1, stir-fry
Stir-fry with lard, break it and pour a little vinegar along the pot. Then add soy sauce, salt and oil, stir fry a few times quickly, and then add a light oil to brighten the color and take it out. It takes about 1 minute from cooking to cooking. This way, the vegetables are tender, green and beautiful, and will not turn yellow. Not only looks good, but also tastes good.
2. Scrambled eggs
Add 1/4 clear water to the egg mixture and stir well. There should be a little oil in the pot. Turn on the big fire and turn it down after smoking. Then put the egg liquid into the pot, wait until the surroundings are slightly solidified, and slide it away quickly with chopsticks. After seeing all the shapes, you can turn off the fire and put the plate on. The eggs scrambled in this way are very fresh and tender.
3. shredded potatoes
Dutch beans should be chosen, with less starch content and crisp taste. Cut into filaments, soak them in clear water for 20 minutes, then rinse them thoroughly, wash off the starch completely, control the water to dry (or blanch them for 30 seconds), and then fry them quickly with high fire. Just like cooking, it takes about 1 minute to cook, making it crisp, tender and refreshing, beautiful and delicious.
4. bacon
Whether it is shredded pork or sliced meat, first marinate it with starch+egg white+soy sauce for a while. Then fry in a pot, change color and season with salt. This is tender, delicious and not stuffed. This move is very practical. As long as you try it once, you will know that there is a big gap between pickling and non-pickling.
Step 5 steam rice
Besides controlling the amount of water, you can also drop a little sesame oil. The steamed rice in this way has distinct grains and is full and oily. If it is fried rice, it is best to use overnight rice. If not, just wait until the rice is steamed and cooled, put it in the refrigerator for half an hour, and then put it in the pot for frying, and the effect is the same.
6. Fried ingredients
Except for small pieces of ingredients, pay attention to stir-frying twice when frying things. When the oil temperature is 50% hot, put the ingredients into the pot, fry them until they change color slightly, and then remove the oil. When the oil temperature is 70% hot, fry it in the pot for the second time, and remove the oil control when the color is golden. This method can reduce the oil absorption of ingredients, reduce the greasy feeling, and make the taste crisp and tender.
7.boiled eggs
Many people boil eggs, which easily leads to the outflow of egg whites. You can steam eggs next time. It's very useful. If you want to eat eggs, it will take 7 minutes. If you want to eat boiled eggs, 10 minutes is enough. If the time is too long, the taste will get old, and the surface of egg yolk will form gray-green ferrous sulfide, which will affect digestion and absorption.
8. jiaozi
When making meat stuffing, try not to chop it yourself with a meat grinder (it's too broken and chewy) to taste better.
Add 1/5 pepper water to the meat stuffing, and then stir it in one direction to make it tender. Adding110 pepper oil to the vegetarian stuffing is also evenly stirred, which can increase the umami flavor, enhance the fragrance and lock in the moisture. Regardless of the meat stuffing, put salt before wrapping.
9. Stir-fry sugar
Stir-fry slowly with low fire. When the color turns brown and small bubbles begin to appear, pour in a bowl of boiling water. If you really can't learn, you can use red rice noodles, 1 kg of meat, 1 g, which is very easy to use. This is a natural red pigment, which has a particularly good coloring effect and has appetizing and digestive functions.
10, soup
To stew fish soup, fry the fish on both sides first, and then add boiling water to the pot, so that the stewed soup is thick, white and nutritious. If it is bone soup, the ratio is 3: 1. Add enough water at a time, without salt, cover it, and bring it to a boil and turn it to medium heat for 2 hours. Finally, pour in pure milk, and the soup is beautiful.
1 1, cooking should be hot and cold.
Many people add oil when the pot is a little hot, and then burn the oil until it smokes. The fried food is delicious, but you don't know that such oil is very harmful to human body. Vegetable oil contains little trans fat.
But high oil temperature will produce trans fats.
For example, high-temperature fried foods, such as pumpkin pie, fried chicken pieces and fried dough sticks, all contain trans fats. If the same oil is used repeatedly, it will also produce trans fats. I would like to remind everyone here that the oil temperature should not be too high when cooking, and the used oil should be resolutely dumped and not recycled, so as not to endanger health. So when cooking, it doesn't matter if the pot is very hot, even if there is a little smoke. Then you can put the dishes into the frying pan immediately after refueling, which will not affect the taste of the dishes at all, and it is as effective and healthier as high-temperature frying.
12, how to cut the meat?
Remember one sentence: cross-cut cattle and sheep, vertically cut pigs, and obliquely cut chickens. Pork is tender, and there is little muscle in the meat. Just cut along it. When beef is old (that is, fibrous tissue) and has more tendons (that is, connective tissue), it is necessary to cut the fiber line horizontally, that is, to cut the muscle line (also called top knife cutting), so as to cut off the tendons and facilitate the preparation of palatable dishes. If you cut along the grain, you still have the tendons and legs, and the cooked meat is not bad and chewy.
Chicken and meatless meat are the most exquisite, and there is almost no muscle in the meat. They must be cut diagonally along the fiber line. After heating, the shape of the dishes can be kept clean and beautiful, otherwise the dishes will become crumbs after heating.
13. How to clean vegetables?
Vegetables should be washed when they are bought home, because they are afraid of pesticide residues, so they must be washed repeatedly in water, that is, by soaking, and it is best to change the water after ten minutes. Here, I still solemnly recommend you to use Taomi water. Washing vegetables with rice washing water can remove some pesticides left in vegetables. At present, most organophosphorus pesticides in China are used to kill insects, and these pesticides will lose their toxicity when they encounter acidic substances. Soaking in rice-washing water for about 10 minute, and then washing with clear water can greatly reduce the residual clothing and drug components in vegetables.