Always feel my cooking
You're a hundred thousand miles away from the master, aren't you?
Teach you a few tips that will turn you into a chef in seconds.
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1
The longer you make soup, the more nutritious it is. The best time to make soup is 1-2 hours for most soups, and 2-3 hours for meat. For example, duck soup, hen soup and so on, the longer the boiling time, the less nutritious.
2
When you make soup, add some vinegar into it, it can shorten the cooking time and also make the nutrients in the bones dissolve into the soup faster.
3
The way to make the fish soup pure white is that you must use live fish. When simmering, fry the fish first, then add hot water and cook for five minutes before turning down the heat.
4
When boiling porridge, add some cooking oil into the boil together, not too much, so that the porridge will be more fragrant, and will not overflow.
5
Place the cut tofu in a basin and pour boiling hot water over it, then add the right amount of salt so that when cooking the tofu, it will be easier to taste and less likely to fry it apart.
6
When stewing pork, you can add hawthorn; when stewing lamb, add radish; when stewing beef, add some tea leaves; this can accelerate the meat cooked rotten, and hawthorn also has the effect of removing fishy.
7
When mixing the dumpling filling, no matter what meat is used for the filling, be sure to add water: 500 grams of meat filling with 200 grams of water, either pepper water or mao ginger water, be sure to add it in several times, stirring in one direction until it is strong. Be sure to season the taste first before adding water.
8
When stir-frying shrimp, add some milk, cornstarch, and egg white to the shrimp to batter them. Stir-fry in hot oil on low heat, while stir-frying drizzle a little oil, stir-fried white color, soft and tender.
9
When stir-frying lean meat, use egg white starch to slurry the meat before stir-frying, or add cooking oil to scratch it well so that the stir-fried meat is more tender.
10
When stir-frying leafy greens, they should be blanched first to remove the "calcium oxalate" contained in them, so that they are healthier to eat.
