Why do some people make the same food so delicious that people can't help drooling, while others make it a little worse and make people lose their appetite?
Actually, there are some cooking skills in it. As long as we make good use of them, we can not only make food more delicious, but also save cooking time.
Let's take a look ~
Cooking skills of porridge
Soak the washed rice in proper amount of water for half an hour, so that the rice grains can fully absorb water.
Drain the soaked rice, then add a spoonful of olive oil or corn oil and mix well.
Boil water in a pot, add rice grains mixed with oil after the water boils. Stir in the same direction with a spoon.
Stir until the surrounding water has turned into the color of rice slurry, and the rice grains are basically rotating in the whole pot (about 5-8 minutes), which is almost the same.
Then turn off the heat, cover it, and keep it stuffy for 4~5 minutes.
Tips:
Putting oil can make rice grains fully absorb the surrounding hot water when they are in the pot, and it is easier to make rice grains boil and bloom. At the same time, rice porridge will be cotton, but peanut oil is not recommended.
Stir-fried q-bomb shrimp tip
Wash the fresh shrimp, cut it open from the back, remove the shrimp line and rinse it with clear water.
Put 5g starch into the shrimp, grab it evenly, then rinse it with clear water, and repeat this for three times. Finally, use kitchen paper to absorb the water in the shrimp.
Marinate the shrimp with proper amount of salt for a while, then add the egg white and grab it evenly, finally put the starch and grab it evenly, and then put it in the refrigerator for more than an hour to make the shrimp more elastic after frying.
Mutton smells bad.
Wash and punch two or three walnuts with shells and put them in.
Put 5g mung beans into every 1000g mutton, cook for 10 minute, and then pour out the water and mung beans together.
Put the radish and mutton together in the pot, take out the radish after half an hour, and put a few pieces of orange peel.
The coup of non-stick pan with fried noodles
Use a raw iron pan.
Hot pot cools oil. Stir-fry first, the vegetables will be hot when they are out of the pot, then put the oil and then put the noodles.
After the noodles are put into the pot, stir fry constantly, so that the noodles are heated evenly and stained with oil, and then the color is clear.
Bone the chicken leg quickly.
Cut a knife vertically from the side of the chicken leg to see the bone.
Cut the tendons near the bones and pull out the chicken bones.
Cut off the joint between the chicken leg bone and the meat with a knife, and separate the bone from the chicken.
Cut off the tendons on the chicken leg meat with a knife to avoid shrinkage and deformation when heating.
The clever way to cook jiaozi does not break.
When the water boils, add an onion or add some salt, and then add jiaozi. Jiaozi is delicious and not sticky.
When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
When cooking jiaozi, add a little cold water after the water is boiled to make the boiling water disappear. After repeated three times, jiaozi is basically cooked.
A wonderful way to fry eggs
Pour a little cold water when the yolk is about to solidify, and the fried eggs will be yellow and tender.
Put enough oil in the pot. When the oil is slightly hot, the eggs will be cooked slowly, which will have a beautiful appearance and will not stick to the pot.
Sprinkle some flour in the hot oil, Huang Liang's eggs will be fried well, and the oil will not easily spill out of the pot.
The secret that baked sweet potatoes are more fragrant and softer.
Press the barbecue function key 200 degrees in the oven, and put the baking tray in the middle layer of the oven 1 hour.
After half an hour, knead the sweet potato by hand, turn it over and bake it for another half an hour, then knead it by hand.
Then the oven is switched to the barbecue function of 180 degrees and baked for half an hour to bake sweet potatoes.
There are many practical cooking tips like this. Sister Yue will share them with you later, so stay tuned ~