2, boiled beef In order to make the beef stew quickly, stew rotten, add a handful of tea about the amount of a pot of tea, wrap it in gauze and cook together, the meat will soon rot and taste delicious.
3. Make meatballs according to the ratio of 50g meat10g starch, and the dishes are soft and tender.
When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.
5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
6, boiled bacon: with a dozen walnuts drilled with many small holes, you can eliminate the odor.
7. Before cooking the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.
8. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the pork belly will double.
9. When cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.
10, stew soup, add a few pieces of orange peel to the pot, which can remove the fishy smell and greasy taste and increase the taste of the soup.
1 1, when cooking braised beef, add a little sherry red, and the meat is delicious.
12, before cooking braised pork, marinate with a little borax, and the cooked meat is fat but not greasy, sweet and delicious.
13, stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.
14. Stir-fried shredded beef: cut, mix with salt, sugar, wine, cornmeal (or eggs), marinate in raw oil, stir-fry for 30 minutes, fresh and delicious.
15, when frying meat dishes, the salt is too early and slow. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.
16. After the shredded pork is cut, soak it in baking soda solution before frying, which is particularly loose and delicious. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar 1 part vinegar, they can be moderately sweet and sour.
17, when making meat pies and meatballs, put two teaspoons of salt in one kilogram of meat stuffing.
18, mutton deodorization: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel;
Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices;
Wash and punch two or three walnuts with shells and put them in; Mutton 1 kg, curry powder10g;
1 kg mutton, 200 grams of cut sugar cane;
Boil the water, add 1 kg mutton and 50g vinegar, take it out after boiling, and then add water and seasoning.
19, adding a spoonful of vinegar when cooking bone soup can dissolve phosphorus and calcium in bones and preserve vitamins in the soup.
In addition to these tips, the use of spices is also very important. Let's look down:
Usage rules of condiments
(1) liquid seasoning
Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor. Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste. Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
(2) Solid flavor
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes. MSG: It can add flavor to food. Especially suitable for cooking with soup. Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function. Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
(3) Spices and seasonings
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes. Pepper: It can make dishes spicy and colorful. Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Stir-fried pepper granules and ground into powder. If you add fried salt, it becomes salt and pepper, which is often used to fry food.