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1. water order. Stir-fried vegetables, the application of water a la carte, so that Stir the vegetables, tender quality Ithaca. If the water with the general order, of crunchy.
2. clever cooking salt. If you use animal fat cooking, the best dishes in place before the salt, so that animals can reduce the residual oil in the amount of organic chlorine to human benefit. If cooking with peanut oil, it must put salt before cooking, because the peanut oil may contain aflatoxin, and the iodide salt, you can remove this harmful substance. In order to cook delicious, began to be put less salt, vegetables and seasonings and then cooked. If you use oil, tea oil or vegetable oil, should be put dishes, following the salt, thus reducing the loss of nutrients in vegetables.
3. sweet and sour sauce ratio. No matter what sweet and sour dishes, just press the 2 parts sugar, 1 part vinegar ratio of allocation, will receive a modest effect of sweet and sour.
4, caramelized syrup brewed. Roberts stewed vegetables in syrup, each plate by adding a grain of rice alum, to extend the end time, and make more long strands of sugar.
5. put vinegar stress. Where necessary the hot vinegar in the soup pot along Drizzle vinegar before, more mellow flavor than direct topped rich.
6. beer flavoring. Summer to do a variety of cold dishes, add appropriate amount of beer mixing can enhance the flavor aroma.
7. wine salad. After a bottle of wine, if stored for too long, it will become a
8. salt vegetables. Cleaning when cleaning vegetables, some salt in the water in the withdrawal, so that the vegetables can be washed out in the insects.
9. washing cut vegetables prevent loss of nutrients. Spinach, cabbage and other vegetables washed first cut, not chopped a wash. Otherwise, nutrients will be lost too much.
10. salt can return to the green vegetables and yellow leaves. Vegetables such as spinach leaves, if some (mild) to turn yellow, when Billy put a little salt, the color from yellow back to green.
11. milk, more soft white cauliflower. Spend time cooking, add 1 spoonful of milk products will be more white and tender and delicious.
12. salad tomato should be salt. Tomato salad with sugar, the release will be sweeter and a little salt, because salt can change the acid sugar than tomato.
13. pickled beans new law. Select fresh crisp morning, picking beans, directly into the appropriate amount of salt in a receptacle, slightly damp feel to be after the re-entry cylinder (taking care to avoid damage or moth-eaten beans mixed in), layers of compression, compaction, and withdraw a small amount of salt, plus net top-level rock pressure, sealed. This method is the direct use of their own juice marinade soaked beans, no additional water, to avoid the beans rot in the water change. Into the taste is, color Huang Liang, crisp taste, can be stored more than 1 year.
14. kimchi in addition to mycophenolate flowers. Kimchi are susceptible to mildew flowers (white film). 250 grams of dried beans desirable; fry let cool, wrap with gauze into the altar, the first 2 days out. In this way, you can remove the white film Bottom. Beans after processing, or drinks in the dish.
15. mustard pickles do. Do pickles, add points mustard, celery chips and squid chips, make pickles color, taste.
16. Cut peppers, onions anti-glare. Cut peppers and onions, the eye often tears hot, uncomfortable. Cook a little longer if the cut fridge freezer, or a kitchen knife first dipped in cold water and then cut look can also be placed next to a pot of cold water in the cutting board, knife-edge cutting edge dip, can effectively reduce the dissemination of spicy, the eyes from irritation.
17. fried chili less spicy law. Spicy chili too strong, cut into fine pepper when cooking or small, first oil, salt and stir up cooked, then poured into a fresh eggs, fried
18. Ginger preserved. Ginger buried in moist sand in keeping, as used with the check, can save a long time is not bad.
19. removal of spicy mustard. Mustard and mix thoroughly with water (thick paste), served in a container, put the fire roasted, steamed or on Long Ti a little bit, you can remove some of the spicy.
20, stone easy to store pickles. Stone immersed in water with vegetables, fruits, cool place to extend the storage time of 1 times.
21. soup salty disposal of three methods. If you do too salty soup, cooked with gauze bag some of the big rice into them, absorbing salt, reduce salty. Or cut a few potatoes, boiled with pot, and immediately picked up, the soup is not so salty. Or put a few pieces of tofu, or tomatoes cook, place the cut potatoes with salt and effectiveness.
22. laver can be greasy than soup. Tom is too greasy, can be placed in a small amount of fire roasted seaweed, and then thrown into the soup, reduce greasy feeling.
23. salty food processing three methods. Salty food, the amount of sugar can be added, you can reduce the salt. Or put some vinegar, salt will be greatly reduced. Or white wine mixed with water immersion, to Ham obvious effect.
24. milk to dilute the sauce. Cooking, if you put too much seasoning sauce, add a little milk, to reconcile the taste of food.
25. wine solvable acid. Put too much vinegar, rice wine in cooking some of Riga, you can reduce the acidity.
26. pickles salty spicy fade. Pickled side dishes, such as salty or too spicy, can be cut side dishes after a good soaking in 50% of the drinks in, can dilute the salty or spicy, and the taste even more delicious.
27. remove the bitter taste of vegetables. Radish, bitter gourd and other vegetables with a bitter taste, cut a small amount of salt added look good, filter out the juice and then burned, bitter flavor will be significantly reduced. Hot spinach in boiling water and then fried, can go bitter taste and oxalic acid.
28. Frozen Before the cut radishes in the fridge freezer for some time, a chance to set the sun to dry, it becomes a unique flavor and can go far: dried radish, pork put some time, the taste is excellent.
29. remove the carrot odor. Eat steamed radish, should first of its chopped into vinegar by the ratio of 300:1, then the pot steaming, would enable the odor disappears.
30. radish storage three methods.
pit storage method: slashing the entry of fresh radish, to the hair root, with insect feeding strictly excluded, mechanical damage, cracks, and the carrot is too small. Dig a l m deep, 1 meter square pit, the radish root up with the top down, leaning Kengbi, order code tight. Straighten the layer of carrot, the withdrawal of about 10 cm thick layer of the Pure Land, and so alternately stacked, a total of four yards. If the soil is too dry pit, wet spray may be appropriate. After the top layer of code, according to climate change, thickening in the soil layer, warm days, less casing to casing much stronger when cold, Osamu before and after the casing is completed, a total of 1 m thick soil. Good quality carrots, into the pit is not hot before, not after the cold into the pit, can store the arrival in early March.
slurry storage method: cut the top of the radish, yellow mud, roll into a circle, so that a layer of mud radish Results shell, where stacked to the next can be cool. If a layer of turnip heap outside the retraining wet, the better.
storage tank outside the law: put a tank in the room, filled with water, the turnip stacked in the cylinder around the top of retraining to 15 cm of wet soil.
31. to Piluo Bo's fresh. Peeled carrots, preferably on a dry dish, cover with a damp cloth, but save time not more than 3 hours.
32. food bag storage cabbage. If there is no vegetable cellar, winter storage vegetables preserved by non-toxic plastic bags, can receive good results. If the indoor temperature is too low, can the food bag set up from the roots of vegetables, and then tie on catchy. If the temperature is above freezing, can be put on plastic bags from the cabbage leaves, no mouth bar, poke root down to the ground.
33. Suanhuang, the fresh chives. Bought Suanhuang, green leek, garlic and other vegetables, and sometimes can not eat, can be used with the help of the cabbage leaves to wrap it strapped, placed in the shade, not the water, can save some time not bad.
34. freeze fresh onions complex. Over the onions on the frozen 清水中浸泡; can re-fresh onion.
35. fried onions should put flour, wine. Chopped onion dipped in flour, fry golden color; texture and crisp, delicious taste. Fry onions, add a little white wine, is not easy to Chaojiao.
36. processing of taro anti-irritating to the skin. Peeling skin scraping taro, it is easy to hand skin itching, If hand on the fire about baking, or adding a few drops of vinegar in the wash water, you can eliminate itching. Oil paint has a little effect of the wind.
37. water lotus white copy. Fried lotus root silk, they tend to turn black if they can add some water side of fried sides will maintain the finished white.
38. eggplant oxidation process. Eggplant cut immediately after immersion in water, or eggplant will be oxidized to brown.
39. New potatoes peeled law. The new potatoes into the hot water soak, then poured into cold water, it is easy to peel.
40. potatoes, peeled and thinner the better. Potato skin contains rich nutrients; peel should not be thick. Once peeled potatoes to be stored in cold water, again a few drops of vinegar and water; can white potatoes.
41. do put milk and tasty potatoes. White boiled potatoes, add a little milk, is not only tasty, but also prevents the potato flesh yellow.
42. burned potatoes to heat up again after the salt. When burned potatoes, salt and then heating until discoloration. Otherwise, the potatoes will form a crusty sap and oil mixed into a dish fragile, color, flavor.
43. frozen potato odor removal. First frozen potatoes into cold water, then add 1 tablespoon of vinegar into the boiling water, slowly cooling, system of food again. This is no burning smell out of a potato.
44. potatoes, sweet potatoes ring. Potatoes and sweet potatoes can not be stored together. Otherwise, not a sweet potato stiff heart, is the potato sprout.
45. Taomi Shui-fat dried effect. Taomi Shui bubble with seaweed, dried vegetables and other dry goods, easily made up, cooking are easy to rot.
46. dried seaweed steamed and then cooked well. Steam dried kelp on the half hour, remove and rub again with the base surface, soak with water and then cook 2-3 hours, regardless of cooking soup, are crisp and delicious, and there is no smell of the sea.
47. boiled rotten kelp and easy method. Cooked seaweed, the appropriate base or baking soda plus points, or Guo Lifang amount of vinegar, kelp, soft and easy to make; if put trees spinach, seaweed and easily broken.
48. bubble of the Second Law of fungus. Boiled rice soup with a fungus bubble, make the fungus hypertrophy, soft and delicious. Fungus bubble hair with cold water can make it crisp and refreshing.
49. fungus sediment cleaning. Black fungus is easy to glue wood residue and sediment can be used to wash salt water and gently kneading until the water became muddy, then washing with water.
50. Qiao stains mushrooms. 1 kg of warm water, 25 grams of sugar, chopped mushrooms to wash soak for 12 hours immersion. Mushroom sugar foam, both the draft mushrooms quickly, to maintain flavor, because of mushrooms in the immersion of the sugar, the taste even more delicious after a good burn.
51. mushrooms selection method. The characteristics of poisonous mushrooms is nice bright color, is easily taken back to the color, opacity out of the sauce, such as milk. Non-toxic mushrooms are mostly white, light brown, old paper, color, clear water out of the sauce.
52. lily of processing before cooking. Fresh lily (day lily) containing colchicine, is oxidized in the body to become two of colchicine is highly toxic. Therefore, after the immersion scalded with boiling water, remove the juice and thoroughly fry to eat.
53. bamboo shoots of the rose hair. First dried on the wok, add boiling water for 30 minutes at least, sub-low heat and simmer, remove, remove roots, wash. Then soaked in lime water until ready to use Taomi Shui or, 1 every 2-3 days for water, cut into flakes before cooking, food is fresh and delicious.
< p>
1. water order. Stir-fried vegetables, the application of water a la carte, so that Stir the vegetables, tender quality Ithaca. If the water with the general order, of crunchy.
2. clever cooking salt. If you use animal fat cooking, the best dishes in place before the salt, so that animals can reduce the residual oil in the amount of organic chlorine to human benefit. If cooking with peanut oil, it must put salt before cooking, because the peanut oil may contain aflatoxin, and the iodide salt, you can remove this harmful substance. In order to cook delicious, began to be put less salt, vegetables and seasonings and then cooked. If you use oil, tea oil or vegetable oil, should be put dishes, following the salt, thus reducing the loss of nutrients in vegetables.
3. sweet and sour sauce ratio. No matter what sweet and sour dishes, just press the 2 parts sugar, 1 part vinegar ratio of allocation, will receive a modest effect of sweet and sour.
4, caramelized syrup brewed. Roberts stewed vegetables in syrup, each plate by adding a grain of rice alum, to extend the end time, and make more long strands of sugar.
5. put vinegar stress. Where necessary the hot vinegar in the soup pot along Drizzle vinegar before, more mellow flavor than direct topped rich.
6. beer flavoring. Summer to do a variety of cold dishes, add appropriate amount of beer mixing can enhance the flavor aroma.
7. wine salad. After a bottle of wine, if stored for too long, it will become a
8. salt vegetables. Cleaning when cleaning vegetables, some salt in the water in the withdrawal, so that the vegetables can be washed out in the insects.
9. washing cut vegetables prevent loss of nutrients. Spinach, cabbage and other vegetables washed first cut, not chopped a wash. Otherwise, nutrients will be lost too much.
10. salt can return to the green vegetables and yellow leaves. Vegetables such as spinach leaves, if some (mild) to turn yellow, when Billy put a little salt, the color from yellow back to green.
11. milk, more soft white cauliflower. Spend time cooking, add 1 spoonful of milk products will be more white and tender and delicious.
12. salad tomato should be salt. Tomato salad with sugar, the release will be sweeter and a little salt, because salt can change the acid sugar than tomato.
13. pickled beans new law. Select fresh crisp morning, picking beans, directly into the appropriate amount of salt in a receptacle, slightly damp feel to be after the re-entry cylinder (taking care to avoid damage or moth-eaten beans mixed in), layers of compression, compaction, and withdraw a small amount of salt, plus net top-level rock pressure, sealed. This method is the direct use of their own juice marinade soaked beans, no additional water, to avoid the beans rot in the water change. Into the taste is, color Huang Liang, crisp taste, can be stored more than 1 year.
14. kimchi in addition to mycophenolate flowers. Kimchi are susceptible to mildew flowers (white film). 250 grams of dried beans desirable; fry let cool, wrap with gauze into the altar, the first 2 days out. In this way, you can remove the white film Bottom. Beans after processing, or drinks in the dish.
15. mustard pickles do. Do pickles, add points mustard, celery chips and squid chips, make pickles color, taste.
16. Cut peppers, onions anti-glare. Cut peppers and onions, the eye often tears hot, uncomfortable. Cook a little longer if the cut fridge freezer, or a kitchen knife first dipped in cold water and then cut look can also be placed next to a pot of cold water in the cutting board, knife-edge cutting edge dip, can effectively reduce the dissemination of spicy, the eyes from irritation.
17. fried chili less spicy law. Spicy chili too strong, cut into fine pepper when cooking or small, first oil, salt and stir up cooked, then poured into a fresh eggs, fried
18. Ginger preserved. Ginger buried in moist sand in keeping, as used with the check, can save a long time is not bad.
19. removal of spicy mustard. Mustard and mix thoroughly with water (thick paste), served in a container, put the fire roasted, steamed or on Long Ti a little bit, you can remove some of the spicy.
20, stone easy to store pickles. Stone immersed in water with vegetables, fruits, cool place to extend the storage time of 1 times.
21. soup salty disposal of three methods. If you do too salty soup, cooked with gauze bag some of the big rice into them, absorbing salt, reduce salty. Or cut a few potatoes, boiled with pot, and immediately picked up, the soup is not so salty. Or put a few pieces of tofu, or tomatoes cook, place the cut potatoes with salt and effectiveness.
22. laver can be greasy than soup. Tom is too greasy, can be placed in a small amount of fire roasted seaweed, and then thrown into the soup, reduce greasy feeling.
23. salty food processing three methods. Salty food, the amount of sugar can be added, you can reduce the salt. Or put some vinegar, salt will be greatly reduced. Or white wine mixed with water immersion, to Ham obvious effect.
24. milk to dilute the sauce. Cooking, if you put too much seasoning sauce, add a little milk, to reconcile the taste of food.
25. wine solvable acid. Put too much vinegar, rice wine in cooking some of Riga, you can reduce the acidity.
26. pickles salty spicy fade. Pickled side dishes, such as salty or too spicy, can be cut side dishes after a good soaking in 50% of the drinks in, can dilute the salty or spicy, and the taste even more delicious.
27. remove the bitter taste of vegetables. Radish, bitter gourd and other vegetables with a bitter taste, cut a small amount of salt added look good, filter out the juice and then burned, bitter flavor will be significantly reduced. Hot spinach in boiling water and then fried, can go bitter taste and oxalic acid.
28. Frozen Before the cut radishes in the fridge freezer for some time, a chance to set the sun to dry, it becomes a unique flavor and can go far: dried radish, pork put some time, the taste is excellent.
29. remove the carrot odor. Eat steamed radish, should first of its chopped into vinegar by the ratio of 300:1, then the pot steaming, would enable the odor disappears.
30. radish storage three methods.
pit storage method: slashing the entry of fresh radish, to the hair root, with insect feeding strictly excluded, mechanical damage, cracks, and the carrot is too small. Dig a l m deep, 1 meter square pit, the radish root up with the top down, leaning Kengbi, order code tight. Straighten the layer of carrot, the withdrawal of about 10 cm thick layer of the Pure Land, and so alternately stacked, a total of four yards. If the soil is too dry pit, wet spray may be appropriate. After the top layer of code, according to climate change, thickening in the soil layer, warm days, less casing to casing much stronger when cold, Osamu before and after the casing is completed, a total of 1 m thick soil. Good quality carrots, into the pit is not hot before, not after the cold into the pit, can store the arrival in early March.
slurry storage method: cut the top of the radish, yellow mud, roll into a circle, so that a layer of mud radish Results shell, where stacked to the next can be cool. If a layer of turnip heap outside the retraining wet, the better.
storage tank outside the law: put a tank in the room, filled with water, the turnip stacked in the cylinder around the top of retraining to 15 cm of wet soil.
31. to Piluo Bo's fresh. Peeled carrots, preferably on a dry dish, cover with a damp cloth, but save time not more than 3 hours.
32. food bag storage cabbage. If there is no vegetable cellar, winter storage vegetables preserved by non-toxic plastic bags, can receive good results. If the indoor temperature is too low, can the food bag set up from the roots of vegetables, and then tie on catchy. If the temperature is above freezing, can be put on plastic bags from the cabbage leaves, no mouth bar, poke root down to the ground.
33. Suanhuang, the fresh chives. Bought Suanhuang, green leek, garlic and other vegetables, and sometimes can not eat, can be used with the help of the cabbage leaves to wrap it strapped, placed in the shade, not the water, can save some time not bad.
34. freeze fresh onions complex. Over the onions on the frozen 清水中浸泡; can re-fresh onion.
35. fried onions should put flour, wine. Chopped onion dipped in flour, fry golden color; texture and crisp, delicious taste. Fry onions, add a little white wine, is not easy to Chaojiao.
36. processing of taro anti-irritating to the skin. Peeling skin scraping taro, it is easy to hand skin itching, If hand on the fire about baking, or adding a few drops of vinegar in the wash water, you can eliminate itching. Oil paint has a little effect of the wind.
37. water lotus white copy. Fried lotus root silk, they tend to turn black if they can add some water side of fried sides will maintain the finished white.
38. eggplant oxidation process. Eggplant cut immediately after immersion in water, or eggplant will be oxidized to brown.
39. New potatoes peeled law. The new potatoes into the hot water soak, then poured into cold water, it is easy to peel.
40. potatoes, peeled and thinner the better. Potato skin contains rich nutrients; peel should not be thick. Once peeled potatoes to be stored in cold water, again a few drops of vinegar and water; can white potatoes.
41. do put milk and tasty potatoes. White boiled potatoes, add a little milk, is not only tasty, but also prevents the potato flesh yellow.
42. burned potatoes to heat up again after the salt. When burned potatoes, salt and then heating until discoloration. Otherwise, the potatoes will form a crusty sap and oil mixed into a dish fragile, color, flavor.
43. frozen potato odor removal. First frozen potatoes into cold water, then add 1 tablespoon of vinegar into the boiling water, slowly cooling, system of food again. This is no burning smell out of a potato.
44. potatoes, sweet potatoes ring. Potatoes and sweet potatoes can not be stored together. Otherwise, not a sweet potato stiff heart, is the potato sprout.
45. Taomi Shui-fat dried effect. Taomi Shui bubble with seaweed, dried vegetables and other dry goods, easily made up, cooking are easy to rot.
46. dried seaweed steamed and then cooked well. Steam dried kelp on the half hour, remove and rub again with the base surface, soak with water and then cook 2-3 hours, regardless of cooking soup, are crisp and delicious, and there is no smell of the sea.
47. boiled rotten kelp and easy method. Cooked seaweed, the appropriate base or baking soda plus points, or Guo Lifang amount of vinegar, kelp, soft and easy to make; if put trees spinach, seaweed and easily broken.
48. bubble of the Second Law of fungus. Boiled rice soup with a fungus bubble, make the fungus hypertrophy, soft and delicious. Fungus bubble hair with cold water can make it crisp and refreshing.
49. fungus sediment cleaning. Black fungus is easy to glue wood residue and sediment can be used to wash salt water and gently kneading until the water became muddy, then washing with water.
50. Qiao stains mushrooms. 1 kg of warm water, 25 grams of sugar, chopped mushrooms to wash soak for 12 hours immersion. Mushroom sugar foam, both the draft mushrooms quickly, to maintain flavor, because of mushrooms in the immersion of the sugar, the taste even more delicious after a good burn.
51. mushrooms selection method. The characteristics of poisonous mushrooms is nice bright color, is easily taken back to the color, opacity out of the sauce, such as milk. Non-toxic mushrooms are mostly white, light brown, old paper, color, clear water out of the sauce.
52. lily of processing before cooking. Fresh lily (day lily) containing colchicine, is oxidized in the body to become two of colchicine is highly toxic. Therefore, after the immersion scalded with boiling water, remove the juice and thoroughly fry to eat.
53. bamboo shoots of the rose hair. First dried on the wok, add boiling water for 30 minutes at least, sub-low heat and simmer, remove, remove roots, wash. Then soaked in lime water until ready to use Taomi Shui or, 1 every 2-3 days for water, cut into flakes before cooking, food is fresh and delicious.
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