1, the best carp soup boil
Should be fresh for your soup, fish soup boil must be fresh. In a variety of fish to the fish soup tastes best.
The fish meat is tender, great flavor, high nutritional value. Meanwhile, boil the soup creamy white like milk, delicious aroma, is the other fish can not be compared.
2, how to stew a creamy white soup?
Attractive white color of milk soup, rich in nutrition, how to make this soup it?
Stir about the fish oil first, then hot soup can, as easy to make fish stew with cold water in the contraction of coagulation proteins, can not easily break from milk white.
3 Benefits of stewed pork ribs vinegar
Broiled pork ribs stew soup bones, few drops of vinegar, not only can the bones of calcium, phosphorus, iron and other dissolved out, is conducive to the body to absorb, but also protect the bones of the vitamins are not destroyed, improve utilization.
4, even more delicious milk All Offers
All Offers when you put a tablespoon of milk, not only to remove the fishy smell, but also melted fresh fish, delicious white fish soup.
5, milk to make a more soft white cauliflower
When cooking, add a spoonful of milk, flowers, cauliflower can be more white and tender and delicious.
6, carrots do not like skim milk
Carrot milk shake made with skim milk when you do not, because the milk fat in milk and carrots in the combination of vitamin A formation is not conducive to the body absorb fat soluble, resulting in nutritional waste.
7, fish and tofu more nutrition
Calcium content of tofu much less the content of methionine, and the fish not only rich in amino acids, but also contains large amounts of vitamin D, two nutrients complement each other to eat together, improve the body's absorption of calcium, which can effectively prevent rickets in children and the elderly osteoporosis.
8, can also eat tofu spinach
Oxalic acid in spinach and tofu mixture in the form of calcium is not absorbed by the body use calcium oxalate, so many people are aware with spinach and tofu is not suitable for cooking.
In fact, water before cooking, boiled spinach, remove the oxalic acid in spinach, so spinach and tofu can do together, not only delicious but also high nutritional value.
9, more vinegar crisp fried bean sprouts
Fresh bean sprouts, fried faster time, students can be broken. But the crisp bean sprouts are often a little astringent, if fried when you put a little vinegar, both removal of astringency, while maintaining the crisp bean sprouts delicious.
10, anti-water oil stuffing mix
Vegetables easy as filling water, we tend to water squeezed, so also will the loss of nutrients away, then do it to make the loss of nutrition?
① Cook chopped into the pot, pour a little oil, mix gently about, and then mixed into the meat can be a good tune. Wrapped by a layer of oil for food, the case of salt water was not easy.
② the previous day, wash the vegetables dry moisture control, the next day, when not using water, and that not only retains the nutrition, but the finished product made of a bite soup.
11 dried plum soup boiled with pork as filling tasty
Prunes vegetable bun buns will be issued to eat sometimes wood, you can buy pork, cooked pork belly with dried vegetables into boiling water, so as inhalation of dried vegetables in a number of oil, including diesel and the buns are not only a bite also stream soup.
12, the best cold water wash rice
Wash rice and use cold water washing, do not use water or hot water washing.
If m contains some of the water-soluble nutrients such as vitamins and inorganic salts will be washed away with water, or dissolved in water, the loss of their inherent nutrition.
13, boiled rice with tea good
Cook the rice with the tea not only helps digestion, effectively break down fats and also can prevent stroke, to prevent dental caries.
1-3 grams of tea with the first 500-1000 ml of water immersion for 5-10 minutes, then take a clean gauze tea filters, have been Sheng meters into the pot, cooking can be.
14, when brewed 皮蛋瘦肉粥 with preserved egg and rice to soak
Brewed 皮蛋瘦肉粥 normal time required is about 20 minutes, if the rice and meat together and cook for 10 minutes ahead of schedule with the blisters can save half the time.
Because the preserved egg and rice bubbles together, preserved eggs of a substance can cause chemical reactions, so that rice is cooked faster.
15, sesame oil does not spill porridge
Few drops of sesame oil when cooking rice, boiling get smaller after the fire, to prevent spills and taste more fresh. In addition, the pot of water to be 50-60 degrees Celsius, and then burn the rice, can prevent the paste pot.
16, mung bean porridge cooked delicious energy saving law
Good summer drink mung bean porridge, because not only can prevent heatstroke mung bean, but also help the body excrete onto the body of toxins and other harmful substances, then how can we cook a delicious green bean porridge it?
First put a small amount of water to a boil in the pot, to cook the green beans into 5-6 minutes, then pour a bowl of cold water to sink to the bottom of the pot of beans, then simmer 5-6 minutes, this time the beans go up, up, plus enough water to use high heat, when the beans are going to bloom when the rice into them, boiled with the fire, so cook the porridge tasty and provincial fire.
17, the cooked rice and then cooked rice wine
Cooked rice, how to do? To the cooked rice with the spatula Nongsan, 500 grams of rice at the ratio of 50 grams of rice wine, the wine into the pan, with a slow fire to the rice wine volatile stew out, not cooked a meal and not eat of alcohol.
18, left a more crispy rice pancake
Hot cooked rice left after eating very bad taste, according to the ratio of 1:2 mixed it with flour pancakes, baked crisp out of the cake in particular.
19, bottom of the pot boiled corn with corn Pidian more fragrant
Boiled corn, corn Pidian will take off in the bottom of the pot so that the smell of corn bran through the steam out of the volatile, can of corn flavor even more.
20, beans cooked and then fried to better
Cook the beans with water and then quickly stir into the pan, add some minced garlic when pot, color and taste are good, but also to better removal of toxins beans, to avoid poisoning.
21, celery leaves are eat
Eat celery, celery leaves often we lose, in fact, you can eat celery leaves. Soup with celery leaves, or as filling, the taste is very fragrant;
If you used to boil water to drink, can play a role in lowering blood pressure.
22, also eat watermelon rind
Watermelon is a lot of people love to eat fruit, leftover watermelon rind is often thrown away.
In fact, watermelon rind has Qingre, Xiehuo Chufan, lower blood pressure and other effects, to eat fried or boiled watermelon rind salad to eat later, both delicious and nutritious.
23, the leaves should not be cooking
Lotus leaf with antipyretic, antibacterial, antispasmodic effect, can be used to soup, but its cool, best not to uses the staff to cook.
24, fasting Jichi tomatoes
Tomatoes contain a lot of gum, fruit quality and persimmon plastic acid and other substances.
Fasting tomatoes, these chemical substances that can function with the acid form is not easy to dissolve lumps, blocking the export of the stomach, so stomach pressure increases, causing abdominal pain, vomiting and other symptoms.
The meal to eat tomatoes, gastric acid has been combined with the food, that no such symptoms had.
25, banana and put the black surface that can be used to
Banana put long black surface, many people will throw away, in fact, bananas contain a lot of water, and surface not to waste, and out of the plane and tasty.
26, honey, cooking temperature is not too high
Many dishes need for materials with honey, but honey to 70 degrees below will not be the destruction of their nutritional value, so the best honey in the dish when the temperature is below 70 degrees plus.
27, with a bubble of water in cooking more nutritious fungi
Fungus bubble precipitation and the water contains many nutrients, flavor, and if using it to stir-fries, vegetables taste even more delicious, higher nutritional value.
28, soybean residue can evaporate cake
Home-made fresh soya milk not to throw away the rest of the dregs, use it to evaporate cake, both delicious and not wasted.
29, pick the color and shape depend on mung bean sprouts
When selecting green bean sprouts, a look at the color: if the hair is not clean dirt, but also with the yellow, it must be issued with a bad water;
Second look at the shape, do not buy shape special thick.
30, to pick the middle of buying Xianou
Buy Xianou, we should choose the middle of lotus root, which tastes better parts; and have to pick two sections, so that no sediment inside lotus.
31, slightly yellowed white fungus white fungus is good
Bought to the attention of Tremella Tremella natural yellowing slightly, if the root is not yellow and there may be other places with a sulfur yellow smoked before, after eating this fungus harmful, do not buy.
32, the selection of honey to a look at two roll, three challenges
Choice of honey, should first select the color clear and bright, deep color is better than the color of light, there is no sediment deposition than good;
Second, pick up the bottle to tilt about, a little thick and can not sway a good honey; Finally, you can use chopsticks to stir up honey, if you stir up the strands can be shrunk to bead up the rear is a good concentration of substandard honey .
33, see color selection sausage
Buy sausage, first select the appearance of dry, bright flesh sausages, if the meat into a black, fat into a deep yellow, and the smell, the quality is bad not to buy; Second, the sausage meat to be too fat, even, not a fat one thin;
Also in the southerly winds of the wet weather, not buy sausage.
34, the sense of smell identification pepper
Pepper from the taste can be divided into hot, spicy and sweet, sweet categories. There is a long pointed round, a small line of purple pepper (also called pod pepper) the most spicy, prices are also expensive;
Listed in June and July in northern Qinghuang skin color lighter buns spicy pepper; pepper is generally a big one green peppers, not spicy.
35, see egg shell knowledge
How to identify eggs and Chen egg? Fresh eggs eggshell rough, and frost the top with a layer of the same as powder; Chen egg shell smooth and with light.
36, you know the difference between baking soda and baking powder in it?
Baking soda, baking powder can be used to ferment, but What's the difference between them, namely how to use it? Baking soda is a small white crystals, make bread often used;
Baking powder is baking soda and add some corn flour acid washed from the system, often used in cakes and making cakes.
37, two minutes to make iron banana
After the banana slices wrapped egg white breadcrumbs, deep fry golden pot, pan after the ice cream can be poured.
38, half a minute to do seaweed soup
The seaweed, shrimp in the bowl, add salt and pepper, with boiled water after a good, drip a few drops of sesame oil, made by this method is very fragrant soup.
39, lemon slices to make more delicious boiled shrimp
When cooked boiled shrimp, lemon slices into the boiling water, not only remove the smell but also taste more delicious shrimp.
40, sesame oil can extend the shelf life egg
When cooking, throw away the yolk separated Unfortunately, soaked in sesame oil in it, you can save 2-3 days; fried small fish and then when wrapped in fried egg yolk, fish can be square.
41, salt water to prevent discoloration Eggplant
After the very easy to cut eggplant color, if mixed with salt water about, can solve the color problem, but does not burst when fried to make the eggplant color is also more beautiful.
42, egg white so that the filling factor is more "solidarity"
Made vegetarian stuffing steamed buns, dumplings, stuffing particularly vulnerable to casual. When filling in the mix, put some egg white, so filling a certain viscosity, is not easy to scattered.
43, with a tasty base and surface
Steamed buns with alkaline taste is very fragrant, then how to put base it?
And face, when put side of dough alkaline side fill it until the surface can be rubbed his sticky hands.
44, dip bread slices more water and then deep-fried crispy
Fried bread, the first ready a bowl of cold water, the bread cut into pieces, dip in the water, then quickly into the oil within the fried. Fried golden color of this bread, the oil evenly, outside the focus in the tender, crispy and delicious.
But a dip a piece of fried, do not look at all the flooding, or broken bread will be hot.
45, warm salt water faster fat fungus
When fat fungus, the fungus into the warm water in the dry, add half a teaspoon of salt and then soak for 15 minutes, so that fungus can quickly become soft, fat faster.
46, heat and cold to make more crisp seaweed
Polygonum posumbu first dried seaweed steamed into the steam for half an hour, remove and quickly into the prepared and soaked overnight in cold water, using hot and cold temperature changes in the fiber structure of kelp, seaweed has become so crispy and soft.
47, sea cucumber simpler vacuum flask
Sea slug bubble, the first high sea cucumber on the temperature of warm water for about 2 hours, washed off the surface of soot parameters and impurities, and then put into the thermos flask of reference, into the amount of warm water after the cover cap , bubble of 18-24 hours.
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