Practical tips for cooking
1, when boiling dumplings, put a green onion in the water or add some salt after the water boils, and then put the dumplings, the dumplings taste delicious and non-sticky; In the noodles, mix an egg every 500 grams of flour,
The skin of the dumplings is quite scratchy and non-sticky
300 small stir-fry
1、 Sour and spicy shredded potatoes:
Craftsmanship
1. Peel the potatoes, cut them into thin strips, soak them in water and wash off the starch, which can not only prevent them from turning black, but also keep them white and tender and crispy when stir-fried. Remove before stir-frying and drain.
2. Remove the seeds and stalks of green and red peppers, cut into thin strips and cut the dried peppers into strips.
3. Heat the wok, add peanut oil to heat, put the shredded green onion in the pan, add the dried chili pepper and stir-fry until fragrant, then add the green and red pepper shreds, shredded potatoes, stir-fry until eight ripe, add salt, MSG to taste
Then drizzle with sesame oil and balsamic vinegar and sauté.
2、 Braised eggplant:
1 Wash the eggplant, remove the head and tail, cut into a hob shape, soak in water, drain the water and sprinkle a little starch and mix well. Wash the shallots head to tail and cut into segments.
2 Wash and slice the pork, puree it, add 1/2 tbsp soy sauce, 1 tbsp corn starch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minutes
3 Pour 3 tbsp oil into a pan and heat, add minced meat and fry until the meat turns white, then remove and set aside.
4 Continue to add 10 tablespoons of oil, sauté chives, add eggplant on high heat and stir-fry quickly, add 5 tablespoons of water and fry until the eggplant becomes soft, about 5 to 6 minutes.
5 After 1 minute of sautéing minced meat, sprinkle 1/3 tbsp salt, 1/5 tbsp chicken powder and 1/2 tbsp soy sauce to taste.
3. Fish eggplant:
raw material:
Eggplant 2 strips, a little shredded meat.
Ginger, garlic, shallots, spicy bean paste, vinegar, sugar.
Method:
1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and chop garlic, wash and cut green onion into green onions,
Finely chop the ginger and set aside. Put the vinegar, sugar, and mustard powder in a bowl and add water to set aside. Note: Put sugar in a bowl first,
Then put the vinegar. The vinegar is put as flat as sugar.
2. After heating the oil, add the eggplant segment and fry it to a golden brown, remove the oil and drain it.
3. Sauté the ginger, garlic and green onion until fragrant, add the shredded meat, then add the fried eggplant and stir-fry, then add to the bowl
Stir-fry the seasonings and serve on a plate.
4、Scrambled eggs with green pepper:
Directions: 1. Wash the green peppers with water, remove the seeds and cut into thin strips. Beat the eggs in a bowl and spread them out with chopsticks.
2. Put oil (40g) in the pan, heat it, pour the egg juice in, sauté well and pour it out.
3. Pour the remaining oil into the pot, heat it, put in the green onion in the pot, add the green pepper shreds, add refined salt and fry a few times, when the green pepper is emerald green, add the scrambled eggs, monosodium glutamate, stir-fry
Mix well, cook with balsamic vinegar and out of the pan.
5, the ground three fresh
Ingredients: 1 potato, 2 eggplants, 1 green pepper
Seasoning: cooking oil, soy sauce, sugar, salt, green onion, minced garlic, corn starch, broth and appropriate amount
method:
1: Peel the eggplant and potatoes and cut them into hob pieces; Break the green pepper into small pieces.
2: Pour more oil into the pot, when it is 70% hot, put the potato pieces in first and fry them until golden brown
Color, slightly transparent when fished out for spare.
3: Pour the eggplant into the frying pan, fry until golden brown, add the green pepper pieces and pick them up together.
4, with a small amount of hot oil to fry chives and minced garlic,
Add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper cubes and sauté slightly.
5, add aquatic flour over high heat to collect the juice
6: Sauté beans
Ingredients: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili peppers, 1 tablespoon of dark soy sauce, squeezed vegetables, peppercorns, garlic grains, salt, MONOS glutamate each appropriate amount Method: 1, Lentils at both ends to tear off
Old tendons, break into two sections, wash and control dry.
2: Heat 250g of oil, add lentils, fry until the skin of the lentils wrinkles, and use the hedge to fish out the net oil.
3: Heat another pot and sauté minced meat, dried chili peppers, peppercorns, squeezed vegetables and garlic grains with 1 tbsp of oil.
4: Pour in the soy sauce, lentils stir-fry, turn off the heat when the lentils are cooked, put salt and MSG, and fry well.
7: Stir-fry cauliflower with chicken
Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, ginger, large ingredients, cooking oil, cooking wine, salt, chicken essence, oyster sauce, powder Recipe: 1, chicken breast washed, cut into slices with salt
Marinate the wine in oil for a while, then grasp well with powder.
2, cauliflower wash and split into small flowers, sit in a pot of boiling water, blanch it, fish out the cold water, control the clean water and set aside. Shred the green onion, mince the ginger and slice the garlic.
3, take another wok, put the oil, the oil is warm and put in the large ingredients, then put the ginger minced, put the chicken breast into the pot and slide and fry until the meat changes color and put it out for later, and then put the green onion and ginger minced in
Stir-fry until fragrant, blanch the cauliflower and stir-fry.
4, put cooking wine, chicken essence, oyster sauce, put the slippery chicken breast into the pot, quickly stir-fry, put salt, stir-fry, out of the pot and plate.
8. Tamales
Ingredients: a piece of pork belly Seasoning: one star anise, a little green onion, a few slices of ginger, a little cooking wine, a few peppers, a few peppercorns, rice, purple rice, dark soy sauce, soy sauce, chicken essence, sugar
, Douban sauce Method: 1, pork belly slices.
2: Marinate the meat in cooking wine, green onion, ginger and star anise.
3: After marinating the meat, prepare chili peppers, peppercorns, rice and purple rice.
4: Stir-fry the prepared 3 in a pan.
5: Sauté the rice over medium heat and turn yellowish.
6: Use a blender to crush the sautéed 3. Don't stir too much. Larger particles are easier.
7: Pour 6 into the marinated meat. Add dark soy sauce, soy sauce, sugar, chicken essence, a little sesame oil. Mix well.
8: Finally, add a large spoonful of watercress sauce. Add a little more water to moisten the powder.
9、Scrambled eggs with green onion:
Preparation (for 2 persons)
Ingredients: 4 eggs, 3 green onions
Seasoning: Salt (1/3 tbsp), oil (6 tbsp)
1. Wash the green onions and remove the white onions, cut the green onions into green onions and put them into a large glass bowl
2. Beat four eggs, tilt the glass bowl to 45 degrees, use chopsticks in one direction, stir the eggs and green onions quickly, beat until the egg liquid is viscous.
3. Heat the pot until all the water in the pot evaporates, cook for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to spread the oil all over the pan, then change to low heat, and then pour the eggs
liquid.
4. Quickly stir-fried egg liquid in one direction, after about 1 minute, the egg liquid will solidify, then quickly start the pot, so as not to make the scrambled eggs too old.
Precautions
1, scrambled eggs, the pot must be very hot, so that the scrambled eggs will be tender and slippery, the pot is not hot scrambled eggs are easy to fail.
2, into the refrigerator eggs, to take out for an hour, and then take it to cook.
3, scrambled eggs do not add MSG, if you add MSG, after heating MSG will cover up the umami taste of the eggs themselves.
4, if you eat too many eggs, it will lead to an increase in metabolites and increase the burden on the kidneys, eat 1 to 2 eggs a day on the line.
10: Scrambled eggs with tomatoes
Scrambled eggs with tomatoes Method 1
Description: Scrambled eggs with tomatoes everyone can make, but it is delicious and difficult to make. Mainly by a few misunderstandings, etc. I will say in detail.
Ingredients: tomatoes, eggs
Ingredients: vegetable oil, salt. Note that scrambled eggs with tomatoes do not need to be stocked with chicken essence or MSG, because scrambled eggs with tomatoes are eaten with a "fresh" word, while tomatoes are scrambled eggs when they are
There is a precipitate of substances that form an umami taste, and there is no need to put fresh MSG or chicken essence. This is also the reason why I don't put onions, ginger and garlic when making this dish.
Preparation Method:
1。 Cut the tomatoes into chunks, varying sizes, it doesn't matter what shape, open the eggs and put them in a bowl, beat well, and add a little salt.
2。 Put the right amount of oil in the pot (when scrambling eggs, how much oil is very critical, my experience is to put the equivalent of 2/3 of the egg liquid) of the oil, and when the oil is hot, (I will talk more about it later
How to judge the temperature of the oil), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry
, causing egg paste), use a rice spatula (also called a stir-fry spoon) to gently enter from the edge of the egg, turn the egg over, fry it, and wait until both sides are golden in color.
Take the egg out of the pot (you can also not take it, but wait until you are skilled), at this time there should be some oil in the pot, turn the tomatoes into it, stir-fry a few times, oil
Tomatoes contain a lot of water, there will be water precipitation, this time put the scrambled eggs into it, put a little salt, stir-fry a few times, out of the pot. PS: Some people like to do it
When, put some water into it, I do not recommend, in fact, the water in the tomatoes is completely enough, do not put water. Also, the quality of the tomatoes is not good now, and the dishes are fried
Not sweet and some bitter, when out of the pot can be put in the right amount of sugar.
11: Scrambled eggs with loofah
Ingredients: Loofah eggs
Seasoning: oil, salt, cooking wine, green onion.
1. Add 2-3 eggs, add a small amount of salt, cooking wine. Stir well and set aside.
2. Peel and slice the loofah or dice it for later.
3. Heat the frying pan to the oil, and when the oil temperature rises, pour in the eggs and fry the bowl for later.
4. Heat the wok into the oil, when the oil temperature rises, pour in the loofah and fry, add the cooked eggs and fry, then add salt according to personal taste, and the green onion will be stir-fried for a short time to eat.
Benefits of eating more: Loofah has a high nutritional value, and loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, and B vitamins such as riboflavin
Vitamin C also contains the ingredient contained in ginseng - saponins
12. Wind forest eggplant
Basic Ingredients 20 g minced meat, 200 g eggplant, 10 g chives, 10 g ginger.
Seasoning: 500 grams of peanut oil (100 grams of actual oil consumed), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of corn starch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of old soy sauce.
Production process:
1: Peel the eggplant, cut into large coarse strips, wash and cut the chives into sections, and cut the ginger into rice.
2: Heat the oil in a frying pan, add the eggplant strips at 120 degrees Celsius temperature, and fry until golden brown.
3: Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, and then use wet corn starch to coat the sauce when the juice is thick, and drizzle sesame oil.
13. Gold medal garlic bone
Basic material Raw material: Boar ribs
Seasoning: Hoisin sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic.
1: Change the pork ribs into 12 cm long segments and rinse off the blood with clean water
2. Marinate with spices for 2 hours (seafood sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) or above.
3: Heat the oil to 20%, put the ribs into the pan, fry the oil temperature from low to high slowly, until the ribs are mature, the outer skin crust is removed and the oil is drained.
4: Add minced garlic and dried chili peppers to the pot to stir-fry the aroma, then add ribs and stir-fry slightly, add spices, and put on the pot.
2. When stewing meat, add a few pieces of orange peel to the pot to remove the peculiar smell and greasy and increase the umami taste of the soup
3. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bone in the soup, and save the vitamins in the soup.
4, stewed chicken: wash and cut the pieces, pour into the hot oil pot and stir-fry, when the water is fried dry, pour in the appropriate amount of balsamic vinegar, and then quickly stir-fry, until the chicken nuggets make a crackling sound, immediately
Heat the water (not over the chicken nuggets), and then use the high heat for ten minutes, you can put in the seasoning, move the heat to a low heat and simmer for another 20 minutes, drizzle with sesame oil to get out of the pot; After the soup is stewed, the temperature should be reduced to 80
~90 degrees Celsius or add salt before consumption. Because the chicken contains high water, the stewed chicken is salted first, the chicken is soaked in brine, and the water in the tissue cells penetrates outward, and protein is produced
The coagulation effect makes the chicken shrink and tighten significantly, affects the nutrients to dissolve in the soup, and the cooked chicken tends to be hard, old, and rough.
5. When cooking broth or rib soup, add a few pieces of fresh orange peel, which is not only delicious, but also reduces the greasy feeling.
6, when burning tofu, add a little tofu milk or juice, the taste is aromatic (when brine tofu, add some tofu milk to the marinade, it will be more delicious)
7: Fry the mung beans in an iron pot for 10 minutes and then cook them quickly, but be careful not to fry them
8, when boiling eggs, add a little vinegar to the water to prevent the eggshell from cracking, and add some salt in advance
9, when boiling kelp, add a few drops of vinegar is easy to rot; A few spinach trees are also ok
10. Before cooking ham, coat the skin of the ham with some white sugar, which is easy to cook and tastes more delicious
11, lamb to taste: the radish pieces and lamb together under the pot, half an hour after taking out the radish pieces;
It is better to put a few orange peels; Put 5 grams of mung beans per kilogram of lamb and boil for 10 minutes,
Pour out the water and mung beans together; Put half a bag of hawthorn slices; Put two or three washed and punched walnuts with shells into them;
1 kg lamb with curry powder 10 g;
1 kg of lamb plus 200 g of cut sugar cane;
Bring 1 kg of water to a boil, add 1 kg of lamb, 50 g of vinegar, boil and fish out, then add water and seasoning again.
12. When boiling dumplings, add a little salt to the pot, and the water does not overflow when the pot is boiled
13: Add a small tablespoon of cooking oil to the noodles, the noodles will not stick, and can prevent the noodle soup from foaming and spilling out of the pot
14. When cooking noodles, add a little salt to the pot, and the cooked noodles are not easy to rot
15, do not put alkali when boiling porridge or boiling beans, otherwise it will destroy the nutrients in rice and beans
16, boiled in boiling water new shoots are easy to cook, and crispy and delicious; To make the bamboo shoots not shrink after cooking, add a few mint leaves or salt
17: After the pork belly is cooked, cut into long pieces, add some fresh soup to the bowl and steam for a while, the pork belly will double in thickness
18, when cooking pork belly, do not put salt first, wait until cooked and then put salt, otherwise the pork belly will shrink as hard as beef tendon
19, boiled beef: in order to make the beef stew fast, stew rotten, add a pinch of tea leaves (about the amount of brewing a pot of tea, wrapped in gauze) with boiling, the meat will soon rot and taste delicious.
20. When cooking beef and other tough, hard meats and wild game poultry, add a little vinegar to soften it.
21, stewed old chicken: add 20 or 30 soybeans to the pot with stew, cook fast and taste fresh; Or before killing the old chicken, first pour a tablespoon of vinegar on the chicken, then kill it, and simmer it over low heat,
It will be cooked badly; Or put 3 to 4 hawthorns, the chicken is easy to rot
22, the old chicken and duck are boiled over a fierce fire, 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 low heat, the meat will become tender and delicious
23, stewed duck: put a few snails in the pot is easy to cook
24. When roasting the duck, remove the beans on both sides of the tail end of the duck, the taste is more beautiful
25, boiled bacon: with a dozen drilled many small holes in the same boiling, can eliminate the odor
26. When braised beef, add a little snow red, the meat tastes delicious
27. Before making braised pork, first marinate the meat with a little borax, and the meat that is burned is fat but not greasy, sweet and delicious
28, when frying food, put a little salt in the pot, the oil will not splash out
29. Add some flour to the filling of the spring rolls to avoid the phenomenon of the juice flowing out of the bottom of the pan during the frying process
30: Before frying potatoes, put the cut potato chips in water and cook for a while, so that the surface of the potato skin forms a thin gelatinous layer, and then fry them in oil
31. When frying pork chops, cut 2 to 3 incisions in the place with tendons, and the fried pork chops will not shrink
32, 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, the fried chicken is crispy and delicious
33. When frying poached eggs, pour a little cold boiling water on the yolk when it is about to solidify, which will make the egg yellow and tender
34, when frying eggs, put enough oil in the pan, when the oil is slightly hot, the eggs are slowly cooked, the appearance is beautiful, non-stick pan
35, when frying eggs, sprinkle some flour in hot oil, the eggs will be fried yellow and beautiful, and the oil is not easy to splash out of the pan
36, scrambled eggs with mutton oil, the taste is fragrant and odorless
37, when scrambling eggs, a small amount of granulated sugar is added, which will increase the coagulation temperature of protein denaturation, thereby delaying the heating time, plus the sugar has water retention, so that the egg products can become fluffy and soft
38: Add a few drops of vinegar when scrambling eggs, and the scrambled eggs are fluffy and fragrant
39, when frying eggplant, put some vinegar in the pot, the color of the fried eggplant will not turn black
40, when frying potatoes, add vinegar, can avoid burning, but also can decompose the toxins in potatoes, and make the color and taste appropriate
41, when frying bean sprouts, first add some butter, and then put salt, can remove the bean smell
42, when stir-frying spinach should not be covered
43, fried meat slices: meat cut into thin slices, add soy sauce, butter, starch, beat into an egg, mix well, fry loosely; After the meat slices change color, add the seasonings 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, corn starch (or eggs), add raw oil to marinate, 30 minutes later stir-fry, tender and delicious
45, when frying meat dishes, put salt too early to cook slowly, it is advisable to add salt when it is cooked, and add a few drops of vinegar before coming out of the pot, fresh and delicious
46, after the meat is cut, soak it in baking soda solution and then fry, especially loose and delicious, no matter what sweet and sour dishes are made, as long as it is mixed according to the proportion of 2 parts of sugar and 1 part of vinegar, you can achieve moderate sweetness and acidity
47, fried sweet and sour fish, sweet and sour vegetables, etc., should first put sugar, and then put salt, otherwise the "dehydration" effect of salt will promote the protein coagulation in the dish and "eat" does not enter the sugar, resulting in outside
Sweet and light
48: When making meatloaf and meatballs, add 2 tsp salt to one kilogram of minced meat
49. Make balls according to the ratio of 50 grams of meat and 10 grams of starch, and the dishes are soft and tender
50, make slippery stir-fried meat slices or spicy diced meat, according to the proportion of 50 grams of meat 5 grams of starch, sizing, into a dish of fresh and tender and delicious
51. When making steamed buns, if you knead a small piece of lard in the noodles, the steamed steamed buns are not only white, fluffy, but also fragrant
52. When steaming steamed steamed steamed steam
53, steamed steamed
54, put a small amount of alum and table salt into water, soak the cut raw sweet potatoes for ten minutes, wash and cook, can prevent or reduce bloating
55, the milk is boiled paste, put some salt, cooled after the taste is better
56, when the dish with chili peppers is too spicy or when the peppers are fried, add some vinegar, and the spiciness is greatly reduced
57, when cooking, if the soy sauce is mistakenly poured vinegar, you can sprinkle a little baking soda, and the vinegar flavor can be eliminated
58, the dish is too sour, mash a pine flower egg into it
59, the dish is too spicy, put an egg and stir-fry
60, the dish is too spicy, put some vinegar to reduce the spiciness
61, the dish is too bitter, drip 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 on the fire and sprinkle into the soup
64: Fry the peanuts in oil, put them on a plate, sprinkle a little white wine while hot, then sprinkle a little salt after cooling, and leave it crisp for a few days and nights
65, rapeseed oil has a peculiar smell, you can heat the oil and then put in an appropriate amount of ginger, garlic, green onion, cloves, tangerine peel with fried for a while, the oil can become fragrant
66, with vegetable oil fried peanut rice once there is no strange taste, fried dishes are delicious, and can be used as a cold mix
67, after frying the food, the oil leaves some residue and becomes cloudy, you can cut the white radish into thick round slices, use chopsticks to poke the radish into a few holes, put it into the remaining oil and fry, the residue will adhere to it
On the radish slices, remove the residue, and then repeatedly put them into the pan and fry them, the turbid oil can become clear
68. When stir-frying, the pot should be heated first, and then poured into the cooking oil, and then put the dish
69. When the temperature in the pot reaches the highest, the cooking wine is added, which is easy to evaporate the wine and remove the fishy smell in the food
70, boiling lard: put a little water or vegetable oil in the rice cooker, and then put in the pork plate oil or fat meat, after the power is turned on, the oil can be automatically refined, no splashing oil, no paste oil residue, the oil quality is pure
71, put more than a dozen peppercorns or a little maltose in the kimchi altar, which can prevent the production of white flowers.