1, how to remove fishy smell.

2, how not to stick to the pot.

3. control seasoning.

4, frying skills.

5, cooking skills.

6. Chinese cabbage practice.

7. Add water to the soup.

8. Eggplant absorbs oil.

9. Chili oil practice.

10, meat cutting skills.

1 1, peeling knowledge.

12, cooking skills.

13, simmer.

14, Guangming Oil.

15, tofu skills.

16, egg tenderizing skills.

17, crispy meat skills.

18, fuel saving strategy.

19, cooking skills.

20. Smell the liquor.

2 1, cooking.

22, bone cutting skills.

23. In addition to the smell of sludge.

24. peel tomatoes.

25, poached eggs practice.

26, fried garlic skills.

27. Stewed chicken with mushrooms.

28, crucian carp soup skills.

29, the taste is ripe.

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 stick the pot?

After the temperature of the pot is heated, put the oil in. When the pot is hot, put the hot oil out, and then put the oil in for cooking, so that it won't stick to the pot.

(3) controlling 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, flour+starch 10 baking powder+beer will make the batter 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) skills of frying vegetables

Cooking with water requires heating water.

(6) Chinese cabbage practice

Tearing cabbage by hand is more delicious than cutting it with a knife.

(7) adding 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 a while 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 method

When making Chili oil, pepper and white sesame are stirred with a little white wine in advance, and then the hot oil is poured in several times to make Chili oil more fragrant and tasteless.

(10) 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) skin 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 cooking speed of ingredients almost the same, try to ensure the same size when cutting. If the maturity of the ingredients is different, fry the hard ones first. This way, the quickly cooked ingredients will not be fried together.

(13) Slow simmer

Tofu 1000 stew, fish 1000 rolls, slow stew is better.

(14) Guangming Oil.

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 tenderizing skills

Add two spoonfuls of water to the egg mixture, and the fried eggs will be more tender.

(17) Small 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) egg fried rice skills

Beat two eggs first, heat the oil, then pour it into the pot, stir it with chopsticks and take it out for later use. Pour in the right amount of oil, then fry the rice, then pour in the scrambled eggs, add the right amount of salt, beef powder and soy sauce, and stir well.

(20) Deodorization of liquor

When cooking fish, the deodorization effect of white wine is better than that of cooking wine.

(2 1) Cooking Skills of Fish

Add two spoonfuls of water to the egg liquid, and the fried eggs will be more tender.

(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 oily sludge smell

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

Beat two eggs first, heat the oil, then pour it into the pot, stir it with chopsticks and take it out for later use. Pour in the right amount of oil, then fry the rice, then pour in the scrambled eggs, add the right amount of salt, beef powder and soy sauce, and stir well.

(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 chopped garlic with water first, then control the moisture to dry it, and then fry it in a pot, so as to remove the bitter taste in the garlic juice and make it not easy 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) Fried vegetables

When cooking, you can put it on the biggest fire and fry it. When it is about to break, it will taste best.