Vegetables can replenish the nutrients that the human body needs every day.
1.
Boiled water a la carte
When frying vegetables, order the dishes with boiling water, so that the dishes will have good texture and color.
If you order dishes with normal water, it will affect the crispness.
2.
Cooking skillfully with salt
If you use animal oil for cooking, it is best to add salt before putting the vegetable.
This can reduce the residual amount of organic chlorine in the animal oil, which is beneficial to the human body.
If you use peanut oil for cooking, you must also add salt before putting the vegetables.
This is because the peanut oil may contain Aspergillus flavus, and the iodide in the salt can remove this harmful substance.
In order to make the stir-fried dishes delicious, you can start with less salt, and then season the dishes after they are cooked.
If soybean oil, tea oil or rape oil is used, the vegetables should be added first, followed by salt, so as to reduce the loss of nutrients in the vegetables.
3.
Sweet and sour sauce ratio
Regardless of the sweet and sour dishes, as long as you mix them in the ratio of 2 parts sugar to 1 part vinegar, you can get the effect of moderate sweetness and sourness.
4.
The cooking of silk syrup
When making candied cabbage syrup, adding a rice-sized alum to each plate can extend the knotting time and make the sugar strands stretch longer.
5.
Pay attention to putting vinegar
For hot dishes that need vinegar, pour the vinegar along the side of the pot before starting the pot, which is more mellow and rich in flavor than directly poured on it.
6.
Beer flavoring
When making various cold dishes in summer, add proper amount of beer and mix it to enhance the flavor and flavor.
7.
Wine salad
After the wine is opened, if it is stored for a long time, it will become "vinegar", which has an aromatic flavor and is very delicious when used in salads.
8.
Wash vegetables with salt
When cleaning the vegetables, remove some salt in the water so that the bugs in the vegetables can be washed out.
9.
Wash and cut vegetables to prevent nutrient loss
Wash spinach, cabbage and other vegetables first and then cut them.
Do not wash after chopping them.
Otherwise, too much nutrients will be lost.
10.
Salt can turn yellow vegetable leaves back to green
If the leaves of spinach and other vegetables turn yellow (slightly), add a little salt when blanching, the color can turn from yellow to green.
11.
Milk cauliflower is whiter and tenderer
When frying cauliflower, adding 1 spoon of milk will make the finished product whiter, tender and delicious.
12.
Salt is suitable for cold tomatoes
When dressing tomatoes with sugar, adding a little salt will make them sweeter, because salt can change the acid-to-sugar ratio of tomatoes.
13.
New method of pickling beans
Choose fresh and crispy beans picked in the morning, directly add an appropriate amount of salt, knead gently in the container, and then put it into the jar (be careful not to mix in damaged or moth-eaten beans), and layer tightly and compactly.
And withdraw a small amount of salt, add clean stone to press the top layer, and seal it.
This method is to directly use the bean's own juice to soak in water, without adding water, to prevent the beans from becoming rotten in the water.
The finished product has good taste, bright yellow color and crisp taste, and can be stored for more than 1 year.
14.
Pickled kimchi
Moldy flowers (white film) are easy to grow when pickling kimchi.
You can take 250 grams of dried broad beans; after they are cooked and let cool, wrap them with gauze and put them in the altar.
Take out on the second day.
In this way, the white film can be removed from the bottom of the cylinder.
After being processed, broad beans are a good dish to go with wine.
15.
Mustard for kimchi
When making kimchi, add some mustard, celery crumbs and squid crumbs to make the kimchi good in color and taste.
16.
Cut peppers and green onions to prevent glare
When cutting peppers and green onions, the eyes are often teary and uncomfortable.
If you put the vegetables in the refrigerator and then cut them, or soak the kitchen knife in cold water before cutting, you can also put a basin of cold water next to the cutting board and cut while the knife is dipped in water, which can effectively reduce the spiciness.
Keep eyes free from irritation.
17.
Stir-fried chili to reduce spiciness
The spicy taste of chili is too strong.
When cooking, cut the chili into fine mince or diced, stir it with oil and salt, pour in a fresh egg liquid, and fry it into "egg-wrapped chili diced".
The spicy taste can be greatly reduced.
18.
Fresh ginger preservation
Fresh ginger is buried in yellow sand that is always kept moist, and can be taken as needed, and it can be stored for a long time without spoiling.
19.
Removal of wasabi spiciness
Mix the mustard with water (thick paste), put it in a container and bake it on the stove, or steam it on a basket to remove part of the spiciness.
20.
Maifan stone kimchi is easy to store
Soak vegetables, fruits and vegetables with medical stone water, and put them in a cool place, which can extend the storage time by more than 1 times.
twenty one.
Three Methods of Disposal of Over-salt Soup
If the soup is too salty, wrap some cooked rice in gauze to absorb the salt and reduce the saltiness.
Or cut a few potato chips, boil them together, and pick them up immediately.
The soup will not be so salty.
Or put a few pieces of tofu or tomato slices and cook together, the effect of reducing salt is the same as putting potatoes.
twenty two.
Seaweed can remove the greasiness in the soup
When the soup is too greasy, put a small amount of seaweed on the fire and roast it, and then sprinkle it into the soup to reduce the greasy feeling.
twenty three.
Three Methods of Treating Over-salty Vegetables
When the dishes are salty, add appropriate amount of sugar to reduce the salty taste.
Or put some vinegar, the saltiness will be greatly reduced.
Or it can be soaked in water mixed with white wine, which has an obvious salt-removing effect.
twenty four.
Milk can dilute the sauce
When cooking, if you put too much sauce and add a little milk, it can reconcile the taste of the dish.
25.
Rice wine lysable acid
If you put too much vinegar, you can add some rice wine to the dishes to reduce the sour taste.
26.
The saltiness and spiciness of pickled vegetables fade
Pickled side dishes, such as too salty or too spicy, can be cut and immersed in 50% of the wine, can dilute the salty or spicy taste, and the taste is more delicious.
27.
Remove the bitterness of vegetables
For vegetables with bitter taste such as radish and bitter gourd, after cutting, add a small amount of salt to it, filter out the juice and cook, and the bitterness and astringency will be significantly reduced.
The spinach is blanched in boiling water and then fried to remove the bitterness and oxalic acid.
28.
Frozen "dried radish"
Put the cut radishes in the refrigerator for a period of time and freeze them, and then take them out and dry them in the sun.
They will be long-lasting and have a unique flavor: dried radishes, some when roasting meat, taste excellent.
29.
Remove the odor of radish
When steaming radish, you should chop it up first, add vinegar at a ratio of 300:1, and then steam it in a pot to make the peculiar smell disappear.
30.
Three methods of radish storage
Soil pit storage method: Cut off the fresh radishes, remove the hair roots, and strictly remove the radishes with insect damage, mechanical damage, cracks and too small.
Dig a 1 meter deep, 1 meter square earthen pit, place the radish roots up and the top down, leaning against the wall of the pit, and tighten them in order.
Make up a layer of radishes, remove a layer of pure land about 10 cm thick, and place them alternately to form a total of four layers.
If the pit soil is too dry, it can be properly moistened by spraying water.
After the top layer is finished, the soil layer should be gradually thickened according to climate change.
The weather is warm and less soil is covered.
When the strong cold current comes, the soil is covered more.
The soil is covered before and after the small cold, and the soil thickness is 1 meter.
Good quality radishes will not be heated before entering the pit and will not be frozen after entering the pit, and can be stored in early March of the following year.
Mud storage method: Cut the tops of the radishes, put them in the yellow mud and roll them around to make the radishes form a layer of mud husks, and stack them in a bright and cool place.
If another layer of wet soil is cultivated outside the radish pile, the effect will be better.
Storage method outside the water tank: Put a water tank indoors, filled with water, pile the radishes around the tank, and then pour 15 cm thick wet soil on it.
31.
The preservation of peeled radish
Peeled carrots are best placed in a dry container and covered with a damp cloth, but the storage time should not exceed 3 hours.
32.
Chinese cabbage in food bag
If there is no vegetable cellar, use non-toxic plastic bags to store vegetables in winter, which can achieve better results.
If the indoor temperature is too low, put the food bag on the roots of the vegetables, and then tie the upper mouth.
If the temperature is above zero, put a plastic bag on the cabbage leaves, do not tie the mouth, just poke the roots down on the ground.
33.
The preservation of garlic yellow and leeks
Buy garlic yellow, green leeks, green garlic and other greens, you can't finish eating them at a time, you can wrap them up with helped Chinese cabbage leaves, put them in a cool place, don't get water, and can keep them for a period of time.
34.
Refresh frozen onion
Soak the frozen onions in clean water; the onions can be refreshed.
35.
Flour and wine should be used for frying onions
The sliced onions are dipped in dry flour, and the color is golden after being fried; the texture is crisp and tender, and the taste is delicious.
When frying onions, add a little white wine, it is not easy to fry.
36.
Processed taro to prevent skin irritation
When peeling taro scalp, it is easy to make the skin of the hands itchy.
If you put your hands on the stove to bake, or wash them with a few drops of vinegar in water, the itching can be eliminated.
A little bit of wind oil is also effective.
37.
Clean water copy lotus root white
When frying lotus root silk, it tends to turn black.
If you can add some water while frying, it will keep the finished product white.
38.
Processed eggplant anti-oxidation
After cutting the eggplant, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown.
39.
New potato peeling method
Soak the new potatoes in hot water, then pour them in cold water, it is easy to peel.
40.
Peel the potatoes as thinly as possible
Potato skins are rich in nutrients; they should not be thick.
Once the potatoes have been peeled, they should be stored in cold water.
Add a few drops of vinegar to the water to make the potatoes white.
41.
It tastes good when making potatoes and milk
When potatoes are boiled in white water, add a little milk, which not only tastes good, but also prevents potatoes from turning yellow.
42.
After cooking potatoes, add salt and then heat up
When cooking potatoes, add salt to heat up after the color changes.
Otherwise, the potatoes will form a crusty juice and mixed with the oil, which is fragile and affects the color and flavor.
43.
Removal of the strange smell of frozen potatoes
Soak the frozen potatoes in cold water first, then put them in boiling water with 1 tablespoon of vinegar, and cool them slowly before cooking.
The potatoes burned in this way have no strange smell.
44.
Potatoes and sweet potatoes
Potatoes cannot be stored together with sweet potatoes.
Otherwise, it is not the sweet potato that is stale, or the potato is sprouting.
45.
Taomi Shui made dried vegetables has good effect
Dried products such as kelp and dried vegetables are soaked in rice water, which tends to rise and become perishable when cooked.
46.
Steam the dried kelp before cooking
Steam the dried kelp in a pot for half an hour, take it out and rub it with soda noodles, soak it in clear water for 2-3 hours and then cook it.
No matter whether it is used for cooking or soup, it will be crispy and delicious, and there is no fishy smell.
47.
How to cook kelp
When cooking kelp, add a little alkali or baking soda, or put an appropriate amount of vinegar in the pot, which will make the kelp soft; if you put a few spinach, the kelp is easy to rot.
48.
Two Methods of Soaking Fungus
Soaking fungus with boiled rice soup can make fungus fat, soft and delicious.
Soak the fungus in cold water to make it crispy and refreshing.
49.
Cleaning of Fungus and Silt
Black fungus is easy to stick to wood residue and silt.
You can wash it with salt water and knead it gently.
When the water becomes muddy, you can wash it with water.
50.
Pickled Mushrooms
In 1 kg of warm water, add 25 grams of sugar, cut the washed mushrooms and soak for 12 hours.
Soaking mushrooms with sugar can make the mushrooms eat faster and maintain their fragrance, and because the mushrooms are immersed in sugar liquid, the taste will be more delicious after being burned.
51.
Mushroom selection method
The characteristic of poisonous mushrooms is that they are bright and beautiful in color, easy to change color after being picked, and the squeezed out juice is turbid like milk.
Non-toxic mushrooms are mostly white, light brown, old paper color, and the squeezed out pulp is as clear as water.
52.
Pre-cooking processing of day lily
Fresh day lily (Golden lily) contains colchicine, which is oxidized into dicolchicine in the human body, which is highly toxic.
Therefore, it must be blanched in boiling water and then soaked to remove the juice and thoroughly fry before eating.
53.
The rise of dried bamboo shoots
Put the dried bamboo shoots in an iron pot, fill with water and boil for 30 minutes, then turn to a low heat to simmer, remove, cut off the old roots, and wash.
Then soak it in rice water or lime water for later use, change the water every 2-3 days, and cut into slices before cooking.
The food is fresh and tender.
Guangxi Ba Ba Network Technology Co.
, Ltd.
Guangxi Ba Ba Network Technology Co.
, Ltd.
was established in June 2014.
Guangxi Ba Ba Network Technology Co.
, Ltd.
was established in June 2014.
Guangxi Ba Ba Network Technology Co.
, Ltd.
was established in June 2014.
The founder of the company has extensive experience in the design and development of hundreds of websites.
The company’s main business is enterprise/industry website construction, software development, mobile website, WeChat application, micro official website, and micro mall development.
Origin Show.
com is our company’s flagship product.
It has been opened to more than 80 counties and cities in the district.
Station, comprehensive coverage of Guangxi.
Join Chuan Xiu.
com, combine the website with WeChat, easily access the mobile Internet, and control the first business opportunity from time to time.
Guangxi Ba Ba Network Technology Co.
, Ltd.
was established in June 2014.
The founder of the company has extensive experience in the design and development of hundreds of websites.
The company’s main business is enterprise/industry website construction, software development, mobile website, WeChat application, micro official website, and micro mall development.
Origin Show.
com is our company’s flagship product.
It has been opened to more than 80 counties and cities in the district.
Station, comprehensive coverage of Guangxi.
Join Chuan Xiu.
com, combine the website with WeChat, easily access the mobile Internet, and control the first business opportunity from time to time.
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