Teach you to cook and stir-fry every day
1, Taomi: Rice contains vitamins and inorganic salts and is easily soluble in water. If the rice washing time is too long, the surface nutrition of rice will be lost! The nutrition of rice is mainly on the surface. So don't wash rice with tap water and hot water, don't rub and stir hard, don't soak rice with water, and use less water when washing rice.
2. Cooking: The correct cooking method should be boiling water. This is because boiling water can shorten the cooking time and reduce the destruction of vitamins in rice. Starch particles are insoluble in cold water. Only when the water temperature is above 60℃ will starch absorb water, swell, break and become paste. Rice contains a lot of starch. When cooking with boiled water, the temperature is about 100℃*** the boiling point of water * * *, which can make the rice cooked quickly.
3. old rice can also steam the smell of new rice. Add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot.
4. The rice is spoiled. In summer, rice goes bad easily. When steaming rice, if you put some vinegar in the proportion of 1.5 kg of rice and 2-3 ml of vinegar, it can make the rice easy to store and prevent rancidity. The steamed rice has no sour taste, but the taste is stronger.
5, rice non-stick method: after the rice pot is steamed, it is not easy to clean after sticking rice. When steaming rice, add a few drops of cooking oil to the rice so that the steamed rice won't stick to the pot.
6, the method of cooking porridge without overflowing the pot: when cooking porridge, drop a few drops of sesame oil in the pot, turn off the fire after boiling, so that there will be no problem of overflowing the pot.
7. Burn the rice when cooking. Don't worry, there is a way to help you get rid of the burnt smell easily: wash the 8- 10 cm long onion, insert it into the rice, and cover it tightly to get rid of the burnt smell in a moment.
8. Steam the leftovers of the next day and add a small amount of salt water to remove the odor.
9, porridge: porridge is cooked, simmer slowly. That is, the porridge soup is boiled to * * * with high fire, and then the porridge soup is slowly collected with low fire until it is thick. Porridge cannot be separated from fire. Stewing method refers to heating to boiling with high fire, pouring into a wooden bucket with a lid, and stewing for about 2 hours. The porridge made by this method is more mellow and rich.
10, when cooking porridge, you should pay attention to adding enough water at one time, and cook porridge in one go, so as to achieve the characteristics of rice and water blending and softness. Don't add cold water halfway.
1 1, don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.
12. Stir-fry mung beans 10 minutes in an iron pan, and then cook them quickly, but be careful not to stir-fry. Avoid cooking mung beans at high temperature for a long time: because mung beans contain tannins, iron tannins will be generated when they meet iron at high temperature, which will make mung bean soup black and have a special smell, which not only affects appetite and taste, but also is harmful to human body.
13, adding a little orange peel when steaming steamed bread can make steamed bread more fragrant.
14, steamed buns turn yellow with too much alkali, such as adding 2-3 tablespoons vinegar to the original steamer water to steam 10- 15 minutes to turn white.
15, when cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then put jiaozi, jiaozi is delicious and not sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
16, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.
17, add a tablespoon of cooking oil to the noodles, the noodles will not stick together, and the noodle soup can be prevented from foaming and overflowing. 17, when cooking noodles, add some salt to the pot so that the cooked noodles won't burn.
18, adding some flour to the stuffing of spring rolls can avoid the phenomenon that vegetable juice in the stuffing flows out of the bottom of the paste pot when frying.
19, put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash and cook, which can prevent or reduce abdominal distension.
20. When making steamed bread, if a small piece of lard is kneaded into the dough, steamed bread is not only white, soft, but also delicious.
Delicious practices and steps of dishes
Fried shrimp with garlic and hot sauce:
1, 8 to 10 prawns, peeled and polished, and the shrimps on the tail of * * * will look better, with two garlic cloves and 4-5 dried red peppers;
2. Chop garlic and cut pepper into small circles with scissors;
3. Pour 2 tablespoons olive oil into the pot, and directly pour the minced garlic and pepper rings without waiting for the oil to heat up-I like to pour the garlic like this, without waiting for the oil to heat up, because I think the garlic flavor can penetrate into the oil better;
4. Pour in shrimp and season with salt and pepper;
5. Stir fry for about 3 minutes, or until cooked.
Fried pork slices with pepper:
1. Meat slices are marinated with cooking wine and starch 10 minutes;
2. Shred two green onions for later use;
3. When the oil is hot, stir-fry the dried pepper into red oil, add the marinated meat slices, stir-fry until it changes color, and add soy sauce, salt and sugar to taste. The ratio of sugar to salt is 2:1* * *;
4. Add shredded onion and stir-fry until it is broken, and add chicken powder to taste.
Fried mutton with onion:
1. Stir mutton with soy sauce, chicken essence and dry starch, marinate for 10 minute, pour out excess juice and drain for later use;
2. Heat 2 tablespoons of oil in a wok over high heat. When it is extremely hot, stir-fry the mutton 1 min and take it out;
3. Heat 1 tbsp oil in a wok with high fire, add shredded onion, garlic slices and onion segments, and stir-fry for 2 minutes until the fragrance comes out. Stir-fry mutton fried with ginger, and add white vinegar, sesame oil and white sugar;
4. Stir-fry all the ingredients in a wok for 2 minutes, then evenly put them in a flat-bottomed iron pan, heat them with strong fire, and add water starch to thicken them slightly.