Home cooking must be everyone will do, but to do taste beautiful, must be a little difficult, everyone's different methods of taste nature is not the same, frying has a wonderful trick, then the following by me to share with you frying tips, we go together to learn it.

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1. boiling water fried vegetables. When frying vegetables, with boiling water point vegetables, fried out of the vegetable quality tender color good, if you use cold water, affecting the crisp.

2. Water fried lotus white. Fried lotus root, often black, if you can add some water while frying, you can keep the finished product white.

3. Wash vegetables with salt. Cleaning vegetables, sprinkle a handful of salt in the water, so that the vegetables can be cleaned out of the bugs.

4. Eggplants should be immersed in water immediately after they are cut, otherwise they will oxidize and turn brown. When frying eggplants, put some vinegar in the pan and the color of the fried eggplants will not turn black.

5. Cut chili peppers and scallions to prevent stinging. Cutting chili peppers and scallions, first put the dish in the refrigerator and then cut, or first cut the knife in cool water and then cut, can effectively reduce the dissemination of spicy flavor, so that the eyes are not irritated.

6. Beer flavoring. Summer to do a variety of cold dishes, add the right amount of beer mixing, can enhance the flavor and aroma.

7. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed and then cut, do not cut and then wash. Otherwise, too much nutrients will be lost.

8. Frozen "dried radish", cut radish first in the refrigerator for a period of time, and then take it out of the sun under the sun, it can be a long time to save and the unique flavor of dried radish, meat on the burn some of the flavor is very good.

9. 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.

10. No matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar, you can do the right amount of sweet and sour. Fried sweet and sour fish, sweet and sour vegetable gangs, etc., should be the first to put sugar, salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in the outside of the sweet and light.

11. Bassi syrup boiling. In the simmering syrup, add a grain of rice alum per plate, can extend the knot time, so that the sugar pull longer.

12. Stir-fry vegetables cleverly under the salt. If you fry vegetables with animal oil, it is best to put vegetables before the salt, which can reduce the residual amount of organic chlorine in animal oil, beneficial to the human body. If you use peanut oil stir fry, must also put vegetables before the salt, 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.

13. Put the vinegar to pay attention to. When you put vinegar, drizzle the vinegar along the side of the pot before starting the pot, and the flavor is more mellow and rich than directly dripping on it.

14. Cold tomatoes should be salt. When using sugar to cool tomatoes, put a little salt will be sweeter, because salt can change the acid-sugar ratio of tomatoes.

15. Soup is too salty to dispose of three methods. Cut a few pieces of potato slices into the pot and cook together, immediately removed, the soup will not be so salty. Or put a few pieces of tofu or tomato slices with cooking, can also reduce the salty taste.

16. Rice wine can solve the acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the acidity.

17. Remove the bitter flavor of vegetables. Radish, bitter melon and other vegetables with a bitter taste, cut and add a little salt, filter out the juice and then burn, the bitter taste will be significantly reduced. Spinach in boiling water before frying, can remove the bitter taste and oxalic acid.

18. fresh ginger preservation. Fresh ginger buried in the often moist yellow sand, as you use it, can be preserved for a long time not bad.

19. Potatoes quit sweet potatoes. Potatoes can not be stored with sweet potatoes. Otherwise, either the sweet potato stiff heart, or potato sprouting. Fried potatoes with vinegar, can avoid burning, and can decompose the toxins in the potatoes, and make the color and taste appropriate. Burning potatoes 'when adding a little milk taste better.

20. Dry kelp steamed and then cooked well. The dry kelp on the pot steaming half an hour, take out the alkali rubbed again, soak in clear water for 2-3 hours before cooking, whether cooking soup, are crisp and delicious, and no sea odor. Cooking kelp, appropriate when the point of alkali or baking soda, or put the right amount of vinegar in the pot, easy to make the kelp soft; if you put a few spinach, kelp is easy to rot.

21. Soak the fungus. Soak the fungus with boiled rice soup, can make the fungus fat, fluffy, delicious flavor. Soak the fungus in cool water to make it crisp and refreshing.

22. Cut chili peppers and onions to prevent eye irritation. Cut peppers and onions, eyes are often spicy tears, difficult. If you put the dish in the refrigerator and then cut, or first chopper in the cool water and then cut, can also put a pot of cool water next to the board, knife dipped in water while cutting, can effectively reduce the dissemination of spicy flavor, so that the eyes are not irritated.

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1, frying vegetables to moisturize the pan, especially fried meat and so on, hot pan cool oil, will not stick to the pan.

2, learn to chili, onion, ginger, garlic, dry red pepper, most of the dishes necessary, chili, the fire should be small, slowly stir-fried, in order to produce flavor.

3, vegetables blanching, add oil, salt, can make the color of vegetables become more green.

4, fried peanut rice, to hot pan and cool oil in the pan, and then constantly stirring, frying until the crackling sound disappears, dripping a few drops of white wine can be.

5, scrambled eggs, the first completely stirred eggs, and then add a few drops of balsamic vinegar, so that you can go fishy, fried eggs are tender.

6, when frying vegetables, the most difficult to cook things in the pot, you can eat raw last.

7, the key to stir-frying lies in the fire, the heat of the electric stove is much worse than the open fire, when you must first burn the pan very hot before you can start frying.

8, tofu has a fishy flavor, so blanch before cooking.

9, each time before cooking, it is best to sharpen the knife, fast knife does not hurt the hand.

10, fried bean sprouts to stir fry on high heat to keep the bean sprouts crisp, add vinegar to remove the astringent flavor of bean sprouts.

11, do the salad vegetables, can be hand-torn on the hand-torn, so the taste will be much better than cut.

12, broccoli or shredded potatoes and other crunchy vegetables, you need the ice water method, that is, blanch first, and then put into cold water.

13, fried eggplant or lotus root with a little vinegar, you can prevent the eggplant blackened.

14, where the need to add vinegar to the dishes, before leaving the pot along the edge of the pot drizzle into the use of high temperature to stimulate the flavor, than directly poured on the dish flavor.

15, frying greens, to open the water point vegetables, so that the color of the fried dishes are beautiful and tender.

16, mustard evenly mixed with water, into the steamer to steam a little, you can reduce the spicy flavor.

17, cooking rice, need to soak 1 hour in advance, the ratio of rice and water is 1:1.2, a few drops of vinegar, more soft and delicious.

18, add a little salt when cooking dumplings, can effectively prevent the dumplings stick together.

19, beef and mutton fiber thick, to cut against the grain, that is, the knife and the grain of the meat was 90 degrees perpendicular to the pork cut along the grain, the chicken is more tender, slightly diagonal cut can be.

20, stir fry meat before the first batter, the first time to add salt, pepper, soy sauce, cooking wine, mix well, the second time to add eggs, mix well, the third time to add a small amount of cornstarch to grasp evenly, and finally dripped into the cooking oil can be.

21, simmering bone broth, add a little white vinegar, can break down the calcium, so that the meat and bones more easily rotten.

22, when making fish soup, first fry the fish with oil, so that the soup is more milky.

23, do fish, fish belly of the black membrane and stick bone blood must be cleaned, which is the key to deodorization.

24, do meatballs, boil balls plus onion and ginger, fried balls plus onion and ginger water.

25, meat will become tender when acid, so drizzle balsamic vinegar before leaving the pot, it will make the taste more tender.

26, stewed sheep soup, do not add green onions, it will become smelly, in addition to the whole fire, add some suet, soup color is more dense white.

27, add Chenpi or hawthorn when stewing meat, can achieve the purpose of deodorization and aroma.

28, meat to thicken, thickening after the bright oil, so that the color is beautiful.

29, pepper meat can be put.

30, fried shredded meat must be moist pot, hot pot cool oil, so that it will not stick to the pot.

31, beef and lamb need to be soaked for 1-2 hours before cooking, soak the blood. Frozen beef and lamb must be blanched.

32, do sweet and sour pork, the last fast pot before putting vinegar, so that the vinegar aroma is strong, if you put it early, the vinegar flavor will be cooked for a long time, the flavor is greatly reduced.

33, frying meat when pouring wine, along the edge of the pan dripping into, both deodorization can also increase the aroma.

34, when thawing frozen meat, add salt and white vinegar can accelerate the thawing time.

35, no matter what kind of fish steamed, put chopsticks on the bottom of the plate and rack the fish so that it cooks faster and the fish is heated evenly.

36, do fish soup, chicken soup, mutton soup, if the water is not enough, add boiling water.

37, the liver of pigs, sheep and cattle fishy flavor is relatively heavy, add some onions in the marinade, which can be very good to remove the fishy flavor.

38, when frying meat must be firepower, give enough oil, so as to ensure that the meat is heated evenly, fried meat tender.

40, do deep-fried food, the pot can put some salt, to prevent oil splash.

41, fried cashews, cut cashews with a little white vinegar, soak in water for 10 minutes, cashews will be large, no blood, fried white and crisp.

42, fried shrimp rubbed with salt and alkali, and then soaked for a moment, rinsed into the water, so that the fried shrimp crystal clear.

43, when doing braised fish, use the egg liquid to wrap the fish first, and then put into the frying pan to fry a little, so that the burning time will not be rotten.