71 cooking skills you must know

71 cooking skills you must know

(This post is reproduced from www.vcfans.cn/bbs)

1. Remove the spiced mutton: Put the radish and mutton together in a pot, take out the radish after half an hour; put a few pieces of Orange Peel better; put 5 grams of green beans per kilogram of mutton, 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.

2. 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.

3. Add a spoonful of vinegar when cooking bone soup to dissolve the phosphorus and calcium in the bones in the soup and save the vitamins in the soup.

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

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

7. Stir-fry the mung bean in the iron pan for 10 minutes and then cook it quickly.

8. When cooking eggs, add some vinegar in the water to prevent egg cracking. You can also add some salt in advance.

9. When cooking kelp, add a few drops of vinegar, which is easy to rotten. Just put a few dishes.

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

11. When boiling dumplings, put a green onion in the water or add some salt after boiling the water, and then put the dumplings. The dumplings are delicious and do not stick together, add one egg for every 500 grams of flour, and the dumpling skin is not sticky.

12. When cooking dumplings, add a little salt in the pot, and the water will not overflow when the pot is opened.

13. Add a teaspoon of cooking oil to the noodles, and the noodles will not be dipped. It can prevent the noodle soup from foaming and overflow.

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 put it in the bowl with some fresh soup 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. Put Salt after cooking. Otherwise, the pig will shrink as hard as the beef tendon.

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

20. Chicken stew: Wash and cut the slice, stir-fry it in a hot oil pot, and pour the appropriate amount of vinegar into it when the water is dry, 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, old, and have a rough taste.

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.

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

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

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

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

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

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

29. Add some flour in the spring roll stuffing to 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, so that the potato skins form a thin layer of gum layer, and then fry them.

31. Cut 2 ~ pork chops with Ribs ~ Three incision, And the fried pork chops won't contract.

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. When the oil is slightly hot, the eggs are cooked slowly, and the appearance is beautiful.

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. It is delicious 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 swollen and soft.

38. add a few drops of vinegar to the scrambled eggs.

39. When frying eggplant, put some vinegar in the pot. 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 fried bean sprout, add some butter and then put salt to remove the bean smell.

42. Do not append the sauteed Cabbage

43. fried meat slices: slice into slices with soy sauce, butter, starch, into an egg, mix well, stir-fry; after the meat slices become color-changing, Add seasoning slightly fried a few times, meat slices delicious, fresh and tender

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 cooking, 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 moderately 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, resulting in sweet and weak

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 rubbed in 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 ~ 15-minute white

54. place a small amount of alum and salt in clear water, and immerse the cut raw sweet potato for 10 minutes. Wash 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 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

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, 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.

65. rapeseed oil has a bad smell. After the oil is burned, appropriate amount of ginger, garlic, scallions, cloves, and tangerine peel can be put into the same fried slices.
Engraved, the oil is variable fragrance

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 attach to the radish slices, remove the residue, and then repeatedly fry it in the pot. the turbid oil can become clear.

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

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 power on, the oil can be automatically refined, no splash of oil, no paste of oil residue, oil quality pure

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