1. Frying vegetables, should be open water point vegetables, so that the fried dishes, tender color good. If you use the general water point vegetables, affect the crispy mouth.
2. Stir frying vegetables clever salt. If you use animal oil to fry vegetables, it is best to put vegetables before the salt, which can reduce the residual amount of organochlorine in animal oil, beneficial to the human body. If you use peanut oil fried vegetables, must also be put before the vegetables under 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-frying 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 put the vegetables first, after the salt, which can reduce the loss of nutrients in the vegetables. Gourmet World Recipes
3. Regardless of what sweet and sour dishes, as long as the proportion of 2 parts of sugar, 1 part of vinegar blending, you can receive the effect of sweet and sour moderation.
4. Bastard syrup boiling. In the simmering sugar syrup, each plate to add a grain of rice alum, can extend the knot time, and make the sugar silk pull longer.
5. Put vinegar `talk. Where the need to add vinegar to the hot dishes, before starting the pot will be vinegar along the sides of the pot dripping into, than directly dripping on the flavor more mellow and rich.
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. Wine for salad. Wine after opening the bottle, if stored for too long, it will become? Vinegar?
7. Wine can be used to make salads.
8. Wash vegetables with salt. Cleaning cleaning green vegetables, in the water to withdraw some salt, so that the vegetables can be cleaned out of the bugs.
9. 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.
10. Salt can make vegetables yellow leaves back to green. Spinach and other green leaves, if some (mild) yellowing, blanch a little salt, the color can return to green from yellow.
11. Milk cauliflower more tender. When frying cauliflower, add 1 spoon milk, will make the finished product more tender and delicious.
12. Cold tomatoes should be salted. When you cool tomatoes with sugar, a little salt will make them sweeter, because salt changes the acid-sugar ratio of tomatoes.
13. Pickled beans new method. Choose the morning picking of fresh and crispy bean curd, directly add the right amount of salt, in the container gently kneaded, to feel wet, and then into the jar (pay attention to avoid broken or insect-infested bean curd mixed in), layer by layer tight, compact, and withdraw a small amount of salt, plus net stone pressure top layer, sealing. This method is the direct use of the bean curd itself juice pickle, do not add another water, to avoid the bean curd in the water to become rotten. Cheng taste positive, yellow color, crisp taste, can be stored for more than 1 year.
14. Pickles in addition to mold flowers. Pickles are easy to mold flowers (white film). Can take 250 grams of dry beans; fried and cooled, wrapped in gauze into the altar, the second day out. In this way, the bottom of the tank to remove the white film. Fava beans processed, or a good dish for wine.
15. Mustard to make pickles. Do pickles, plus a little mustard, celery chips and squid chips, can make pickles color, taste good.
16. Cut chili peppers, onions, anti-eye. Cut chili peppers and scallions, eyes are often spicy tears, uncomfortable. If you put the dish in the refrigerator and then cut, or first chopper in the cool water and then cut, but also in the plate next to a pot of cool water, knife dipped in water while cutting, can effectively reduce the dissemination of spicy flavor, so that the eyes are not irritated.
17. Fried chili pepper to reduce the spicy flavor method. Chili pepper is too thick, cooking chili pepper cut into fine minced or diced, the first oil, salt incitement cooked, and then poured into a fresh egg liquid, fried into? Egg wrapped in pepper ding? , spicy flavor can be greatly reduced.
18. fresh ginger preservation. Fresh ginger buried in the often moist yellow sand, take with you, can be saved for a long time not bad.
19. Removal of spicy mustard flavor. Wasabi mixed with water (thick paste), held in a container, put on the stove to bake, or on the cage drawer a little steam, can remove some of the spicy flavor.
20. Soak vegetables, fruits and vegetables in water with Maifanshi, placed in a cool place, can extend the storage time more than 1 times.
21. Soup over salty disposal of three methods. If the soup is too salty, use gauze to wrap some cooked rice and put it in, absorb the salt, reduce the salty taste. Or cut a few pieces of potato slices into the pot and cook, immediately fish up, soup is not so salty. Or put a few pieces of tofu or tomato slices with the cooking, the effect of its salt reduction and put the same potato.
22. When the soup is too greasy, you can put a small amount of seaweed on the fire to roast a little, and then sprinkled into the soup, can reduce the greasiness.
23. dish over salty processing three methods. Vegetables salty, you can add the right amount of sugar, you can reduce the salt flavor. Or put some vinegar, saltiness will be greatly reduced. Or soak in water mixed with white wine, there is an obvious effect of de-salting.
24. Milk can lighten the sauce. Stir fry, if the sauce put more, plus a little milk, can reconcile the flavor of the dish.
25. Rice wine can solve the acid. Vinegar put too much, you can add some rice wine in the dish, can reduce the acidity.
26. Pickles salty and spicy taste fade. Pickled vegetables, such as too salty or too spicy, you can cut the vegetables after immersed in 50% of the wine, can dilute the salty or spicy, and the taste is more delicious.
27. Remove the bitter taste of vegetables. Radish, bitter melon and other vegetables with a bitter taste, cut with a small amount of 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.
28. frozen? Dried radish? Cut the radish in the refrigerator for a period of time, and then take it out of the sun in the sun, it can be stored for a long time and a unique flavor: dried radish, roasted meat, put some, the flavor is very good.
29. Remove radish odor. Steam eat radish, you should first chop it, put vinegar in the ratio of 300:1, and then steam on the pot, you can make the odor disappear.
30. Radish storage three methods.
Pit storage method: the fresh radish cut off the item, remove the hairy roots, strictly exclude with insect injury, mechanical injury, cracks and too small radish. Dig a l meter deep, 1 meter square pit, the radish root up, top down, diagonally against the wall of the pit, according to the order of the code tight. Yard Qi layer of radish, withdraw a layer of 10 centimeters thick or so of clean soil, so alternately yard, *** yard four layers. If the pit soil is too dry, you can spray water to moisten. The top layer of yards, according to climate change gradually thicken the soil layer, warm days less mulching, to strong cold spells more mulching, before and after the cold mulching is completed, the soil thickness **** 1 meter. Good quality radish, not heat before the pit, not frozen after the pit, can be stored in early March of the next year.
Mud storage method: cut the top of the radish, put into the yellow mud rolled around, so that the radish a layer of mud shells, stacked to the bright cool place can be. If in the radish pile and then cultivate a layer of wet soil, the effect is better.
Storage method outside the tank: put a tank indoors, filled with water, the radish stacked in the tank around the top and then cultivate 15 centimeters thick wet soil can be.
31. peeled radish freshness. Peeled carrots, it is best to put in a dry vessel, covered with a damp cloth, but do not keep more than 3 hours.
32. Food bag storage cabbage. If there is no cellar, winter storage of vegetables using non-toxic plastic bags to save, can receive better results. If the indoor temperature is too low, you can put the food bag from the root of the vegetable set up, and then tie the upper mouth. If the temperature is above freezing, you can set the plastic bag from the cabbage leaves, the mouth does not have to tie, the root facing down to poke on the ground can be.
33. garlic, leek freshness. Bought garlic, green leeks, green garlic and other greens, a moment to eat, can be used with a gang of cabbage leaves to bundle it, placed in a cool place, do not water, can save a period of time is not bad.
34. Frozen onions fresh. Put the frozen onions in the water soak; can make the onions fresh
35. fried onions should put flour, wine. Cut onions dipped in a little dry flour, fried golden color; crisp texture, taste delicious. Fried onions, add a little white wine, it is not easy to fry scorched.
36. Processing taro to prevent skin irritation. Peeling and scraping taro skin, easy to make the hand skin itchy, if you put your hands on the stove fire baking, or in the water with a few drops of vinegar to wash, you can eliminate the itch. Apply a little bit of wind oil essence also has the effect.
37. Water copying root white. Fried lotus root, often black, if you can add some water while frying, it will keep the finished product white.
38. Processing eggplant oxidation. Eggplant cut, should be immediately immersed in water, otherwise the eggplant will be oxidized into brown.
39. New potato peeling method. Put new potatoes into hot water to soak for a while, and then pour into cold water, it is easy to peel.
40. The thinner the potato peel, the better. Potato skin is rich in nutrients; peeling should not be thick. Potatoes once peeled, to be stored in cold water, and then to the water a few drops of vinegar; can make the potato white.
41. Do potatoes put milk flavor. Boiled potatoes in white water, add a little milk, not only good flavor, but also to prevent yellowing of the flesh of potatoes.
42. Burning potatoes to add salt before heating. When burning potatoes, wait until the color changes before adding salt to raise the temperature. Otherwise, the potatoes will form a hard skin of the juice and oil mixed together, into the dish easily broken, affecting the color and flavor.
43. Frozen potatoes strange flavor removal. Frozen potatoes first into the cold water soak, and then into the boiling water with 1 tablespoon of vinegar, slowly cooled, and then make dishes. This way the potatoes will be cooked without the strange flavor.
44. potatoes quit sweet potatoes. Potatoes can not be stored together with sweet potatoes. Otherwise, either the sweet potato stiff heart, or potato sprouting.
45. Rice water hair dry vegetables good results. With rice water soaked seaweed, dried vegetables and other dry goods, easy to rise, easy to cook rotten.
46. Dry kelp steamed and then cooked well. Steam the dry kelp on the pot for half an hour, take out the alkali rubbed again, soak in water for 2?3 hours and then cook, whether cooking soup, are crispy and tasty, and no fishy taste.
47. Cooking kelp easy to rotten method. Cooking kelp, add a little alkali or baking soda, or put the right amount of vinegar in the pot, easy to soften the kelp; if you put a few spinach, kelp is easy to rot.
48. Soak the fungus two methods. Soak the fungus with boiled rice soup, can make the fungus fat, fluffy, flavorful. Soak the fungus in cool water, can make it crisp and refreshing.
49. cleaning of fungus sediment. Black fungus is easy to stick on the wood slag and sediment, can be washed with salt water, gently kneaded, until the water becomes muddy, you can use water to wash.
50. Mushroom stains. In 1 kilogram of warm water, add 25 grams of sugar, the cleaned mushrooms cut into the soak for 12 hours. Soak mushrooms with sugar, not only can make the mushrooms eat water quickly, keep the flavor, but also because the mushrooms are immersed in the sugar solution, the flavor is more delicious after burning.