1, mutton deodorization: put the radish pieces and mutton together in the pot, and take out the radish pieces after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Cleaning and punching two or three walnuts with shells; Mutton 1 kg, curry powder10g; 1 kg mutton and 200 grams of cut sugar cane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning again.

2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious. 3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup and the vitamins in the soup can be retained.

When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it. 5. When cooking broth or sparerib soup, put some fresh orange peels, which not only tastes delicious, but also reduces the greasy feeling.

6, boiled bacon: use a dozen walnuts with many small holes, it can eliminate the odor. 7. Stir-fry mung beans in an iron pan for 10 minutes, and then cook them, which will boil quickly, but be careful not to stir-fry.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance. 9. Adding a few drops of vinegar when cooking kelp is easy to rot; A few spinach will do.

10, before cooking the ham, put some sugar on the ham skin, which makes it easier to boil and tastes more delicious. 1 1, when cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then put the jiaozi. Jiaozi is delicious and not sticky; When mixing dough, add an egg to every 500 grams of flour, and the dumpling skin will not stick. 12, when cooking jiaozi, add a little salt to the pot so that the boiled water will not overflow.

13, add a tablespoon of cooking oil when cooking noodles, noodles will not stick to your hands, and can prevent the noodle soup from foaming and overflowing. 14, when cooking noodles, add a little salt to the pot, and the cooked noodles will not rot easily.

15. Don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans. 16, boiled new bamboo shoots are easy to cook, crisp and delicious; To prevent bamboo shoots from shrinking after cooking, you can add a few mint leaves or salt.

17. After the pork belly is cooked, cut it into long pieces, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double. 18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19, stew soup, add a few pieces of orange peel in the pot, can remove the fishy smell and greasy and increase the flavor of the soup. 20. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is parched, add a proper amount of balsamic vinegar, stir fry quickly, immediately heat the water (not the chicken pieces) when cracks appear, then stew for 10 minute, then add seasoning, simmer for 20 minutes with low fire, and then pour sesame oil on it. Salt should be added after the soup is stewed, when the temperature drops to 80~90 degrees Celsius or before eating.

Because of the high water content in chicken, when stewing chicken, the chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outwards, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the dissolution of nutrients into soup. The cooked chicken is often hard, old and rough in taste. 2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it and stew it with slow fire, and it will be cooked; Or put 3~4 hawthorn, chicken is easy to rot.

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, and then stew it with low fire, the meat will become tender and delicious. 23. Cook the old duck: It's easy to cook a few snails in the pot.

24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed and the taste is more beautiful. 25. When cooking tofu, add a little tofu milk or juice, which is very fragrant.

26. When stewing beef, add a little sherry red, and the meat tastes delicious. 27. Marinate the meat with a little borax before cooking the braised pork. The cooked meat is fat but not greasy, sweet and delicious.

28. When frying food, put a little salt in the pot so that the oil won't spill. 29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that the vegetable juice in the stuffing flows out of the bottom of the pot during frying. 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.

3 1, when frying pork chops, cut 2~3 cuts where there are tendons, and the fried pork chops will not shrink. 32. Marinate the chicken for a while, seal the protective film and put it in the refrigerator, then take it out when frying. Fried chicken is crispy and delicious.

When frying poached eggs, pour a little cold water when the yolk is about to solidify, which can make the eggs yellow and tender. 34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs will be cooked slowly, with beautiful appearance and non-stick to the pan.

35. When frying eggs, sprinkle some flour in the hot oil. The eggs look good in Huang Liang, and the oil is not easy to overflow from the pot. 36, scrambled eggs with sheep oil, delicious and odorless.

37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, thus making egg products fluffy and soft. 38. Add a few drops of vinegar when scrambled eggs, and the scrambled eggs are soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black. 40. Adding vinegar when frying potatoes can avoid burning, decompose the toxins in potatoes, and make the color and taste appropriate.

4 1. When frying bean sprouts, add some butter first, and then add salt to remove the beany smell. 42. Don't poke when frying spinach.

43. Stir-fried pork slices: cut the meat into thin slices, add soy sauce, butter and starch, beat in an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender. 44. Stir-fried shredded beef: cut well, mix well with salt, sugar, wine, raw flour (or eggs), marinate in raw oil for 30 minutes, then stir fry, fresh and delicious.

45. When frying meat dishes, the salt is put too early and slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious. 46. After the shredded pork is cut, it is soaked in baking soda solution and then fried, which is particularly loose and delicious.

No matter what sweet and sour dishes you cook, as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar, you can achieve moderate sweetness and sour taste. 47. Stir-fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in dishes and "eat" less sugar, resulting in sweet outside and light inside.

48. When making meat pies and meatballs, one kilogram of meat.

2. Little knowledge of cooking food

Tips for cooking vegetables

1. When cooking vegetables, you should use hot water instead of cold water. If potatoes are cooked in hot water, the loss of vitamin C is about 10%, and if potatoes are cooked in cold water, it will lose 40%.

2. When cooking vegetables, add some water chestnut starch to thicken the soup, which not only makes the food delicious, but also protects vitamins because the starch contains glutathione.

First, the method of identifying the kind of pork

The pork fattened by male and female breeding pigs is poor in quality, not rotten in cooking and poor in taste. The identification method is:

With skin, the skin is thick and hard, with large pores, and the boundary between skin and fat is almost indistinguishable. This phenomenon is most obvious at the scapula. For example, after peeling and deboning, the subcutaneous fat is thick and hard, almost the same as that with skin. Lean meat is dark red, with thick muscle fibers, clear lines, less water and large connective tissue.

Second, identify the method of pork injection.

Look: If lean meat is reddish with white, shiny and tender, it will be drawn even if it is soaked in water. If it is bright red, it means there is no irrigation.

Touch: touching lean meat with your hands will produce water; If you touch lean meat with your hands, you won't draw water.

Sticker: Take a piece of white paper and stick it on the meat. If the paper is soaked by water soon, it will be soaked by water. If it doesn't get wet easily, the oil stain on it indicates that it hasn't been watered. Sticker method can also be used for beef and mutton.

Third, determine the method of freezing meat.

Frozen meat cannot be sold after thawing, but the quality of this meat is greatly reduced after freezing. The identification method is as follows:

Look at the appearance: the fat is dark red and the meat is red; Cleavage is neat, and finger pressure will wet your fingers.

Touch hardness: the meat has no elasticity, and it is difficult to recover after the finger pressure sinks.

Remove fishy smell with a knife.

A kitchen knife that has cut fish and meat always smells like fish. If you cut vegetables, fruits and other foods, it will make the fruits smell fishy and affect your appetite. The easiest way to remove the fishy smell is to wipe the knife with ginger.

Aluminum pot removes dirt.

Aluminum pot is extremely difficult to scrub after being contaminated with dirt. If the pot is soaked in hot water and scrubbed with chicken and duck feathers, the effect is very good. You can also scrub the surface of the pot with a wet cloth when the pot is on fire, which can make aluminum pot clean and bright.

Cleverly cut onions

When cutting onions, soak the knife in cold water first, and then cut onions, so that you won't be cried by the strong volatile substances of onions.

Mushroom washing sand

Soak the shiitake mushrooms in warm water at 60℃ for 1 hour, and then stir them in one direction for about 10 minute, so that the folds of shiitake mushrooms slowly open, and the sand will fall and sink to the bottom of the basin.

Eight Skills of Using Wine in Cooking

1, when scrambled eggs, add some white wine, scrambled eggs will be softer and more fragrant.

2. After the braised mutton is boiled, pour a little white wine to deodorize it, which will help stew the meat.

I broke my gallbladder while washing fish. If I wash it with white wine right away, it won't be bitter.

When cooking fat meat and fish, adding a glass of beer can remove the greasy taste.

5. When frying fish, spray half a cup of wine into the pot to prevent the fish skin from sticking to the pot.

6. When cooking, if you put too much vinegar, adding a little wine will reduce the acidity.

7. Sprinkle rice wine on the frozen fish, and the fish will thaw quickly without any peculiar smell.

8. If the noodles are lumped and sprayed with a little rice wine, the noodles will be scattered.

Clever use of eggshells

1. Cook calcareous rice. After washing, put the eggshell into a pot and bake it with low fire, then grind it into powder and mix it with rice to cook. This is "calcium rice", which is good for people with calcium deficiency and normal people.

2. make coffee. When making coffee, add some eggshells (about two cups of coffee and half an eggshell) to make the coffee clear and sweet.

3. Black oil after frying food. The oil for frying food will turn black after being used several times. You can put a small piece of egg shell in the oil tank, which will absorb the carbon particles in the oil and make the oil clear.

4. Wash clothes. Mash the eggshell, put it in a thin cloth bag, put it in a basin and soak it in hot water for about 5 minutes. Then wash clothes with this kind of water, you can wash clothes very white. Generally, water soaked in five egg shells can wash 7 ~8 clothes.

5. Clean ceramic utensils. Crushing eggshells into powder can be used to clean ceramic utensils instead of decontamination powder, and the effect is better than soap.

Cooking tips

Soak the tofu in light salt water for 20-30 minutes, and then take it out for cooking, so that the tofu will not break.

3. Cooking tips

Stir-frying is a cooking method in which oil or metal is the main heat conductor, and small pieces of raw materials are heated and matured in a short time with medium fire, and then seasoned into dishes.

Stir-fried raw materials are generally tender and easy to cook, except those with small natural shapes, which need to be processed into pieces, tops, silk, strips, balls, powders, granules and other forms, which is a prerequisite for making raw materials mature in a short time. The heating time of cooking is relatively short, and there is not much dehydration of raw materials. Therefore, the cooking is tender and smooth, but it is not easy to taste. Therefore, in addition to some crisp and refreshing vegetable dishes, it is generally necessary to thicken them.

1. How's the heat? When cooking, the change of firepower and time is called heat. Temperature literally refers to the firepower of fuel combustion.

However, cooking means more than that. In addition to the firepower itself, it is more important that the cooking materials are heated under different firepower and different time. In layman's terms, the heat is to accurately and skillfully control and adjust the appropriate temperature and time required for cooking dishes through proper cutting and collocation, so as to ensure that the dishes are full of color, flavor and flavor.

2. The classification of fire duration can be divided into four types: large fire, medium fire, small fire and slight fire. Fire is one of the strongest firepower and can be used for fast cooking. It can reduce the nutritional loss of dishes during heating, and keep the raw materials delicious and crisp. It is also called slow fire in cooking methods such as frying, frying, boiling, frying and steaming. It has a large quantity of heat and is suitable for cooking methods such as burning, boiling, frying and frying.

Small fire is also called slow fire, warm fire, etc. This kind of fire has small flame and weak firepower, and is suitable for cooking techniques such as frying.

Low heat and low heat are generally used for cooking crisp and delicious stews, stews and other dishes. 3. What is thickening? Thickening refers to pouring or sprinkling the prepared juice in the dish when it is close to maturity, so that the color of the dish is smooth and the taste is mellow.

Fruit juice is a viscous liquid, usually made of starch and various seasonings. In the process of cooking, water is decomposed.

Nutrients and liquid seasonings together form a delicious soup. If it is thickened, these soup can be attached to the raw materials of vegetables and become a delicious dish with thick soup and mixed soup and vegetables. 4. How to add water to cooking? You can add some water when cooking to make up for the lack of water.

But adding cold water will not make vegetables soft and rotten, so boiled hot water must be added, and the content of calcium and magnesium ions in boiled water will not combine with vegetable cells. 5. What are frying and frying? It means that raw materials processed by fine knives or with small natural shapes are heated in a warm oil pan and then mixed with seasonings. This cooking method is frying and frying.

Most of the raw materials for cooking need sizing. The raw materials used in cooking are mostly fresh and tender animal raw materials, such as chicken, duck, fish, meat and game. , and choose the most tender part.

Most of these raw materials are processed into diced, shredded, sliced and granules, which shortens the ripening time of vegetables. 6. The principle of frying First of all, the pan must be cleaned, heated and lubricated.

When the pot is hot, the water at the bottom of the pot can be completely evaporated. When the oil slides over it, the bottom of the pot can be smooth, which can prevent the raw materials from sticking to the bottom of the pot. It should be noted that the pot should not be too hot, otherwise the raw materials will stick to the bottom of the pot when they sink to the bottom. Second, control the change of oil temperature when cutting.

Large amount of raw materials, high oil temperature; The raw materials are large and fragile, and the oil temperature should be lower. Specifically, it is easy to slip away.

The raw materials that are not fragile can be put into the pot when the warm oil is heated to 40% to 50%, such as beef slices, diced meat and chicken balls. Fish fillets and other easily broken and relatively large raw materials should be cooked when the oil temperature is 20% to 30% hot, and it is best to grasp them by hand. Some raw materials, such as shredded fish, shredded chicken and hibiscus egg liquid, are generally not easy to slip away, and some are particularly fragile. Thirdly, the raw materials should be dispersed in time after blanking to prevent desizing and caking.

When the oil temperature is too low, raw materials do not react in the oil pan, and desizing is the easiest at this time. Wait a moment, don't stir in a hurry, when the edge of the raw material bubbles, it will slip away.

If the oil temperature is too high, the raw materials will stick together easily. In this case, you can end the pot or add some cold oil. Fourth, slippery raw materials should be drained immediately.

Raw materials with small shapes are not easy to drain oil, so they need to be turned over several times with a spoon. If the oil is not drained, it will probably not thicken during frying, mixing and seasoning, thus affecting the taste of dishes. 7. There are three ways to stir fry to thicken the sauce: first, put all the seasonings and powder juice that need to be added into a small bowl in time to thicken the sauce and stir well together. After the ingredients are cooked and seasoned with base oil, pour in the seasoning and pour in the correct sauce forcefully, and stir quickly.

It should be noted that this method is generally suitable for raw materials that are not easily broken. Second, the number of vegetables is small. Adding materials to thicken means putting smooth raw materials into the pot, then adding seasoning and soup in turn, and then adding water starch after boiling.

When thickening, the soup should be boiled, and the powder should be poured into the boiling place of the bubble-into the soup, and then stirred immediately. Thirdly, thickening is to add all necessary seasonings and soup into the pot, thicken it after boiling, and then add smooth raw materials.

Or pour it on the raw material. This method is mainly used for raw materials that are easily broken.

It should be noted that the taste must be adjusted correctly before use. It is worth noting that the juice of this method should be slightly thin. After the raw materials are put into the pot, part of the water in the marinade has been exerted, and the juice is just right.

4. What are the healthy cooking skills?

Add vinegar, many vitamins are afraid of alkali and acid. Vinegar can protect vitamins in food so that they are not so easily destroyed by oxidation.

Adding vinegar to cold vegetables or cooked fish and meat in advance can reduce the loss of vitamins. Starch and eggs are used to size food. When cooking, a protective layer can be formed on the surface of food, so as to reduce the chance of contact between nutrients and air and hot oil, so that the loss of nutrients will be significantly reduced, and at the same time, protein can be prevented from being excessively denatured.

When making pasta by yeast fermentation, yeast fermentation can be used as much as possible to increase the phytate contained in flour. At the same time, yeast itself is a kind of food with many nutrients.

The frequency of rice washing should be reduced as much as possible. Don't wash rice with running water or hot water, and avoid scrubbing hard to reduce the loss of vitamin inorganic salts. However, when rice noodles are found to have suspicious mildew or pesticide residues, they should be washed with warm water many times.

Vegetables, meat and other foods should be washed before they are finely cut. Don't soak them in water, and don't wash them too often.