1, boiled eggs. Cold water in the pot, cook for 8-10 minutes, then turn off the heat and simmer for 3-5 minutes, then fish out into the cool water to cool down. This way the eggs are tender and delicious, and also easy to peel. If you cook eggs in boiling water, it is easy to break the shell protein loss, and the surface of the yolk will be brownish green, affecting digestion and absorption.
2, fried shredded potato. To choose the Dutch potatoes, cut the flesh of the yellowish kind, its starch content is low, sugar and water content is high, suitable for frying. After the potatoes cut thin, put into the water rinse 2-3 times, wash off the starch, and then fry in the pan. The temperature of the oil is a little high, high heat and frying, and before leaving the pan, drizzle a little oil, so that the taste is crisp, and the appearance is also good.
3, lotus root. After cutting, soaked into cold water, fried, pour a little white vinegar. So that the color of the lotus root slices are not black, the texture is crisp and delicious. Fried eggplant is the same technique, soak in lightly salted water for a few moments, high-fire frying, a short time out of the pan, so that it does not absorb oil, do not blacken, good-looking and delicious.
4, stewed bone soup. 2 pounds of large stick bone + 1 chicken rack, or 2 two ham meat (not ham sausage). After blanching, directly filled with water, with a medium fire has been stewing, out of the white soup. If you simmer it on low heat, it will come out as a clear broth. But no matter which way, you should put salt after stewing, otherwise the flavor is not fresh and the nutrition is not good.
5, tofu. Whether it is fried tofu, or stewed tofu. First pot with lightly salted water to cook for 2-3 minutes, so you can remove the smell of beans, but also make the tofu more firm, not easy to break up, but also into the bottom of the flavor. When cooking later, it is not easy to break, and the texture is very tender, and the flavor is more delicious.