Cooking skills 1 1. Cook with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected.
2. The lotus root fried with clear water is white. When stir-fried lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.
3. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean.
After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
5. Cut peppers and onions to prevent glare. When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting, or soak the kitchen knife in cold water before cutting, which can effectively reduce the spicy taste and keep your eyes from being stimulated.
6. Beer flavoring agent. When making various cold salads in summer, adding a proper amount of beer to stir can improve the taste and fragrance.
7. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, you will lose too much nutrition.
8. Freeze the "dried radish". Put the cut radish in the refrigerator for a while, then take it out to dry. It becomes a kind of dried radish with unique flavor and can last for a long time. Put some on the meat when you cook it. It's delicious.
9. Salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching.
10. No matter what sweet and sour dishes you cook, you can make moderate sweet and sour dishes as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar. Stir-fried sweet and sour fish, sweet and sour vegetables and so on. 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.
1 1. shredded syrup. When cooking shredded syrup, add one grain of alum to each plate, which can prolong the knotting time and lengthen the shredded sugar.
12. Cook with salt skillfully. If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.
13. Pay attention to vinegar. When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than pouring incense directly.
14. Salt should be added to cold tomatoes. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
15. Three ways to treat salty soup. Cut some chips and cook them together. Pick it up at once, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste.
16. Rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.
17. Remove the bitterness of vegetables. Bitter vegetables such as radish and bitter gourd, after cutting, add a little salt, filter out the juice and then burn it, and the bitterness will be obviously reduced. Spinach can be boiled in boiling water and then fried to remove bitterness and oxalic acid.
18. Fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.
19. potatoes quit sweet potatoes. Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is hard or the potato is sprouting. Adding vinegar when frying potatoes can avoid burning, decompose toxins in potatoes, and make the color and taste suitable. It tastes better to add some milk when cooking potatoes.
20. steam the kelp before cooking. Steam dried kelp for half an hour, take it out, rub it with alkaline noodles, soak it in clear water for 2-3 hours before cooking. No matter how you cook it or how you make soup, it is crispy and delicious, without any fishy smell. When cooking kelp, use alkali or baking soda properly, or put proper amount of vinegar in the pot, which will make kelp soft; If you put some spinach, kelp will rot easily.
2 1. Soaking auricularia auricula in boiled rice soup can make auricularia auricula fat, tender and delicious. Soaking auricularia auricula in cold water can make it crisp, tender and refreshing.
22. Cut peppers and onions to prevent glare. When cutting peppers and onions, my eyes are often so hot that I feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water is placed next to the cutting board, and the knife edge is dipped in water for cutting, which can effectively reduce the spicy taste and keep the eyes from being stimulated.
Cooking tips 2 1, when cooking, moisten the pan first, especially the fried pork, so that the oil will not stick to the pan.
2, learn to shabu-shabu, onions, ginger, garlic and dried peppers, which are essential for most dishes. When shabu-shabu, the heat should be small, and stir-fry slowly to get the fragrance.
3. When vegetables are blanched, adding oil and salt can make the color of vegetables greener.
4. When frying peanuts, heat the pot, cool the oil, and then stir-fry until the crackle disappears, and then pour in a few drops of white wine.
5. When scrambled eggs, stir the eggs completely first, and then add a few drops of balsamic vinegar, so that the fishy smell can be removed and the scrambled eggs are tender.
6. When cooking, the hardest thing to cook in the pot can finally be eaten raw.
7. The key to cooking is the temperature. The heat of the electric furnace is much worse than that of an open flame. When you use it, you must burn the pot very hot before you start frying.
8. Tofu smells like fish, so you should blanch it before cooking.
9. It's best to sharpen the knife before each cooking. A sharp knife won't hurt your hand.
10, when frying bean sprouts, stir fry over high fire to keep the bean sprouts crisp and cool. Adding vinegar can remove the astringency of bean sprouts.
1 1, the vegetables used in salad will taste much better if they can be torn by hand.
12, broccoli or shredded potatoes and other crispy vegetables need ice water method, that is, blanch them first and then put them in cold water.
13, put a little vinegar when frying eggplant or lotus root to prevent eggplant from turning black.
14. All the dishes that need vinegar are poured along the edge of the pot, and then taken out. It is more delicious to use high temperature to stimulate the flavor than to pour directly on the dishes.
15, use boiling water when cooking, so that the fried dishes are beautiful and tender.
16, mustard mixed with water and steamed in a steamer can reduce the spicy taste.
17. Soak in advance when cooking 1 hour, and the ratio of rice to water is 1: 1.2. Drop a few drops of vinegar to make it softer and more delicious.
18. Adding a little salt when cooking jiaozi can effectively prevent jiaozi from sticking together.
19, beef and mutton fiber is thick, so it should be cut against the texture, that is, the texture of knife and meat is 90 degrees perpendicular, pork is cut along the texture, chicken is tender, and it can be cut slightly obliquely.
20. Before frying, size the meat, add salt, pepper, soy sauce and cooking wine for the first time, add eggs for the second time, add a little starch for the third time, and finally pour in cooking oil.
2 1, adding a little white vinegar when cooking bone soup can decompose calcium and make meat and bones worse.
22. When cooking fish soup, fry the fish in oil first, so that the soup is more milky.
23. When cooking fish, the black membrane and bone blood in the belly of the fish must be cleaned up, which is the key to deodorization.
24. When making meatballs, add chopped green onion and Jiang Mo to the baked meatballs, and add onion and Jiang Shui to the fried meatballs.
25. Meat will become tender when it encounters acid, so pouring balsamic vinegar before cooking will make the taste more tender.
26. When you stew mutton soup, don't add onions, it will stink. In addition, you should have a whole fire and add some sheep oil to make the soup whiter.
27. Adding dried tangerine peel or hawthorn to stew meat can achieve the purpose of removing fishy smell and enhancing fragrance.
28, the meat should be thickened, and the bright oil should be put after thickening, so that the color will look good.
29. Chili meat can be put.
30. When frying shredded pork, be sure to moisten the pot, so that the oil in the hot pot is cold and it will not stick to the pot.
3 1, beef and mutton need to be soaked for 1-2 hours before soaking in bleeding water. Frozen beef and mutton must be blanched.
32. When cooking sweet and sour pork, put vinegar in the pot at last, so the vinegar will be rich. If you put it early, the vinegar will be cooked for a long time, and the taste will be greatly reduced.
33. Pour the cooking wine into the fried meat and pour it along the side of the pot, which can deodorize and enhance the fragrance.
34. When thawing meat, adding salt and white vinegar can speed up the thawing time.
35. No matter what kind of fish is steamed, put chopsticks on the bottom of the plate and put the fish on it, so that it will cook quickly and the fish will be heated evenly.
36. When cooking fish soup, chicken soup and mutton soup, if the water is not enough, add boiling water.
37. The livers of pigs, sheep and cows have a strong fishy smell. Add some onions when pickling, which can remove the fishy smell well.
38. When frying meat, you must have a large firepower and give enough oil, so as to ensure that the meat is evenly heated and the fried meat is tender and smooth.
40. When cooking fried food, you can put some salt in the pot to prevent oil from spilling out.
4 1. When stir-frying the kidney flower, add a little white vinegar to the cut kidney flower and soak it for 10 minute. The kidney flower will be big and bloodless, and it will be white and refreshing after frying.
42. When frying shrimp, first scrape it with salt and alkali, then soak it for a while, then rinse it with clear water, so that the fried shrimp meat is crystal clear.
43. When cooking braised fish, first wrap the fish in egg liquid, and then fry it in the oil pan, so that it won't rot when burned.