I think everyone can cook home-cooked side dishes, but it must be a bit difficult to make them delicious. Everyone's practices are naturally different. Below, I'll share some tips for cooking more fragrant. Come and have a look!

1. Order with boiling water

When frying vegetables, order with boiling water. The fried vegetables are tender and beautiful in color. If cold water is used, the crispness will be affected.

Step 2 add salt skillfully

When cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first and then add salt, which can reduce the loss of nutrients in vegetables.

3. Proportion of sweet and sour juice

2 parts of sugar. 1 part of vinegar, this proportion can achieve the best sweet-sour ratio.

4. Boiling of silk syrup

When boiling silk syrup, adding a grain of alum as big as rice to each plate can prolong the knot time and make the sugar silk stretch longer.

5. Pay attention to vinegar

When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than directly pouring the fragrance.

6. wine for salad

After wine is opened, if it is stored for too long, it will become? Vinegar? It has a fragrant smell and is delicious to make salads.

7. Wash vegetables with salt

When cleaning vegetables, sprinkle a handful of salt in clear water, so that the bugs in vegetables can be cleaned out.

8. Wash and cut vegetables to prevent nutrient loss

Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, too much nutrients will be lost.

9. Salt can turn the yellow leaves of vegetables green.

If some leaves of spinach and other vegetables turn yellow (slightly), the color can change from yellow to green with a little salt when blanching.

10. Milk cauliflower is whiter and tender.

When cooking, adding 1 spoon of milk will make the finished product more tender and delicious.

1 1. Salt should be added to cold tomatoes.

When tomatoes are chilled with sugar, it will be sweeter to add a little salt, because salt can change the' acid-sugar ratio of tomatoes.

12. Pickled pickles to remove mildew

Take 250 grams of broad beans, fry them and let them cool, wrap them in gauze and put them in the pickle jar, and take them out the next day. In this way, the white film at the bottom of the cylinder can be removed.

13. mustard is used to make pickles

When making kimchi, adding mustard, celery chips and squid chips can make kimchi color and taste good.

14. Cut pepper and onion to prevent glare.

When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting them, or soak the kitchen knife in cold water before cutting them, which can effectively reduce the spicy smell and keep the eyes from being stimulated.

15. the method of reducing the spicy taste of fried peppers

Pepper is too spicy. When cooking, cut the pepper into fine powder or diced, stir-fry it with oil and salt first, then pour in a fresh egg liquid and stir-fry. Egg wrapped with diced pepper? The spicy taste can be greatly reduced.

16. Preservation of fresh ginger

Fresh ginger is buried in the yellow sand that is always moist, and can be kept for a long time.

17. Removal of spicy taste of mustard

Mix mustard with water, put it in a container, bake it on the stove, or steam it in a steamer to remove some spicy taste.

18. Three Methods of Disposal of Soup Oversalty

Cut a few potato chips and cook them together. Pick them up immediately, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste.

19. Porphyra can remove greasy soup.

When the soup is too greasy, a small amount of laver can be roasted on the fire and then sprinkled into the soup to reduce the greasy feeling.

20. Milk can dilute the sauce

When cooking, if you put too much seasoning sauce and add a little milk, you can reconcile the taste of the dish.

2 1. rice wine can hydrolyze acid

If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.

22. Desalination of salty and spicy pickles

Cut the side dishes and soak them in 50% wine, which can dilute the salty and spicy taste and make them more delicious.

23. Remove the bitter taste of vegetables.

Radish, bitter gourd and other vegetables with bitter taste, after cutting, add a small amount of salt, filter out the juice and then burn, the bitter taste will be significantly reduced. Stir-fried spinach after scalding in boiling water can remove bitterness and oxalic acid.

24. Frozen? Dried radish?

Put the cut radish in the refrigerator for a period of time, then take it out and dry it in the sun, and it will become a dried radish with a unique flavor that can last for a long time. Put some on it when burning meat, and it tastes excellent.

25. Preservation of peeled radish

Peel carrots, it is best to put them in a dry container and cover them with a wet cloth, but the storage time should not exceed 3 hours.

26. Food bags store Chinese cabbage

If there is no vegetable cellar, it can be better to store vegetables in non-toxic plastic bags in winter. If the indoor temperature is too low, you can put the food bag on the root of the vegetable and then tie the top.

27. Preservation of garlic and leek

Bought garlic yellow, leek, garlic and other vegetables can't be eaten all at once, so you can wrap them with Chinese cabbage leaves and put them in the shade without soaking in water, which can keep them for a while.

28. Fresh frozen onions

Soak the frozen onion in clear water to make it fresh again.

29. Clear water fried lotus root is white

When frying lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.

30. Anti-oxidation of processed eggplant

After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown.

3 1. New potato peeling method

Soak new potatoes in hot water and then pour them into cold water. It's easy to peel them.

32. Cooking potatoes with milk tastes good

When boiled potatoes, add a little milk, which not only tastes good, but also prevents the potatoes from yellowing.

33. Boil potatoes and add salt before heating up.

When cooking potatoes, add salt to heat them up after discoloration, otherwise, the potatoes will form hard-skinned juice mixed with oil, and the vegetables will be fragile, which will affect the color and flavor.

34. potatoes quit sweet potatoes

Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is stiff or the potato sprouts.

35. Boiled kelp is perishable

When cooking kelp, properly use alkali or baking soda, or put proper vinegar in the pot, which will make kelp soft; If you put a few spinach, kelp will rot easily.

36. Soaked fungus

Soaking auricularia auricula in boiled rice soup can make auricularia auricula fat, soft and delicious. Soaking auricularia auricula in cold water can make it crisp, tender and refreshing.

37. The fungus sediment cleaning

Auricularia auricula is easy to stick to wood residue and sediment, so it can be washed with salt water and gently rubbed evenly. When the water becomes muddy, it can be washed with clear water.

38. The growth of dried bamboo shoots

First, put the dried bamboo shoots in an iron pot, add water and boil for 30 minutes, then stew them with low fire, remove them, cut off the old roots and wash them. Then soak in rice washing water or lime water for later use, every 2? Change the water every 3 days 1 time, cut into pieces before cooking, and the food is tender and delicious.

39. Beer flavoring agent

When cooking all kinds of cold salad in summer, adding a proper amount of beer to mix can enhance the taste and fragrance.

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