Cooking method 1. Cook with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected.
2. The lotus root fried with clear water is white. When stir-fried lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.
3. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean.
After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
5. Cut peppers and onions to prevent glare. When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting, or soak the kitchen knife in cold water before cutting, which can effectively reduce the spicy taste and keep your eyes from being stimulated.
6. Beer flavoring agent. When making various cold salads in summer, adding a proper amount of beer to stir can improve the taste and fragrance.
7. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, you will lose too much nutrition.
8. Frozen? Dried radish? Put the cut radish in the refrigerator for a while, and then take it out to dry. It becomes a dried radish with a unique taste that can last for a long time. Put some on it when you cook the meat. It's delicious.
9. Salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching.
10. No matter what sweet and sour dishes you cook, you can make moderate sweet and sour dishes as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar. Stir-fried sweet and sour fish, sweet and sour vegetables and so on. You should put sugar first and then salt, otherwise what about salt? Dehydration? Function will promote the coagulation of protein in dishes? Eat? No sugar, resulting in sweet outside and light inside.
1 1. shredded syrup. When cooking shredded syrup, add one grain of alum to each plate, which can prolong the knotting time and lengthen the shredded sugar.
12. Cook with salt skillfully. If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.
13. Pay attention to vinegar. When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than pouring incense directly.
14. Salt should be added to cold tomatoes. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
15. Three ways to treat salty soup. Cut some chips and cook them together. Pick it up at once, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste.
16. Rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.
17. Remove the bitterness of vegetables. Bitter vegetables such as radish and bitter gourd, after cutting, add a little salt, filter out the juice and then burn it, and the bitterness will be obviously reduced. Spinach can be boiled in boiling water and then fried to remove bitterness and oxalic acid.
18. Fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.
19. potatoes quit sweet potatoes. Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is hard or the potato is sprouting. Adding vinegar when frying potatoes can avoid burning, decompose toxins in potatoes, and make the color and taste suitable. It tastes better to add some milk when cooking potatoes.
20. steam the kelp before cooking. Steam dried kelp for half an hour, take it out, rub it with alkaline noodles and soak it in water for 2? After cooking for 3 hours, whether cooking or soup, it is crispy and delicious, without fishy smell. When cooking kelp, use alkali or baking soda properly, or put proper amount of vinegar in the pot, which will make kelp soft; If you put some spinach, kelp will rot easily.
2 1. Soaking auricularia auricula in boiled rice soup can make auricularia auricula fat, tender and delicious. Soaking auricularia auricula in cold water can make it crisp, tender and refreshing.
22. Cut peppers and onions to prevent glare. When cutting peppers and onions, my eyes are often so hot that I feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water is placed next to the cutting board, and the knife edge is dipped in water for cutting, which can effectively reduce the spicy taste and keep the eyes from being stimulated.
23. Food bags can store Chinese cabbage. If there is no vegetable cellar, it is better to store vegetables in non-toxic plastic bags in winter. If the indoor temperature is too low, you can put food bags on the roots of vegetables and tie them on them.
24. Preservation of garlic and leeks. Vegetables such as garlic yellow, leek and garlic can't be eaten for the time being. They can be wrapped in Chinese cabbage leaves and placed in the shade. They can be kept for a period of time without soaking in water.
25. Boiling potatoes with milk tastes good. Adding a little milk when cooking potatoes not only tastes good, but also prevents potatoes from turning yellow.
26. The growth of dried bamboo shoots. First put the dried bamboo shoots in an iron pot, add water and boil for 30 minutes, then simmer on low heat, take them out, cut off the old roots and wash them. Then soak in rice washing water or lime water for standby, every 2? Change the water every 3 days 1 time, cut into pieces, and then cook. The food is fresh and delicious.
27. Porphyra can get rid of greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and sprinkled into the soup to reduce the greasy feeling.
28. Preservation of peeled radish. Carrots are peeled, and it is best to put them in a dry container and cover them with a wet cloth, but the storage time should not exceed 3 hours.
29. Preservation of garlic and leeks. Vegetables such as garlic yellow, leek and garlic can't be eaten for the time being. They can be wrapped in Chinese cabbage leaves and placed in the shade. They can be kept for a period of time without soaking in water.
30. The proportion of sweet and sour juice. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar+1 part vinegar, moderate sweet and sour effects can be obtained.
Tips for cooking with sugar or vinegar
When cooking meat and spicy dishes, if you accidentally add too much salt, you can add some sugar to taste. Sugar can weaken the salty and spicy feeling of the tongue, make the taste more layered and increase the pleasure, so this is also the reason why many Sichuan dishes are a little sweet. However, although this move will reduce the spicy taste, it will not reduce the sodium intake of the human body. For those friends who are advised by doctors to eat less salt, use it with caution.
Flour or rice?
When you put too much salt in the soup, and you want to drink a light soup, just take a clean gauze, wrap two spoonfuls of raw flour, flour or rice, throw it into the salty soup, and stir it, and the salt will be absorbed and the soup will become light.
Add boiled eggs
Eggs absorb salt, especially yolk. If there is too much salt in the dish, or there is soup in the noodle soup, put the eggs in the pot, both raw and cooked. After a while, eggs will absorb the salt in vegetable soup, which will not only make the food less salty, but also make it more nutritious!
Add potatoes
Potatoes can also absorb salt well without destroying the taste of the dishes themselves. If the dish is salty, throw some potato chips in it and it will work in one minute. Put it in the dish with potatoes, which adds another delicacy.
Add tofu
Tofu itself has a special soybean flavor and strong adsorption capacity. If there is too much salt in your soup, throw a few pieces of tofu in it, and the tofu will immediately absorb the salt in the soup and increase the delicious taste of the soup. Not only salt, pepper or other seasonings are added too much, but tofu will also be adsorbed. You can keep the tofu that has absorbed the seasoning or discard it.
Pepper with extra eggs.
Eggs can not only absorb salty taste, but also wrap away spicy taste. There are too many peppers when cooking. You can add an egg and stir fry. Chili peppers are easily wrapped away and taste more delicious!
Preserved egg vinegar
If you put too much vinegar and the food tastes sour, it is better to chop the preserved eggs and put them in the pot, which not only reduces the acidity, but also enriches the taste of the food!
White vinegar bitter vegetables
Many people like to eat bitter gourd, but if you don't master the tricks of bitter gourd, the fried dishes will be bitter. At this time, adding white vinegar will not waste a good dish!
Youduojia laver
Light dishes are more conducive to health. What should I do if I accidentally have too much oil? Roast laver on the fire, then throw it into the dish or soup, and the dish will soon be greasy!
The advantage of wok cooking is 1, which is durable. Iron pots, as the name implies, are forged with iron (excluding inferior quality) because the surface is not coated with any substances harmful to human body. Therefore, iron pots can be used for several years as long as they are used and maintained properly.
2. The heat transfer is fast and uniform. Cooks in most restaurants in China basically regard wok as the first choice for cooking, because wok has excellent thermal conductivity and can heat ingredients evenly. This is incomparable with other kitchen utensils. It didn't exist until the iron pot appeared, so to speak? Cooking? This cooking technique. Therefore, wok has brought great development to China's cooking technology.
3. Save fuel. After cooking for a long time, a thin layer of oil will appear on the surface of the wok, which can play a non-stick role and reduce the oil intake.
4, easy to clean. Another advantage of the iron pot is that it is easy to clean, which is different from other pots. When cleaning, the iron pot can be cleaned well with hot water and iron brush, and it is a good pot after drying.
5. Safety. Although the traditional iron pan is huge, unlike the non-stick pan with a layer of carbon tetrafluoride on its surface, even if it is rubbed with a shovel or spoon, no dangerous chemicals will fall into food and then enter our bodies unconsciously.
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