Secrets from a Retired Kitchen Master on How to Cook, Hope it Helps You
One, when making various cold dishes in summer, add a suitable amount of beer to marinate, which can enhance the flavor and aroma.
Two, bell peppers should be quickly stir-fried over high heat, add a little salt and vinegar during stir-frying, and flip a few times before taking it out.
Three, before stir-frying beef slices, dilute flour with beer, drizzle it on the meat slices, and marinate for half an hour. The enzymes in beer can increase the tenderness of the beef.
Four, the oiliness and fishy smell of the back of the mackerel are large, you can put the mackerel into alkaline water for a while, then wash it with clean water, and it is easy to wash clean and without fishy smell.
Five, put the shrimp meat in a bowl, add a little salt and alkaline powder, rub it with your hands for a while, then soak it in clean water, wash it clean, so that the shrimp slices stir-fried are crystal-like and tender.
Six, when cooking meat, if you want the soup to be more delicious, put the meat into cold water and cook slowly. If you want the meat to be more delicious, put the meat into hot water to cook.
Seven, when steaming fish or meat, after the water in the pot has boiled, put it on the steaming rack, which can immediately shrink the outer edges of the fish or meat exposed to high-temperature steam, prevent the inner juices from flowing out, and the taste will be more delicious after being cooked.
Eight, tofu should soak in water for ten minutes before cooking, which can remove the bean flavor and alkaline flavor.
Nine, when stir-frying eggs, add one egg and one spoonful of warm water, stir until mixed, so that the eggs will not be old and the amount of eggs fried will be more, soft and delicious.
Ten, when stir-frying lotus root or slices, add some water while stirring, which can prevent the lotus root from turning black.
Eleven, when stir-frying green vegetables, do not add cold water, cold water will make the green vegetables old and not tasty, while adding boiling water to stir-fry the green vegetables will be fresh and tender, the stir-frying time should not be too long.
Twelve, eggplant should be immediately put into the pot or soaked in water after cutting, otherwise it will oxidize and turn black. When stir-frying, add a little vinegar, which will not make the eggplant turn black.
Thirteen, to stew a pot of delicious fish soup, use cold water, after the cold water boils, skim off the foam, which can remove the fishy smell, and the nutrients can be fully released into the fish soup, for thick soup, use a large fire, for clear soup, use a small fire.
Fourteen, when stewing bone broth, do not add cold water halfway through, the sudden temperature drop of the soup will cause the protein and fat to quickly solidify, which will affect the nutrition and flavor, you can add the whole water or add a small amount of boiling water halfway through.
Fifteen, when making lard, first add a small amount of water in the pot, then put the cut pig lard into the pot, the oil is bright and without impurities after being cooked.
Sixteen, after cutting pig meat, blanch it in boiling water for a few times until the meat turns slightly pink, then drain and stir-fry. It will be tender and delicious in a few minutes.
Seventeen, when cooking fatty meat, add wine after, then add vinegar, the dish will be fragrant and delicious. When stir-frying vegetables, add vinegar, which is both tasty and nutritious, and vinegar has a protective effect on vitamins.
Eighteen, after chopping waist flower, add a little white vinegar, soak it in clean water for ten minutes, waist flower will become bigger and without blood water, after being stir-fried, it will be tender and delicious.
Nineteen, before stir-frying pig liver, soak it in white vinegar and water for a while, then wash it clean, after being stir-fried, the taste is very good.
Twenty, when stir-frying mung bean sprouts, the speed must be fast, adding a little vinegar can remove the astringency of mung bean sprouts, and maintain the crispness and tenderness.
Twenty-one, use a cold pot and cold oil to stir-fry peanuts, which makes them crispy and doesn't turn black or fall off the skin.
