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room 63 kinds of practical cooking tips (Health magazine)
1. boiled beef: beef stew to make fast, too bad stew, add a handful of tea (about one bubble the amount of pot, with a gauze wrap) cook the meat quickly rotten and delicious.
2, boiled bone soup when you add a teaspoon of vinegar, makes the bones of phosphorus and calcium dissolved in the soup, soup can be stored in the vitamin.
3, boiled beef and other tough, hard meat, poultry and game, add a little vinegar to soften.
4, boiling broth or pork ribs soup, put a few pieces of fresh orange peel, not only taste delicious, but also reduce the greasy feeling.
5,polo lacoste, cook bacon: there are many with a dozen holes drilled walnut cook, to eliminate the smell
6, fry the green beans in the wok and cook for 10 minutes soon boiled, but be careful not to Chaojiao
7, boiled water, add a little vinegar when the anti-egg shell cracked, add some salt in advance can
8, when a few drops of vinegar boiled kelp easily broken ; put spinach trees also line
9, boiled ham before, put some skin on the ham sugar, easily boiled, taste even more delicious
10, boiled dumplings, put one in the water pieces of onion or in open water, add some salt, add dumplings,ralph lauren pas cher, dumplings and delicious non-adhesive; in and faces, each 500 grams of flour mixed with an egg, dumpling skin Tinggua not adhesion
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11, boiled dumplings, add a little salt in the pot, the pot when the water does not spill
open
12, cook the noodles add a small tablespoon cooking oil, noodles will not stick with, and prevent the soup from the foam, overflow the pot
13, cook the noodles, add a little salt in the pot, cook the noodles easy mushy
14, porridge or boiled beans, do not put base, otherwise it will destroy rice, beans nutrients in < br>
15, boiled tripe, do not be the first salt, so eat alive again when cooked salt, or pig stomach will shrink like a tendon as hard
16, stew, in the pot with a few pieces of orange peel, smell and greasy and can be increased in addition to the soup flavor
17 , stewed chicken: Wash the cut, stir into the hot pan, dry fry until the water, into the amount of vinegar,polo ralph lauren pas cher, then quickly stir fry until chicken burst crackling sound issue when the hot water immediately (not too chicken), and then Wang fire ten minutes, you can add spices, then boiled on low heat transfer 20 minutes, topped with sesame oil to pan; should be good in soup, stew, the temperature dropped to 80 ~ 90 degrees Celsius or salt before eating. Because the higher moisture content in chicken, stewed chicken with salt first, chicken soaked in salt water, out of water penetration within cells, produce coagulation of protein, so that chicken was shrink and tighten, affecting the nutritional solution to the soup, and tend to hard-cooked chicken, the old, rough texture.
18, the old chicken stew: two thirty in the pot and add beans with stew, cooked too Fast and fresh flavor; or kill the old chicken before filling a tablespoon of vinegar to the chicken, then scrapping, Simmer stew, it will cook thoroughly cooked; or put 3 to 4 Hawthorn, chicken easily broken
19, the old with the fierce heat and simmer for poultry, meat, hard is not good; if the first with cold water and little food vinegar Paoshang 2 hours, then micro-cook, the meat becomes tender and delicious
20, cook duck: a few snails in Guo Lifang easy overripe
21, burning a duck When the end of the duck on both sides of beans to remove the smell of urine, more delicious
22, burn tofu, fermented tofu, or add a little juice, taste aromatic
23, braised beef, add a little potherb mustard, meat is delicious
24, do the Pork before the meat with a little borax pickled look, burn fat and not greasy meat out, sweet and delicious
25, food oil , Guo Lifang a little salt, oil does not splash outside
26, the spring roll in the stuffing mix add some amount of flour to avoid the system within the juice out of the process of filling paste pot phenomenon
27, potatoes before the first cut on the water boil for a while potato chips, potato skins surface to form a thin layer of gelatinous layer, and then oil
;
28, when the pork chops, cut in a bar where 2 or 3 incisions, will not shrink out of pork chops
;
29, first, the chicken marinate for a while, sealing the cuticle into the refrigerator, to be removed again when, out of the chicken crispy and delicious
30, fried egg, the yolk will congealing in pouring a little cold water will make eggs yellow and soft
31, fried eggs,polo ralph lauren, in pan put enough oil, egg pot heat the oil slightly, slowly getting cooked eggs, the appearance of the United States, non-stick
;
32, fried egg, the point spread in hot oil in the flour, eggs will be fried too nice Huang Liang, oil pan is not easy to spill outside the
33, scrambled eggs by adding a small amount of sugar, protein denaturation of the solidification temperature will rise, thereby delaying the heating time, plus the sugar with water retention, which can bulk egg products have become soft
34, scrambled eggs by adding a few drops of vinegar, Stir eggs soft Weixiang
35, fried eggplant, in Guo Lifang vinegar, Stir the eggplant color not black
36, fried potatoes, vinegar, to avoid burning, but also break down the toxins in the potatoes, and to color, flavor affordable
37, fried bean sprouts, first add butter, then salt, to remove the beany flavor
38, Pork slices: fillet Add soy sauce into thin slices, butter, starch, into an egg, mix well, causal; other meat color, together with a few little fried seasoning, meat and delicious, fresh
39, fried beef: chopped, salt, sugar, wine, cornstarch (or eggs) mixed look, plus health Youpao pickled, 30 minutes and then fried, tender and delicious
40, when the salt pork dishes too early too slow, should be in will be cooked with salt, plus a few drops in the pan before vinegar, fresh and delicious
41, After the meat cut wire on the baking soda solution dipped about fry, especially osteoporosis and delicious sweet and sour dishes no matter what, as long as the sugar by 2 copies of the proportion of 1 part vinegar to deploy, can be sweet and sour moderate
42, fried sweet and sour fish, sweet and sour outer leaves, etc., should be the first sugar, then salt, or salt
43, meatloaf and meatballs to do when, one kilogram of meat, put 2 tsp salt
< br> 44, make balls of 50 grams of meat 10 grams of starch ratio modulation, into a dish Ruannen
45, to make bread, if a small rub in the lard in baking, steaming out of the bread is not only white, soft, and shiang
46, when mixed with a little steamed buns orange Pisi, can increase the fragrance of bread
;
47, steamed buns from the base to put more yellow, as in the original pots 2 to 3 tablespoons of vinegar water, then steam for 10 to 15 minutes white
48, boiled milk paste, and put some salt, cooling taste better
49, placed too much pepper in food spicy or fried peppers add a little vinegar, spicy greatly reduced
50, cooking, soy sauce pour the vinegar if wrong, can put a little sprinkle of baking soda, vinegar can remove
51, food is too acid, the one egg smashed into
52, food too spicy, put a egg fry
53, food too spicy, put some vinegar can reduce the spicy
;
54, bitter vegetables, drip a little white vinegar
;
55, soup is too salty and not watered down, can put a few pieces of tofu or a few slices of potato or tomato to the soup; also a handful of rice or flour, cloth wrap into the soup
56, Tom is too greasy, a small amount of seaweed and roasted on the fire, then thrown into the soup
57, peanut oil cooked, poured into a dish Serve hot sprinkled with a little white wine, cooler and then sprinkle a little salt, place a few days and nights are crisp Jesus ever
58, rapeseed oil has an odor, can be put into the oil pan after the amount of ginger , garlic, onion, cloves, orange peel with the moment, the oil can become Hong
59, a vegetable oil, peanuts with no smell, the smell of delicious dishes Stir, and can do salad
60, finished some of the food residue left after oil becomes cloudy and can be white radish cut into thick discs, using chopsticks to poke a few holes carrot, into the remaining oil, the residue will be attached to the radish slices, and remove to remove residue, then again into the pot, the oil variable cloudy clear
61, hot wok cooking should be first, and then down into the oil, then add the vegetables
62, when the pot temperature reaches the maximum when adding wine, easy to make the wine evaporate and remove the smell of food
63, boil lard: the electric rice praise by putting a little water or vegetable oil, then add pork suet or fat, is plugged in, can automatically refining the oil well, do not splash, do not paste diesel, oil pure.
