Many times, the cooking is not delicious, not because of the fact that it is just that you have not mastered some skills. If you use these skills well, you can also become a big chef! How to quickly remove fishy mutton? 1. Use peppercorns skillfully...
Many times, the cooking is not delicious, not because of the fact that “ it is just that you have not mastered some skills. If you use these skills well, you can also become a big chef!
1. Use peppercorns skillfully: a secret cooking method of making peppercorn oil + stir-fried, so that the mutton can quickly remove the fishy smell.
But be careful! The pepper must be stir-fried with oil in order to fully release the aroma; the peppercorns can easily stir-fry and taste bitter.
2. Cooking wine: The mutton is fragrant and cooked in the cooking wine along the croquette. In this step, most of the fishy smell of the mutton can be removed and it can also enhance the fragrance.
3. Add some ingredients: spicy sauce and ginger can also remove the fishy and strange flavors. But when cooking mutton, you still focus on the ingredients. Put some white sprouts in to remove the fishy smell.
What should I do if eggplant is too sucked by oil?
1. Before stir-frying eggplant, sprinkle appropriate amount of salt into the chopped eggplant and mix for 15 minutes.
2. Soak in rinse water
After cutting the eggplant, put it in rinse water to soak it. It can speed up the softening of the eggplant cell wall and thus reduce the amount of oil absorption of the eggplant.
3. Microwave steamed
Put the cut eggplant into the microwave for 5 minutes. Under the action of microwave, the flesh cells will rise rapidly, the cells will rupture and lose water. After the eggplant is softened and steamed, take it out. This will allow the eggplant to absorb less oil while making eggplant.
4. Drill and let the moisture evaporate
Cut the eggplant into pieces, place it on the wall, and place it in a sunny place for about 3 hours. After the moisture in the eggplant is evaporated, and then use it to cook, it will absorb less oil.
Steamed eggs are not smooth and tender?
In fact, it is very simple. As the saying goes, "White steamed eggs will never grow old". As long as you control the amount of water, water temperature, egg beating skills and steaming temperature.
1. Add warm water: Adding warm water with a ratio of 1:1~1:1.5 to the egg liquid is the first step to make the egg custard tender and smooth.
2. Pay attention to the egg beat method: Generally, when beat chicken eggs, it is 45° when beat eggs vertically, it is easier to break the egg texture and reduce bubbles. The key point of this step: Don’t have any foam after the fight.
3. Add a lid: When steaming, put on a fresh film or buckle the plate. Do not let the steamed water on the lid drip into the bowl to form bees.
4. Steaming is the key point: open the underwater pot. Cook the pot, heat it for half a minute, medium-high heat for about 7-10 minutes. As long as you master these 4 points, even if you are a novice, you can make 100% smooth and tasty steamed eggs.
This article is excerpted from Beijing Vision "I am a College Doctor"
