2, fried vegetables clever salt. If you use animal oil to fry vegetables, it is best to put vegetables before the salt, which can reduce the residual amount of organochlorine in animal oil, beneficial to the human body. If you use peanut oil fried vegetables, must also be put under the salt before vegetables, this is because peanut oil may contain Aspergillus flavus, and salt in the iodide, can remove this harmful substance. In order to make the stir-fry delicious, you can put less salt at first, and then season the vegetables after they are cooked. If you use soybean oil, tea oil or vegetable oil, you should first put vegetables, after the salt, which can reduce the loss of nutrients in vegetables.
3, sweet and sour sauce ratio. No matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar, 1 part of vinegar blending, you can receive the effect of sweet and sour moderation.
4, soaking fungus two methods. Soak the fungus with boiled rice soup, can make the fungus fat, fluffy, flavorful. Soak the fungus with cool water, can make it crisp and refreshing.
5, put the vinegar to pay attention to. Where the need to add vinegar to the hot dishes, before starting the pot will be vinegar along the edge of the pot dripping into the flavor more mellow and rich than directly dripping.
6, beer flavorings. Summer to do a variety of cold dishes, add the right amount of beer mixing, can enhance the flavor and aroma.
7, wine as salad. Wine after opening the bottle, if stored for too long, it will become "vinegar", with aromatic flavor, used to do salad is very delicious.
8, wash vegetables with salt. Cleaning cleaning vegetables, in the water to withdraw some salt, so that the vegetables can be cleaned out of the bugs.
9, wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be cut after washing, do not cut and then wash. Otherwise, the nutrients will lose too much.
10, salt can make vegetables yellow leaves back to green. Spinach and other green leaves, if some (mild) yellow, blanch a little salt, the color can return to green from yellow.
11, milk cauliflower more tender. When frying cauliflower, add 1 spoon milk, will make the finished product more tender and delicious.
12, cold tomatoes should put salt. When using sugar to cool tomatoes, put a little salt will be sweeter, because salt can change the acid-sugar ratio of tomatoes.
13, the dish is too salty to deal with three methods. Vegetables salty, you can add the right amount of sugar, you can reduce the salt flavor. Or put some vinegar, salty will be greatly reduced. Or soak in water mixed with white wine, there is an obvious effect of de-salting.
14, milk can lighten the sauce. Stir fry, if the sauce put more, plus a little milk, can reconcile the flavor of the dish.
15, rice wine can solve the acid. Vinegar put too much, you can add some rice wine in the dish, you can reduce the acidity.
16, pickles salty and spicy taste fade. Pickles, such as too salty or too spicy, you can cut the vegetables after dipping in 50% of the wine, can dilute the salty or spicy, and taste more fresh.
17, remove the bitter taste of vegetables. Radish, bitter melon and other vegetables with a bitter taste, cut with a small amount of salt, filter out the juice and then burn, the bitter taste will be significantly reduced. Spinach scalded in boiling water before frying, can remove the bitter taste and oxalic acid.
18, frozen "dried radish". Cut the radish in the refrigerator for a period of time, and then take it out of the sun under the sun, it can be stored for a long time and a unique flavor: dried radish, roasted meat, put some, the flavor is very good.
19, remove radish odor. Steam eat radish, you should first chop it, according to the ratio of 300:1 into the vinegar, and then on the pot steam, you can make the odor disappear.
20, peeled radish freshness. Peeled carrots, it is best to put in a dry vessel, covered with a damp cloth, but do not keep more than 3 hours.