What are some of your tips on cooking?

If you accidentally put too much salt in the soup, you can add a washed raw potato, and after cooking for five minutes, the soup will become light. When scrambling eggs and duck eggs, a few drops of wine can make the scrambled eggs fragrant and tender, and there is no fishy smell. When washing pork and pig intestines, if you soak them in alum water, they are easy to wash and easy to boil.

When stewing beef, add a small packet of tea leaves to the pot to make the beef cook quickly and stew rotten. Burying clean ginger in table salt can extend the storage period. Cut the preserved eggs into small pieces, put them in the fresh egg liquid, and steam them in the basket to make crystal egg custard with unique color and flavor.

Before cooking, the shrimp can be blanched in boiling water soaked in cinnamon to make it more delicious. When steaming the fish, put a piece of chicken fat on the fish, and the fish will be smooth and more fragrant.

Let's talk about the skills of stir-frying, first stir-fry vegetarian dishes, add some vinegar when cooking, can increase appetite, especially for the elderly who have lost their appetite, add some vinegar when cold dishes, which is not only crisp and refreshing, but also can increase appetite. Secondly, when stir-frying vegetarian dishes, add some vinegar appropriately, which tastes good and is nutritious, because vinegar has a protective effect on vitamins, which is simply a double win. Let's talk about the skills of making meat, drink soup and put meat in a pot under cold water, and put meat in a pot when eating meat water.

Because the nutrients gradually overflow during the heating process of the meat cold underwater pot, making the soup delicious, the water should also be heated when water needs to be added in the middle of the cooking meat. If the meat is mainly eaten in the hot water, the meat cooked in the hot water will be soft and tender. Potting under cold water will cause the meat to shrink and harden when cold.

When making braised and shredded dishes, the spoon should be suspended in the air, otherwise the color of the bottom of the pot will be stirred, which will make you make a mistake in judging and fail to fry the sugar. Don't leave oil at the bottom of the pot when frying the ingredients that have been fried in oil (eggplant, especially cabbage), even if you pour the oil clean, there is still oil on the wall of the pot, and the oil that has penetrated into the ingredients is completely enough, so the "braised eggplant" produced in this operation is not greasy at all. Mapo tofu is thickened with juice and three ways.

The beauty of this is that the three dishes are more moisturizing than the other, and the standard of a good quality mapo tofu is: spicy and fresh, and the three dishes can lock in the calories of the tofu. Pay attention to the amount and heat of the oil and soup, and grasp the timing.

As far as my peers are concerned, I have seen many of them, and they do not dare to compliment them, they do not know how to control the amount of oil and soup.

I think the heat is very important, I pay more attention to the step of bursting the pot, the oil temperature of the pot must be enough, the pot must be fragrant, the pot material must be slightly yellowed, I personally think that the right amount of spicy can make the home-cooked food more delicious, can eat spicy more, can not eat spicy less, definitely better than not put, such as fried shredded potatoes, fried celery, cauliflower, zucchini, and many other vegetarian dishes before adding the appropriate amount of pepper oil and vinegar out of the pot, will make the taste of vegetarian dishes greatly improved, the amount of vinegar will have unexpected effects.

Before frying rice, mix rice with egg mixture, usually we scramble eggs are often used to eggs and rice fried separately, rice balls and eggs are separated, the taste will be relatively much worse. Before stir-frying, you can mix the rice with egg liquid, and the egg liquid will wrap the rice grains, and the viscosity between the egg liquids is poor, so it is difficult to hold the rice grains together when stir-frying. The rice that has flowed in the egg wash is a real bowl of egg fried rice.

In addition to vinegar and cooking wine, there are also these ways to remove the fish. In principle, fresh fish smell is smaller, and it can also be removed in four ways: the reaction of acid to reduce alkaline amino acids can remove fish, such as vinegar; Reducing fat oxidation can reduce fishy odors, such as Sichuan pepper, spices, and cinnamon; The addition of substances that react with fishy substances can destroy the fishy smell, such as cooking wine; Fishy smells can be masked with other, stronger flavors, such as ginger, green onions, cloves, bay and other spices in addition to peppercorns, spices and cinnamon.

Boiled mutton, add blood water and red green onions, when making hand-grabbed mutton, we generally choose the best Yanchitan mutton, and then take 10 kg of mutton to change the knife, soak it in water for 10 hours, and then take out the mutton and put it in the pot, add 4 kg of blood water when soaking mutton, 20 kg of water, 1500 grams of red green onions, 1 kg of ginger with skin, put the pot on the charcoal stove and boil over high heat, and then change to low heat and cook until the mutton is mature.

Tofu is high in moisture and rich in protein, so it is easy to be contaminated and spoiled. Then dissolve the salt in boiling water, let the water cool, put the tofu in the salt water, the water should be completely submerged in the tofu, and then put it in the refrigerator to refrigerate. After this treatment, the tofu will not spoil for ten days and a half months.

When stir-frying, you can put a little sugar appropriately, so that the fried vegetables will taste better.

I don't know how to cook much, but I have a little trick of cooking, which is to add what you want to cook and vegetables together into claypot rice.

On the back of the grass carp about an inch on both sides of the head, use a knife to cut a very shallow opening, and you can see that there is a fishy line inside, and you need to pull it out.

I think I can learn from the elderly in my family, because they have more experience.

The first point: how to completely remove the fishy smell of pork, beef and mutton.

Many people in the stew of pigs, beef and mutton, will blanch, stir-fry, put a variety of spices to stew, although these steps are correct, but still missing the most important step, if you do this step, you can completely remove the fishy smell in the pig, beef and mutton.

Before blanching pork, beef and mutton, be sure to soak the pork, beef and mutton in baking soda for about 30 minutes, because baking soda can completely remove the blood and water in the pork, beef and mutton, and can also make the meat more tender. Pork, beef and mutton can be soaked in baking soda for 30 minutes, if the soak time is too long, the taste of the meat will also deteriorate.

The second point: the skill of frying fish and stir-frying shredded pork without sticking to the pan.

I have seen many people fry fish beyond recognition, and I have seen shredded meat fried with a spatula that can't be scooped up, and if you want to fry fish and shredded meat without sticking to the pan, we must master some small skills, as long as we master some small skills, no matter what kind of meat is fried, what fish will not stick to the pan.

If you want to fry fish or fry shredded meat without sticking to the pan, you must learn to moisten the pan, the correct way to run the pan is to heat the pot, put a spoonful of oil in the pot bucket, heat the oil and then pour out the oil, and then put a little cold oil, so that the pot will be moistened, and the pot will not stick to the pan no matter what fish is fried or what shredded meat is fried, because there is already a protective film on the surface of the pot at this time.

The third point: how to make the greens more tender.

There is a reason why many children don't like to eat green vegetables, this is because many people's fried vegetables are not only yellow and watery, but also not tender at all. If the green vegetables are fried and the taste is particularly tender, there must be many children who love to eat them.

And if you want the green vegetables to be fried, you must fry the vegetables on high heat, and you must fry them with lard, because lard can wrap the greens better, so that the greens are more green, and the high heat can reduce the water of the greens.

The fourth point: how to get rid of the fishy smell of silver carp, black fish, and yellow and spicy dice.

People often tell me that the fish they stew at home are particularly fishy, in fact, this kind of dish is fishy, mainly because this kind of fish is not cleaned, if you treat the "silver carp, black fish, yellow and spicy dice" is particularly clean, there must be no fishy smell. When we are cleaning "silver carp, black fish, yellow and spicy dice", we must clean them with baking soda, because baking soda is an alkaline substance, it can remove the mucus on the surface of "silver carp, black fish, yellow and spicy dice", if the mucus is removed, the fishy smell will definitely be gone.

Here are four tips for Tong Wei and everyone to help you increase your cooking skills.

1. Blanching many vegetables should be boiled before cooking, so that the vegetables can be cooked faster, because these vegetables that need to be blanched are not easy to cook, such as beans, if they are not cooked and eaten, they will also cause poisoning. Blanching these vegetables with boiling water will not only retain the original color of the vegetables, but also ensure that they are more crisp and tender, and the original bitter taste of the vegetables will be gone, and the taste of cooking will be upgraded to a higher level. When you blanch vegetables with hot water, you can put the vegetables in cold water to cool them after blanching, so that the original color of the vegetables will be preserved very well and the taste will be better.

Second, about the use of soy sauce, whether a dish is good or not, soy sauce plays a very important role in it, but just the types of soy sauce, there are many varieties of soy sauce, dark soy sauce, Wei Damei, Wei Ji Xian, steamed fish soy sauce, etc., which is simply a big thing for novices in cooking. Generally speaking, dark soy sauce is used to color dishes, and to make some big dishes such as braised pork, braised eggplant, etc., you can use a little old stove to smoke and color, and you can usually use light soy sauce for stir-frying and stewing. You can choose the right soy sauce according to your personal taste.

3. Stir-frying in a hot pan with cold oil Stir-frying in a hot pan with cold oil is a very common technique for stir-frying, in fact, it is to heat the bottom of the pot with fire first, and then pour a little oil on it, and then quickly spread the oil after heating, evenly spread it all over the bottom of the pot, and then pour out the remaining oil and pour a little oil into the pot immediately, the oil at this time is warm and can be used directly for stir-frying. The dishes made by this method are not easy to stick to the pan, especially when making meat, and the effect is still very good.

Fourth, about stir-fry skills, when scrambling eggs, the eggs will have a very fishy feeling, we can add a little vinegar before cooking, which can effectively remove the fishy smell of the eggs. When frying the meat slices, you can wrap the meat slices with starch in advance, so that the fried meat will be more tender. Usually when frying eggplant, it is easy to change color, you can add a little vinegar to prevent the eggplant from changing color.

If you want to improve your cooking skills quickly and effectively, you must remember the characteristics of the dish itself.

1: Reasonable combination of dishes.

2: Understand the color, aroma, taste, nutrition, and mutual restraint of the food.

3: Understand the steps of each dish.

For example: 1: When the stew is stewed, add all kinds of seasonings in advance, it will be more flavorful, and if you want to add seasonings such as pork knuckles, pork ribs, etc., it is salty on the outside and what the taste is inside!

2: The first step in stir-frying is to heat the pan with cold oil, and add the meat products to the oil.

3: Add salt when stir-frying the vegetables.

4: If you want to master cooking skills as soon as possible, I recommend memorizing more than 20 cooking methods, which is one of the most effective methods!

Cooking is generally divided into stir-frying, exploding, boiling, frying, cooking, frying, burning, stewing, simmering, baking, grilling, stewing, roasting, salting, smoking, boiling, boiling, boiling, steaming, drawing silk and so on.

Through a number of cooking books and web resources. But now few people read books, some recipes may not have the patience to read, so use the Internet, like Xiaohongshu, Douyin, Kuaishou and some ** sleepy Wang Sou, Wang Li can look at and learn, and you can slowly improve your cooking skills by practicing Ling Noisy a few times.

To increase cooking skills, first of all, you must be able to eat, according to the recipe to do the dishes only seem to lack a little soul, often go to the travel to some classic restaurants with more praise, more guests, taste all kinds of varieties, choose some operable, their favorite flavors to try to do, in the possibility of being able to do it can also appropriately increase their own characteristics, become their own specialties.

In fact, in addition to the proficiency of Jie Feng Hu, I like to try and cook, and I like to give a positive feeling when others eat your food.

First: Distinguish between fruits and vegetables, the use of spices and spices, and control the heat and time.

Second: will deal with the ingredients, such as how to remove the fish, etc.

Third: frying, cooking, frying, and cooking, whether the ingredients should be drained or not, you must have an understanding. The size of the heat and the length of time should be known as long ago.

Fourth: There is still a lot of time to place the seasoning, you know.

To sum up, these are all tips that can improve your cooking skills.

Dear, I often look at those big Vs who cook, and then there are some daily home recipes that can be provided in a certain book, and they can still be done.

If we want to improve our cooking skills, what skills should we pay attention to?There is a saying that is both funny and true, if you want to capture a man's heart, so first grab his stomach! Because food is irresistible as a human being, many people will be deeply attracted by food.

If you want to ask how powerful food is, let me tell you! Some people will spend 3 or 4 hours or more making food in order to get a bite of food.

Some people even have to go to another country to eat delicious food! For example, there are many foreigners who come to our country to eat our Chinese food, and we should be proud of our country's food. We should be more proud and proud because we were born in China and are Chinese!

So in our daily life, if we want to improve our cooking skills, what problems should we pay attention to?

We all know that there is a thing called learning, and there is another thing called self-learning. If we conduct self-study on the basis of learning, then we will have better results. In fact, in this era of advanced science and technology, we can use our communication tools to check some information on making food on the Internet, or related **, we can follow the above steps to make food, maybe we will fail, but we can find lessons in failure, so that after repeated training, we will always succeed.

After all, no one is born a success!

First of all, we have to pay attention to our seasoning problems, salt and vinegar, is to put the food out of the pot, when the stir-fry can put a little sugar, can make the dish salty and spicy more prominent, well, you can add some oil when the rice, can make the rice grains clear. If you want to know more tips in the cooking process, you can go to the Internet to search for Xiangying**, so that your cooking skills will improve!