Life general knowledge teach you how about spend ink cook stir-fry? cooks the skill

Life general knowledge teach you how about spend ink cook stir-fry? cooks the skill
Most useful how the stir-fry saves most with water to cook. People physical examination experts have wonderful methods:

1. Melt and freeze and use cold water, frozen meat, frozen shrimp,etc. will lose delicious bad smell to freeze with the hot water.

2. Have no offensive smell to make and stew fish or fish's soup in clear soup with the cold water directly, but must put the foot at one time, if water midway, will reduce the original fresh flavor.

3. Steam fish or steam meat, treat water of pot for steaming food turn on upper steamer tray, can make fish or the intersection of meat and outside run into high-temperature steam and shrink immediately suddenly, the internal fresh juice does not outflow, taste is delicious, glossy after being well done.

4. While boiling lard, put a small amount of water in the pan first, and then put finished lard, the oil enduring out like this, the color is brilliant and on and having no impurity.

5. Employ the cold water while boiling the meat or boiling the soup of bone, and heat gradually, stew slowly with the slow fire after boiling. If find water too little, should add the boiled water, can't add the cold water midway, in case that the mutation of temperature of the soup causes protein and fat to solidify and change the sex rapidly, influence nutrition and taste.

6. Boil broth, should boil, set the meat free water and then first; You had better steep for a moment with the cold water first, and then boil slowly with the slow fire.

7. The meat of hot boiled meat is delicious, the cold boiled broth flavor is fragrant.

8. Boil the beef and use the boiled water, can make the meat keep a large number of nutrient components, taste is very fragrant.

9. The fresh meat stews the soup, should add the meat after the soup is opened; Stew the soup with the bacon, in conformity with the unloading of cold water.

10. Fried shredded pork, piece of meat add a little water to turn over and fry, can control and remedy and quick-fry while frying the meat the moisture is lost, more tender than the ones that do not water.

11. Should stir with the warm boiled water while steaming the egg custard, the egg custard is tender.

12. While frying eggs, at the time of solidifying egg yolk, can water a soup spoon of cold boiled water, will be yellow and soft after making the egg well done, appeal to the eye and the palate.

13. While frying the egg, spill several drops of hot water in kneading dough around the egg, can make the egg intact and tender.

14. At the Omelette, one egg add one soup spoon warm water, stir, would not fry the intersection of and ldquo; Old rdquo; ,And the egg quantity that fry, produce is soft and delicious more.

15. Put the egg in the cold water and soak first, and then put into hot water and boil, the eggshell will not break and easy to peel.

16. Cook jardiniere soup, should boil, set water free and then dish, had better add right amount of starch.

17. While frying, boiling the vegetables, don't add the cold water, otherwise will make the dish age and is hard; The dish that is fried out with the boiled water is fragile and tender.

18. Fry fibres of lotus root, fry fresh water slightly, not only easy to fry, and the fibres of lotus root are white and tender, still can prevent the lotus root from darkening; It is better to add a little more the end of spring onions, Jiang Mo and vinegar.

19. It is not only easy and ripe to poach the new bamboo shoot by boiling, but also crisp and delicious; It can add leaf of several slices of peppermint or several grains of salt to make the bamboo shoot not shrink after boiling.

20. Before the bean curd is cooked, soak at one quarter in the boiled water, can remove the bad smell of water from washing rice.

21. Clean the mung bean with the cold water and cook together, to a pot of a little cold water in China and Canada after boiling, generally add cold water 3 times, can boil the mung bean.

22. Cook and use the boiled water, can both shorten time and reduce nutrition losses, because the loss intensity of vitamin B1 is proportional to time of cooking.

23. Steam the steamed bun and use the cold water, heat and intensify after putting the steamed bun, can make the steamed bun heated evenly, can remedy dough, ferment good shortcoming, make steamed bun produced to steam to be soft and delicious.

24. While boiling the noodles dry, needn't cook after water is heavy to boil, should also let the noodles heated with the cold water evenly at any time, it is so apt to be well-done and the soup is clear; Fresh noodles should wait pots of loud to cook when being turn on normal water, cold water two times of point while boiling.
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