Boiling is a major characteristic in Chinese cooking, but different foods require different boiling methods. Here are a few examples of different boiling techniques for various foods.
Clever Way to Boil Pork Tripe
After the pork tripe is cooked, cut it into long strips, place them in a bowl, add some soup, and steam it in a pot. The long strips of tripe will double in thickness. However, be sure not to add salt, as this will make the tripe tough.
Clever Way to Boil Bone Soup
When boiling bone soup, add a little vinegar after the water comes to a boil. This helps dissolve the phosphorus and calcium from the bones into the soup, making the broth more delicious and easier for the digestive system to absorb.
Clever Way to Boil Dumplings
As the saying goes: "Boil with the lid off for the skin, boil with the lid on for the filling." Boil with the lid off first; the water temperature will be close to 100°C. Due to the boiling action, the dumplings will spin continuously. Once the skin is cooked, cover the pot to let the temperature rise, making it easier to cook the filling through.
Clever Way to Boil Beef
One night before, coat the beef with a layer of mustard, then wash it and boil it with a little vinegar the next day. Alternatively, wrap a small pinch of tea in a cheesecloth and boil it with the beef. Both methods will make the beef cook faster and become tender more quickly.
Clever Way to Boil Noodles
When boiling fresh noodles, add a tablespoon of oil to the water. This will prevent the noodles from sticking together and stop the pot from foaming and boiling over. When boiling dried noodles, don't wait for the water to be fully boiling before adding them. Add the noodles when small bubbles start to rise from the bottom of the pot. Stir them a few times, cover the pot and bring to a boil. Add a little cold water, cover again, and bring to a boil again until they are cooked. This method results in tender noodles and a clear broth.