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 cook 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. Soak the tofu in boiling water 10 minutes or more before cooking, so as to remove the braised taste. The tofu made in this way is delicious and delicious.
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. Fry the fish without breaking the skin: after the fish is washed, dry both sides with paper towels, pat a little dry starch, and heat the oil before adding the fish. Don't shake it yet, and then turn it over when it is completely fried. The skin of the fish fried in this way is intact.
9, porridge: porridge is cooked, simmer slowly. That is, first cook with high fire until it boils, and then slowly collect porridge soup 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. Cut the eggplant and put it in the pot or water immediately, otherwise the eggplant will be oxidized to black. You can put some vinegar properly when frying, so it won't turn black when frying.
12. Before frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, so that the enzymes in the beer can decompose protein and increase the tenderness of beef.
13, adding a little orange peel when steaming steamed bread can make steamed bread more fragrant.
14, when frying steamed bread slices, soak them in cold water first, and then fry them in the pan, so that the fried steamed bread slices are brown and crisp, delicious and fuel-efficient.
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 boiled water will not overflow or break the skin. You can also put an onion in the water and then put jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
17, add a tablespoon of cooking oil when mixing noodles, the noodles will not stick, and it can prevent the noodle soup from foaming and overflowing the pot. When cooking noodles, add a little salt to the pot, and the cooked noodles will not rot easily.
18, an egg mixed with a tablespoon of warm water will not be fried, and the fried egg is big, soft and delicious; Remember to fry eggs with chopsticks. Spread the eggs slowly when frying, and you will find that the eggs become more fluffy and bigger because of uniform heating.
19. Put the shrimp in a bowl, add a little salt and edible alkali powder, rub it with your hands for a while, then soak it in clear water, and then wash it with clear water. This will make the fried shrimps transparent, fresh and delicious.
20. When making steamed bread, if you knead a small piece of lard into the dough, the steamed bread is not only white, soft, but also delicious.
2 1, when cooking, heat the pan first, then pour in the cooking oil, and then put the vegetables.
22. How do fried vegetables keep the chlorophyll of fresh green vegetables containing magnesium? When cooking, this substance will be replaced by another substance of vegetables-organic acid (containing hydrogen ions) to generate a yellow-green substance. If you tighten the lid at first, it will fade and turn yellow. If you fry or cook first, let this substance come out first when heating, and then cover it, so that chlorophyll will not turn yellow under the action of acid.
23, if for the sake of beauty, you can add baking soda or alkaline noodles when cooking, which can make the color of the dish more bright and transparent.
24. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
25, add vinegar when frying potatoes, which can not only avoid burning, but also decompose the toxins in potatoes, and make the color and taste appropriate.
26. When frying bean sprouts, add some butter first, then add salt to remove the beany smell.
27. When cooking fish, put a spoonful of milk into the pot, which can not only remove the fishy smell, but also make the fish fresh and tender, and the taste is particularly delicious.
28. To stew a good pot of fish soup, use cold water. After boiling in cold water, skimming the floating foam can remove the fishy smell, and at the same time, the protein of the fish slowly solidifies, and the nutrients can be fully "released" into the fish soup. Stew thick soup on high fire and drink clear soup on low fire. When the fish is fried and cooked, it will become white soup, and it should be fried on both sides.
30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.