As the head chef of the family, mothers deal with all kinds of ingredients every day. Watching others effortlessly cook a delicious, aromatic, and visually appealing meal, while your own dishes always seem to fall just short: lotus root turns black after stir-frying, the fish skin breaks and isn't whole after pan-frying, and the cooked dumplings stick together into a clump...
In fact, many ingredients have their own culinary secrets. Today, let me share some great tips with you sisters. Just a few simple steps can make a huge difference in your cooking!
1. How to cook eggs for a more fragrant and tender result
1. Steamed eggs: After beating the eggs, use a spoon to skim the bubbles from the surface. Once the water is boiling, place the bowl in, and cover the bowl with a small dish to prevent steam condensation from dripping onto the eggs.
2. Boiled eggs: Soak the eggs in cold water for a few minutes before placing them in the pot, or add a splash of vinegar to the water to prevent the shells from cracking.
3. Scrambled eggs: Before taking the scrambled eggs off the heat, add a few drops of white vinegar to enhance their fragrance and eliminate any strange taste.
4. Fried eggs: Add a little cold water when the yolk is almost cooked to make the egg more yellow and tender.
2. How to cook rice for a softer and stickier texture
1. When cooking rice, the recommended ratio of rice to water is 1:1.2-1.4 (different types of rice absorb water differently, so adjust according to the rice itself). You can soak the rice for 1 hour in advance.
2. Adding a little vinegar to the rice—1ml of vinegar for 500g of rice—will make it fluffier and more flavorful, without any vinegary taste!
3. Adding a small tablespoon of oil to the rice will keep the grains separate, and you won't have to worry about it sticking to the pot.
4. If you have leftover rice, try adding a little salt to help remove any odors.
3. How to prepare tofu so it doesn't break easily
1. Before cooking, briefly blanch the cubed tofu in salt water. This will help it hold its shape and not break easily.
2. Before cooking, soak the tofu in boiling water for ten minutes or so. This can remove any strange taste and make the tofu more fragrant.
4. How to stir-fry shredded potatoes for a crispier texture
1. Hand-cut shredded potatoes have a much better texture than those grated.
2. After cutting, the shredded potatoes must be soaked in cold water for a while to wash off the starch. Drain, then sprinkle with salt and let them sit for a bit before rinsing again. This is the key to keeping the shredded potatoes crisp.
3. Don't stir-fry the shredded potatoes for too long. Add vinegar before serving to make them even crispier!
5. How to stir-fry lotus root so it doesn't turn black
1. Peeled and cut lotus root turns black because phenolic substances inside oxidize. Soaking the slices in water隔绝氧气 can slow down this process.
2. When cooking lotus root, you can add a little vinegar to the blanched lotus root to prevent it from turning black.
6. How to make meat more tender and juicy
1. Marinate the meat slices before cooking. Add an appropriate amount of cornstarch, soy sauce, salt, sugar, water, oil, and chicken bouillon. Marinate for a longer time to allow the meat to fully absorb the seasonings and moisture. This helps retain moisture, making the meat more tender and flavorful.
2. When cooking beef, try wrapping a small handful of tea leaves in a cloth and cooking them together with the beef. The meat will become tender faster and have a more delicious flavor.
7. How to remove the fishy smell from fish
1. When cleaning the fish, be sure to clean the internal organs thoroughly. Adding salt to the water can help remove the muddy, fishy smell.
2. After filleting the fish, marinate it with red wine. The tannins and aroma in the wine will eliminate the fishy odor.
3. If your hands still smell like fish after handling it, you can wash them with toothpaste or lemon water.
8. How to fry fish so it doesn't break or stick to the pan
1. After heating the pan, add oil and then sprinkle some salt. Alternatively, you can wipe the hot pan with a piece of ginger.
2. Another method is to heat the pan to a higher temperature with hotter oil before adding the fish. The high heat will immediately harden the skin, preventing it from sticking, and then you can reduce the heat to cook the fish through. Of course, using a non-stick pan is the most convenient option.
9. How to cook noodles so they don't get mushy or sticky
1. When cooking noodles, add a small spoonful of cooking oil to the water. This will prevent the noodles from clumping together.
2. Add salt to the cooking water—about 15g of salt per 500g of water—to keep the noodles from getting mushy.
3. Remember to add the noodles only after the water is boiling. If you like your noodles al dente, you can scoop them out after about 2 minutes of cooking. Immediately plunge them into cold water for a moment (this is called "shocking" or "passing through cold water"), and then briefly reheat them in hot water. This method will result in noodles that are crisp and smooth.
10. How to keep dumplings from sticking together
1. When making the dumpling dough, add one egg per 500g of flour. This will prevent the wrappers from sticking to each other.
2. Before adding the dumplings to the pot, bring the water to a rolling boil. Add a suitable amount of salt and let it dissolve before placing the dumplings in. Cover the pot and do not stir until they are cooked. This method ensures that the dumplings won't stick to each other or to the pot, and any leftovers in the pot won't stick together either.