How to cook delicious teaching, tutorials to learn to cook

1.Add a little vinegar to the water when boiling eggs to prevent the eggshell from cracking, and add a little salt beforehand.

2.Don't sprinkle salt on slurry and stir-fry: Putting salt first will "take" the fiber of the meat, and the taste of the meat will die. When our national treasure masters cook dishes, they always put salt after cooking. In fact, not only meat, but also vegetables are also salted.

3.Steamed fish must be boiled water: the water when steaming fish must be boiled first, and then steamed fish, the fish meat suddenly encounters a higher temperature steam, the external tissue will condense, and the internal fresh juice is not easy to flow out, so that the steamed fish meat is delicious and shiny.

4.Add tea leaves when boiling 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.

Pay attention to these 8 tips when cooking, and the dishes you make must be full of color, flavor, and flavor, and no amount of cooking is enough.

5.When boiling dumplings, put a little salt in the pot so that it does not overflow, put a green onion or add a little salt after the water is boiled, and then put the dumplings, the dumplings are delicious and non-sticky;

6.Steaming rice with a little oil will make the rice grains clearer, steaming rice in a pressure cooker is more fragrant, and steaming rice through water is more chewy. The rice is more fragrant, and the steamed rice is more chewy.

7.Stewed mutton with a handful of ginkgo seeds to cover the peculiar smell: When stewing mutton, add an appropriate amount of ginkgo seeds (500 grams of mutton to 50 grams of ginkgo seeds), which can not only cover the peculiar smell of mutton, but also increase the nutrition of the dish.

8.After blanching the fried lotus root slices, the oil will not change color: after the lotus root slices are cut, soak them slightly, put them in boiling water, pour in white vinegar (500 grams of lotus root slices need 30 grams of white vinegar) and blanch them over high heat, take them out and take a slight shower, and then put them into the hot salad oil for quick lubrication (about 15 seconds), and the lotus root slices will not change color easily after two-step processing.

When boiling dumplings: 1Put 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;

2.When mixing the dough, add one egg per 500 grams of flour, and the dumpling skin is scraped and not sticky;

3.Add a little salt to the pot so that the water does not overflow when the pot is boiling;

When cooking broth or pork rib soup, add a few pieces of fresh orange peel to not only taste delicious, but also reduce the greasy feeling;

Mutton to the smell of the smell:

1.Put the radish cubes and lamb in the pot together, and remove the radish cubes after half an hour;

2.A few orange peels are preferred; Put 5 grams of mung beans per kilogram of mutton, boil for 10 minutes, pour out the water and mung beans together;

3.Half a pack of hawthorn slices, wash and punch two or three walnuts in the shell;