What are some kitchen cooking tips?

1. When stir-frying: heat the pot first, then pour in cooking oil, and then put the vegetables.

2. Boiled beef: In order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, the meat will quickly rot and taste delicious.

3. When boiling bone broth: add a small spoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vitamins in the soup.

4. When boiling beef and other tough and hard meats and game poultry, add a little vinegar to soften it.

5. When boiling broth or pork rib soup, add a few pieces of fresh orange peel, which is not only delicious, but also reduces the greasy feeling.

6. Cook salted meat: Cook more than a dozen walnuts with many small holes to eliminate the smell.

7. Cook mung beans: Fry mung beans in an iron pot for 10 minutes and then cook them to cook quickly, but be careful not to scorch.

8. Add some vinegar to the water when boiling eggs to prevent the eggshell from cracking, and add a little salt in advance.

9. When boiling kelp, add a few drops of vinegar to make it rotten; You can also put a few sprigs of spinach.

10. Before boiling the ham, apply some sugar to the ham skin, which is easy to cook and tastes more delicious.

11. When boiling dumplings, put a green onion in the water or add a little salt after the water is boiled, and then put the dumplings, the dumplings are delicious and non-sticky; When mixing the noodles, add one egg for every 500 grams of flour, and the dumpling skin is scraped and not sticky.

12. Remove the smell of mutton: Put the radish pieces and mutton in the pot together, take out the radish pieces after half an hour, and put a few pieces of orange peel is better. When boiling dumplings, add a little salt to the pot so that the water does not overflow when the pot is boiling.

13. Add a small tablespoon of cooking oil when cooking noodles, the noodles will not stick, and can prevent the noodle soup from foaming and overflowing out of the pot.

14. When cooking noodles, add a little salt to the pot, and the boiled 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. Boiling new bamboo shoots in boiling water is easy to cook, and crispy and delicious; To keep the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.

17. Boiled pork belly: After the pork belly is cooked, cut it into long pieces, put it in a bowl and add some fresh soup to steam it for a while, and the pork belly will be doubled.

18. When boiling pork belly, you must not put salt first, and then put salt when you eat it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19. When stewing meat, add a few pieces of orange peel to the pot to remove the odor and greasy and increase the umami of the soup.

20. Stewed old chicken: add twenty or thirty soybeans to the pot and stew together, which is fast ripe and delicious; Or before killing the old chicken, pour a tablespoon of vinegar into the chicken, then kill it, and stew it with a simmer, and it will be cooked well; Or put 3 or 4 hawthorns, the chicken is easy to rot.

Grasping and frying is a combination of grasping and frying, and stir-frying quickly. The main ingredient is hung in batter and fried thoroughly and charred, and then fried with the sauce. There are two ways to scratch the paste, one is to use egg liquid to adjust the starch into a porridge-like paste; One is to use water to mix the starch into a porridge-like paste. Grilled abalone in the shell.

Ingredients: 100 grams of large abalone in shell, ham, bamboo shoots, choy sum, mushrooms, broth, salt, monosodium glutamate, oil, green onions, ginger.

How to grill the original shell abalone:

1. Wash the large abalone, remove the original shell and blanch it, cut the flower knife on the front of the flesh, put it in the soup bowl and add the clear soup, green onion and ginger to the basket and steam it, and put the abalone shell on the plate.

The basket is steamed and the abalone shells are placed on a plate.

2. Ham, bamboo shoots, choy sum, and mushrooms are turned into small elephant eye slices, blanched and set aside.

3. Put the soup in the pot, add the abalone and seasonings, put the rich and moist into the head and simmer thoroughly, thicken the soup to make it thick, pour in the oil, put the abalone in the original shell, and pour the sauce on it.

The number of rice washing should not exceed three times.

When making rice, the first thing is to wash the rice, some people like to wash the rice several times, rubbing and kneading, until the water is clear, I feel that at this time the rice is clean, you can cook in the pot, it will not be unhygienic. In fact, this approach is wrong, and Taomi is also particular.

Rice contains a lot of vitamins and inorganic salts, washing rice too many times, or someone using hot water to wash, the B vitamins, inorganic salts and proteins in the rice will be washed away more than 30%. Rubbing the rice vigorously by hand, this method of washing the rice makes the rice lose more nutrients. The correct way to stir up the rice only needs to be gently washed with water twice, and there is no need to scrub it repeatedly.

Vegetables should be washed before being cut.

When washing vegetables, the contact area between the cut vegetables and water will be greatly increased, which is easy to cause a large loss of water-soluble vitamins such as B vitamins and vitamin C, as well as some minerals. The correct way to do this is to wash the vegetables carefully and try to keep the moisture dry before cutting. It should be reminded that it is best to cook the cut vegetables immediately and leave them for no more than two hours, otherwise it will easily lead to the oxidation of certain nutrients.

Cooking should be stir-fried quickly.

The dish should be cooked, but the heating time should be as short as possible, and it should be stir-fried quickly when cooking. According to reports, the loss rate of vitamin B1 is only 13% when the pork is shredded and stir-fried over a high fire, while the loss rate of vitamin B1 is 65% when it is cut into pieces and simmered over a slow fire.

Add as little water as possible to stir-fry.

When stir-frying, stir-fry quickly to avoid simmering for a long time, and cover the pot well to prevent the vitamins dissolved in water from running away with the steam. When stir-frying, try to add as little water as possible. Add a little vinegar when stewing, which can not only flavor but also protect the loss of vitamin C.

When cooking meat dishes, add a little starch appropriately, which can not only reduce the loss of nutrients, but also improve the taste.

Grasping and frying is a combination of grasping and frying, and stir-frying quickly. The main ingredient is hung in batter and fried thoroughly and charred, and then fried with the sauce. There are two ways to scratch the paste, one is to use chicken Hengzhou only egg liquid to adjust the starch into a porridge-like paste; One is to use water to mix the starch into a porridge-like paste. Grilled abalone in the shell.

Ingredients: 100 grams of large abalone in the shell, ham, bamboo shoots, choy sum, mushrooms, broth, salt, monosodium glutamate, oil, green onions, ginger.

How to grill the original shell abalone:

1. Wash the large abalone, remove the original shell and blanch it, cut the flower knife on the front of the flesh, put it in the soup bowl and add the clear soup, green onion and ginger to the basket and steam it, and put the abalone shell on the plate.

The basket is steamed and the abalone shells are placed on a plate.

2. Ham, bamboo shoots, choy sum, and mushrooms are turned into small elephant eye slices, blanched and set aside.

3. Put the soup in the pot, add the abalone and seasonings, put the rich and moist into the head and simmer thoroughly, thicken the soup to thicken, pour in the oil, put the abalone in the original shell, and pour the sauce on it.