1. Use boiling water. Use boiling water when cooking, so that the fried dishes are tender and good in color. If you use ordinary water, it will affect the crisp mouth.
2. Add salt and stir fry. 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. Gourmet Xia Tian recipe daquan
3. The proportion of sweet and sour juice. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar+1 part vinegar, moderate sweet and sour effects can be obtained.
4. Boil silk syrup. When cooking cabbage syrup, adding alum the size of a grain of rice to each plate can prolong the knotting time and lengthen the sugar shreds.
5. Pay attention to vinegar. For hot dishes that need vinegar, pour vinegar on the edge of the pot before taking out, which is more mellow and rich than pouring incense directly.
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. Salad wine. After the wine is opened, if it is stored for too long, it will become "vinegar", which has a faint fragrance and is very delicious when used to make salads.
8. Wash vegetables with salt. When washing vegetables, remove some salt from clear water, so that the bugs in vegetables can be washed away.
9. 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.
10. 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.
1 1. Milk cauliflower is whiter and more tender. When boiling flowers, adding 1 tablespoon of milk will make the finished product more tender and delicious.
12. 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.
13. A new method of pickling beans. Choose fresh and crisp beans picked in the morning, add proper amount of salt directly, and put them into a container and gently knead them.
After it feels wet, put it back into the jar (be careful not to mix damaged or moth-eaten beans), compact it layer by layer, remove a little salt, add clean stones to press the top layer and seal it. This method is pickled directly with the juice of beans, without additional addition.
Water to prevent beans from rotting in water. The finished product has good taste, Huang Liang color and crisp taste, and can be stored for more than 1 year.
14. Pickled pickles to remove musty smell. Pickled pickles are prone to mildew (white film). 250 grams of dried broad beans can be taken; After frying, wrap it in gauze, put it in a jar and take it out the next day. Thus, the white film can be removed from the bottom of the cylinder. After processing, broad beans are still a good dish to drink.
15. Mustard is used to make pickles. When making kimchi, add mustard, celery slices and squid slices to make kimchi have a good color and taste.
16. 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.
17. Ways to reduce the spicy taste of fried peppers. Pepper is too spicy. When cooking, pepper is cut into fine powder or diced, stir-fried with oil and salt first, and then poured with fresh egg liquid, which can greatly reduce the spicy taste.
18. Fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.
19. Remove the spicy taste of mustard. Mix mustard with water (thick paste), put it in a container and bake it on the stove, or put it in a steamer for a little steaming to remove some spicy taste.
20. Medical stone pickles are easy to preserve. Soaking vegetables and fruits in medical stone water and keeping them in a cool place can prolong the storage time by more than 1 time.