1. Hyperchromic Jiamiao water quality a la carte vegetables, the application of water a la carte dishes such Chao Chu, good color quality tender. If the water a la carte, affecting crisp mouth.
2. Cooking salt, if you are clever animals under the oil-frying, it is best put dishes in the former salt, animal fat would reduce the residual amount of organic chlorine to human benefit. If you use peanut oil cooking, must also be put under the salt before cooking, this is because the peanut oil may contain aflatoxin, while the iodide salt, you can remove the harmful substances. In order to make cooking and delicious start to the first few put Xie Yan, vegetables and seasonings and then cooked. If you use soya bean oil, tea oil or vegetable oil, should first put dish, following the salt, thus reducing the loss of nutrients in vegetables.
3. No matter what ratio of sweet and sour sauce sweet and sour dishes of view, just press two copies of sugar, the ratio of 1 part vinegar to deploy, can receive the sweet and sour modest results.
4, Roberts syrup brewed brewed candied vegetables in syrup, each grain of rice dish by adding a large alum, will extend the knot time, and make sugar Isla even longer.
5. Dishes put vinegar in particular about where the needs of vinegar to hot dishes, the clean wok before the vinegar along Guobianlinru, more mellow than the direct topped with a rich flavor.
6. Beer flavoring agent in summer when you do all sorts of cold dishes, plus an appropriate transfer of beer mix, they can put flavor aroma.
7. Wine salad bottle of wine opened up, and if stored for too long, it will become a "vinegar." With the aromatic smell, is used to make salad is very delicious.
8. Salt cleaning vegetables and washing vegetables, the withdrawal of some salt in water for years, so that the vegetables can be cleaned out of the insects.
9. Wash cutting vegetables the loss of anti-nutritional spinach, cabbage and other vegetables first washed, cut, do not chop the wash. Otherwise, nutrients will be lost too.
10. Salt can return to the green vegetables and yellow leaves of vegetables such as spinach leaves, if some (mild) to turn yellow, Cheuk limitation of salt, the color can be from yellow back to green.
11. Milk, soft white cauliflower stir-fry to spend more time, add a spoon of milk, would be more white and tender and delicious finished product.
12. Chilled tomato appropriate salt. Tomato salad with sugar, the salt will put a little sweeter because of the acid salt, tomatoes, sugar ratio change.
13. The new law bladder beans picked fresh crisp morning choice of beans, directly into the right amount of salt in a receptacle Qingrou until moist feeling after the re-entry cylinder (taking care to avoid damage or moth-eaten beans mixed in), from top down tight, compaction, and the withdrawal of a small amount of salt, add the net top-level rock pressure, sealing. This method is the direct use of their own juice pickled beans soaked, non-plus water, to avoid the beans rot in the water change. Into the taste is, color Huang Liang, taste crisp, can be stored for more than a year.
14. Kimchi pickled kimchi addition to mycophenolate be easily spend mildew flower (albuginea). Preferable to 250 grams of dried beans; fry release cool, wrap with gauze into the altar, the first two days out. In this way, you can remove the steel at the end of albuginea, broad beans after processing, or drinks of good food.
15. Mustard pickles to do when you do pickles, plus points, mustard, celery and squid chip crumbs, make pickles color, taste superb.
16. Cut peppers, onions Stab-limit cut peppers and onions, the eyes, tears are often too hot, uncomfortable. If Cook Fang Bingxiang frozen over and then cut, or a kitchen knife in cold water first and then cut Li Jin look can also be placed next to a pot of cold water in the cutting board, knife-edge cutting edge dip, can effectively reduce the dissemination of spicy, so that the eye is not stimulated.
17. Fried spicy peppers by spicy peppers too thick Act, cooking peppers cut will be to fine or small, first oil, salt and instigate cooked, then poured into a fresh eggs, fried into "egg bag pepper Ding" , spicy can be greatly reduced.
18. Ginger Ginger preserved buried in the yellow sand kept moist inside, with the use with the take, and be able to save a long time is not bad.
19. Mustard spicy mustard removal of water and mix thoroughly (thick paste), served in containers, put roast on the stove, or a little steamed about the Long Ti can remove some spicy.
20, maifanite pickles easy to store with the medical stone immersed in water of vegetables, fruits, placed in the shade to extend storage time of 1 times.
21. Tang salty disposition of three methods to do if the soup is too salty, with gauze pack a large number of cooked rice into them, Lang absorb salt, reduce salty. Salty soup can be cut along with a few potato chips the pot boiling, immediately picked up the soup less salty in. Salty soup, bean curd or tomato can put up a few pieces Tongzhu, which reduced the effectiveness of and release them in potatoes with salt.
22. Laver can be greasy soup among soup was too oily, can be placed in a small amount of fire roasted seaweed, and then thrown into the soup can reduce the greasy feel.
23. Dish too salty dishes Viagra handle three methods, and may increase amount of sugar, you can salt solution. Salty food, and put some vinegar, salty would be greatly reduced. Salty food, and soaked with water mixed with wine, there are obvious effects to the salt.
24. Milk-based sauces to talk about cooking, if you put more seasoning sauce, plus a little milk, able to reconcile the taste of food.
25. Wine vinegar can be put more solution can be a number of rice dishes Riga, you can reduce the acidity.
26. The talk of pickles salty spicy pickled side dish, such as salty or too spicy, can be chopped pickles, after immersion in 50% of the wine inside, can dilute the salty or spicy, and tastes even more delicious.
27. In addition to vegetables, bitter taste of radish, bitter gourd and other vegetables with a bitter taste, cut a small amount of salt added a good look, filter out the juice and then burning, bitter taste will be significantly less. Spinach in boiling water and then fried in hot, can go bitter taste and oxalic acid.
28. Frozen "turnip dry" to cut radishes first placed in the refrigerator freezer for some time, a chance to set the sun and dried, it becomes a Jiu-Cun and unique flavor you can: radish dry, roast pork, when placed on a number of taste very good.
29. Remove the smell steamed carrot eating carrot, we should first of its shredding, according to the ratio of 300:1 into the vinegar, and then the pot steaming, would enable the odor disappears.
30. Radish storage pits three methods of fresh radish storage law will drastically slash the items, go to hair root, strictly excluding injury with insects, mechanical injury, tears, and too small radishes. Dig a l m deep, 1 meter square pit road radish roots upward, top down, leaning Pit, according to the order code tight. Yards Qi layer radish, withdrawal of the approximately 10 cm thick layer of pure land, and so alternately Ma Fang, a total of four yards. If the soil pit too, may be appropriate to spray wet. Good yards after the top layer, climate change, according to a gradual thickening of the soil layer, a small casing warm days, to when the strong cold front over the casing, Osamu before and after the casing is completed, soil thickness of 1 meter. Good quality radish, into the pits before without heat, into the pits after the non-freezing, storage of next year's early March. Slurry storage method to cut radish top and roll into a circle of yellow mud, so that a layer of mud Carrot Pineapple Bu junction shell, stacked to the next cool place can be. If the radish heap outside the layer of wet soil in retraining, better.
Storage tank outside the law. Put one in the indoor tanks, which filled with water, the radish stacked around in the cylinder above retraining wet soil can be 15 cm thick.
31. Piluo Bo to the preservation of peeled carrots, the best placed in dry containers, the cover damp cloth, but to save time for no more than 3 hours.
32. Food bag if there is no vegetable cellar storage of Chinese cabbage, winter storage vegetables using non-toxic plastic bag to save, to receive good results. If the indoor temperature is too low, may be the food bag set up from the roots of vegetables, and then tie on a mi. If the temperature is above freezing Si's can be obtained from Chinese cabbage leaves, put on plastic bags, I do not tie, the root stamp down on the ground can be.
33. Suanhuang, leeks bought Suanhuang of fresh, green leek, garlic and other vegetables, eat a moment that can be used to help the Chinese cabbage leaves with a bag strapped to it and put in the shade, not the water, can save a period of time not bad.
34. Frozen onion-off re-fresh of frozen onion on清水中浸泡; can re-fresh onion.
35. Fried onions should put flour, wine, chopped onion dipped in dry flour, fry after the golden color; texture of crisp, delicious and tasty; fried onion, add a little white wine, are more difficult Chaojiao.
36. Processing of taro, taro anti-irritating to the skin peeling skin scraping, the easy to make the hand skin itching, allowing for hands on the fire baked look, or add a few drops of vinegar in the water wash look, you can eliminate itching. Smear 1:00 Fengyoujing also effective.
37. Please copy the water white and fried lotus root, lotus root silk, they tend to turn black if they can add some fresh water while frying side, it will remain white finished.
38. Processing oxidation eggplant eggplant cut, it should be immediately immersed in water, or eggplant will be oxidized to brown.
39. The new Law on the new potatoes, peeled potatoes into the hot water immersion, another into the cold water, it is easy to peel.
40. Potatoes, peeled and the thinner the better potato skin contains rich nutrients; peel should not be thick. Once peeled potatoes should be stored in cold water, again in the water a few drops of vinegar; can white potatoes.
41. Do put milk tasted white potatoes, boiled potatoes, add a little milk, is not only tasty, but also prevents the potato flesh yellow.
42. Burned potatoes with salt and then heating up to burn after the potato, the salt and then heating until discoloration. Otherwise; potatoes will form hardcover, juice and oil mix into the dish fragile, affecting color, flavor.
43. Frozen potatoes, frozen potatoes strange odor removal first immersion into cold water, then add 1 tablespoon vinegar into the boiling water in slowly cooling, re-dish system. Such burning out of potatoes, there is no funny smell.
44. Potatoes, sweet potatoes ring can not be stored together with sweet potatoes. Otherwise, it is not a sweet potato stiff heart, is the potato sprout.
45. Taomi Shui-fat cooking results in easy to use Tao Mishui bubble hair seaweed, dried vegetables is equal to goods, prone to inflation, when the easy cooking rotten.
46. Steamed and then roasted in the kelp Laminaria on the pot to steam in half an hour after the alkali surface rub out again, with water and then soak 2-3 hours cooking, whether cooking soup, are crisp and delicious, and the no sea smell.
47. Cook cook kelp Laminaria Yi rotten law, the appropriate add a little alkali or soda, or Guo Lifang amount of vinegar, it is easy kelp soften; if put trees at the spinach, kelp easily rotten.
48. Bubble-fat fungus boiled rice soup with the France 2 bubble hair fungus, fungus can hypertrophy, soft, taste delicious. Bubble hair with cold water fungus can be so crisp refreshing.
49. Auricularia Auricularia easy cleaning silt wood glue residue and sediment that can be used saline (salt is about in the fungus re-washing, gently rub uniform until the water become muddy, you can with water elutriation.
50. Qiao stains mushrooms in warm water in 1 kg, sugar 25 grams, the washed mushrooms chopped immersion soak 12 hours. Mushroom sugar foam, both to make mushroom fast draft, maintain flavor, and also because mushrooms in the immersion of the sugar, a good burn after the taste even more delicious.
51. Mushrooms poisonous mushrooms feature selection method is the bright color look good, is easily taken back to color, turbidity, such as milk out of the sauce. Non-toxic mushrooms are mostly white, light brown, the old paper color, the sauce out of clear water.
52. Lily of the cooking before the processing of fresh lily (Day Lily) contains colchicine, in the human body is oxidized into oxide colchicine, there are highly toxic. Therefore, scalded with boiling water after the soaking, remove the juice and thoroughly fry before they can eat.
53. Bamboo shoots of the rose-fat dried bamboo shoots on the first inside the wok, add boiling water over 30 minutes, sub-small fire stew boiling, fish out, cut the old roots, washed. And then soaked in Taomi Shui or lime in the stand-by, every other 2-3 days for a time in water, cut into flakes before cooking, eat fresh and delicious
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment