The old chef has 70 tricks, the rice cooker boils the lard fragrant, and the family must have a magic skill If you don't learn it, you will lose a lot!

The old chef has 70 tricks, the rice cooker boils the lard fragrant, and the family must have a magic skill, so it's a big loss if you don't learn!

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100 cooking tips, retired old chefs say good! Hurry up and collect it~

I always feel that the food I fry is not as delicious as the restaurant, and I don't know what the shortcomings are? Don't worry, I've compiled 100 cooking tips for you today.

Each one is very practical and can solve almost any problem in cooking! Retired old chefs said to collect it after reading it, let's take a look!

1. When stir-frying: heat the pot first, then pour in cooking oil, and then put the vegetables.

2. Boiled beef: In order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, the meat will quickly rot and taste delicious.

3. When boiling bone broth, add a small spoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vitamins in the soup.

4. When boiling beef and other tough and hard meats and game poultry, add a little vinegar to soften it.

5. When boiling broth or pork rib soup, add a few pieces of fresh orange peel, which is not only delicious, but also reduces the greasy feeling.

6. Cook salted meat: Cook more than a dozen walnuts with many small holes to eliminate the odor.

7. Cook mung beans: Fry mung beans in an iron pot for 10 minutes and then cook them to cook quickly, but be careful not to scorch.

8. Add some vinegar to the water when boiling eggs to prevent the eggshell from cracking, and add a little salt in advance.

9. When boiling kelp, add a few drops of vinegar to rot; You can also put a few sprigs of spinach.

10. Before boiling the ham, apply some sugar to the ham skin, which is easy to cook and tastes more delicious.

11. When boiling dumplings, put a green onion in the water or add a little salt after the water is boiled, and then put the dumplings, the dumplings are delicious and non-sticky; When mixing the noodles, add one egg for every 500 grams of flour, and the dumpling skin is scraped and not sticky.

12. Remove the smell of mutton: Put the radish pieces and mutton in the pot together, take out the radish pieces after half an hour, and put a few pieces of orange peel is better.

13. Add a small tablespoon of cooking oil when cooking noodles, the noodles will not stick, and can prevent the noodle soup from foaming and overflowing out of the pot.

14. When cooking noodles, add a little salt to the pot, and the boiled noodles are not easy to rot.

15. Do not put alkali when boiling porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16. Boiling new bamboo shoots in boiling water is easy to cook, and crispy and delicious; To keep the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.

17. Boiled pork belly: After the pork belly is cooked, cut it into long pieces, put it in a bowl and add some fresh soup and steam it for a while, and the pork belly will be doubled.

18. When boiling pork belly, you must not put salt first, and then put salt when you eat it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19. When stewing meat, add a few pieces of orange peel to the pot to remove the odor and greasy and increase the umami of the soup.

20. Stewed old chicken: add twenty or thirty soybeans to the pot and stew together, which is fast ripe and delicious; Or before killing the old chicken, pour a tablespoon of vinegar into the chicken, then kill it, and stew it with a simmer, and it will be cooked well; Or put 3~4 hawthorns, the chicken is easy to rot.

21. Wine can detoxify acid: If you put too much vinegar, you can add some rice wine to the dish to reduce the sourness.

22. Cook old chickens and ducks: Old chickens and ducks are cooked over a fierce fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours, and then simmer it over a low heat, the meat will become tender and delicious.

23. Boiled duck: Put a few snails in the pot to make it easy to cook.

24. When roasting the duck, remove the beans on both sides of the duck's tail to make the taste more beautiful.

25. When roasting tofu, add a little tofu milk or juice for a fragrant taste.

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

27. Before making braised pork, marinate the meat with a little borax, and the meat will be fat but not greasy, sweet and delicious.

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

29. Add some flour to the filling of spring rolls to avoid the phenomenon that the vegetable juice in the filling flows out of the bottom of the pot during the frying process.

30. Before frying potatoes, boil the cut potato slices in water for a while to form a thin gum layer on the surface of the potato skin, and then fry them in oil.

31. When frying pork chops, cut 2~3 incisions in the tendon area, and the fried pork chops will not shrink.

32. Fried chicken: Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out when it is fried, and the fried chicken is crispy and delicious.

33. When frying poached eggs, pour a little cold boiled water when the yolk is about to solidify, which will make the egg yellow and tender.

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

35. When frying eggs, sprinkle some flour in the hot oil, the eggs will be fried yellow and bright, and the oil will not easily splash out of the pan.

36. Scrambled eggs with mutton fat: Scrambled eggs with mutton fat have no peculiar smell.

37. When scrambling eggs, adding a small amount of granulated sugar will increase the coagulation temperature of protein denaturation, thereby delaying the heating time, and the granulated sugar has water retention, so that the egg products can become puffy and soft.

38. Add a few drops of vinegar when scrambling eggs, and the scrambled eggs are soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.

40. Adding vinegar when frying potatoes can avoid burning, decompose the toxins in the potatoes, and make the color and taste suitable.

41. When frying bean sprouts, add some butter first, and then add salt to remove the beany smell.

42. It should not be covered when stir-frying spinach.

43. Stir-fried pork slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well, and fry well; After the meat slices change color, add condiments and stir-fry a few times, the meat slices are delicious and tender.

44. Stir-fried shredded beef: cut well, mix with salt, sugar, wine, cornstarch (or eggs), add raw oil to marinate, and fry again after 30 minutes, tender and delicious.

45. When stir-frying meat and vegetables, salt is too early to ripen slowly, it is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is tender and delicious.

46. Stir-fried shredded pork: After the shredded meat is cut, soak it in baking soda solution and then fry, it is particularly loose and delicious, no matter what sweet and sour dishes you do, as long as you mix it according to the ratio of 2 parts of sugar and 1 part of vinegar, you can achieve moderate sweetness and sourness.

47. Stir-fried sweet and sour fish, sweet and sour vegetables, etc., should be put sugar first, and then salt, otherwise the "dehydration" effect of salt will promote the coagulation of protein in the dish and "eat" without sugar, resulting in sweet on the outside and light on the inside.

48. When making meatloaf and meatballs, put 2 teaspoons of salt for one kilogram of minced meat.

49. Make meatballs according to the ratio of 50 grams of meat and 10 grams of starch, and the finished vegetables are soft and tender.

50. Make smooth fried pork slices or spicy diced pork, and starch them according to the ratio of 50 grams of meat and 5 grams of starch, so that the finished dish is fresh and tender and delicious.

51. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed steamed bread is not only white and soft, but also fragrant.

52. When steaming steamed buns, add a little orange peel shreds to increase the fragrance of steamed buns.

53. If you add 2~3 tablespoons of vinegar to the water in the original steamer, and then steam it for 10~15 minutes to turn white.

54. Steaming sweet potatoes: Put a small amount of alum and salt into clean water, soak the cut raw sweet potatoes for more than ten minutes, wash them and steam them to prevent or reduce bloating.

55. Boiled milk: When the milk is boiled, put a little salt, and it tastes better after cooling.

56. When the dish with chili pepper is too spicy or when the chili pepper is fried, add some vinegar to reduce the spiciness.

57. When cooking, if the vinegar is poured into the soy sauce by mistake, a little baking soda can be sprinkled to eliminate the vinegar taste.

58. The vegetables are too sour, mash a pine egg and put it in.

59. If the dish is too spicy, put an egg and fry it.

60. If the dish is too spicy, add some vinegar to reduce the spiciness.

61. If the dish is too bitter, drop in a little white vinegar.

62. When the soup is too salty and not suitable for mixing with water, you can put a few pieces of tofu or potatoes or a few slices of tomatoes into the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

63. If the soup is too greasy, roast a small amount of seaweed over the fire and sprinkle it into the soup.

64. Fry the peanuts in oil, put them on a plate, sprinkle a little white wine while they are hot, sprinkle a little salt after they cool a little, and put them for a few days and nights to be crisp as ever.

65. Rapeseed oil has a peculiar smell, you can heat the oil and put in an appropriate amount of ginger, garlic, green onion, cloves, and tangerine peel to fry for a while, and the oil can become fragrant.

66. There is no strange taste when the peanuts are fried once in vegetable oil, and the fried dishes are fragrant and delicious, and can be used as cold dishes.

67. After frying the food, the oil leaves some residue and becomes turbid, you can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, put it in the remaining oil and fry, the residue will be attached to the radish slices, take out and remove the residue, and then put it into the pot repeatedly to fry, and the turbid oil can become clear.

68. When the temperature in the pot reaches the highest, add cooking wine, which is easy to evaporate the wine and remove the fishy smell in the food.

69. Boil lard: Put a little water or vegetable oil in the rice bowl, and then put in lard or fat, after turning on the power supply, the oil can be automatically refined, no oil splashing, no oil residue, and the oil quality is pure.

70. Put more than a dozen peppercorns or a little maltose in the kimchi jar to prevent the production of white flowers.

71. When ordering vegetables with boiling water to increase the quality and color of the green vegetables, you should order with boiling water, so that the fried vegetables are tender and colorful.

72. After cutting the antioxidant eggplant of processed eggplant, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown.

73. No matter what sweet and sour dishes you do, as long as you mix it according to the ratio of 2 parts sugar and 1 part vinegar, you can get a moderate effect of sweet and sour.

74. Boiling of silk drawing syrupWhen boiling silk drawing vegetable syrup, add a grain of rice-sized alum to each plate, which can prolong the knot time and make the sugar silk longer.

75. Pay attention to vinegar in dishesAll hot dishes that need to add vinegar, pour vinegar along the edge of the pot before starting the pot, which is more mellow and rich than directly pouring the fragrance.

76. Beer flavoring: When making various cold dishes in summer, add an appropriate amount of beer to mix, which can enhance the flavor and fragrance.

77. Wine for salad: After the wine is opened, if it is stored for too long, it will become "vinegar". It has an aromatic flavor and is very delicious when used to make salads.

78. When washing vegetables with salt to clean and clean vegetables, remove some salt from the water, so that the insects in the vegetables can be cleaned out.

79. Wash and cut vegetables to prevent nutrient lossSpinach, cabbage and other vegetables should be washed first and then cut, and should not be chopped and then washed. Otherwise, too many nutrients will be lost.

80. Salt can make the yellow leaves of vegetables turn green spinach and other green leaves, if some (mild) turn yellow, blanch a little salt, the color can return from yellow to green.

81. When the milk cauliflower is whiter and more tender, add 1 tablespoon of milk to make the finished product more white, tender and delicious.

82. Salt should be put in cold tomatoes. When tomatoes are mixed with sugar, a pinch of salt will make them sweeter, as salt can change the sour-to-sugar ratio of tomatoes.

83. When the lotus root is fried white, it will often turn black, if you can add some water while frying, it will keep the finished product white.

84. Pickled pickles are easy to get moldy flowers (white film) when pickling pickles. 250 grams of dried broad beans can be taken After frying and letting it cool, wrap it in gauze and put it in the jar, and take it out on the second day. In this way, the white film can be removed from the steel bottom, and after the broad beans are processed, it is still a good dish to accompany the wine.

85. When making kimchi with mustard, add some mustard, celery crumbs and squid crumbs to make the kimchi have good color and taste.

86. When cutting chili peppers and green onions, the eyes are often spicy and uncomfortable. If you put the dish in the refrigerator and freeze it before cutting it, or soak the kitchen knife in cold water before cutting, you can also put a basin of cold water next to the cutting board, and the knife can be dipped in water while cutting, which can effectively reduce the spicy smell and make the eyes not irritated.

87. Stir-fried chili pepper to reduce spiciness: the chili pepper is too spicy, cut the chili pepper into fine pieces or dices when cooking, first cook it with oil and salt, and then pour in a fresh egg liquid and fry it into "egg pepper dice", which can greatly reduce the spiciness.

88. Fresh ginger preservation: Fresh ginger is buried in the yellow sand that is often kept moist, and it can be kept for a long time without being bad.

89. Remove the spicy taste of mustard, mix the mustard with water (thick paste), put it in a container, bake it on the stove, or steam it slightly in the basket drawer to remove part of the spicy taste.

90. What should I do if the kimchi is not fragrant? Add a section of sugarcane to the kimchi, not only will it taste better, but it will also protect the kimchi water.

91. If the soup is too salty, wrap some cooked rice in gauze and put it in, so that Lang can absorb the salt and reduce the saltiness. If the soup is too salty, you can cut a few potato chips and cook them together, and pick them up immediately, so that the soup will not be so salty. If the soup is too salty, you can put a few pieces of tofu or tomato slices and cook it together, and its saltiness reduction effect is the same as that of potatoes.

92. When the soup is too greasy, a small amount of seaweed can be roasted on the fire and then sprinkled into the soup to reduce the greasy feeling.

93. Three ways to deal with vegetables too much: if the vegetables are salty, you can add an appropriate amount of sugar to relieve the salt. If the dish is salty, add some vinegar and the saltiness will be greatly reduced. When the dish is salty, soak it in water mixed with white wine, which has a significant salty effect.

94. When milk can be used to stir-fry vegetables with sauce, if you put too much sauce and add a little milk, you can adjust the taste of the dish.

95. Dip the onion in dry flour and fry it to be golden in color; The texture is crisp and tender, and the taste is delicious; When sautéing onions, add a little white wine to make them less scorching.

96. Pickled vegetables are salty and spicy, such as when they are too salty or too spicy, they can be cut and soaked in 50% of the wine, which can dilute the salty or spicy taste, and the taste is more delicious.

97. In addition to the bitter and astringent taste of vegetables: radishes, bitter gourd and other vegetables with bitter and astringent taste, add a small amount of salt after cutting, filter out the juice and then burn, the bitter and astringent taste will be significantly reduced. Blanch spinach in boiling water and then fry it to remove bitterness and oxalic acid.

98. Frozen "dried radish": Put the cut radish in the refrigerator for a period of time, and then take it out and dry it in the sun, it becomes a unique flavor that can be stored for a long time: dried radish, put some on the roast meat, and the taste is excellent.

99. Remove the peculiar smell of radish: To steam and eat radish, you should first chop it, put it in vinegar at a ratio of 300:1, and then steam it in a pot to make the peculiar smell disappear.

100. When making steamed meat or steamed fish dishes, you must wait until the water in the steamer boils before entering the pot, the high temperature will quickly shrink the meat or fish, the umami will not flow out, and the taste will be more delicious after steaming.

P.S. 9 cooking tips

1. Heat a pan with cool oil

Heat the pot first, pour in the cold oil, and when the oil is ripe, put the vegetables into the pot and stir-fry. It's best not to wait for the oil to smoke before putting the dish.

However, there is an exception, when frying peanuts, you can fry peanuts and cold oil at the same time, so that the fried peanuts are crispy and crispy.

2. Add salt according to different dishes

Put salt at the end:

When cooking fried pork slices, back to the pot meat, stir-fried cabbage, garlic moss, and celery, all of them are fried thoroughly and an appropriate amount of salt is added, and the fried dishes are tender and not old, and rich in nutrition.

Add salt before cooking:

When cooking whole fish and deep-fried fish pieces, marinate them with an appropriate amount of salt before cooking them to help the salty flavor penetrate into the flesh.

Put salt before eating:

Cold salad such as cold cucumber, diced lotus root, etc., put salt a moment before eating, slightly pickled to drain the water, crisp and delicious.

3. Put MSG before cooking

If MSG is heated in water for a long time, it will form sodium pyroglutamate, which is harmless but has no umami taste.

Add MSG before cooking, and the dish will taste more delicious.

4. Put vinegar when the dish is cooked

Vinegar is generally added to the dish for seasoning, and it is best to put it when the dish is almost ready, and it is more refreshing to add flavor.

If it is to remove the fish, you can put it in the process, and the vinegar can be volatilized after stir-frying, and there will be no fishy smell when eating.

5. Put soy sauce before cooking

Boiling at high temperatures for a long time will destroy the nutrients of soy sauce, so soy sauce should be put just before it comes out of the pan to ensure umami.

If you want to make the meat tender when stir-frying the meat slices, you can also mix it with starch and soy sauce before stir-frying, so that the protein is not lost, and the fried meat is more tender.

6. Put more peppercorns in the meat

When roasting meat, it is advisable to put more peppercorns, and beef, mutton, and dog meat should be put more. Sichuan pepper can detoxify and help warm, and can be used for cooking more in winter.

Sichuan peppercorns should be stir-fried at the beginning of the pan, and the peppercorn noodles can be added during the stir-frying process.

7. Put more ginger in fish

The fishy smell is big, the sex is cold, and more ginger is put when cooking, which can ease the cold nature of the fish and relieve the fishy smell.

8. Put more green onions in shellfish

Green onions can relieve the cold of shellfish and can also resist allergies. Add more green onions when cooking to avoid allergic reactions.

9. Put more garlic in poultry meat

Garlic can enhance the flavor, and when cooking chicken, duck, and goose meat, add more garlic, so that the meat is more fragrant and delicious, and will not cause diarrhea due to indigestion.

100 cooking tips, each of which is so practical that in addition to collecting one for yourself, you also have to give it to your family and friends, they will definitely be able to use it too!

The eggplant is made into a fish-flavored taste, which is charred on the outside and tender on the inside, sweet and sour, appetizing, and more fragrant than meat

Fish-flavored eggplant is a classic Sichuan dish known for its unique sweet and sour taste and rich fish flavor. Although the name of this dish is "fish flavor", it does not actually contain fish, but the flavor of cooking is similar to that of cooking fish through the clever combination of seasonings. Below, I'll go into detail about how to make this fish-flavored eggplant that's charred on the outside and tender on the inside.

Preparation of ingredients

• Eggplant: 2-3 roots, choose one with smooth skin and firm texture.
• Green onions: 2 shallots, chopped into shallots.
• Ginger: a small piece, chopped into minced ginger.
• Garlic: 4 cloves, minced garlic.
• Bean paste: 1 tablespoon for spiciness and umami.
• Vinegar: 2 tablespoons to provide a sour taste.
• Sugar: 2 tablespoons to provide sweetness.
• Light soy sauce: 1 tablespoon to increase umami.
• Starch: To taste, to thicken.
• Cooking oil: to taste, for frying eggplant and stir-frying.
• Salt: To taste.
• Cooking wine: 1 teaspoon, remove the smell and increase the flavor.
• Water: To taste, to thicken.

Cooking steps:

1. Prepare the eggplant: Wash the eggplant, cut it into long strips or hob pieces, soak in salted water for 10 minutes, then drain.
2. Flouring: Coat the eggplant pieces evenly with a layer of dry starch so that the fried eggplant skin will be more crispy.
3. Fried eggplant: Pour enough cooking oil into the pan, when the oil temperature rises to about 180°C, put the breaded eggplant pieces into the oil pan in batches, fry until the surface is golden and the skin is crispy, remove and drain the oil for later use.
4. Prepare the fish sauce: In a small bowl, mix the vinegar, sugar, light soy sauce, cooking wine, starch and an appropriate amount of water to make the fish sauce.
5. Stir-fry the fish sauce: Leave a little base oil in the pot, add minced ginger and minced garlic and stir-fry until fragrant, then add bean paste and stir-fry the red oil.
6. Add the fish sauce: Pour the prepared fish sauce into the pot and slowly simmer over medium-low heat until the juice thickens.
7. Add the eggplant: Pour the fried eggplant pieces into the pan and stir-fry quickly so that the eggplant is evenly coated with fish sauce.
8. Seasoning: Add an appropriate amount of salt to taste according to personal taste.
9. Remove from the pot: Finally, sprinkle with chopped green onions, stir-fry evenly and then remove from the pan.
10. Serving: Place the fish-flavored eggplant on a plate and garnish with some coriander or chopped green onions.

Nutritional analysis

• Eggplant: Rich in vitamin P, which helps protect cardiovascular health, and vitamins E and K, which are beneficial for antioxidants and bone health.
• Green onions: contain sulfide that helps lower blood pressure and cholesterol.
• Ginger: Contains gingerol, which has anti-inflammatory and antioxidant effects.
• Garlic: Contains allicin, which has antibacterial and blood pressure-lowering effects.
• Bean paste: Contains capsaicin, which helps to increase metabolism.

Cooking skills

• Choice of eggplant: Choose a fresh, smooth skin and firm eggplant, which tastes better.
• Tips for frying eggplant: Eggplant is floured and fried, which can prevent the eggplant from absorbing too much oil and maintain the tender taste on the outside and on the inside.
• Blending of fish sauce: The key to fish sauce is the ratio of vinegar, sugar, and light soy sauce, which can be fine-tuned according to personal taste.
• Quick stir-frying: After adding the fish sauce, the eggplant should be stir-fried quickly to maintain the texture of the eggplant and the flavor of the fish sauce.

summary

Fish-flavored eggplant is a home-cooked dish with a unique sweet and sour taste and rich fish flavor, which makes people have an endless aftertaste. Not only is this dish delicious, but it's also nutritious, making it a great dish for family dinners and gatherings of friends. With simple cooking steps, even novice cooks can easily make delicious fish-flavored eggplant. The key to this dish lies in the skill of frying eggplant and the preparation of fish sauce, and if you master these two points, you can make fish-flavored eggplant that is better than meat.

The chef teaches kung pao chicken to cook

●Chef's private cheats●

The chef teaches how to cook

Kung Pao Chicken

Spicy, fresh and tender

In order to better serve the majority of cadres and workers

The chef of the canteen will teach you a series of things

A home-cooked recipe for delicious dishes

Convenient for everyone at home at any time

You can also enjoy a variety of flavors

The dish in this issue is Kung Pao Chicken

No.01

Kung Pao Chicken is a salty and sweet Sichuan dish with diced chicken (diced chicken breast or thigh), peanuts, and dried chilies. In addition, the ingredients are as follows: green onion, ginger, garlic, Sichuan pepper, salt, light soy sauce, cooking wine, sugar, vinegar, starch, edible oil.

No.02

The method is as follows: prepare the ingredients first, cut the diced chicken into a bowl, add an appropriate amount of salt, egg white, cooking wine and starch, stir well, and marinate for 10-15 minutes for later use. During the marinating process, we can prepare other ingredients: fried peanuts, preparation of kung pao sauce seasoning (light soy sauce: sugar: vinegar: water starch = 2:1:2:2). In addition to the texture and flavor of the ingredients themselves, the combination of seasonings is the main reason for the richness of the taste of the dish, salt is the first of all flavors, but the combination of other ingredients also plays a great role, and the level and richness of the taste depends on how we combine the required ingredients. The ratio of ingredients for Kung Pao juice can also be adjusted appropriately according to your preferred taste.

No.03

We need to heat a small amount of oil, add dried chili peppers and peppercorns cut into sections and stir-fry until fragrant, at this time the oil is full of the aroma of dried chili peppers and peppercorns, and then put the marinated chicken in, quickly stir-fry until the chicken is tender and cooked, add green onions, ginger and garlic and stir-fry quickly, and then add "Kung Pao sauce seasoning". After the juice is collected, add peanuts and stir-fry evenly, then you can put it on a plate and remove it from the pot. This dish has a bright color, a more prominent salty and sweet taste, a slight sour and slightly spicy taste, and it is necessary to master the ratio of seasonings to make this dish, dry chili peppers need to be seeded, and the size of the chicken meat should be even.

Eat more cold salad on hot days, share the recipe of all-purpose cold salad, refreshing and greasy, and don't worry about cooking

The temperature has increased, and your appetite has not been affected? Recently, I've been feeling like I've been losing my appetite, it's too hot to come home from outside, and I don't want to eat a meal that has just come out of the pot, so I want to have something refreshing and appetizing to eat, so cold food is a very good choice.

Eat more cold salad in summer, appetizing and greasy, suitable for all ages, almost all the ingredients at home can be operated with the practice of cold salad, fungus, cucumber, yuba, kelp shreds, shredded potatoes, etc., prepare a delicious cold salad sauce, a simple cold salad, it is fragrant to no, and a bite will make people have endless aftertaste.

Coleslaw is very common in summer, but not everyone and every time they make it delicious, and it seems that if you want coleslaw to be delicious, you still need to master the recipe ratio of coleslaw. Today I want to share with you the formula ratio of the all-purpose cold sauce, the dishes made are refreshing and greasy, and you don't have to worry about making cold salads in the future!

【All-purpose cold sauce】

Recipe: green onion and garlic, coriander, light soy sauce, oyster sauce, rice vinegar, salt, sugar, chicken essence, chili flakes, chili oil, cooking oil

1. Prepare some green onions, garlic and coriander, cut the green onions into chopped green onions, mince the garlic for later use, if you like to eat coriander, then cut some coriander for later use.

2. Next, we put the garlic in a bowl and a small spoonful of chili noodles, if you really can't eat chili peppers, you can also leave them out, but I personally think that only by putting chili peppers can you eat more fragrant, more appetizing, and more delicious. Heat the oil below, and pour it on the minced garlic and chili noodles while hot to stimulate the fragrance.

3. After pouring in the hot oil, stir it well, then add a spoonful of salt, a spoonful of sugar, a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of oyster sauce, and then a little sugar and chicken essence, and then an appropriate amount of chili oil if you can eat spicy, and finally put the coriander in, stir well enough, and the all-purpose cold sauce is ready, no matter what cold dishes you do, it is applicable.

【Shredded seaweed】

1. Dried kelp needs to be soaked in advance, and if you buy fresh kelp, wash it several times, and you can use it directly. Bring water to a boil, add a spoonful of vinegar to the boil, and blanch the kelp shreds.

2. After boiling for 5 minutes, turn off the heat, don't rush to take it out, let the kelp shreds cool naturally in it, take it out after cooling, and put it on a plate for later use. Because if you fish it out directly, if it is too cold water, it is easy to cause the kelp silk to be very hard and you can't chew it at all.

3. Finally, according to the above method, we prepare the all-purpose cold sauce, pour it into the kelp shreds, and stir it well. If you like to eat something refreshing, put it in the refrigerator for a while, and finally take it out and eat it, and it is more popular than meat on the table in summer.

Eat more cold salad in summer, share the recipe of all-purpose cold salad, refreshing and greasy, don't worry about cooking, in fact, the method is relatively simple, basically you can learn it after reading it once, you must not miss it if you like to eat, go home and try it!

The perfect way to make sweet and sour tenderloin, remember 2 keys, charred on the outside and tender on the inside, sweet and sour and crispy, especially with rice

Sweet and sour tenderloin is a home-cooked dish that is known for its charred, sweet, sour and crispy texture. Sweet and sour tenderloin is a popular side dish for both large and small banquets, and it is often completely sold out in a short period of time. However, making the perfect sweet and sour tenderloin is not easy, and there are two key points to master: the crispy tenderloin and the sweet and sour sauce to the taste. Next, I will share some experiences and tips about sweet and sour tenderloin, I hope it will be helpful to everyone.

Choose the right pork

One of the keys to sweet and sour tenderloin is to choose the right meat. In general, pork tenderloin is the most common, but you can also try beef tenderloin or sheep tenderloin. If you don't have tenderloin, you can also choose lean meat, but don't choose pure fat or pork belly to ensure a balance of texture and taste.

Marinate and batter

Before preparing the tenderloin, wash the tenderloin and cut it into thick strips, and put it in clean water to make it more tender. Add salt, light soy sauce and cooking wine to the washed tenderloin and stir well with your hands to absorb the flavor. Then add an egg and a spoonful of starch and continue to stir until the strips are covered in a white paste. Finally, add another spoonful of cooking oil and stir evenly to allow the meat strips to fully absorb the flavor. After marinating and battering, the tenderloin becomes crispy on the outside and tender on the inside.

Mix sweet and sour sauce to taste

It is often the misconception that you only need to add vinegar to white sugar to make sweet and sour sauce, but this is not so simple. I'll share a way to make sweet and sour sauce without going wrong: take one spoonful of starch, two spoonfuls of balsamic vinegar, three spoons of sugar, four spoons of tomato sauce and five spoons of water, put all the ingredients in a bowl, stir well with chopsticks, and set aside. This method of preparation can ensure that the sweet and sour sauce is bright red in color, sweet and sour in taste, and very delicious.

Proper frying process

Before frying, you need to pour an appropriate amount of cooking oil into the pan and heat it to a state of 60% heat, and you can use chopsticks to insert it into the oil to test the oil temperature. When there are many small bubbles in the chopsticks inserted into the oil, it means that the oil temperature has been reached. Put the marinated strips of meat one by one in hot oil and fry them over medium-low heat until they float and turn slightly yellow. Then, turn up the heat again to raise the temperature of the oil to 80% hot, and put the fried tenderloin in the re-frying for about 10 seconds until golden brown, then you can remove it. Meanwhile, heat oil in another pan, pour in the prepared sweet and sour sauce, and sauté over low heat until fragrant. When the sweet and sour sauce becomes sticky, put the fried tenderloin in the pan and stir-fry quickly for about 1 minute so that the tenderloin is evenly coated with sweet and sour sauce. Finally, sprinkle with cooked white sesame seeds and chopped green onions, and it is ready to serve.

A summary of some tips

1. In order to achieve the crispy effect, remember to marinate and hang the batter. Compared to other methods, it is easier to marinate and hang at the same time, and the taste is more outstanding.

2. Using sweet potato starch can make the sweet and sour tenderloin more crispy, if you don't have sweet potato starch, you can choose potato starch or cornstarch as an alternative, but the taste may be slightly different. If starch is not available, flour can also be used instead, but it should be noted that the concentration of flour is not as good as starch.

3. In order to create a sweet and sour sauce with a better taste and taste, it is not enough to use sugar and vinegar. According to the ratio I recommend, the sweet and sour sauce will be more attractive in color and more sweet and sour.

In short, making a sweet and sour tenderloin requires mastering the right steps and key points. Choosing the right meat, marinating and battering, and preparing a flavorful sweet and sour sauce, coupled with the correct frying technique, can make the sweet and sour loin charred on the outside and tender on the inside, sweet and sour and crispy, and become a delicious dish to accompany rice. Hopefully, these experiences and tips will be helpful to everyone so that family and friends can enjoy this delicious sweet and sour tenderloin.

Cooking skills are an important way to improve your cooking skills, here are some practical cooking tips:

1. Heat the pan with cold oil: When stir-frying, heat the pan first, then pour in the cold oil, and wait until the oil temperature reaches 80% hot before adding the ingredients. This will prevent the ingredients from sticking to the pan while keeping them tender.
2. Control the heat: When stir-frying vegetables, you should use high heat to stir-fry them vigorously, and the time should not be too long, so as to keep the vegetables fresh and tender. Do not burn hard-to-cook ingredients to avoid burning.
3. When to add salt: When stir-frying vegetables, if the ingredients are easy to get out of the water, you can choose to add salt later, because these ingredients are easy to absorb the flavor.
4. Prevent the discoloration of ingredients: It is not advisable to add cold water when stir-frying green vegetables, as cold water will make the green vegetables old and unpalatable, while the green vegetables stir-fried with boiling water are fresh and tender. When stir-frying lotus root slices or lotus root shreds, add some water while stir-frying to prevent the lotus root from turning black.
5. Seasoning techniques: Learn proper seasoning techniques, such as adding a tablespoon of warm water to stirring eggs when scrambling eggs, which can make the eggs soft and delicious.
6. Blanching to remove the fishy smell: When cooking meat dishes, blanching the water first and then cold the pot can easily remove the fishy smell.
7. Choice of tools: Different cooking methods require different tools, for example, it is recommended to use a casserole with good heat retention for soup or stew, while a cast iron pot or wrought iron pot is suitable for stir-frying.
8. Take notes: Good cooks take notes about the seasonings and heat of each cooking so that they can continuously improve.
9. Timing of the pot: If the pot is covered tightly at the beginning, it will cause the vegetables to fade and turn yellow.
10. Blanch to remove blood: Before making soup, you need to blanch the meat with boiling water, which can remove the blood and some fat, and avoid the soup being too greasy.

By mastering these cooking skills, even novice chefs will be able to gradually improve their cooking skills and create delicious meals.

How to correctly judge the temperature of the pan to achieve the best effect of hot pan cold oil?

To achieve the best effect of hot pan cold oil, you first need to correctly judge the temperature of the pan. According to the evidence, the principle of hot pan cold oil is to heat the pan to a certain temperature, so that the small holes on the metal surface are opened, so that the oil can penetrate to form an oil film, and the effect of non-stick is achieved. Normally, the temperature of the pot should reach around 200 degrees.

In order to tell if the pot has reached this temperature, the following methods can be used:

1. Observation method: After heating the pan, the oil temperature can be judged by observing the surface of the pan. When the pan starts to smoke, the oil temperature is high enough. In addition, you can also observe whether the oil in the pan starts to ripple, which is also a sign of the moderate oil temperature.
2. Water drop method: During the heating process of the pot, a drop of water can be dropped into the bottom of the pot. If the water droplets evaporate quickly, the temperature of the pot is high enough. However, it is important to note that this method may cause damage to coated or ceramic pots, so it is not recommended to use it on pots made of these materials.
3. Wooden chopsticks method: Insert a dry wooden chopsticks into the pot, if there are small bubbles around the chopsticks, it means that the oil temperature is moderate.

In addition, according to the cooking needs, the oil temperature should be controlled between 150°C~180°C. After reaching this temperature range, cold oil is poured into the stir-fry, which can effectively prevent the pan from sticking.

What is the best time and method to add salt to stir-fry?

The best time and method to add salt to a stir-fry depends on the ingredients used and the cooking method. Based on the search results, the following points can be summarized:

1. Put salt at the end of cooking: for dishes such as fried pork slices, back to the pot, fried cabbage, fried garlic sprouts, fried celery, etc., put the dishes in the pot when the oil temperature is high in the hot pot and the hot pan is high, and it is better to put the sound of "pop" when the dishes are cooked, and it is suitable to put an appropriate amount of salt when stir-frying thoroughly, so that the fried dishes are tender and not old, and the nutrient loss is less.
2. Put salt in the middle of heating: For hard vegetables such as carrots, cauliflower, beans, etc., as well as chicken, duck, fish, meat dishes, because these ingredients are not easy to cook and not easy to fry water, you need to add an appropriate amount of salt to stir-fry early, so that the ingredients can be flavored in advance and more delicious.
3. Put salt in the process of stir-frying: Under normal circumstances, you should put a little salt in advance when stir-frying meat dishes, the purpose is to both season and make the meat fresher. If you don't feel enough salt before cooking, you can add a little more.
4. Put salt in the early morning for hard vegetables: For hard vegetables such as carrots, white radish, potatoes, pumpkin, celery, king oyster mushrooms, garlic sprouts, etc., you can add salt early when stir-frying, that is, you can add salt after frying soft, and stir-fry for about 2 minutes to get out of the pot.
5. Add salt to the stew and the second half of the boiled meat: It is best to add salt to the stew and boiled meat 10 minutes before the pan to make the meat fresher.
6. Salt in the second half of the stir-fry: A study by Tongji University found that adding salt early in the stir-fry will cause a higher loss of vitamin C in vegetables than in the late salt, because adding salt before stir-frying will allow the ingredients to take away vitamin C and other water-soluble vitamins.
7. Add salt to the final stage of stir-frying: When stir-frying, salt should be added at the last stage to preserve the flavor, character, and nutrition of the dish.

The best time and method to add salt to a stir-fry varies depending on the ingredients and how they are cooked. For hard vegetables and meats, it is recommended to add salt during cooking or near completion;

How to prevent the ingredients from changing color when stir-frying vegetables, and what are the specific tips and methods?

To prevent the ingredients from changing color when stir-frying vegetables, you can take the following specific tips and methods:

1. Soak in salted water: Before sautéing the greens, you can soak the greens in salted water for about ten minutes. This creates a protective film that prevents oxalic acid from coming into contact with iron ions, which can prevent the greens from discoloring.
2. Blanching treatment: Blanching is one of the key steps in stir-frying green vegetables. Blanching not only removes the odor from the greens, but also keeps them bright in color. Adding the right amount of salt and oil when blanching can make the greens more crisp and tender. The blanching time should not be too long, generally no more than 30 seconds.
3. Shorten the cooking time: Stir-frying quickly or quickly sautéing can effectively preserve the color of the vegetables. Shortening the cooking time is an important measure to prevent the discoloration of green vegetables.
4. Oxygen Isolation Treatment: Soak the cut vegetables in cold water to isolate them from the oxygen in the air, which can prevent the vegetables from changing color.
5. Avoid stacking: Instead of stacking fried greens on top of each other, you can use chopsticks to pick out an open space in the center of the plate to dissipate heat faster and avoid discoloration due to high temperature.

What are the detailed steps and precautions for blanching and removing fish?

Blanching is a commonly used method in cooking, mainly used to remove blood and fishy smell from meat. Here are the detailed steps and precautions for blanching and removing the fish:

Steps:

1. Pot under cold water: Put meat in cold water, not hot water. This allows the blood inside the meat to flow out slowly and prevent the blood from coagulating in the meat.
2. Add seasonings: Add an appropriate amount of ginger, cooking wine, Sichuan pepper and other seasonings to the water, these seasonings can enhance the deodorization effect.
3. Slow cooking: Slowly heat over a weak low heat to gradually increase the temperature of the water. During the process, impurities and blood inside the meat will slowly diffuse into the water.
4. Skim off the foam: When foam appears on the surface of the water, skim off the foam in time, which can help reduce the fishy odor.
5. Control time: The blanching time should not be too long, generally controlled at 7-8 minutes, because excessive blanching will make the meat old.

Notes:

1. Pot under cold water: This is a critical step to ensure that the blood can flow out slowly.
2. Seasoning selection: Add ginger slices, cooking wine and other seasonings in moderation, but not too much, so as not to mask the original flavor of the meat.
3. Slow cooking over low heat: Avoid boiling quickly over high heat, as this will prevent the meat from getting old.
4. Skimming off foam in time: Foam is one of the main sources of fishy odor, and skimming it in time can effectively reduce fishy odor.
5. Control the blanching time: The blanching time should not be too long, generally controlled at 7-8 minutes, to avoid the meat becoming old.
6. Change the water multiple times: Some meats need to be soaked in blood water in advance, and the water should be changed twice in the middle to ensure that the blood and smell are completely removed.

What is the effect of using different cooking tools on the taste and nutrition of food?

The use of different cooking tools has a significant impact on the taste and nutrition of food. First of all, the choice of cooking tools can affect the nutrient retention of food. For example, an open-flame steamer and microwave better retain vitamin C and polyphenols when cooking broccoli, while electric steamer, stir-frying, and boiling are secondary, and baking retains the least. In addition, tools such as nonstick pans, pressure cookers, and rice cookers are also recommended for preserving the nutrients and texture of food.

Different cooking methods (e.g. stir-frying, boiling, roasting, steaming, etc.) also have an important impact on the taste of food. For example, sautéing can give ingredients a crispy texture, while steaming retains the original flavor of the ingredients. These cooking techniques not only affect the texture and taste of food, but also directly affect its nutritional content by triggering chemical reactions that alter the structure and properties of the ingredients.