Cooking tips 1 jingle, when cooking: first heat the pot, then pour in cooking oil, and then put the vegetables.
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, boiled bacon: with a dozen walnuts drilled with many small holes, you can eliminate the odor.
7, boiled mung beans: put mung beans in an iron pot and stir fry 10 minutes and cook quickly, but be careful not to fry.
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 spinach trees 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, mutton deodorization: put the radish block and mutton together in the pot, take out the radish block after half an hour, and put a few pieces of orange peel. When cooking jiaozi, add some 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; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.
17. Boil pork tripe: After the pork tripe is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the pork tripe will be twice as thick.
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 old chicken: add twenty or thirty soybeans to the pot to stew, cooked quickly and delicious; 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.
10 Problems that should be paid attention to when cooking 1. Avoid adding cold water when cooking meat and bones.
Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup will suddenly drop, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed without rotting. Moreover, the umami taste of meat and bones themselves will also be affected.
Don't burn the oil pan too much.
Frequent consumption of over-cooked fried vegetables is prone to hypochlorhydria or gastric ulcer, and cancer will occur if it is not treated in time.
It is not advisable to put salt in meat too early.
The main component of salt, sodium chloride, is easy to solidify the protein in the meat, which makes the meat shrink, and the meat becomes hard and hard, and it is not easy to burn.
4. Uncooked soybeans are inedible.
Soybean contains a substance that will hinder the activity of trypsin in human body. People eat undercooked soybeans, which are difficult for protein to digest and absorb, and even lead to diarrhea. There is no problem eating cooked and thoroughly cooked soybeans.
The oil fried repeatedly is inedible.
The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will also produce various harmful polymers after heating, which can make human growth stagnate and liver swell. In addition, vitamins and fatty acids in this oil are destroyed.
6. Acid and alkaline foods should not put monosodium glutamate.
When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.
7. Boiled eggs are not suitable for monosodium glutamate.
Eggs themselves contain glutamic acid, which is the same as monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and of course be a waste.
8. Frozen meat should not be thawed at high temperature.
If frozen meat is thawed with fire and boiling water, the water in the meat tissue can not be absorbed by cells quickly and flows out, so the original quality cannot be restored. When exposed to high temperature, a hard film will be formed on the surface of frozen pork, which will affect the diffusion of internal temperature of the meat and give bacteria a chance to breed, and the meat will easily deteriorate. Frozen meat is best thawed naturally at room temperature.
9. Aluminum and iron cookers cannot be mixed.
Aluminum products are softer than iron products. For example, if the frying pan is made of iron and the shovel is made of aluminum, then the softer aluminum shovel will soon be worn out and enter the frying. It is very harmful for people to eat too much aluminum.
10. Eat eggplant without peeling it.