71 cooking skills that young people should know

Young people should know about it!

 

1. When boiling dumplings, put a green onion in the water or add some salt to the water, and then put the dumplings. The dumplings are delicious and do not stick together, add an egg to each 500 grams of flour, and the dumpling skin is not sticky;

2. Add a few pieces of Orange Peel in the pot during stew to remove odor and greasy and increase the fresh flavor of the soup;

3. Add a spoonful of vinegar when cooking bone soup. the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can be saved;

4. Chicken stew: Wash and cut the slice, and stir-fry it in a hot oil pot. when the water is dried, pour a proper amount of vinegar and then stir-fry it quickly, immediately heat the water (no chicken), then use the fire for ten minutes, you can put the seasoning, shift the fire and then stew for 20 minutes, with sesame oil to go out of the pot; should be in the stew, temperature drops to 80 ~ Add salt at 90 degrees Celsius or before consumption;

Because the chicken contains high moisture, the stew chicken adds salt first, the chicken is soaked in salt water, the moisture in the tissue cells permeate outward, the protein produces solidification, so that the chicken obviously shrinks and becomes tight, it affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard and old, with a rough taste;

5. When cooking broth or pork ribs soup, add a few fresh orange skins, which not only tastes delicious, but also reduces the greasy feeling;

6. Add a little fermented bean curd or juice to cook the tofu, Which is fragrant;

7. Stir-fry the green beans in the iron pan for 10 minutes and then cook them quickly. But do not stir-fry them;

8. When cooking eggs, add some vinegar in the water to prevent the egg from cracking, and add some salt in advance;

9. When cooking kelp, add a few drops of vinegar, which is easy to rotten. You can also put a few dishes;

10. Before cooking ham, apply some sugar to the ham skin, which is easy to boil and delicious;

11. Spiced mutton: Put the radish slices and mutton in a pot. After half an hour, the radish slices will be taken out. Put a few pieces of orange skins for better performance. Put 5 grams of green beans per kilogram of mutton and boil for 10 minutes, pour out the water and mung bean together, put half a bag of Hawthorn slices, wash and punch two or three shelled walnuts into them, 1 kg of mutton and 10 grams of curry powder; 1 kg of mutton and 200 grams of sugar cane; boil 1 kg of water, add 1 kg of mutton, 50 grams of vinegar, boil and pull out, and then add water and spices again.

12. When cooking dumplings, add a little salt to the pot. When the pot is opened, the water will not overflow;

13. Add a teaspoon of cooking oil to the noodles, and the noodles will not be dipped. It can prevent the noodles from SOFA and off the pot;

14. When cooking noodles, add a little salt in the pot to make the noodles not easy to paste;

15. Do not place alkali in porridge or beans; otherwise, the nutrients in rice and beans will be damaged;

16. It is easy to cook lettuce with boiling water, and it is crisp and delicious. To make it not shrink, add a few slices of mint leaves or salt;

17. After the pork belly is cooked, cut and grow the slice and add some fresh soup in the bowl and then steam it for a while, and the pork belly will be doubled;

18. Do not put salt first when you cook a pig, and then put salt after cooking. Otherwise, the pig will shrink as hard as the beef tendon;

19. boiled beef: in order to make the beef stew fast and rotten, add a small amount of Tea (about a pot of tea, wrapped in gauze) and cook it together, the meat soon becomes rotten and delicious;

20. When cooking beef and other tough, hard meat and wild poultry, add some vinegar to soften it;

21. old chicken stew: add 20 or 30 soy beans in the pot for stew. The stew is fast and fresh. Alternatively, add a spoonful of vinegar to the chicken before killing it, if you cook it in plain fire, it will cook well; or put it for 3 ~ 4 Hawthorn, chicken easily rotten;

22. The old chicken and duck are boiled with fire, and the meat is hard to eat. If the meat is soaked in cold water and a little vinegar for 2 hours, then the meat will become tender and delicious with slight fire stew;

23. Braised Duck: it is easy to cook a few snails in the pot;

24. When roast duck, remove the beans on both sides of the duck's tail end to enjoy a better taste;

25. Boiled bacon: It can be boiled with more than a dozen walnuts with many small holes to eliminate the odor;

26. When braised beef, add a little snow red, the meat is delicious;

27. Before braised pork, marinate the meat with a little borax. The meat is not greasy but delicious;

28. When frying food, put a little salt in the pot, and the oil will not splash out;

29. Adding a proper amount of flour in the spring roll stuffing can avoid the phenomenon of the vegetable juice flowing out of the pan during the frying process;

30. Before Frying potatoes, put the cut potato slices in the water and cook them for a while to form a thin layer of gum on the surface of the potato skins, and then fry them;

31. Cut 2 ~ pork chops with Ribs ~ Three troughs will not contract the fried pork chops;

32. marinate the chicken for a while, seal it with a protective film and put it in the refrigerator. When it is fried, take it out. The fried chicken is crispy and delicious;

33. When fried poached eggs are about to solidify the yolk, some cold boiled water will make the eggs yellow and tender;

34. When frying eggs, put enough oil in the pan, and when the oil is slightly hot, the eggs will gradually become ripe, and the appearance will be beautiful, non-stick pan;

35. When frying eggs, sprinkle some flour in the hot oil, the eggs will be yellow and bright, and the oil is not easy to splash out of the pot;

36. Stir-fried eggs with goat oil. The flavor is fragrant and has no odor;

37. adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein degeneration, thus delaying the heating time. In addition, the sugar is water-preserving, which can make the egg products become loose and soft;

38. add a few drops of vinegar to the scrambled eggs. The eggs are soft and delicious;

39. Put some vinegar in the pot when frying eggplant, and the color of the fried eggplant will not become black;

40. add vinegar when Frying potatoes to avoid burning, but also to break down the toxins in potatoes and make colors and tastes appropriate;

41. When frying bean sprout, add some butter and then put salt to remove the bean smell;

42. Do not stamp the sauteed cabbage;

43. fried meat slices: slices of meat are sliced with soy sauce, butter, and starch, and an egg is injected into them. Mix them evenly and stir-fry them. After the meat slices become discolored, stir-fry them with seasoning. The meat slices are delicious and fresh;

44. Sauteed shredded beef: Cut it, mix it with salt, sugar, wine, soy flour (or eggs), and add the raw oil for pickling. Stir fry it for 30 minutes. It is fresh and delicious;

45. When cooking meat, put salt too early and slow, should add salt when ripe, add a few drops of vinegar before the pot, fresh and delicious;

46. After the shredded meat is cut, it is dipped in baking soda and then fried. It is especially loose and delicious no matter what sugar and vinegar dishes are made, as long as the proportion of 2 sugar and 1 vinegar is blended, it can be sweet and sour;

47. sauteed sugar and vinegar fish, sugar and vinegar dishes, etc., should put sugar first, then put salt, otherwise the "dehydration" of salt will promote protein solidification in the dishes and "eat" without sugar, cause sweetness to fade;

48. Put 2 tablespoons of salt in one kilogram of meat stuffing when making meat cakes and meatballs;

49. Make the meatballs according to the proportion of 50 grams of meat 10 grams of starch, into a soft dish;

50. Stir-fried meat slices or spicy meat slices. paste the meat at the ratio of 50 grams of meat to 5 grams of starch;

51. When steamed bread is made, if a small piece of lard is kneaded into the hair, the steamed bread is not only white, soft, but also delicious;

52. When steamed bread is mixed with a little shredded orange, it can increase the scent of steamed bread;

53. Steamed Bread ash is yellow, such as adding vinegar to the original steamer water ~ 3 tablespoons, and then steamed for 10 ~ White in 15 minutes;

54. place a small amount of alum and salt in clear water, and immerse the cut raw sweet potato in it for 10 minutes. Wash it and cook it to prevent or reduce bloating;

55. The milk is boiled and put some salt into it. It tastes better after being cooled;

56. Add some vinegar when the dishes with chilies are too spicy or when the chilies are fried;

57. during cooking, if the soy sauce is mixed with vinegar by mistake, place a little baking soda and eliminate the vinegar flavor;

58. The food is too sour. Place a quail egg into it;

59. The dish is too spicy. Put an egg and stir-fry it;

60. The dishes are too spicy. Put some vinegar to reduce the spicy taste;

61. The food is too bitter and a little white vinegar is dripped;

62. When the soup is too salty and not suitable for water supply, you can put a few pieces of tofu, potatoes or tomato into the soup; or you can pack a handful of rice or flour into the soup with cloth;

63. The soup is too greasy. Bake a small amount of seaweed on the fire and then spread it into the soup;

64. fried peanuts, stir-fried into the dish, sprinkle a little liquor with hot water, and then sprinkle a little salt with a little bit of salt. After being placed for a few days and nights, they are as crisp as they are;

65. rapeseed oil has a peculiar smell. After the oil is burned, appropriate amount of ginger, garlic, scallions, cloves, and tangerine peel can be put into fried for a moment, and the oil can become fragrant;

66. fried peanuts once with vegetables have no strange flavor. The fried dishes are delicious and can be used as salad dishes;

67. After the food is fried, the oil leaves some residue and becomes turbid. You can cut the white radish into thick slices, use chopsticks to stamp a few holes in the radish, and then add it to the remaining oil for frying, the residue will be attached to the radish slices, and the residue will be removed, and then repeatedly fried in the pot. the turbid oil can become clear;

68. When cooking, you should first boil the pot, then pour it into the cooking oil, and then put the food;

69. When the temperature in the pot reaches the highest level, it is easy to make the wine evaporate and remove the smell in the food;

70. Boil Lard: put a little water or vegetable oil in the rice cooker, and then put it into the pig oil or fat meat. After the power is connected, the oil can be automatically refined, no oil splash, no oil residue, and the oil quality is pure;

71. Put more than a dozen pieces of pepper or a little maltose in the kimchi altar to prevent white flowers.