Today, I will introduce you to 30 cooking tips, not the most comprehensive, but all of them are useful. I'll give it to you who just entered the kitchen ~
1. When frying sliced meat, put the sliced meat into a colander, shake it in boiling water for a few times, drain the water when the sliced meat just changes color, and then put it into a pot for frying. It only takes 3-4 minutes to cook. It's tender and delicious.
2. When frying beef slices, before frying, dilute the flour with beer and pour it on the beef slices. Enzymes in beer can decompose protein and increase the tenderness of beef.
Before frying pork liver, you can dip it in borax and white vinegar. Borax can make pig liver brittle, and white vinegar can make pig liver impervious to blood.
4. After cutting the kidney flower, add a little white vinegar and soak it in water for 10 minute. Kidney flowers will grow very big without blood, and they will be white and crisp after frying.
Add some sugar when frying fish slices, and the fish skin will not dissolve easily.
6. When frying eel fillets, add some coriander, which can play the role of seasoning, freshness and deodorization.
7. There is a coup to stir-fry shrimps. Put peeled shrimp into a bowl, and add refined salt or edible alkali powder1-1.5g to every 250g of shrimp; Rub it gently with your hands for a while, then soak it in clear water, and then rinse it with clear water. This can make the fried shrimps transparent as crystal, fresh and delicious.
8. Scrambled Eggs Tip: Beat the eggs into a bowl, add a little warm water and stir well, then pour them into an oil pan and fry until cooked; Drop a little wine into the pot when frying, so that the fried eggs are fluffy, tender and delicious.
9. Stir-fried lotus root slices are very common, but the experience should be mastered: cut the tender lotus root into thin slices, fry it in the pot, turn it over a few times, and add the right amount of salt and monosodium glutamate to the pot immediately, so that the fried lotus root slices will be as white as snow, crisp and juicy. If the fried lotus root slices become sticky, you can add a little water while frying, which is not only good, but also tender.
10. Stir-fry green peppers with high fire. When frying, put some salt, monosodium glutamate and vinegar, cook for a few times and serve.
1 1. Pay attention when frying carrots: carotene can only be absorbed by the human body if it is dissolved in oil, so put more oil when frying carrots, especially those with meat tips.
12. Celery and leeks will be tough and not delicious if they are not fried well. If you heat the oil pan with strong fire, and then pour the vegetables into the pan for quick frying, the fried celery can be tender, crisp and delicious.
13. Adding a little milk when cooking flowers will make the finished product more tender and delicious; Wash the flowers with clear water before boiling, then blanch them, and then fry them with the meat slices.
14. Put the amaranth in the cold oil of a cold pot and stir-fry it with strong fire, so that the fried amaranth is bright in color, smooth and refreshing, and there will be no peculiar smell.
15. Stir-fry peanuts with cold oil in a cold pot, crisp without discoloration or peeling, just like frying.
16. n ways to remove the smell of mutton: 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 sugar cane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.
17. Stewed beef is going bad: 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.
18. Adding a spoonful of vinegar to bone soup can dissolve phosphorus and calcium in bones and preserve vitamins in the soup.
19. When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.
20. 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.
2 1. blanch the new bamboo shoots with boiling water, which is easy to cook, crisp and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.
22. 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.
23. 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.
24. Add a little tofu milk or juice when making tofu, which is very fragrant.
25. When cooking braised beef, add a little sherry red to make the meat delicious; Before cooking braised pork, marinate it with a little borax, and the cooked meat is fat but not greasy, sweet and delicious.
26. When frying food, put a little salt in the pot so that the oil won't overflow.
27. 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.
28. 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.
29. Make meatballs according to the ratio of 50g meat10g starch, and the dishes are soft and tender.
30. 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.