When cooking jiaozi, put an onion in the water or add some salt after the water boils, and then add jiaozi. Jiaozi is delicious and not sticky. Add an egg to every 500g flour when kneading dough, and the dumpling skin is not sticky. When stewing meat, add a few pieces of orange peel to the pot, which can remove the peculiar smell and greasy taste and increase the flavor of the soup. Adding a spoonful of vinegar when cooking bone soup can dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup.
Stew the chicken, wash and cut into pieces, and pour it into a hot oil pan to stir fry. When the water is dry, pour in an appropriate amount of balsamic vinegar, stir fry quickly, immediately heat the water until the chicken pieces crackle, then simmer for 10 minute, then add seasoning, simmer for 20 minutes, and then pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating.
Matters needing attention in cooking
When cooking, put salt too early. The main component of salt, sodium chloride, is easy to solidify the protein in the meat, making the meat smaller, hard and hard, and not easy to burn. The pot is boiled too much when cooking. Eating fried vegetables that are overcooked frequently is easy to produce low acid stomach or gastric ulcer, and cancer will occur if not treated in time.
Add cold water when cooking meat and bone soup. Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of the soup suddenly drops, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed and will not rot. Moreover, the umami taste of meat and bones themselves will also be affected.