Don’t think that frying a plate of green vegetables is a simple matter. In fact, there are many techniques that need to be paid attention to. Otherwise, the fried vegetables will not only look unsightly, but may also cause the vegetables to turn yellow. Things to note are:

1. Wait until the oil is boiling and smoking before serving. This can avoid destroying the vitamins in the vegetables.

2. If the vegetables contain a lot of water, you don’t need to add water when frying.

3. It is best to add salt after the vegetables are cooked and before serving. This can prevent the vegetables from becoming watery.

4. When the vegetables are half-cooked, cover them for 1-2 minutes, but not for too long, otherwise the vegetables will turn yellow.

Tips for cooking at home

To stir-fry, you need to heat a wok, add base oil, simmer the pan with scallions and minced ginger, and then process the raw materials into shreds, slices, and chunks. Directly stir-fry until cooked with hot oil in a hot pan. It is the most widely used cooking method at home. Most people can make it, but it is not easy to make it tender, moderate, light and refreshing.

Stir-fried meat dishes must be tender and delicious. The heat of the stir-fry and the order of adding the ingredients are very particular. Take fried pork slices as an example: wash and slice the pork, heat up the wok, add base oil, when the oil is hot, stir-fry the chopped green onion and the meat slices together. When the surface of the meat turns white and is almost half-cooked, cook it in first Stir in a little vinegar and stir-fry until the vinegar smell evaporates quickly, then add ginger juice and stir in. Then add soy sauce and a little water. After the water boils, add the auxiliary ingredients, finally mix them, pour a little oil and take out a spoon. To stir-fry vegetable dishes, you can use a hot pan with warm oil. Add fresh ginger first and fry until fragrant. Then add chopped vegetables and stir-fry quickly. When the vegetables have become soft and their texture has become soft, add soy sauce and stir-fry evenly. Add a little soup water, salt, sugar and MSG, stir well, thicken the soup and drizzle with sesame oil and take out a spoon.

Fresh and stir-fried dishes often require outstanding flavor, so the use of vinegar in cooking is very important. Vinegar can remove odors, increase fragrance, and promote protein denaturation, making the finished dishes fresher and more tender. But don't use too much vinegar, so that you can't taste the sour taste of vinegar. In addition, adding ginger juice is better than adding minced ginger, because during the stir-frying process, the water in the main ingredients evaporates rapidly. If you add ginger paste at this time, it will be quickly absorbed by the raw materials, and the finished dish will taste very good.

If when frying vegetables, put the vegetables in the pot immediately after boiling, and then add the seasonings after frying for a few times, there will often be too much water in the dish and the taste will not be fragrant. The reason is that the raw materials do not absorb enough fragrance. At this time, changing the program of adding seasonings during cooking can solve this problem.

Some dishes will have a sour taste during the stir-frying process. This is caused by the raw soy sauce. Because during the production process of soy sauce, it will sour and produce lactic acid and other ingredients, which will cause the dishes to have a sour taste. The solution is to heat it at high temperature.

Fried beef slices: Before frying the beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes. The enzymes in the beer can decompose some proteins and increase the texture of the beef. The degree of freshness.

Stir-fried pork slices: Put the sliced ??pork slices in a colander, shake it in boiling water for a few times, wait until the meat just changes color, drain the water, and then put it in the wok, only 3 ~It can be cooked in 4 minutes and is fresh and delicious.

Fried pork liver: Before frying the pork liver, you can use white vinegar to soak it, and then rinse it with clean water. The pork liver tastes very good after it is cooked.

The most practical cooking skills - stir-fry remedies

When frying sweet and sour fish, sweet and sour vegetables, etc., you should add sugar first and then salt, otherwise the "dehydration" effect of the salt will It will promote the coagulation of protein in the dishes and prevent the "eating" of sugar, resulting in sweetness on the outside and blandness on the inside.

When making meatloaf and meatballs, add 2 teaspoons of salt per kilogram of meat filling.

When making meatballs, use the ratio of 50 grams of meat to 10 grams of starch. The finished dish will be soft and tender.

To make fried pork slices or spicy diced pork, use the ratio of 50 grams of meat to 5 grams of starch. The finished dish will be fresh and tender. Delicious.

When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white and soft, but also fragrant. When steaming the steamed buns, add a little orange peel shreds to make them more delicious. The steamed buns will increase the fragrance

Steamed steamed buns will turn yellow if too much alkali is added to them. If added to the original steamer water, they will turn white.

Put a small amount of alum and salt into the water, and cut the Soak the raw sweet potatoes for more than ten minutes, wash them and steam them

If the milk is boiled, add some salt. It will taste better after cooling.

When the dishes with chili are too spicy or stir-fry Adding some vinegar to the chili pepper will greatly reduce the spiciness.

When cooking, if you add vinegar by mistake when adding soy sauce, you can sprinkle a little baking soda and the vinegar smell will be eliminated

The dish is too spicy If the dish is sour, mash a Songhua egg and add it.

The dish is too spicy, add an egg and fry together.

The dish is too spicy, add some vinegar to reduce the spiciness.

If the dish is too bitter, add a little white vinegar.

When the soup is too salty and it is not suitable to add water, you can put a few pieces of tofu or potatoes or a few slices of tomatoes into the soup; you can also add a handful of rice. Or wrap the flour in a cloth and put it into the soup.

The soup is too greasy, roast a small amount of seaweed on the fire, and then sprinkle it into the soup.

Rapeseed oil has a peculiar smell , you can heat the oil and add an appropriate amount of ginger, garlic, onion, cloves, and tangerine peel and fry for a while, the oil will become fragrant.

Fry the peanuts once with vegetables and there will be no strange smell. The dishes are delicious and can be used as cold dishes.

After frying the food, the oil will leave some residue and become cloudy. You can cut the white radish into thick round slices and poke a few of the radish with chopsticks. hole, put it into the remaining oil and fry. The residue will adhere to the radish slices. Remove the residue and fry it again in the pot repeatedly. The turbid oil will become clear.

Heat the pot first when cooking. , then pour in the cooking oil, and then put the vegetables.

When the temperature in the pot reaches the highest, add the cooking wine, which will easily evaporate the wine and remove the fishy smell from the food.

Boil the lard : Put a little water or vegetable oil into the rice cooker, and then add lard or fat. After the power is turned on, the oil will be refined automatically, without splashing or smearing, and the oil will be pure.

Put a dozen grains of Sichuan peppercorns or a little maltose in the kimchi jar to prevent the formation of white flowers

The broth is very particular. "The broth is the soup that will turn into a paste when frozen." The broth is essential for cooking. What is missing is probably where water can be used. If broth is used instead, the dish will be much more delicious.