20 Universal Cooking Formulas of Stewed Bud Explosion

1, usage of soy sauce

Raw extract flavor, fly oil fresh, usually cooking with these two can be used for old pumping color, color, taste heavy dishes should be used for extremely fresh taste, often used for dipping materials, cold salad.

2, hot pot and cold oil cooking are not easy to stick to the pot.

Heat the pan first, pour oil to moisten the pan, pour out excess hot oil, and finally pour in cold oil.

3. Pickled meat slices

Light soy sauce+fly oil+cooking wine+pepper+starch+cooking oil.

4, salt sequence

End of salt: for the dishes that need to be stir-fried by fire, put a proper amount of salt after frying thoroughly, but not before cooking: cook the whole meat (fish), develop it with salt in advance, and put salt before eating: cold dishes, put salt before eating, crisp and delicious.

5, put monosodium glutamate before the pot.

If monosodium glutamate is heated for a long time, it will produce sodium pyroglutamate and lose its flavor.

6, stew stew bone ingredients

Zanthoxylum bungeanum+cinnamon+star anise+fragrant leaves+incense+tsaoko+dried pepper.

7. Tips for cooking more fragrant

Wok, minced garlic+chopped green onion+Jiang Mo+thousand peppers, stir-fry over low heat.

8. Shred pork

Cross cut cattle, vertical cut chicken, oblique cut pig.

9, drowning tips

Vegetable oil+salt, boiled water, can keep green and unchangeable meat, add onion and ginger cooking wine, cold water, remove fishy smell and skim foam.

10, fish sauce

Light soy sauce 1 spoon+light soy sauce 1 spoon+virgin rice vinegar 2+ white sugar 1 spoon+water starch 4+water 3+salt 1 teaspoon+sesame oil 1 teaspoon.

1 1, Gong Bao Wei

Light soy sauce+water starch (or bean paste, which can also solidify)+dried Chili+sugar+vinegar+onion.

12, braised taste

2 tablespoons soy sauce+1 tablespoon soy sauce+1 tablespoon oil+1 sugar+half a spoonful of salt+tablespoon of starch+half a bowl of water.

13, sweet and sour juice

1 spoon of cooking wine+1 spoon of light soy sauce+1 spoon of light soy sauce +2 aged vinegar +2 white sugar yuan.

14, white burning taste

Oyster sauce+sugar+salt+onion and garlic.

15, sweet and sour crispy juice

White sugar+rock sugar+weixiu+Guangdong rice wine100g+apple vinegar 50g+salt10g+honey 25g.

16, seafood dip

1 spoon of sugar +3 tablespoons of light soy sauce+1 spoon of aged vinegar+half lemon juice+1 spoon of fly oil+1 spoon of pepper oil+millet spicy.

17, scallion oil flavor

Scallion+onion+salt+monosodium glutamate+white pepper+sugar+cooking wine+peanut oil.

18, hot pot dipping

Spicy hot pot: sesame oil+garlic+coriander+chopped green onion: chopped peanut+white sesame+Chili noodles+salted sesame sauce: sesame sauce+peanut butter+sesame oil+chopped peanut+soy sauce+fermented bean curd+chives all-purpose versatile sauce: garlic+coriander+chopped green onion+millet pepper+soy sauce+vinegar+sesame oil.

19, cold salad

Garlic powder+sesame+Chili noodles+chopped green onion, hot oil sprinkled with soy sauce+fly oil+vinegar+sesame oil+a little salt.

20. Steamed egg soup

Egg liquid: water: milk = 1: 1: 1, steamed, smooth and refreshing.