Nine major wonderful methods of the kitchen
Nine major wonderful methods of the kitchen
The skillful housewife must study nine major wonderful methods of the kitchen
Boil the porridge: Drip odd drops of sesame oil and boil, attenuate the fire a bit, do not so overflow, delicious. In addition, water is boiled to laying the rice at 50- 60 ¡æ, can prevent the pan from being pasted to stay in the pan. When the porridge will be good soon, will put a little vegetables liking being eaten oneself inside, flavor is fresher, more comfortable, nutritious, easy to digest.
Boil the boiled meat dumpling: If opens the pan to boil after the dumpling is cooked, the water temperature will not be too high, can reach about 100 ¡æ, as water boils, the dumpling will roll ceaselessly, the dumpling wrapper is boiled evenly, it is difficult to break. Cover the pot cover again after the dumpling wrapper is boiled, the water temperature rises, the dumpling filling is apt to be very ripe, and the soup is clear, no the adhesion, flavor is good.
Boil the noodles: Would not add one soup spoon oil, noodles to water adhesion boil surface of water, can prevent noodle soup foam from overflow pan. Water 80% turn on, under being, put after the surface stiring several, build pan boil boil vermicelli, take off, build, add some cold water, build pan it boils to be hot and then.
Boil the old rice: Urban resident take Mi Chen mostly, wash old rice 4- 6, soak, boil again while being about 2 hour, put half soup spoon edible oil boil, very hot oven boil with slow fire and then boil, i.e. as delicious and fragrant like new rice.
Boil the milk: Boil the milk and use the slow fire, vitamin in the milk will be oxidized by the air but destroyed, so boil milk need, boil with very hot oven still, see, boil, take away, wait for set fire again while being about 10 second, boiling, boil nutrient component that can keep the milk three or four times so, kill the stupid bacillus of cloth in the milk.
Boil the meat excellent method: If make the meat fast rotten, can several slices of hawthorns or several slices of turnip slice put in the pan; If spend the hot boiled meat deliciously, then the meat is fragrant for the cold boiled meat; If boiled the beef, scribbled a layer of mustard first, add a little vinegar 12 hours later, or wrap up a pinch of tea and beef to boil together with the gauze, it is easy to be familiar and rotten soon; If it was bacon that boiled, it is boiled together with meat that can several drops of drill walnut-meat with the aperture put in the pan, there is not a stink of bacon.
Boil the soup of bone: Water add a little vinegar turn on, make phosphorus, calcium of bone dissolve in soup, easy to absorb, utilize, the bad smell of soup is more delicious too.
Get rid of fresh fishlike smell skillfully: Free ginger after the fish heat, put a little vinegar cooking, put several big date and tangerine peel in soup, can smell of fish to increase delicious flavor.
Stew chickens: Put for about 5-6 hours after the chicken kills, wait for surface of chicken to produce the membrane with bright one storey and cook, flavor is more beautiful. Boil, set fresher soups that chicken stew free again water first. Chicken that salt pickle, put pan into to be stewed and better at the cold water. Chicken soup put salt to be bad smell fresh just before not eating.
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