Boiling is a major feature in Chinese cooking, but different foods require different boiling methods. The following introduces several different boiling methods for various foods.
Clever way to boil pork tripe: After the pork tripe is cooked, cut it into long strips, place it in a bowl, add some soup, and steam it in a pot. The long strips of pork tripe will double in thickness. However, be careful 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 will dissolve the phosphorus and calcium from the bones into the soup, making the broth both delicious and easily absorbed by the digestive system.
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, so the water temperature only approaches 100°C. Due to the boiling action, the dumplings will continuously spin. Once the skins are cooked, cover the pot to raise the temperature, making it easier for the filling to cook through.
Clever way to boil beef: Coat the beef with a layer of mustard the night before, then wash it and cook it with a little vinegar the next day. Alternatively, wrap a small pinch of tea in a gauze cloth and cook it with the beef. Both methods will make the beef tender and cook faster.
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 water from foaming and boiling over. When boiling dried noodles, don't wait for the water to boil before adding them. Add the noodles when small bubbles start to rise from the bottom of the pot. Stir a few times, cover and bring to a boil. Add a little cold water, then cover and bring to a boil again until cooked. This method results in tender noodles and a clear broth.