31 practical cooking skills

1. How to remove the fishy smell.

2. How to avoid sticking to the pan.

3. Control seasoning.

4. frying skills.

5. skills of frying vegetables.

6. Cabbage practice.

7. add water to the soup.

8. Eggplant absorbs oil.

9. Chili oil method.

11, meat cutting skills.

11, peeling knowledge.

12, frying skills.

13, simmer slowly.

14, bright and shiny.

15. Tofu skills.

16, egg tender skills.

17, small crispy meat skills.

18, fuel-saving strategy.

19, frying skills.

21, white wine to fishy.

21. Fish cooking skills.

22, bone cutting skills.

23. remove the smell of oily sludge.

24. Peel the tomatoes.

25. Poached eggs.

26, fried garlic skills.

27. Stewed chicken with dried mushrooms.

28, crucian carp soup skills.

29. Taste mature.

31. stir-fry vegetables.

(1) How to remove the fishy smell

When bones or meat are put into the pot in cold water, the blood foam can be removed first to remove the fishy smell.

(2) How to prevent the pan from sticking

After the temperature of the pan is heated, put the oil in, heat the pan, take out the hot oil, and then put the oil in for cooking, so that the pan will not stick.

(3) Controlling seasoning

Seasoning is used to enhance fragrance, not to cover up the charm of the ingredients themselves. We eat ingredients, not spices.

(4) frying skills

When frying, use flour+starch baking powder+beer, and the batter will be crisper. After the oil is hot, put the ingredients wrapped in batter to prevent them from scattering in the pot. After cooking, wait a while before turning it. Make sure not to take off the paste, and then fry it slowly with a small fire.

(5) Skills of frying vegetables

When adding water to stir-fry vegetables, you need to heat the water.

(6) Cabbage method

Cabbage tastes better when torn by hand than when cut with a knife.

(7) Add water to the soup

When cooking the soup, try to add enough water at one time, and water needs to be heated in the middle.

(8) Eggplant oil absorption

After cutting the eggplant, soak it in salt water for a while and control its moisture. Add a little oil to the pot, stir-fry some water, stir-fry the meat in another pot with sauce, and finally add the processed eggplant.

(9) Chili oil method

When making Chili oil, pepper and white sesame seeds are stirred with a little white wine in advance, and then the hot oil is poured in several times to make the Chili oil more fragrant and tasteless.

(11) Cutting skills

Fresh meat is not easy to cut, so it is much easier to put it in the refrigerator for a while before cutting.

(11) Skinning knowledge

If many ingredients are peeled, the nutrition will be reduced, but if they are not peeled, the taste will be reduced, mainly depending on their own preferences, such as eggplant.

(12) frying skills

when processing ingredients, in order to make the ripening speed of the ingredients almost the same, when cutting, try to ensure the same size. If the ingredients have different degrees of maturity, the ones that are difficult to fry will be fried first. In this way, the fast-cooked ingredients will not be fried when they are fried together.

(13) stew slowly over low heat

stew tofu and fish over a thousand times, and stew slowly over low heat is better.

(14) When the oil is bright and thick

When the thick juice is cooked, it is better to drench the oil.

(15) Tofu Skills

When making tofu, after cutting it, blanch it with hot water, which will not rot easily.

(16) Eggs are more tender skills

Add two spoonfuls of water to the egg liquid, and the fried eggs will be more tender.

(17) Small crispy meat skills

The steps of sizing small crispy meat are meat+cooking wine+salt, and the basic bottom flavor is cured, and then a small amount of onion Jiang Shui soaked in advance is added to make the meat more tender. Then add water powder to lock the moisture, and finally add a small amount of peanut oil to prevent adhesion when cooking.

(18) Oil-saving Raiders

Cooking at home, if you want to save oil, you can use frying instead of frying.

(19) Egg fried rice skills

First, break up two eggs, heat them in oil, then pour them into the pot, and use chopsticks to stir them up and put them out for later use. Pour in the right amount of oil, then stir-fry the rice, then pour in the scrambled eggs, add the right amount of salt, beef powder and soy sauce, and stir well.

(21) Deodorization of liquor

When cooking fish, the deodorization effect of liquor is better than that of cooking wine.

(21) Skills of cooking fish

Add two spoonfuls of water to the egg liquid, and the fried eggs will be more tender.

(22) Bone cutting skills

When chopping some bones with low hardness, if there is no bone cutting knife, but you are afraid of damaging the blade, you can cut the meat and cut it with the back of the knife. Then you can cut it easily.

(23) In addition to the greasy smell

Pig's trotters, pork belly with skin can be burned with a gas stove first, then soaked in warm water for a while, and the blackened place can be removed with a knife, and then cooked to remove a lot of oily smell.

(24) Peel the tomatoes

First, break up two eggs, heat them in oil, then pour them into the pot, and use chopsticks to stir them up and put them out for later use. Pour in the right amount of oil, then stir-fry the rice, then pour in the scrambled eggs, add the right amount of salt, beef powder and soy sauce, and stir well.

(25) Poached eggs

How to make poached eggs is not fragile. First, turn off the fire after the water boils, and then beat in the eggs. Wait until the egg white on the outer layer is gradually solidified, and then fire for heating. Or moisten the iron spoon with a little oil, then beat in an egg and heat it in boiling water.

(26) garlic frying skills

When frying garlic, it is suggested that the minced garlic should be washed with water first, then the water should be controlled to dry, and then fried in a pan, so that the bitter taste in garlic juice can be removed and it is not easy to paste.

(27) Stewed chicken with dried mushrooms

Wash the mushrooms in advance, and don't pour out the water soaked in the mushrooms. The stewed chicken tastes better.

(28) Crucian carp soup skills

Fry the fish in advance, and use boiling water when cooking to make the soup whiter. Add boiling water when cooking.

(29) Taste ripe

If you don't know whether the cooking is ripe or not, first clip a big piece and cut it open.

(31) Stir-fry vegetables

When you stir-fry vegetables, you can stir-fry them on the biggest fire, and when they are about to break, they will be out of the pot, which will have the best taste.