2, if the vegetables contain more water, you can not add water when frying.

3, it is best to put salt only after the vegetables are cooked on the plate, which can prevent the vegetables from water.

4, when the vegetables stir-fried to half-cooked, can be covered for 1-2 minutes, but not too long, otherwise it will make the vegetables brown.

Home Stir-Fry Tips

Stir-Fry, is a frying pan is hot, add the bottom oil, with onions, ginger stir-fry, and then processed into silk, slices, pieces of raw materials, directly with a high flame hot pan hot oil stir-fry mature. It is the most widely used cooking method for home use. The average person can do, but to stir-fry tender moderate, light and refreshing is not easy.

Steamed meat dishes, the requirements of fried tender and delicious. Stir frying the fire, the order of throwing materials have to pay attention to. Fried pork as an example: pork washed and sliced, frying pan on the fire hot, add oil, oil hot, the first onion and meat slices together with the pan stir-fry, see the meat surface white close to half-cooked, the first cooking a little vinegar stir-fry, to be vinegar flavor evaporates quickly, and then add the ginger stirring to taste. Then add soy sauce, a little water, after the water boils, put the side ingredients, and finally hook cross, pour a little oil out of the spoon. Stir fry vegetables dishes, can be used in a hot pan with warm oil, first under the fresh ginger, fried flavor, and then under the cut vegetables, stir fry quickly, to be vegetables ringing has been over, the texture of the soft, and then add soy sauce to stir fry, and then put a little soup, salt, sugar, monosodium glutamate, stir fry, thickening and dripping sesame oil can be out of the spoon.

Raw fried dishes, more than required to highlight the flavor, so cooking with vinegar is quite critical. Vinegar can remove the odor, increase the fragrance, and can promote the denaturation of protein, so that the dish is more tender. But the vinegar can not be too much, in order to taste the acetic acid flavor is appropriate. In addition to ginger juice is better than ginger, because in the stir-fry process, the main material water evaporates sharply, then add ginger, will be rapidly absorbed by the raw materials, into the dish flavor is very good.

If you fry vegetables, stir-frying pot that is put into the vegetables, a little fried a few times that is put seasoning, into the dish is often too much water, the flavor is not fragrant. The reason for this is that the raw materials to absorb the flavor is not enough. At this point, change the cooking in the seasoning program, you can solve this problem.

Dishes in the raw frying process, some will produce a sour flavor, which is raw soy sauce in the blame. Because the soy sauce in the production process, the acid will produce lactic acid and other components, resulting in dishes with a sour flavor, the solution is to heat at high temperatures.

Fried beef: fried beef before the slices, the first beer will be thinned out with flour, poured on the beef slices, mixed well after marinating for 30 minutes, the enzyme in the beer can make some protein decomposition, which can increase the degree of tenderness of beef.

Fried pork slices: put the sliced meat in a colander, shake it in boiling water a few times, when the meat is just discolored when the water, drained off the water, and then under the frying pan, it only takes 3 to 4 minutes to cook, and tender and tasty.

Fried pork liver: fried pork liver before, available white vinegar stains, and then rinse with water, fried pork liver taste good.

The most practical cooking skills - fried vegetables remedy

Sautéed sweet and sour fish, sweet and sour vegetable gangs, etc., should be the first to put sugar, salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in the sweet and light. The first thing you need to do is to get your hands on some of the most popular products in the world.

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

The meatballs are made with 50 grams of meat and 10 grams of starch, which makes the dish soft and tender.

When you make stir-fry meat or spicy meat, make the batter according to the ratio of 50g of meat and 5g of starch, the dish will be tender and flavorful.

Doing steamed bread, if in the flour rubbed into a small piece of lard, steamed bread is not only white, fluffy, and flavorful. Steamed buns mixed with a little orange peel silk, can make the steamed buns to increase the fragrance

steamed buns put more alkali yellow, such as in the original steamer pot of water with vinegar 2 to 3 tablespoons, and then steamed for 10 to 15 minutes can become white.

A small amount of alum and salt into the water, the cut raw sweet potatoes immersed in ten minutes, washed and steamed, can prevent or reduce bloating

Milk boiled paste, put a little salt, cooled down to taste better.

Placed with chili pepper dishes are too spicy or fried chili pepper with a little vinegar, spicy taste greatly reduced.

Cooking, soy sauce, if the wrong pouring of vinegar, can be sprinkled with a little baking soda, vinegar can be eliminated

The dish is too acidic, will be a pineapple egg mashed into the.

The dish is too spicy, put an egg into it.

The dish is too spicy, put some vinegar to reduce the spicy flavor.

The dish is too bitter, add a little white vinegar.

If the soup is too salty and should not be watered down, add a few cubes of tofu or potatoes or a few slices of tomato to the soup, or put a handful of rice or flour wrapped in a cloth into the soup.

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

Canola oil has an odor, you can heat the oil into the appropriate amount of ginger, garlic, green onions, cloves, Chen Pi with a few moments of frying, the oil can become fragrant.

Use vegetable oil to fry peanut rice once there is no strange smell, fried dishes flavorful and delicious, and can do cold dishes.

After deep-frying the food, the oil leaves some residue and becomes cloudy, you can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and put it into the leftover oil for deep-frying, the residue will be attached to the radish slices, take it out and remove the residue, and then put it back into the pot again and again to deep-fry, and the cloudy oil will become clear.

When frying vegetables, you should first heat the pan, then pour in cooking oil, and then put vegetables.

When the temperature in the pot reaches the highest add wine, easy to make the wine evaporate and remove the fishy flavor in the food.

Boiling lard: put a little water or vegetable oil in the rice cooker, and then put in the lard or fat meat, after turning on the power, it can automatically refine the oil without splashing the oil, not paste the dregs of the oil, the oil quality is pure.

Placing a dozen peppercorns or a little maltose in the kimchi altar prevents white flowers

The stock is a big deal. "Stock is the soup that freezes into a paste," he said. Broth is essential for cooking, so if you use it instead of water, the dish will be much more flavorful. For example, the roasted bran, to use water to boil, if the stock to cook, the fresh flavor will penetrate into the roasted bran; and that the shark's fin, abalone, and so on, itself is not very fresh, it is even more important to use the stock to bring out the fresh flavor, called "hanging fresh". The production of soup varies among the people, the best may be the old chicken, turtle two kinds of mixed stew; poor, with chicken shells, meat bones mixed stew. The worst, but also the folk restaurant used the most, is the use of pig jowl and pig's blood mixed stew, said the flavor is quite fresh, but I always think of that kind of fresh method is "tiger and wolf fresh", just like to give the extremely weak people with extremely tonic medicine, for the law is not desirable.

Stewing soup, use cold water, cover the material inside, add wine to remove the fishy taste of meat, but do not put onions and ginger and other things, in order to prevent and vegetable flavor, the water boiled, skimmed off the froth, and changed to a small fire warmed up, warmed up until the bone rotten meat, before you can. Warm up the soup, must use water fire, fire is soup is not clear, just so, it is not enough, until the stew is ready, to the soup out of the water, and then filtered through the impurities with a cloth, cooled, scraped off the top layer of frozen oil. Then bring the soup back to a boil, into the beaten egg white, pour the egg white, to pour into the soup while stirring, so that the egg white will be wrapped in the soup turbid things, until the egg white burned old, lift up and discard. This is a clear and refreshing soup, this soup, can be used as water. This soup clear learning, the general public do not know, just take a chicken cooking, cooking time, from the inside scoop on a spoon plus plus, this soup, not clear and oil, or do not put the good. Moreover, it is not what can be used with soup, such as tofu, can not be used with soup, take its pure and clear reason; and then for example, burning seafood, it is appropriate to use chicken broth can not be used with broth; here's more than a lot of caution. Burned soup, you can put into a plastic bag and freeze it, take it with you, if you don't have time to make soup after work, just take out a packet of it, heat it up and put some vegetables in it, it's a good soup. Broth, is the basic cooking, therefore, even if it is a net vegetarian dishes, also with a vegetarian broth. Vegetable soup, more carrots, soybean sprouts, celery and mushroom roots stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really fresh and delicious, and that the flavor of the meat soup, there is a more elegant taste

When to cook when to put spices

Oil frying when the oil temperature is too high, it will produce a kind of harmful gas called "acrolein", which is a kind of gas that can be produced by the oil. It will also make the oil produce a large number of highly carcinogenic peroxides. Therefore, frying vegetables with 80% hot oil is better.

Soy sauceSoy sauce in the pot at high temperatures for a long time will destroy its nutrients and lose its fresh flavor. Therefore, you should put soy sauce in the wok before you cook the food.

Salt with soybean oil, canola oil for cooking, in order to reduce the loss of vitamins in vegetables, generally should be fried vegetables before putting salt; with peanut oil for cooking, because peanut oil is very easy to be contaminated by Aspergillus oryzae, it should be put on the first salt fryer, so you can greatly reduce the aflatoxin; meat oil for cooking, you can put half of the salt first to remove the residue of organochlorine pesticides in the meat oil and then add the other half of the salt; in the making of meat When cooking meat dishes, in order to make the meat fried tender, in the fried to eight mature when the best salt.

Vinegar cooking if you add a little bit of vinegar after the vegetables in the pot, can reduce the loss of vitamin C in vegetables, promote calcium, phosphorus, iron and other mineral components of the dissolution, improve the nutritional value of the dishes and the human body's absorption and utilization rate.

Wine cooking fish, sheep and other meat dishes, put some wine can borrow the evaporation of wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the cooking process in the pot. In addition, fried shredded meat should be in the shredded meat stir-fried with wine; roast fish should be fried with wine; fried shrimp is best in the fried with wine; soup is generally in the pot after the change to a small fire stew, simmering when the wine.

Monosodium glutamate when heated to more than 120 ℃, monosodium glutamate will become coked monosodium glutamate, not only no fresh taste, there is toxicity. Therefore, it is best to add MSG when frying well to start the pan.

Sugar in the production of sweet and sour carp and other dishes, you should first put sugar and then add salt, otherwise the salt "dehydration" effect will promote the protein coagulation and difficult to eat through the sugar flavor, resulting in the outside of the sweet and light, affecting its flavor.