year-old grandmother summed up the kinds of cooking tips learn color flavor also taste it!

when many friends cook, the steps, ingredients, dosage and even the heat are done according to the requirements, but the dish is to be sold out in general, not to mention color, smell and taste.what exactly is this?

everything has a trick, not the same way, the same can make food in your hands glow a different"color."xiaobian today to teach you some of the daily cooking is very useful tips.give your cooking together"learning"once!

tips for cutting meat

when cutting pork, you need to cut along the texture of the meat, so cut pork, after stir fry, not easy to disperse broken; and when cutting beef and mutton, we must cut against the texture, knife and texture 90 degrees cut out of the meat is easier to cook and chew.

tips for stewing tofu

tofu rich nutrition is high, many friends are willing to add a few pieces of tofu cook soup.tofu pot before the first soaked with boiling water for 15 minutes, not only can effectively remove the beany flavor, while tofu stew delicious delicious sweet, good taste.

tips for cooking vegetables

big fish will be prepared after a dish of seasonal vegetables to alleviate greasy fried.when frying vegetables, if you add cold water last pot, vegetables will become old and harden.and add boiling water, fried out of the dish is crisp and tender.first boiled water boiled vegetables fried, the color will be more bright.

tips for cooking poached eggs

put the shelled eggs in boiling water soak for about 1 minute, wait for the water in the pot to open, then take out the soaked eggs, into the pot, with this method, the last cooked poached egg is intact.

tips for quickly cooking green beans

mung bean porridge is a common staple food on our family table, many people know before soaking mung bean porridge, boiled porridge will be soft waxy.the mung bean on the small fire in the wok for 10 minutes(do not fry the paste), and then into the rice cooker porridge, it will quickly cooked boiled, no need to soak.

tips for soup making salty

hard soup pot, the last salt put more, more than a pity.take a potato, peeled and washed into two, join the pot and cook for 10 minutes, it will make the soup from salt to light.

quick-frozen dumplings are not broken tips

first prepare a pot of water(cold water) will be frozen dumplings into soaking; next to the other pot, open fire water, and other water temperature to 40 degrees, remove the soaked dumplings, into the pot.this dumpling not only cooked without breaking the skin, but also the same as the new package.

tips for yam peeling

when washing yam, both hands are slippery and itchy.wash the yam skin and cut into sections, steam on the steamer for 2 minutes, and then peeling, so that neither the mucus, the epidermis can easily be easily peeled off.

tips for quickly foaming dried mushrooms

put about 45 degrees warm water into the sealed box, add half a spoonful of sugar, and then put the washed dried mushrooms in, cover the box and shake by hand for 2 minutes.

tips for steamed fish and steamed meat

when steamed water to be boiled, then on the steamer.this sudden heat of fish and meat, meat shrinkage, you can maximize the retention of the juice of the ingredients themselves, steamed, tender and juicy.

tips for cooking pork belly

boiled pig stomach, do not boil when salt, boil pig stomach fry again do not put salt, pan when you put it, or you do the pork belly will be hard and not good to chew.

tips for cooking beef

when cooking beef, add a small packet of green tea to the pan so that not only is the beef boiled quickly, but the cooked beef is even more delicious.

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