Wash the pot, put in oil and salt water, boil, can you eat it if it has color

FYI! For shrimp, the most nutritious, tasty, and easiest way to eat is boiled, so today I want to recommend several ways to make brine shrimp. The easiest way to do brine shrimp is to add a little salt to the water and cook the shrimp.

Green onion and ginger are cleaned; Boil water in the pot, wash the shrimp, wait for the water in the pot to boil, add the shrimp, green onion ginger, cooking wine, salt, and wait until the color of the shrimp turns red and boil for a while before eating. Method 2: 500 grams of fresh river shrimp, 15 grams of salt, 4 peppercorns, 2 slices of ginger, 3 green onions, 50 grams of cooking wine, 5 grams of monosodium glutamate.

Remove the shrimp whiskers and feet, wash them and put them into a pot of boiling water. Before boiling, add green onions, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings to the pot, skim off the foam after boiling, and cook the shrimp in about 3 minutes. Then remove the soup from the heat and put it in a bowl, cool it and put it in a bowl.

Method 3: 500 grams of shrimp, 10 grams of green onions, 5 grams of ginger, 50 grams of Shao wine, 30 grams of refined salt. Gently rinse the shrimp in clean water and remove them.

Put water in the pot, add green onion (tied into a knot), ginger (pat loose), 30 grams of refined salt to boil, add shrimp, add Shao wine to boil, burn for a moment until the meat is just cooked, remove it, peel off the skull and whiskers. The original soup is departed with green onions and ginger, skimmed off the foam, and the lake is cool. Soak the shrimp for 15 minutes, take it out and put it on a plate, and pour a little soup on it.

Method 4: Appropriate amount of shrimp, green onion and ginger, salt, white wine, and monosodium glutamate. Wash the shrimp and set aside, then wash the green onion and ginger, no need to cut it, set aside; Put water in the pot, wash the shrimp for later use, and the water should be full of water, and there is no need to cover the pot and simmer.

When the shrimp is boiled and red, when it is removed, the first pot of water is removed, and another pot of water is raised. At this time, add the spare green onion and ginger, salt, monosodium glutamate, and white wine, and start to cook, and you can start cooking in about 10 minutes. Cooking tips:

Around the Dragon Boat Festival is the best season to eat shrimp, at this time the shrimp meat is full of red, the shrimp is plump, the meat is tender and fresh; Scallop shrimp should be rinsed, not washed with water or hand-washed, so as not to lose the shrimp; When the shrimp is boiled, do not stir more, and scoop it up until the shell red meat is cooked, so as not to get the meat old.

I think the first one you're right.

It has always been a controversial issue whether it is better to put salt first or then in stir-frying, and some people believe that it is better to put salt first in stir-frying. The reason for this is that because salt contains sodium chloride, it has a penetrating effect on food, which can promote the analysis of water in the dish and accelerate the ripening of the dish.

In general, the longer vegetables are cooked in a high-temperature soup, the greater the loss of vitamins. If you put salt in the hot oil, you can speed up the ripening of the vegetables and shorten the boiling time, so that there is less loss of vitamins. Salt also contains iodide, and early salt is more conducive to maintaining the color of vegetables and removing micro-toxins.

In addition, adding salt to the hot oil can also reduce the aflatoxin in the oil.

It is best to put salt when the dish is almost ready, such as putting some salt in the oil when cooking fish to prevent the oil from bursting.

It should be non-toxic, and it may have a little effect on the nutritional value.

No, don't put it too early.

It depends on what pot it is, so it's easy to lose the canon in the salt!

1. Reduce the temperature of the oil pan. The oil pan contains a certain amount of water, because the boiling point of the oil is higher than the water, but the density is lower than the water, the oil layer is above the water layer, the water will cause the oil droplets to splash when boiling, add salt to the oil, the salt is insoluble in the oil, but the pin section will be dissolved in the water, causing the water to become salt water and not easy to boil.

2. Salt is a kind of crystalline substance, with less water content, and it will settle to the bottom of the pot and slowly dissolve when put into hot oil, which can avoid the phenomenon of sticking to the pan when putting meat into the pot, and can also play a role in regulating food.

Hello, happy to answer your <>

It is recommended to wash the pot with salt every day, because if it is not cleaned, the oil left on the pot after stir-frying will corrode the pan and affect the life of the pan and the taste of the food. If you don't wash the frying pan, it can be a health and safety hazard. Because you don't wash the pan after frying, the oil stains in the pan can easily get dirt and bacteria.

The next time you use a frying pan, there will be a lot of dust and bacteria in the pan, and at this time, if you add oil while cooking, it will inevitably cause gastrointestinal upset. In addition, there are some food debris in the pot after cooking. If not cleaned in time, it is easy to deteriorate and mold, causing harm to the human body.

Some people try to save time when frying. After frying a dish, they fry the next dish without washing the pot. While this saves time, makes a good guess and makes the most of residual oil and waste heat, it is not advisable from a health point of view.

Because when cooking, it produces a substance called "3,4-benzopyrene", which has a strong carcinogenic effect. Frequent disturbance can lead to lung, stomach and blood cancers. If you do not wash the pan and continue to fry, "3,4-benzopyrene" will accumulate more and more, and eventually exceed the normal range.

People who consume this stir-fry for a long time can easily cause diseases.

1. Soak it in hot water, it is easy to wash it, do not use a steel wool ball brush, it will damage the pot, if it is an aluminum pot brushed and then used to cook rice is very bad for the body. (If you must brush, you can use a coarse cloth instead of a steel wool ball).

2. The red in the mountains can be used to paste the bottom of the pot.

If the bottom of the pot is battered for cooking rice and stir-frying, you can put a few mountain red in the pot, add a little cold water and boil (do not boil dry), and the bottom of the pot will be removed soon.

3. Remove the tomatoes from the bottom of the pot.

A few not very good tomato squares are cooked in a pot and will naturally fall.

4. Remove the bottom of the pot from the beer and liquor.

If you accidentally paste the pot while cooking, there is a pot at the bottom of the pot, if it is not easy to brush off, you can pour a little liquor and beer and a small amount of water (the ratio is 1:1: mix, the lid is placed for 5 minutes and it is easy to scrub clean.

5. Peel the apple or pear peel to paste the bottom of the pot.

Boiled with apple or pear peel with a little water, and then it will be easy to clean.

6. Remove the oranges from the bottom of the pot.

Cut a few slices of oranges and boil them in a pot, let them simmer overnight, and the next day the paste will turn over and it will be easy to remove.