1. Universal formula for stir-frying vegetarian dishes: stir-fry oil and garlic + oyster sauce + light soy sauce + appropriate amount of salt
2. When boiling ribs soup, add a small amount of vinegar to increase the flavor of bone soup
3. When stir-frying shrimp, put the shrimp in a bowl, add 1g of refined salt and edible starch for every 250g of shrimp, gently rub it with your hands for a while, and wash it with water. The fried shrimps are as transparent as crystal, tender and delicious.
4. Before stir-frying fresh shrimp, blanch it in boiling water soaked in cinnamon, so that the fried shrimp tastes more delicious. When stir-frying
5 and , add a little white vinegar to the cut lumbar flower and soak it in water for 10 minutes. The lumbar flower will become large and bloodless, and it will be white and refreshing after stir-frying.
6. When frying fish, wipe the water before putting the fish in the pot. When the frying oil is heated until there is no moisture, leave the heat and cool slightly, then add the fish and salt; if the fish body is soaked first and the milk is wrapped with batter (add baking soda ), it will be softer and more delicious.
7, Before stir-frying pork liver , soak the prepared pork liver with some white vinegar and wash it with clean water. Because white vinegar can prevent the pig liver from bleeding. After stir-frying, the pork liver tastes particularly good.
8. When stir-frying the meat slices, cut the meat into thin slices and add soy sauce, butter , starch, beat an egg, mix well, and stir-fry; after the meat slices change color, add seasonings and stir-fry for a few times. The meat slices are delicious and tender.
9. Stir-fried beef: Cut it, mix it with salt, sugar, wine, raw powder (or eggs), soak it in raw oil, marinate it, and then stir-fry it after 30 minutes. It is tender and delicious.
10. When stir-frying beef slices, before stir-frying, dilute the beer and flour, pour it on the beef slices, stir well and marinate for 30 minutes. The beer can decompose protein into , which can increase the freshness of beef.
11. The chili pepper is too spicy. When cooking, cut the chili into fine powder or diced rice. First stir-fry with oil and salt, then pour in a fresh egg liquid and fry it into "egg-wrapped pepper diced rice". The spicy taste can be greatly reduced.
12. Blanch some vegetables before stir-frying, such as fresh bamboo shoots , spinach, amaranth, green beans , lentils , long beans, cauliflower, Chinese toon
13. When stir-frying onions, stick the chopped onions to top the flour, and then stir-fry. In this way, the onions stir-fry in the pan, the onions are golden in color, crispy and tender in texture, and delicious. When frying onions, add a little white wine to make it less likely to burn.
14. When stir-frying green peppers, be sure to stir-fry quickly. When stir-frying, add a little salt, MSG and vinegar, cook for a few times, and then it’s done after it is served.
15. When stir-frying lotus root slices, cut the lotus root into thin slices, stir-fry for a few times, add appropriate amount of salt and MSG and then immediately leave the pot. In this way, the fried lotus root slices will be as white as snow, crisp and juicy. If the lotus root slices become more sticky when stir-frying, you can add a little water while stir-frying. Not only is it easy to stir-fry, but the fried lotus root slices are white and tender.
16, fried sweet and sour fish , sweet and sour vegetable gang, etc., sugar should be added first, then salt should be added. Otherwise, the "dehydration" effect of salt will promote the solidification of protein in the dish and "eat" without sugar, causing sweetness on the outside and light on the inside.
17, When stir-frying eggplant , put some vinegar in the pot, and the fried eggplant will not turn black.
18. Adding vinegar when frying potatoes can avoid burning, and decompose the toxins in the potatoes, making them suitable for color and taste.
19. When stir-frying bean sprouts, add some butter first, then add salt to remove the bean smell.
20. When stir-frying peanuts, when you want to heat the pan and cool oil, add the peanuts and stir-fry over low heat until the color changes. As soon as the crackling sound disappears, after pouring in a few drops of white wine, turn off the heat and leave the pot. In this way, the fried peanuts are crispy without changing color and do not take off the clothes.
21. Adding a little sugar can improve freshness
22. Follow one principle when cooking. The most difficult thing to cook is to put it in the pot first. You can eat it raw and put it in the end. The simplest practice is to boil the meat slices . Sprinkle oil during the cooking process, and the dish will be very bright
24. Fry or make salad vegetables. Be sure to tear it with your hands. The taste is really different from the taste cut with a knife.
25. If you want to make the fish soup milky white, you must fry it before putting the fish into the pot, and fry both sides
26. The whole piece of meat needs to be cut off. Just pat it with the back of a knife. It doesn’t require too much strength.
27. Honey can also be used to make tender meat
28. Add some oil when steaming rice, and the rice will be more distinct. Add a little lily will make the rice sweeter, and add beer will make the rice fragrant. In addition, the rice steamed through water will taste more chewy
29. Sugar can set off the spicy taste of curry, not only provide sweetness, but also play a role in harmonizing other flavors
30. When making scrambled eggs, add a small spoon of water starch or water when beating the egg liquid. The fried eggs will be fluffy and smoother.
31. It is not just chili to produce spicy flavor, but also black and white pepper powder, ginger and garlic
32. It is not only sugar. It is also honey and fructose
33. It is not only vinegar. There are lemon and hawthorn
34. It is the key to making Chinese food. The heat of the electric stove is much worse than that of open fire. When using it, you must first burn the pot very hot before you can start stir-frying
35. broccoli or shredded potatoes and other vegetables that require a crispy taste. You must use the ice water method to fry it in boiling water first, and then put it in ice water.
36. When making fried food, put a little salt in the pot to prevent oil from splashing
37. There are many things that can remove fishy smell, including MSG, sugar, lemon, and cooking wine.
38, fried pork , remember not to be too big when the heat is on, otherwise the meat is not cooked yet. When it is almost cooked, the heat should not be small, otherwise the oil will be sucked into the ingredients. This is the purpose of refrying
39. Never forget onion, ginger, and garlic. These are the three main condiments
40. Meat will become tender when it is sour. Many dishes do not taste sour, but they have a vinegar aroma. The main thing is to add a little pot vinegar before it is released. The pot vinegar is suitable for most meat stir-frying. Remember to pour it along the edge of the pot.
41. Before putting the tofu into the pot, you can soak it in boiling water for ten minutes. This can remove the smell of beans
42. Boil the tomatoes in boiling water, which is easy to peel
43. When cooking ham, apply some sugar on it, which will make it easier to rot
44. When frying pork chops , cut a few small holes in the place with gluten to prevent the pork chop from being curled
45. When steaming fish, you should see if it is cooked. You can use chopsticks to insert the thickest part of the fish back. If it can be inserted, it is cooked.
46. Add a few orange peels to the pot when stewing meat to remove greasy
47. Add a little vinegar when stir-frying eggplant to prevent the eggplant from getting dark
48. When stewing bone soup, put cold water in the pot and simmer for 6 hours and turn white. If you add water in the middle, you must never add cold water. As long as you keep the heated water, the soup can always be milky white
49. Hot the pot and cool the oil can play a role in non-stick the pan and prevent the meat raw materials from breaking.
50. The most important thing is to remember every dish you have eaten, because all the classic dishes are universal, such as eggplant with garlic, onion with meat, which is particularly important.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-