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? It has a fragrant smell and is very delicious to make salad.
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 tender beans picked in the morning, add proper amount of salt directly, gently knead them in a container, put them into a jar after feeling wet (pay attention to avoid damaged or moth-eaten beans from mixing), compact them layer by layer, remove a little salt, add clean stones to press the top layer, and seal them. This method is to pickle the beans directly with the juice, without adding water, so as to prevent the 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, cut pepper into fine powder or diced, stir-fry with oil and salt first, and then pour in a portion of fresh egg liquid to stir-fry. Eggs wrapped in diced pepper? The spicy taste can be greatly reduced.
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.
2 1. Three methods to treat salty soup. If the soup is too salty, you can wrap some cooked rice in gauze to absorb salt and reduce the salty taste. Or cut a few potato chips and cook them together, and pick them up immediately, so the soup is not so salty. Or put a few pieces of tofu or tomato slices together to cook, which has the same salt-reducing effect as putting potatoes. A complete collection of home-cooked dish practices
22. Porphyra can get rid of greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and sprinkled into the soup to reduce the greasy feeling.
23. Three methods of vegetable pickling. When the vegetables are salty, you can add some sugar to reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced. Or soaked in water mixed with liquor, the desalination effect is obvious.
24. Milk can dilute the sauce. When cooking, if you put too much sauce and add a little milk, you can harmonize the taste of the dish.
25. 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.
26. Desalination of salty and spicy pickles. Pickled side dishes, such as salty or spicy, can be cut and soaked in 50% wine to dilute the salty or spicy taste and taste more delicious.
27. Remove the bitterness of vegetables. Bitter vegetables, such as radish and bitter gourd, are pickled with a small amount of salt after cutting, and then the juice is filtered out and burned, so the bitterness will be obviously reduced. After the spinach is scalded with boiling water, it can be fried to remove bitterness and oxalic acid.
28. Frozen? Dried radish? . Put the cut radish in the refrigerator for a period of time, and then take it out to dry, which becomes a lasting and unique flavor: dried radish, put some when burning meat, and it tastes excellent.
29. Remove the fishy smell of radish. To steam radish, chop it up first, put vinegar in the proportion of 300: 1, and then steam it in a pot to make the smell disappear.
30. Three methods of radish storage.
Pit storage method: cut off fresh radishes, remove hairy roots, and strictly remove radishes with insect injuries, mechanical injuries, cracks and too small. Dig a pit with a depth of L meters and a square of 1 meter. Put the radish root up, lean against the pit wall from top to bottom, and code tightly in order. Wrap a layer of radish, remove a layer of pure land about 10 cm thick, and place it alternately, with a total of four layers. If the pit soil is too dry, it can be properly wetted with water. After the top layer is stacked, the soil layer should be gradually thickened according to the climate change, with less soil covered in warm weather and more soil covered in strong cold current, and soil covered before and after slight cold, with a total soil layer thickness of 1 m. Radish with good quality will not be heated before into the pit and frozen after into the pit, and can be stored until early March of the following year.
Mud deposit method: cut the radish to the top and roll it in the yellow mud to make the radish form a mud shell and pile it in the shade. If a layer of wet soil is planted outside the radish pile, the effect will be better.
Storage method outside the water tank: put a water tank indoors and fill it with water, pile radishes around the water tank and cultivate wet soil with a thickness of 15 cm on it.
3 1. Preservation of peeled radish. Carrots are peeled, and it is best to put them in a dry container and cover them with a wet cloth, but the storage time should not exceed 3 hours.
32. Food bags store Chinese cabbage. If there is no vegetable cellar, it is better to store vegetables in non-toxic plastic bags in winter. If the indoor temperature is too low, you can put food bags on the roots of vegetables and tie them on them. If the temperature is above zero, you can put a plastic bag on the leaves of Chinese cabbage and stick it on the ground with the roots down.
33. Preservation of garlic and leeks. Vegetables such as garlic yellow, leek and garlic can't be eaten for the time being. They can be wrapped in Chinese cabbage leaves and placed in the shade. They can be kept for a period of time without soaking in water.
34. Fresh frozen onions. Soak frozen onion in clear water; It can refresh your mind.
35. Stir-fried onions should be accompanied by flour and wine. Dip chopped onion in some dry flour and fry until golden brown; Crispy texture, delicious. Add a little white wine when frying onions, which is not easy to fry.
36. Processing taro can prevent skin irritation. When peeling taro, it is easy to make the skin of hands itch. If you bake your hands on the fire or wash them in water with a few drops of vinegar, you can stop itching. A little sesame oil will also help.
37. Clear water is white. When stir-fried lotus root silk, it often turns black. If you can add some water while frying, it will keep the finished product white.
38. Anti-oxidation of processed eggplant. After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown.
39. New potato peeling method. Soak new potatoes in hot water and then pour them into cold water. Peeling them is easy.
40. The thinner the potatoes, the better. Potato skin is rich in nutrients; Don't peel thick. Once the potatoes are peeled, they should be kept in cold water, and then a few drops of vinegar should be dropped in the water. Can make potatoes white.
4 1. Boiling potatoes with milk tastes good. Adding a little milk when cooking potatoes not only tastes good, but also prevents potatoes from turning yellow.
42. Boil potatoes and add salt before heating. When cooking potatoes, add salt and heat after discoloration. Otherwise, the potato juice will form a hard shell, mixed with oil, making vegetables brittle and affecting color and flavor.
43. Remove the strange smell of frozen potatoes. First, soak the frozen potatoes in cold water, then put them in boiling water with 1 tbsp vinegar, and slowly cool them before cooking. In this way, cooked potatoes will not have a strange smell.
44. potatoes quit sweet potatoes. Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is hard or the potato is sprouting.
45. Taomi Shuifa dried vegetables have a good effect. Dry goods such as kelp and dried vegetables are soaked in rice, which is easy to rise and rot when cooked.
46. Steam the kelp before cooking. Steam dried kelp for half an hour, take it out, rub it with alkaline noodles and soak it in water for 2? After cooking for 3 hours, whether cooking or soup, it is crispy and delicious, without fishy smell.
47. Boiled kelp is perishable. When cooking kelp, add some alkali or baking soda appropriately, or put some vinegar in the pot, which is easy to soften kelp; If you put some spinach, kelp will rot easily.
48. Two ways to soak fungus. 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.
49. Cleaning of fungal deposits. Auricularia auricula is easy to stick to wood residue and sediment, so it can be washed with salt water and gently kneaded. When the water becomes turbid, it can be washed with clear water.
50. Pickled mushrooms. Add 25 grams of sugar into 1 kg warm water, cut the washed mushrooms into sections and soak them for 12 hours. Adding sugar to pickled mushrooms can not only make them eat quickly and keep their fragrance, but also make them taste more delicious after burning because they are soaked in sugar solution.