2. When cooking bone soup, adding a small amount of vinegar can help the calcium in the ribs to be released so that the body can absorb more calcium.
3. When frying shrimps, put the shrimps in a bowl, add refined salt and edible starch 1g for every 250g of shrimps, gently rub them with your hands for a while, and then wash them with clear water. Stir-fried shrimps are crystal clear, tender and delicious.
4. Before frying the fresh shrimp, scald it with boiling water soaked in cinnamon, so that the fried shrimp tastes more delicious.
5. When frying the kidney flower, add a little white vinegar to the cut kidney flower and soak it for 10 minute. The kidney flower will be big and bloodless, and it will be white and refreshing after frying.
6. When frying fish, dry the water before the fish goes to the pot. When the frying oil is heated to no water, it is slightly cool from the fire, and then put the fish and salt; If you soak the fish in milk first and wrap it in batter (add baking soda), it will be softer and more delicious.
7. Before frying the pork liver, stain the prepared pork liver with some borax and white vinegar, and then wash it with clear water, because borax can make the pork liver crisp and cool, and white vinegar can make the pork liver impervious to blood. After frying, the pork liver tastes particularly good.
8. When frying meat slices, cut the meat into thin slices, add soy sauce, butter and starch, beat in an egg, mix well and stir-fry; After the meat slices change color, add seasoning and stir-fry a few times. The meat slices are delicious and tender.
9. Stir-fried shredded beef: Cut it well, mix it with salt, sugar, wine, raw flour (or eggs), marinate it with raw oil, and stir-fry it after 30 minutes, which is tender and delicious.
10. When frying beef slices, before frying, dilute the beer and flour, pour them on the beef slices, and marinate for 30 minutes after stirring. Beer can decompose protein and increase the freshness of beef.
1 1, the method of frying peppers to reduce the spicy taste of peppers is too strong. When cooking, cut the peppers into fine powder or diced, stir-fry them with oil and salt first, then pour in a fresh egg liquid and fry them into "diced peppers wrapped in eggs", which can greatly reduce the spicy taste.
12, when frying bean sprouts, because bean sprouts are tender, the speed of frying should be fast, and it can be broken. However, tender bean sprouts often have astringency. If you put a little vinegar when frying, it can not only remove astringency, but also keep bean sprouts crisp and tender.
13. When frying onions, paste the chopped onions with flour and fry them in the pan, so that the fried onions are golden in color, crispy and delicious. When frying onions, add a little white wine, which is not easy to fry.
14, when frying green peppers, be sure to stir them quickly. Add a little salt, monosodium glutamate and vinegar when frying, cook for a few times, and serve.
15. When frying lotus root slices, cut the lotus root into thin slices, stir-fry it in the pan for a few times, add proper amount of salt and monosodium glutamate and immediately take it out of the pan, so that the fried lotus root slices will be as white as snow, crisp and juicy. If the fried lotus root slices become more sticky, you can add a little water while frying, which is not only good for frying, but also white and tender.
16, stir-fried sweet-and-sour fish, sweet-and-sour vegetables, etc., sugar should be put first, and then salt should be put, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes and "eat" without sugar, resulting in sweetness outside and light inside.
17, when frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
18, add vinegar when frying potatoes, which can avoid burning, decompose toxins in potatoes, and make the color and taste appropriate.
19. When frying bean sprouts, add some butter first, and then add salt to remove the beany smell.
20. When frying peanuts, put peanuts in the hot pot when the oil is cold. Stir fry with low fire until the color changes. The crackling sound just disappears. After pouring a few drops of white wine, turn off the fire and take out the pot, so that the fried peanuts are crisp without discoloration and undressing.