1, 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; Mutton 1 kg, 200 grams of cut sugarcane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.
2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious. 3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can also be preserved.
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. Stir-fry mung beans in an iron pan for 10 minutes, and then cook them. They will boil quickly, but be careful not to stir-fry.
8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance. 9. Adding a few drops of vinegar when cooking kelp is perishable; A few spinach trees will do.
10, put some sugar on the ham skin before cooking, which is easy to cook and tastes more delicious. 1 1, when cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky. 12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.
13, add a tablespoon of cooking oil when cooking noodles, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing. 14, when cooking noodles, add some salt to the pot, and the cooked noodles will not rot easily.
15. Don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans. 16, boiled new bamboo shoots are good to cook, crispy and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.
17. 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 thickness of the pork belly will double. 18, 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.
19, 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. 20. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is parched, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets are cracked, immediately heat the water (not the chicken nuggets), then simmer for 10 minute, then add seasoning, simmer for 20 minutes, and pour sesame oil out of the pot. After the soup is stewed, add salt when the temperature drops to 80~90 degrees Celsius or before eating.
Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste. 2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3~4 hawthorn, chicken is easy to rot.
22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious. 23. Cook the old duck: It's easy to cook a few snails in the pot.
24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed, and the taste is more delicious. 25. Add a little tofu milk or juice when making tofu, which is very fragrant.
26. Add a little sherry red to the beef stew, and the meat tastes delicious. 27. Before cooking braised pork, marinate the meat with a little borax. Cooked meat is fat but not greasy, sweet and delicious.
28. When cooking, put a little salt in the pot so that the oil won't spill. 29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that vegetable juice in the stuffing flows out of the bottom of the pot when frying. 30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.
3 1, when frying pork chops, cut 2~3 cuts where there are 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 after frying. Fried chicken is crispy and delicious.
When frying poached eggs, pour a little cold water when the yolk is about to solidify, which 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 will be cooked slowly, with beautiful appearance and non-stick pan.
35. When frying eggs, sprinkle some flour in hot oil, the eggs will look good in yellow light, and the oil will not easily spill out of the pot. 36, sheep oil scrambled eggs, delicious and odorless.
37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which makes egg products fluffy and soft. 38. Add a few drops of vinegar when scrambled eggs. 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 potatoes, and make the color and taste suitable.
4 1. When frying bean sprouts, add some butter first, then add salt to remove the beany smell. 42. You shouldn't stamp when frying spinach.
43. 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. 44. Stir-fried shredded beef: cut well, mix well with salt, sugar, wine, raw flour (or eggs), marinate with raw oil, stir fry after 30 minutes, tender and delicious.
45. When frying meat dishes, the salt is put too early and slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious. 46. After the shredded pork is cut, it is soaked in baking soda solution and then fried, which is particularly loose and delicious.
No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar. 47. Fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish and "eat" less sugar, resulting in sweet outside and light inside.
48. When making meat pies and meatballs, one kilogram of meat.
2. Little knowledge of cooking food
Tips for cooking vegetables
1. When cooking vegetables, you should use hot water instead of cold water. If potatoes are cooked in hot water, the loss of vitamin C is about 10%, and if potatoes are cooked in cold water, they will lose 40%.
2. When cooking, add some water chestnut starch to thicken the soup, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione.
First, the method of identifying the kind of pork
The pork raised by male and female breeding pigs is inferior in quality, neither rotten nor rotten, and tastes bad. The identification method is:
With skin, the skin is thick and hard, with large pores, and the boundary between skin and fat is almost indistinguishable. This phenomenon is most obvious in the scapula. For example, after peeling and deboning, the subcutaneous fat is thick and hard, which is similar to that with skin. Lean meat is dark red in color, with thick muscle fibers, clear lines, less water and large connective tissue.
Second, identify the method of pork injection
Look: If lean meat is reddish with white, oily and tender, it will be drawn even if it is soaked in water. If it is bright red, it will not be irrigated.
Touch: touch lean meat with your hands and you will draw water; Touch lean meat with your hands and you won't draw water.
Sticker: Take a piece of white paper and stick it on the meat. If paper is soaked by water quickly, it is water. If it doesn't get wet easily, there is oil stain on it, which means it hasn't been watered. Sticking can also be used for beef and mutton.
Third, determine the method of freezing meat.
Frozen meat cannot be sold after thawing, and the quality of this meat will be greatly reduced if it is sold after freezing. The identification method is as follows:
Look at the appearance: the fat is dark red and the meat is red; Cleavage is neat, and finger pressure can wet fingers.
Touch hardness: the meat is inelastic, and it is difficult to recover after the finger pressure sinks.
Remove fishy smell with a knife.
A kitchen knife that has cut fish and meat always smells like fish. If you cut vegetables, fruits and other foods, it will make the fruits smell fishy and affect your appetite. The easiest way to remove the fishy smell is to wipe the knife with ginger.
Aluminum pot removes dirt.
Aluminum pot is extremely difficult to scrub after being contaminated with dirt. If you soak the pot in hot water and scrub it with chicken and duck feathers, the effect is good. You can also scrub the surface of the pot with a wet cloth when it is on fire, which will make aluminum pot clean and bright.
Cleverly cut onions
When cutting onions, soak the knife in cold water first, and then cut onions, so as not to be shed tears by the strong volatiles of onions.
Mushroom washing sand
Soak the shiitake mushrooms in warm water at 60℃ for 1 hour, and then stir in one direction for about 10 minute, so that the gills of shiitake mushrooms slowly open, and the sand falls and sinks to the bottom of the basin.
Eight skills of using wine when cooking.
1, when scrambled eggs, add some white wine, scrambled eggs will be softer and more fragrant.
2. After the braised mutton is boiled, pour a little white wine to deodorize it, which will help stew the meat.
I broke my gallbladder while washing fish. If I wash it with white wine right away, it won't be bitter.
When cooking fat meat and fish, adding a glass of beer can remove the greasy taste.
5. When frying fish, spray half a cup of wine into the pot to prevent the fish skin from sticking to the pot.
6. When cooking, if you put too much vinegar, adding a little wine will reduce the sour taste.
7. Sprinkle rice wine on the frozen fish, the fish will thaw quickly and there will be no odor.
8. If the noodles are lumped together and sprayed with a little rice wine, the noodles will be scattered.
Clever use of eggshells
1. Cook calcareous rice. After washing the eggshell, put it in a pot and bake it with low fire, then grind it into powder and mix it with rice to cook it into rice. This is "calcium rice", which is good for people with calcium deficiency and normal people.
2. make coffee. When making coffee, add some eggshells (about two cups of coffee and half an eggshell) to make coffee clear and sweet.
3. Black oil after frying food. The oil for frying food will turn black after being used several times. You can put a small piece of egg shell in the oil tank, which will absorb the carbon particles in the oil and make the oil clear.
4. Wash clothes. Mash the eggshell, put it in a thin cloth bag, put it in a basin and soak it in hot water for about 5 minutes. Then wash clothes with this kind of water, you can wash clothes very white. Generally, water soaked in five egg shells can wash 7 ~8 clothes.
5. Clean ceramic utensils. Grinding eggshells into powder can replace decontamination powder to clean ceramic utensils, and the effect is better than soap.
knack for cooking
Soak the tofu in light salt water for 20-30 minutes, then take it out and cook it, so that the tofu will not be broken.
3. Cooking skills
Stir-frying is a cooking method with oil or metal as the main heat conductor, which is cooked in a short time with medium and high fire and seasoned into dishes.
Stir-fried raw materials are generally tender and easy to cook, except for those with small natural shapes, which need to be processed into pieces, tops, silk, strips, balls, powder, granules and other forms, which is a prerequisite for making raw materials mature in a short time. The heating time of cooking is relatively short, and there is not much dehydration of raw materials. So it is tender and smooth, but it is not easy to taste. Therefore, except for some vegetarian dishes that emphasize crisp and refreshing, they are generally to be thickened.
1. How's the heat? When cooking, the change of firepower and time is called heat. Temperature literally refers to the firepower of fuel combustion.
However, cooking means more than that. In addition to the firepower itself, it is more important that the cooking materials are heated at different firepower and at different times. Generally speaking, the heat is to accurately and skillfully control and adjust the appropriate temperature and time required for cooking dishes after proper cutting and collocation, so as to ensure that the dishes are full of color, flavor and flavor.
2. The classification of fire duration can be divided into four types: big fire, medium fire, small fire and light fire. Fire is one of the strongest firepower and can be used to cook quickly. It can reduce the loss of nutrients in dishes during heating time and keep the raw materials delicious and crisp. It is also called slow fire in cooking methods such as frying, frying, boiling, frying and steaming. With high heat, it is suitable for cooking methods such as burning, boiling, frying and frying.
Small fire is also called slow fire, warm fire and so on. This kind of fire has small flame and weak firepower, and is suitable for cooking techniques such as frying.
Low heat and low heat are generally used for cooking crispy and delicious stews, stews and other dishes. 3. What is thickening? Thickening refers to pouring or sprinkling the prepared juice into the dishes when the dishes are close to maturity, so that the dishes are smooth in color and mellow in taste.
Fruit juice is a viscous liquid, usually made of starch and various seasonings. In the process of cooking, water is decomposed.
Nutrition and liquid seasoning together form a delicious soup. If thickened, these soups can be attached to the raw materials of vegetables and become a delicious dish mixed with thick soup and soup. 4. How to add water to cooking? When cooking, you can add some water to make up for the lack of water.
But adding cold water won't make vegetables soft and rotten, so be sure to add boiling water. The content of calcium and magnesium ions in boiling water won't bond with vegetable cells. 5. What are frying and frying? Refers to the raw materials processed by a fine knife or with small natural shape, which are heated in a warm oil pan and then mixed with seasonings. This cooking method is frying and frying.
Most of the raw materials for cooking need sizing. The raw materials used in cooking are mostly fresh and tender animal raw materials, such as chicken, duck, fish, meat and game. , and choose the most tender part.
Most of these raw materials are processed into diced, shredded, sliced and granulated, which shortens the ripening time of vegetables. 6. the principle of frying first, the pot must be cleaned, heated and lubricated.
When the pot is hot, the water at the bottom of the pot can be completely evaporated. When the oil slides on it, the bottom of the pot can be smooth, which can prevent the raw materials from sticking to the bottom of the pot. It should be noted that the pot should not be too hot, otherwise the raw materials will stick to the bottom of the pot when they sink into the bottom. Second, control the change of oil temperature when cutting.
Large amount of raw materials, high oil temperature; The raw materials are large and fragile, and the oil temperature is lower. Specifically, it is easy to slip.
And when the warm oil is heated to 40% to 50%, you can put the raw materials that are not easy to break into the pot, such as beef slices, diced meat, chicken balls and so on. Fish fillets and other easily broken and bulky raw materials should be cooked when the oil temperature is 20% to 30% hot, and it is best to grasp them by hand. Some raw materials, such as shredded fish, shredded chicken and hibiscus egg liquid, are generally not easy to slip away, and some are particularly fragile. Thirdly, the raw materials should be dispersed in time after blanking to prevent desizing and caking.
When the oil temperature is too low, the raw materials do not react in the oil pan, and it is easiest to desize at this time. Wait a minute, don't stir in a hurry, the edges of the raw materials will bubble and slip away.
If the oil temperature is too high, the raw materials will stick together easily. In this case, you can end the pot or add some cold oil. Fourth, slippery raw materials should be drained immediately.
Raw materials with small shapes are not easy to drain oil, so they need to be turned over several times with a spoon. If the oil is not drained, it will probably not thicken in the stages of frying, mixing and seasoning, which will affect the taste of the dish. 7. There are three ways to stir fry to thicken the sauce: First, put all the seasonings and powder juice that need to be added into a small bowl in time to thicken the sauce and stir well together. When the ingredients are cooked and the base oil sauce is ready, pour in the seasoning and stir the sauce quickly.
It should be noted that this method is generally suitable for raw materials that are not easily broken. Secondly, the number of vegetables is small, and thickening by feeding means putting smooth raw materials into a pot, then adding seasoning and soup in turn, and then adding water starch after boiling.
When thickening, boil the soup, pour the powder to the boiling point of the bubble-pour it into the soup, and then stir it immediately. Third, thicken is to add all the necessary seasonings and soup to the pot, thicken it after boiling, and then add smooth raw materials.
Or pour it on the raw material. This method is mostly used for easily broken raw materials.
It should be noted that the taste must be adjusted before use. It is worth noting that the juice of this method is slightly thinner. After the raw materials are put into the pot, part of the water in the marinade has been exerted, and the juice is just right.
4. What are the healthy cooking skills?
Add vinegar, many vitamins are afraid of alkali and acid. Vinegar can protect vitamins in food from oxidation.
Adding vinegar to cold vegetables or cooked fish and meat in advance can reduce the loss of vitamins. Starch and eggs are used to size food. When cooking, a protective layer can be formed on the surface of food, so as to reduce the chance of contact between nutrients and air and hot oil, so that the loss of nutrients will be significantly reduced, and at the same time, protein can be prevented from being excessively denatured.
When making pasta by yeast fermentation, yeast fermentation can be used as much as possible to increase phytate contained in flour. At the same time, yeast itself is also a kind of food with many nutrients.
The frequency of rice washing should be reduced as much as possible. Don't wash rice with tap water or hot water, and avoid rubbing hard to reduce the loss of vitamin inorganic salts. However, when rice noodles are found to have suspicious mildew or pesticide residues, they should be washed with warm water many times.
Vegetables, meat and other foods should be washed before they are finely cut. Don't soak them in water, and don't wash them often.