
20. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is parched, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets are cracked, immediately heat the water (not the chicken nuggets), then simmer for 10 minute, then add seasoning, simmer for 20 minutes, and pour sesame oil out of the pot. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.
2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3 ~ 4 hawthorn, chicken is easy to rot.
22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.
23. Cook the old duck: It's easy to cook a few snails in the pot.
24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed, and the taste is more delicious.
25. Add a little tofu milk or juice when making tofu, which is very fragrant.
26. When you stew beef, add a little sherry red and the meat will be delicious.
27. Before cooking braised pork, marinate the meat with a little borax. Cooked meat is fat but not greasy, sweet and delicious.
28, when cooking, put a little salt in the pot, the oil will not overflow.
29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that vegetable juice in the stuffing flows out of the bottom of the paste pot when frying.
30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.
3 1, when frying pork chops, cut 2 ~ 3 cuts where there are tendons, and the fried pork chops will not shrink.
Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out after frying. Fried chicken is crispy and delicious.
When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.
34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs are cooked slowly, with beautiful appearance and non-stick pan.
35. When frying eggs, sprinkle some flour in hot oil, the eggs will look good in yellow light, and the oil will not easily spill out of the pot.
36, sheep oil scrambled eggs, delicious and odorless.
37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which can make egg products fluffy and soft.
38, add a few drops of vinegar when scrambled eggs, scrambled eggs are soft and fragrant.
39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
30. Adding vinegar when frying potatoes can avoid burning, decompose the toxins in potatoes, and make the color and taste suitable.
4 1. When frying bean sprouts, add some butter first, then add salt to remove the beany smell.
42, fried spinach should not be stamped.
43. Stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.
44. Stir-fried shredded beef: cut well, mix with salt, sugar, wine, raw flour (or eggs), marinate with raw oil, stir-fry for 30 minutes, and it is delicious.
45. When frying meat dishes, put salt too early and too slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.
46. Shredded pork slices were soaked in baking soda solution before frying, which was particularly loose and delicious. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar 1 part vinegar, they can be moderately sweet and sour.
47. Fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish and "eat" less sugar, resulting in sweet outside and light inside.
48. When making meat pies and meatballs, put 2 teaspoons of salt into one kilogram of meat stuffing.
49. Make meatballs according to the ratio of 50g meat10g starch to make dishes soft and tender.
50. Make fried pork slices or diced Chili peppers, and size them according to the ratio of 50 grams of meat and 5 grams of starch, so that the dishes will be tender, smooth and delicious.
5 1. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white and soft, but also delicious.
52. Adding a little orange peel when steaming steamed bread can increase the fragrance of steamed bread.
53. Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white.
54. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash and cook, which can prevent or reduce abdominal distension.
55. The milk is burnt. Put some salt in it, it will taste better when it is cold.
56. Dishes with peppers are too spicy or vinegar is added when peppers are fried, which greatly reduces the spicy taste.
57. When cooking, if you pour vinegar with soy sauce, you can sprinkle a little baking soda to eliminate the vinegar smell.
58. This food is too sour. Mash a preserved egg and put it in.
59. This food is too spicy. Add an egg and stir fry.
60. This food is too spicy. Adding vinegar can reduce the spicy taste.
6 1, the dish is too bitter, drop a little white vinegar.
62. When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.
63. This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.
64. Fry peanuts, put them on a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after cooling, and leave them for a few days and nights, still as crisp as ever.
65. Rapeseed oil has an odor. After the oil is heated, you can add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.
66. There is nothing strange about fried peanuts with vegetables at one time. The fried dishes are delicious and can be eaten as cold dishes.
67. After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and fry it repeatedly in the pot. Turbid oil will become clear.
68. When cooking, heat the pan first, then pour in the cooking oil, and then put in the vegetables.
69. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell in the food.
70. Boiling lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure.
7 1, put a dozen peppers or a little maltose in the pickle jar to prevent white flowers.