Young people must know the cooking skills of 71

71 young people must know cooking skills
1, boiled dumplings, put an onion in the water or the water is boiling, add some salt, add dumplings, dumplings taste delicious without adhesions; in and faces, per 500 grams flour mixed with an egg, dumpling skin Tinggua not adhesion;

2, stew, in the pot with a few pieces of orange peel can be added in addition to smell and oily and the soup flavor;
< br> 3, boiled bone soup when you add a teaspoon of vinegar can make the bones of phosphorus, calcium dissolved in the soup, soup can be stored in the vitamin;

4, stewed chicken: Wash the cut , into the hot oil in stir fry until dry water, into the amount of vinegar, then quickly stir fry until chicken issued a crackling sound of the explosion, immediately heated water (not too chicken), then Wang fire with ten minutes, then add spices, then boiled on low heat transfer 20 minutes, topped with sesame oil pan; should be a good stew soup, the temperature dropped to 80 to 90 degrees Celsius or salt before consumption;

because the higher moisture content in chicken meat, stewed chicken with salt first, the chicken soaked in salt water, out of water penetration within cells, protein coagulation effect produced, so that contraction of chicken tighten significantly affect the dissolved nutrients to the soup, and the trend of hard-cooked chicken, the old, rough texture;




5, when the boiling broth, or pork ribs soup, add a few fresh orange peel, not only delicious, but also reduce the greasy feeling;

6, bean curd, add a little fermented bean curd, or juice, aromatic flavor;

7, the green beans in the wok stir and cook for 10 minutes quickly boiled, but do not Chaojiao;

8, when the water boiled add a little vinegar can prevent the shell cracked, the prior can also add some salt;

9, when kelp add a few drops of vinegar cooked easily broken, put spinach trees also line;

10, boiled ham before, will put some sugar on the ham skin, easy boiled, taste even more delicious; < br>
11, lamb to smell: the carrot and lamb with pot, remove the carrot in half an hour; put a few pieces of orange peel better; per kg of green beans lamb put 5 grams, boil for 10 minutes, then green beans with water and poured; put half a pack of hawthorn tablets; be washed two or three walnut shells into the hole; 1 kg mutton curry powder plus 10 g; 1 kg mutton cut open additional 200 grams of sugar cane; 1 kg water to a boil, add lamb 1 kg, 50 grams of vinegar, boil, remove and then re-add water, add spices.




12, boiled dumplings, add a little salt in the pot, the pot of water does not spill when opened;

13, the noodles add a small spoon cooking oil, noodles will not stick with, and prevent the soup from the foam overflow outside the pot;

14, cook the noodles, add a little salt in the pot, cook the noodles easy mushy;
< br> 15, porridge or Zhudou Do not put base, otherwise it will destroy rice, beans, and the nutrients;

16, boil the new shoots easily cooked and crisp and delicious; make boiled bamboo shoots not reduced, can add a few mint leaves or salt;

17, tripe cooked, cut into pieces, add some soup on the bowl and steamed for a while, pig stomach will thicken doubled; < br>
18, boiled tripe, do not be the first salt, then eat when cooked such as salt, or pig stomach will shrink like a tendon as hard;


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19, cook beef: Beef stew to make fast, too bad stew, add a pinch of tea (about the amount of a pot of tea, wrapped with gauze) cook the meat quickly and rotten delicious;

20, cook beef and other tough, hard meat, poultry and game time, add a little vinegar to soften;

21, the old chicken stew: In pot, add two thirty beans with stew, cooked 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 pieces, chicken easily broken;

22, the old with the fierce heat and simmer for poultry, meat, hard is not good; if they start with cold water and a little vinegar Paoshang 2 hours, and then micro-cook the meat to will become tender and delicious;

23, stewed duck: In a few snail easy Guo Lifang overripe;

24, duck midnight, the smell of urine on both sides of beans, duck tail remove the more delicious;

25, cook bacon: there are many with a dozen holes drilled cook walnuts, remove the smell;

26, braised beef, add a little potherb mustard, meat is delicious;

27, do Pork before marinate the meat with a little bit of borax, burned out of fat but not greasy meat, Ganxiang delicious;




28, fried food, Guo Lifang a little salt, oil does not splashing;

29, the spring roll in the amount of stuffing mix to add some flour to avoid during frying paste filling out the bottom of the pot juices phenomenon;

30, fried potatoes before the first cut potato chips while on the water boiled, the potatoes thin surface layer of skin thin glial layer, then use the deep-fried;

31, pork cutlet, in the place where tendons cut 2 or 3 incisions, deep-fried pork chops to not contract out;

32, first, the chicken marinate for a while, sealing the cuticle into the refrigerator, to be removed again when fried, fried chicken, crispy and delicious;

33, fried egg, the yolk will congealing in the topped with cold water, make egg yellow and soft;

34, when fried eggs, put enough oil in the pan, heat the oil slightly egg pot, slowly getting cooked eggs, the appearance of the United States, not stick pan;

35, fried eggs, the point spread in the hot oil flour, eggs and fry was nice Huang Liang, the oil spill is not easy to pan outside;

36, with suet scrambled eggs, shiang no smell;

37, scrambled eggs, a small amount of sugar was added, the freezing temperature will rise in protein denaturation, thus delaying the heating time, together with sugar with water retention, which can make egg products become bulky soft;

38, scrambled eggs are added a few drops of vinegar, Stir the egg soft shiang;




39, fried eggplant, the Guo Lifang point in the vinegar, Stir in the eggplant color is not black;

40, when the vinegar fried potatoes, to avoid burning, and biodegradable potato toxins, and to color, taste affordable ;

41, fried bean sprouts, first add a little butter, then salt, to remove the beany flavor;

42, when fried spinach should not be stamped;

43, Chaorou films: Add sliced ​​meat, soy sauce, butter, starch, into an egg, mix well, stir powder; such as meat color, together with a few fried a little seasoning, the steak and delicious, fresh;
< br> 44, Fried Shredded Beef: chopped, salt, sugar, wine, cornstarch (or eggs) mixed with what, with students Youpao marinate for 30 minutes and then fried, fresh and delicious;

45 , Pork dishes salt too early too slow, should be cooked in salt, a few drops in the pan before the addition of vinegar, fresh and delicious;

46, after a good meat cut wire on the small dipped about Zaichao soda solution, in particular 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;




47, fried sweet and sour fish, sweet and sour outer leaves, etc., should first sugar, then salt, or salt, light;

48, do meatloaf and meatballs, the one kg meat, put 2 tsp salt;

49, make balls of 50 grams of meat ratio of 10 g starch, modulation, as food Ruannen;

50, do slip sheet or Spicy Pork cubes and 5 grams of 50 grams of meat ratio of starch sizing, fresh vegetables into delicious;

51, make bread, if rub in a small piece of lard in baking, steaming out of the bread is not only white, soft, and Wei Xiang;

52, when mixed with a little steamed orange Pisi, can increase the fragrance of bread;

53, steamed buns from the base put more yellow, as in the original pots 2 to 3 tablespoons of vinegar water, then steam for 10 to 15 minutes can be white;



< br> 54, a small amount of alum and salt into the water, the raw sweet potatoes to cut ten minutes immersion, wash after cooking to prevent or reduce bloating;

55, milk, cooking paste, put some salt, taste better after cooling;

56, placed the food too spicy chili or add a little vinegar, fried chili, spicy greatly reduced;

57, cooking, put soy sauce, vinegar down if wrong, can put a little sprinkle of baking soda, vinegar can be removed;

58, food is too acid, to an egg smashed into;

59 , spicy food, put an egg fry;

60, spicy dishes, put some vinegar can reduce the spicy;

61, bitter vegetables, drip a little white vinegar; < br>



62, when the soup is too salty and not watered down, can put a few pieces of tofu, or potatoes or a few slices of tomato to the soup; also a handful of rice or flour, wrapped him in swaddling into the soup;

63, soup is too greasy, a small amount of seaweed and roasted on the fire, and then thrown into the soup;

64, peanut oil Zhashu, poured into a tray , the hot sprinkled with a little white wine, then sprinkle a little salt, slightly cooler, place a few days and nights are crisp Jesus ever;

65, rapeseed oil with an odor, can be put into the oil after the Heat amount of ginger, garlic, onion, cloves, dried tangerine peel fried moment, the oil can become fragrant;

66, a fried peanuts with no food smell, the smell of delicious dishes Stir, and do salad;

67, after the bombing of the oil for food, leave some residue and becomes cloudy, can be cut into thick discs of white radish, carrot with chopsticks to poke a few holes into the remaining oil in the bombing, the residue will be attached to the radish slices, and remove the debris cleared, and then fried again into the pot, turbidity, oil variable clear;

68, heat wok cooking should be first, and then Pour cooking oil, then add the vegetables;

69, when the pot temperature reaches the maximum when adding wine, easy to make wine evaporation to remove the smell of food;

70, boil pig Oil: In the electric rice praise put a little water or in 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;

71, pickle jars put pepper or a little more than a dozen grain malt, a preventive of white