1, boiling water is needed to cook fish soup.
Fish should be fragrant and painted. Fish should be cooked before cleaning, and there are two cooking methods: boiling the pot with boiling water to remove the fishy smell of the old fish house and let the nutrition be fully released, and cleaning it with big fire and small fire.
2. Oil spill prevention
When cooking fried food, put a step in the steel to prevent it from being inaccurate.
Step 3 fry vegetables without cold water
It is not advisable to add cold water during frying, otherwise the green algae will get old. Add boiling water, the taste should be fresh, and the green algae should not be fried for too long.
4, bean sprouts with vinegar
When frying bean sprouts, a little finger can remove the flavor of bean sprouts and keep the taste cool.
5. Stir-fried eggplant with vinegar
Cut off the vertical part of the stool and put it in the pot to prevent wind oxidation. In this process, the right amount of stool is a little sweet, and the color of stool is not black.
Step 6 soak tofu in water
After the beans are out of the pot, they can be soaked in boiling water for ten minutes to remove the fishy smell and peculiar smell of tofu beans. When using boiled water, you can put a little salt to prevent tofu from breaking.
7. cold beer dishes
Adding a small amount of wine to the cold dish can make the taste of the cold shelf more fragrant.
8. cook the meat with boiling water
After the water is boiled, put it in the fish and put it in a cage, so that the meat will suddenly shrink when heated, and the internal juice will not flow out, keeping the taste delicious.
9. Fried beef with beer
First, pour the flour evenly on it with diluted wine and cook it on your wrist for 30 minutes. This will decompose the protein in beef and make it more delicious.
10, the shrimp was soaked.
Use a refining station, rub with edible alkali powder, soak in clear water and wash. Fried shrimps will be made into treasures, delicious and refreshing.
1 1, stir-fried kidney with vinegar
Well-cut kidney flower is a little white in China. Put the kidney flower in the water for 10 minute, so that the flower will be fresher.
12. Marinate pork liver with vinegar.
Before frying, soak the pork liver in white super and water, and then wash it with clear water. After frying, the flavor box is better.
13, avoid adding cold water to bone soup.
Add water in the process of noodle soup to prevent the white and fat in the bones from suddenly falling off the wet plate, which will quickly affect the taste of the soup. It is best to add water or domestic boiled water at one time.
14, Fried cauliflower with milk
Add a spoonful of milk when frying cauliflower to make the crystal whiter and more delicious.
15, oil residue removal
Cut the white dream cloth into thick pieces, fry it in thorns with a few tunes, pat it on the piece of white dream cloth, take out Lu Qingjie and put it in the middle repeatedly, so that the wet oil can really get excited.
16, Tang Tai accumulates seaweed.
The soup was so greasy that a small amount of leather was burned into the soup on the fire.
17, peanuts keep crisp
Peanuts are boiled in oil, heated with less white wine when they are put on the plate, eaten less when they are cooled, and crisp for days and nights.
18, scrambled eggs in water
When beating chicken, mix water and eggs, beat them well, put them in a pot and fry them on low heat. The taste of the chicken will become delicate and particularly loose, and it is not allowed to paste.
19, stew until greasy.
Adding a few pieces of fine skin to the wall meat can prevent oil.
20, soy sauce and the role of soy sauce
Distinguish between Chusheng and the old school, always coloring! Raw filming is to improve the taste.
2 1, peel tomatoes
New West Red means to draw a cross on the surface with a knife and then peel it off easily in deep water.
22. steamed rice
Add some drops when steaming rice, and the rice grains will be more distinct. In addition, the rice silver with swallows will taste fatter.
23. See if the fish is cooked.
When steaming fish, if you want to see if it is hot, you can check the thickest part of the fish with a pusher. Boil as soon as you can.
24. Fry the meat with low fire.
When the meat is slow, remember that the fire must not be big. If you don't store the meat in your clothes, the fire should be quite small when you heat it up. If it is not oily, it will be mechanically rooted in the ingredients. This is the purpose of speculation.
25, quickly cut onions
The foreign material is profound, and the foreign material root is depressed. First, they are the most milk-cut, but they are straight, and the rapid Baoyang songs will not flow all over the west.
1, boiling water is needed to cook fish soup.
Fish soup should be fragrant. Before making soup, fry the fish on both sides: then boil the pot with boiling water to remove the fishy smell and let the nutrients be fully released. Stew thick soup on high fire and clear soup on low fire.
2. Oil spill prevention
When cooking fried food, put a little salt in the pot to prevent oil from spilling.
Step 3 fry vegetables without cold water
It is not advisable to add cold water during cooking, otherwise the vegetables will get old. Boiling water should be added to make it taste fresh and tender, and it is not advisable to fry vegetables for too long.
4, bean sprouts with vinegar
When frying bean sprouts, adding vinegar can remove the astringency of bean sprouts and keep the taste crisp and cool.
5. Stir-fried eggplant with vinegar
Cut the eggplant or immediately put it in a pot or water to prevent it from oxidation. Add a little vinegar during frying to prevent eggplant from turning black.
Step 6 soak tofu in water
Tofu can be soaked in boiling water for 10 minute before cooking to remove the beany smell and alkaline smell of tofu. When scalding with boiling water, you can put a little salt to prevent tofu from breaking.
7. cold beer dishes
Adding a little beer to cold dishes can make the taste of cold dishes sweeter.
8. cook the meat with boiling water
After the water boils, put the fish or meat into the steamer, so that the meat will suddenly shrink when heated, and the fresh juice inside will not flow out, keeping the taste delicious.
9. Fried beef with beer
First, pour the diluted beer or flour evenly and marinate for 30 minutes, so that the protein in the beef can be decomposed and the beef becomes tender.
10, the shrimp was soaked.
Rub with refined salt and edible alkali powder, soak in clear water and wash. The fried shrimp will be crystal clear, crisp and delicious.
1 1, stir-fried kidney with vinegar
Add a little white vinegar to the cut kidney flower and soak it in water for 10 minute, so that the fried kidney flower will be more brittle.
12. Marinate pork liver with vinegar.
Soak pig liver in white vinegar and water before frying, and then wash it with clear water. It will taste better after frying.
13, avoid adding cold water to bone soup.
Avoid adding cold water in the process of boiling soup, so as to avoid the rapid solidification of protein and fat in bones caused by the sudden drop of temperature and affect the taste of soup. It is best to add good water at one time or add appropriate amount of boiling water in the middle.
14, Fried cauliflower with milk
Add a spoonful of milk to stir-fry flowers, and the finished product will be tender and delicious.
15, oil residue removal
Cut the white radish into thick plates, poke holes with chopsticks, fry in the remaining oil, and the residue will adhere to the radish slices. Take out the residue and fry it repeatedly in the pot, and the turbid oil will become clear.
16, Tang Tai accumulates seaweed.
This soup is too greasy. Roast a small amount of laver on the fire and sprinkle it into the soup.
17, peanuts keep crisp
Stir-fried peanuts, put them in a plate, sprinkle a little white wine while they are hot, sprinkle a little salt after cooling, and they will be crisp for a few days and nights.
18, scrambled eggs in water
When you beat eggs, add water and eggs together, beat well, and put them in a pot and stir fry slowly. The taste of eggs will become particularly loose, and it is not easy to paste the pot.
19, stew until greasy.
When stewing meat, put a few pieces of orange peel in the pot to get rid of greasy.
20, soy sauce and the role of soy sauce
Distinguish between soy sauce and soy sauce, soy sauce is coloring! Light soy sauce is to improve the taste.
2 1, peel tomatoes
Cross the tomato surface with a knife and scald it with boiling water. Peeling them is easy.
22. steamed rice
Add some oil when steaming rice, and the rice grains will be more distinct.
In addition, rice steamed with water will taste stronger.
23. See if the fish is cooked.
When steaming fish, you should see if it is cooked. You can insert chopsticks into the thickest part of the fish's back. If it can be inserted, it is ripe.
24. Fry the meat with low fire.
When frying meat, remember that the fire must not be big, otherwise the meat will not be cooked when it is fried, and the fire should not be small when it is cooked quickly, otherwise the oil will be absorbed into the ingredients. This is the purpose of re-speculation.
25, quickly cut onions
Don't cut off the roots of onions, cut them vertically first, then horizontally, and then vertically. Get the onion powder quickly, and don't cry any more.