2. The correct cooking method should be boiling water. This is because boiling water can shorten cooking time and reduce the destruction of vitamins in rice. Starch particles are insoluble in cold water, and only when the water temperature is above 60℃ will starch absorb water, swell, break and become paste. Rice contains a lot of starch. When cooking with boiling water, the temperature is about 100℃ (the boiling point of water), which can make the rice cooked quickly.
3. old rice can also steam out the taste of new rice. Just add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add a little to the pot.
4. Soak the tofu in boiling water 10 for more than 0 minutes before cooking, and the bittern smell can be removed. The tofu made in this way has a good taste and is delicious and sweet.
5, the method of rice does not stick to the pot: after steaming the rice pot, it is not easy to clean after sticking the rice. When steaming rice, add a few drops of cooking oil to the rice so that the steamed rice won't stick to the pot.
6, the method of cooking porridge without overflowing the pot: when cooking porridge, drop a few drops of sesame oil in the pot, and then turn down the fire after boiling, so that the problem of overflowing the pot will not occur.
7. When cooking, burn the rice. Don't worry, there are ways to help you easily remove the burnt smell: wash the 8- 10 cm long onion, insert it into the rice, cover the pot tightly, and remove the burnt smell in a moment.
8. Fry the fish without breaking the skin: after cleaning the fish, dry both sides with paper towels, pat a little dry starch, and then add the fish after the oil is hot. Don't shake it first, and then turn it over when it is completely fried. The fish fried in this way has a complete skin.
9, porridge: porridge is cooked and simmered. That is, first boil it with high fire until it boils away, then switch to low fire and slowly collect the porridge soup until it is thick. Porridge can't leave the fire. Stewing method refers to heating with high fire until it boils, pouring it into a covered wooden barrel, covering the lid tightly and stewing for about 2 hours. The porridge made by this method is more mellow and strong.
10, when cooking porridge, you should pay attention to adding enough water at a time, and cooking porridge in one go, in order to achieve the characteristics of rice and water blending and softness. Don't add cold water halfway.
1 1, eggplant should be put into the pot immediately after being cut or put in water, otherwise the eggplant will be oxidized to black. You can put vinegar properly when frying, and it won't turn black when frying.
12. Before frying the beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, and let the enzymes in the beer decompose the protein to increase the tenderness of the beef.
13, adding a little orange peel when steaming steamed bread can make steamed bread more fragrant.
14, when frying steamed bread slices, soak them in cold water first, and then fry them in the pot, so that the fried steamed bread slices are brown and crisp, delicious and fuel-efficient.
15. When cooking dumplings, put a green onion in the water or add some salt after the water is boiled, and then put jiaozi. jiaozi tastes delicious and does not stick; When mixing dough, add an egg to every 500 grams of flour, and the dumpling skin will not stick.
16, when cooking dumplings, add a little salt to the pot, and the water will not overflow when the pot is opened, and it will not break the skin. You can also put a green onion in the water and then put jiaozi. jiaozi tastes delicious and does not stick; When mixing dough, add an egg to every 500 grams of flour, and the dumpling skin will not stick.
17, add a tablespoon of cooking oil to the noodles, the noodles will not stick, and it can prevent the noodle soup from foaming and overflowing the pot. When cooking noodles, add a little salt to the pot, and the cooked noodles are not easy to rot.
18, an egg mixed with a tablespoon of warm water will not be fried, and the fried eggs are large, soft and delicious; Remember to fry eggs with chopsticks. When frying, slowly spread the eggs, and you will find that the eggs become more fluffy and bigger because of uniform heating.
19. Put the shrimps into a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then wash them with clear water. This will make the fried shrimps transparent, crystal clear, tender and delicious.
20. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious.
2 1, when cooking, you should first heat the pot, then pour in cooking oil, and then put the vegetables.
22, fried vegetables how to keep the chlorophyll of fresh green vegetables contains magnesium, this substance will be replaced by another substance of vegetables-organic acid (containing hydrogen ions) when cooking, generating a yellow-green substance. If you cover the pot tightly at first, it will fade and turn yellow. If you fry or cook it first, let this substance play out first when it is heated, and then cover the lid, it will not make chlorophyll yellow under the action of acid.
23, if for the sake of beauty, you can add some baking soda or alkaline noodles when cooking, which can make the color of vegetables more bright and transparent.
24. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
25, add vinegar when frying potatoes, can avoid burning, but also decompose the toxins in potatoes, and make the color and taste appropriate.
26. When frying bean sprouts, add some butter first, and then add salt to remove the beany smell.
27. When cooking fish, put a tablespoon of milk into the pot, which can not only remove the fishy smell, but also make the fish tender and tender, and the taste is particularly delicious.
28. To stew a pot of good fish soup, use cold water. After boiling in cold water, skimming the floating foam can remove the fishy smell, and at the same time, the fish protein slowly solidifies, and the nutrients can be fully "released" into the fish soup. Stew thick soup with strong fire, and drink clear soup with low fire. Cook the fish after frying, and it will turn into white soup, and it should be fried on both sides.
30. Before frying potatoes, put the sliced potatoes in water and cook for a while, so that the surface of the potato skin forms a thin colloidal layer, and then fry them.