Tips for cooking ingredients ◇Frying fish without breaking ◇
(1) wipe salt method (applicable to a variety of pots)
Fish processed clean, dry the surface water, wipe salt, salted, marinated for 5-10 minutes or so, and then fry on medium-low heat, to be slightly hardened when the skin of the fish, and then fry the other side, the skin of the fish will not be easy to break.
(2) Wipe ginger method (for iron pot)
When the pot is hot, wipe it with ginger repeatedly, and when the oil is hot, put the fish and turn to low heat. When one side of the fish skin becomes hard, then fry the other side.
(3)Non-Stick Pan
◇Fried Fish Oil Becomes Clear ◇
When the oil heats up to a small bubble, add 1 tsp of vinegar, continue to heat up for 20 seconds, turn to medium-low heat, add 20g of cold rice, and wait for the rice to be fried to a golden brown color, then strain the oil into a clean bowl with a strainer.
◇Frying Peanut Rice to Save Oil and Not Batter ◇
Soak the raw peanut rice in beer for 20 minutes, then peel off the red coat on the outside of the peanut rice. Dip in excess water and fry slowly over low heat. Fry until golden brown and remove.
◇Fry fungus without frying ◇
Put the soaked fungus into the boiling water, and when the water boils again, change to medium heat and continue to cook for 1?2 minutes, fish out, drain the water and you can follow the normal procedure to fry fungus.
◇Shake beautiful egg flowers ◇
(1) When the water boils, put the beaten eggs through the funnel, evenly spread in the boiling water.
(2) When the water boils, sprinkle the beaten egg mixture evenly over the boiling water, and then gently stir with chopsticks in the same direction (clockwise or counterclockwise will do).
◇Fast Cooking Eggs◇
Dampen a kitchen paper towel, spread it on the bottom of the rice cooker, put the cleaned eggs on it, press the rice cooker button, and the eggs will be ready when the button jumps up automatically after 5 minutes.
◇Quickly Soak Fungus ◇
Put the fungus in a container, pour in cool water, put on the lid (don't cover it tightly or seal it), put it in the microwave oven, and heat it up on high for 3 minutes, then the fungus will be soaked.
◇Quickly Soak Shiitake Mushrooms◇
Put dried shiitake mushrooms in a sealed box, pour 40 degrees of warm water, add 15g of sugar and 20g of starch. Cover the sealed box tightly and shake it vigorously, after about 2 minutes, the shiitake mushrooms will become soft.
◇How to make delicious frozen tofu ◇
Cut tough tofu into cubes, put 1/2 teaspoon of salt (about 3g) in a pot of cold water, when the water comes to a boil, continue to cook for 1 minute, fish out the tofu into cool water, fully cooled and then fished out and drained, yards in a plastic bag sealed, and then put it into the refrigerator freezer to freeze.
◇Fast Shelling of Raw Shrimp◇
Wash fresh shrimp, remove shrimp threads, shrimp guns, and put them in the refrigerator freezer for 5 minutes, remove the head of the shrimp, peel off the shrimp body of the top two sections of the shrimp shells, pinch the end of the shrimp with one hand, and pinch the shrimp on the top with one hand, and then gently pull it out, and the whole shrimp shells will come off.
◇Chestnut peeling ◇
(1)Salt water method
(2)Microwave method
Eggs most nutritious cooking method omelette - crispy outside and tender inside
Expert comment: omelette crispy outside, but it also means that part of the protein denaturation. Reduces the body's utilization of egg nutrients. The darker the color of the omelette, the more severe the denaturation of the protein. If it's burnt, it can produce substances that are harmful to your health.
Boiled eggs? The simplest and most nutritious
Expert comment: boiled eggs are the easiest way to eat, the best nutritional preservation, high digestibility. Another way to cook with water is poached eggs. It can be boiled directly in water, or when cooking soup or noodles, you can directly beat the egg and cook it. You can add tomatoes and bok choy to the salty poached eggs, and you can add wine, dates, wolfberries and other ingredients to the sweet ones. You should wait for the water to boil to crack the eggs, and cook them slowly over low heat to maintain a nice shape. In addition to the regular
eating method, you can also be boiled eggs, and then fry a separate fish sauce or sweet and sour sauce thickening poured on top, made of fish eggs, sweet and sour eggs, and so on.
Sauce marinated eggs - recommended less tea
Expert comment: tea eggs is a kind of sauce marinated eggs. The traditional way to make tea eggs is to cook the eggs after cracking the shell, with the shell and then into the tea, soy sauce, salt and other boiled in the soup sauce. The nutritional benefits of soy-brined and poached eggs are much the same, although tea-leaf eggs should be eaten sparingly. The most nutritious part of the egg is the high quality protein, but the ellagic acid in the tea will affect the absorption of the protein. Especially can not eat overnight soaked tea eggs, otherwise it will increase the burden on the stomach and intestines. In fact, you can make a modified version of the "tea eggs", do not put tea, with anise, cumin, salt, soy sauce and water into the juice, the flavor is also very good.
Fried eggs - delicious Yuanbao
Expert comments: common fried eggs eat fried egg buns, tiger eggs, sea cucumber burned eggs, Yuanbao elbow and so on. Fried egg buns generally do breakfast, is to use the doughnut noodles fried into the skin, and then the egg into the skin for frying. Tiger eggs are boiled and peeled for frying, then seasonings are added to make them sweet and sour, savory, or sprinkled with cumin noodles for a nice flavor. Contrary to what most people think, not all the nutrition is lost with fried eggs. There is some loss of protein on the outside of the fried egg, but the nutrients in the yolk are still better preserved.
Eggdrop soup - simple and delicious
Expert comment: Eggs can certainly be made into soup, and there are two ways to make soup. One is to fry the eggs into an omelet, add water to the pot to boil, and then put other ingredients and seasonings. The other is to cook the other ingredients first, and then add the eggs after the water has boiled. Not thickened for the soup, such as seaweed and egg soup, tomato and egg soup, spinach and egg soup, cucumber and egg soup, squash and egg soup; thickened for the soup, there are Xihu Beef Soup, Xishi Seafood Soup, Egg Corn Soup and so on. For children egg soup, egg soup is easier to digest and absorb.
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