1, how to remove fishy smell
2, how to non-stick pan
Step 3 control seasoning
4, frying skills
5, cooking skills
6. Cabbage practice
7. add water to the soup
8. Eggplant absorbs oil
9. Chili oil practice
10, meat cutting skills
1 1, skinning knowledge
12, frying skills
13, simmer.
14, bright and shiny.
15, tofu skills
16, egg tender skills
17, crispy meat skills
18, fuel saving strategy
19, frying skills
20, white wine to fishy
2 1, cooking
22, bone cutting skills
23, in addition to the smell of oil sludge
24. Peel tomatoes
25, the practice of poached eggs
26, fried garlic skills
27. Stewed chicken with mushrooms
28, crucian carp soup skills
29. Mature taste
30. stir-fry vegetables
1, how to remove fishy smell
Blanch the bones or meat in a pot with cold water, first blanch the blood foam to remove the fishy smell.
2, how to non-stick pan
After the temperature of the pot is heated, put the oil in, cook the pot, put the hot oil out, and then put the oil in for cooking, so that it won't stick to the pot.
Step 3 control seasoning
Seasoning is used to enhance fragrance, not to cover up the charm of the ingredients themselves. We eat raw materials, not spices.
4, frying skills
When frying, use flour+starch+baking powder+beer, and the batter will be more crisp. When the oil is hot, put the ingredients wrapped in batter to prevent them from scattering in the pot. When it is cooked, turn it over later. Be sure not to take off the paste, and then fry it slowly with low fire.
5, cooking skills
Cooking with water requires heating water.
6. Cabbage practice
Tearing cabbage by hand is more delicious than cutting it with a knife.
7. add water to the soup
When cooking soup, try to add enough water at one time. Adding water in the middle needs heating.
8. Eggplant absorbs oil
After the eggplant is cut, soak it in salt water for half a circle to control the moisture. Add some oil to the pot, stir-fry some water, stir-fry the meat in another pot with sauce, and finally add the processed eggplant.
9. Chili oil practice
When making Chili oil, stir Chili and white sesame with a little white wine in advance, and then pour in hot oil several times, Chili oil will be more fragrant and tasteless.
10, meat cutting skills
Fresh meat is not easy to cut. It's much easier to put it in the refrigerator for a while before cutting.
1 1, skinning knowledge
If many ingredients are peeled, the nutrition will be reduced, and if they are not peeled, the taste will be reduced, mainly depending on their own preferences, such as eggplant.
12, frying skills
When processing ingredients, in order to make the ingredients mature at the same speed, try to ensure the same size when cutting. If the ingredients have different degrees of ripeness, they will be cooked first. This way, the quickly cooked ingredients will not be fried together.
13, simmer.
Tofu 1000 stew, fish 1000 rolls, slow stew is better.
14, bright and shiny.
When thickening, wait until the juice is cooked, and then pour the oil, the color will be better.
15, tofu skills
Make tofu, cut it and scald it with hot water. Tofu does not rot easily.
16, egg tender skills
Add two spoonfuls of water to the egg liquid, and the fried eggs will be more tender.
17, crispy meat skills
The steps of sizing small crispy meat are meat+cooking wine+salt, pickling the basic bottom flavor, and adding a small amount of onion Jiang Shui soaked in advance to make the meat more tender. Then add gouache to lock the moisture, and finally add a small amount of peanut oil to prevent sticking during cooking.
18, fuel saving strategy
Cooking at home, if you want to save fuel, you can use frying instead of frying.
19, frying skills
When frying, use flour+starch+baking powder+beer, and the batter will be more crisp. When the oil is hot, put the ingredients wrapped in batter to prevent them from scattering in the pot. When it is cooked, turn it over later. Be sure not to take off the paste, and then fry it slowly with low fire.
20, white wine to fishy
When cooking fish, the deodorization effect of white wine is better than that of cooking wine.
2 1, cooking
When cleaning fish, the black film in the belly must be cleaned in place. You can cut some pork belly first and put it in the pot first. When the oil is cooked, the fish made of lard is more tender. When stewing fish, it will be more delicious if beer is used instead of water.
22, bone cutting skills
When cutting some bones with low hardness, if there is no bone breaker, but you are afraid of damaging the blade, you can cut the meat and cut it with a knife. Then you can cut it easily.
23, in addition to the smell of oil sludge
Pig's trotters and pork belly with skin can be burned in a gas stove first, then soaked in warm water for a while, and the blackened place can be removed with a knife, and then cooked to remove a lot of oily smell.
24. Peel tomatoes
Replace the top cross with a knife, scald it with boiling water, and then peel it off easily with cold water.
25, the practice of poached eggs
How to keep poached eggs from breaking? First, turn off the fire after the water boils, and then beat in the eggs. Wait until the egg white on the outer layer is gradually solidified, and then heat it with fire. Or dip a little oil in the iron spoon, then beat an egg and heat it in boiling water.
26, fried garlic skills
When frying garlic, it is suggested to wash the minced garlic with water first, then control the moisture to dry, and then put it in a pot for frying. This can remove the bitter taste in garlic juice and make it difficult to paste.
27. Stewed chicken with mushrooms
Wash the mushrooms in advance, and don't pour out the water soaked in the mushrooms, because the stewed chicken tastes better.
28, crucian carp soup skills
Stir-fry the fish in advance, use boiling water when cooking to make the soup whiter, and add boiling water when cooking.
29. Mature taste
When cooking, if you don't know whether it's good or not, first clip a large piece and cut it.
30. stir-fry vegetables
When cooking, you can put it on the biggest fire and fry it. When it is about to break, it will taste best.