56 cooking tips, an advanced guide to kitchen white! (Don't watch regret series)

1. Add a spoonful of boiling water when cooking, and it will be fresher when it is out of the pot.

2. Add a spoonful of warm water to scramble the eggs, so that the eggs will not be fried and the amount of eggs will increase.

When steaming fish, wait until the water in the pot is boiled before steaming, so that the soup inside will not flow out, and it will be more delicious after steaming.

4. Soaking hairtail in alkaline water for a while can effectively remove the fishy smell.

5. Tofu soaked in boiling water for 10 minute can remove the beany smell and alkaline taste.

6. It is best to use cold water to stew fish soup, and you can sprinkle impurities to deodorize it. If you want to make thick soup, stew it with high fire and clear the soup with low fire.

7. When frying lotus root silk or lotus root slices, add water while frying to prevent lotus root from blackening.

8. Stir-fry bean sprouts quickly, and add some vinegar to make them fresher.

9. After the eggplant is cut, put it into the pot or water immediately, otherwise it will oxidize and turn black. You can use no vinegar when frying.

10. Before frying pork liver, you can soak it in white vinegar and water, and then wash it with clear water, so that the fried pork liver will not smell fishy.

1 1. Add some wine and vinegar when frying skin vegetables, and the dishes will become more fragrant.

12. Stir-fry should be eaten first, so as to avoid vitamin loss and poor taste after repeated heating for a long time.

13. When boiling lard, you can put a small amount of water first, cut it and put it in the pot, so that the lard boiled out will have no impurities.

14. Stir-fry sweet pepper, add a little salt and vinegar when frying, and stir-fry for a few times.

15. When frying vegetarian dishes, you can supplement some protective vitamins.

16. cook the meat wants the soup cooked in cold water and the meat cooked in hot water.

17. Put the cut kidney flower in a little white vinegar and soak it in clear water 10 minute. It will be more tender and refreshing when cooked.

18. When cooking, wait until the oil is cooked before cooking. It's best not to wait until the oil smokes before putting the food.

19. Beef stew with a pinch of tea leaves will be easier to stew.

20. Add a teaspoon of vinegar when cooking bone soup to preserve the vitamins in the soup.

2 1. When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.

22. Add a few drops of vinegar and spinach when cooking kelp.

23. When making broth or sparerib soup, add a few pieces of fresh orange peel, which is not only delicious, but also not so greasy.

24. Stir-fry mung beans 10 minutes and cook quickly, but be careful not to stir-fry.

25. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt.

26. Before cooking the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.

27. When cooking jiaozi, enlarge the black color in the water or add some salt after the water is boiled, and then put the jiaozi, which is delicious and not sticky.

28. Mutton goes to the smell: put carrots and mutton in the pot, take out carrot pieces after half an hour, and put some orange peels.

29. The dough is not sticky: add an egg to every 500 grams of flour.

30. When cooking noodles, add a spoonful of edible noodles that are not sticky. The well can prevent the noodle soup from foaming and overflowing the pot.

3 1. Add some salt to the pot when cooking noodles, and the cooked noodles will not rot easily.

32. Don't put alkali when cooking porridge or beans, it will destroy the nutrients in Mi Dou.

33. blanch the new bamboo shoots with boiling water, which is easy to cook, crisp and delicious; In order to prevent bamboo shoots from shrinking after cooking, mint leaves or salt can be added.

34. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam it for a while. Pork belly will be twice as thick.

35. When frying peanuts, stir-fry peanuts and cold oil at the same time, so that the fried peanuts are crisp and crisp.

36. Add a little tofu milk or juice when making tofu.

37. When stewing chicken, add twenty or thirty soybeans to the pot for stewing, which is cooked quickly and delicious.

38. After the duck is cooked, it is more delicious to remove the beans on both sides of the duck.

Before cooking braised pork, marinate the meat with a little borax. Cooked meat is fat but not greasy, sweet and delicious.

40. When frying pork chops, cut 2~3 incisions where there are tendons, and the fried pork chops will not shrink.

4 1. Add some flour to the filling of spring rolls to prevent vegetable juice from flowing out of the paste bottom.

42. Marinate the chicken, seal the protective film and put it in the refrigerator. It will become more brittle when fried.

43. When frying food, put a little salt in the pot so that the oil won't overflow.

44. Pour a little cold water when frying poached eggs, which will make the egg fork yellow and tender.

45. Sprinkle some flour in hot oil when frying eggs. Eggs will look good in yellow light.

46. Add monosodium glutamate before cooking, and the food will taste better.

47. It is advisable to put salt too early when frying meat, and then add salt when cooked.

48. Stir-fry shredded beef: mix with salt, sugar, cooking wine, raw flour or eggs, marinate in oil for 30 minutes and then fry.

49. When the pepper is too spicy or fried with vinegar, the spicy taste can be reduced.

50. When cooking, put soy sauce when you go out to ensure the umami taste.

5 1. When making steamed bread, knead a piece of lard and steam it out. Steamed bread is white and soft.

52. The fishy smell of fish is very cold, and more release can alleviate the cold fishy smell of fish.

53. Putting more onions in shellfish can alleviate the coldness of shellfish.

54. Garlic can improve taste. When cooking chickens, ducks and geese, put more garlic to make the meat more fragrant.

55. Sweet and sour vegetables are moderately sweet and sour according to the ratio of 2 parts sugar 1 part vinegar.

56. When the soup is not easy to mix with water, you can put a few pieces of tofu or potatoes, or you can put rice or flour into the soup.