1. Crucian Carp is Best for Broth
Fish broth should be prized for its umami flavor, and the fish used for broth must be fresh. Among various fish, crucian carp broth has the best flavor.
The meat of this fish is tender, has a strong umami flavor, and is highly nutritious. At the same time, the broth poached this way is milky-white, savory, and mellow, a quality that other fish cannot match.
2. How to Simmer a Milky-White Fish Broth?
A milky-white fish broth is attractive in color and nutritious. How can you make such a broth?
First, sear the fish in oil, then simmer it in hot water. This is because simmering in cold water can cause the proteins in the fish to shrink and coagulate, making it difficult to break down and thus preventing the broth from turning milky-white.
3. Adding Vinegar When Simmering Pork Ribs Has Many Benefits
When simmering pork ribs or making bone broth, adding a few drops of vinegar can not only dissolve calcium, phosphorus, iron, and other minerals from the bones, which is beneficial for human absorption, but also protect the vitamins in the bones from being destroyed, improving their utilization rate.
4. Milk Makes Fish More Delicious
When stewing fish, add a tablespoon of milk. This not only removes the fishy smell but also makes the fish meat tender and succulent, and the broth snow-white and delicious.
5. Milk Makes Cauliflower Whiter and Tenderer
When stir-frying cauliflower, add a spoonful of milk to make it whiter, more tender, and more delicious.
6. Carrots Don't Pair Well with Skim Milk
When making carrot smoothies, do not use skim milk. This is because the milk fat in milk combines with vitamin A in carrots to form fat-soluble substances that are not easily absorbed by the human body, leading to a waste of nutrients.
7. Fish and Tofu Are More Nutritious Together
Tofu is rich in calcium but low in methionine, while fish is rich in amino acids and also contains a large amount of vitamin D. Eating them together provides complementary nutrition, improves the human body's absorption rate of calcium, and can effectively prevent rickets in children and osteoporosis in the elderly.
8. Tofu and Spinach Can Also Be Eaten Together
Oxalic acid in spinach combines with calcium in tofu to form calcium oxalate, which cannot be absorbed or utilized by the human body. Therefore, many people know that spinach and tofu are not suitable to be cooked together.
In fact, if you blanch the spinach in water before cooking to remove the oxalic acid, spinach and tofu can be cooked together. This not only tastes delicious but is also highly nutritious.
9. Adding Vinegar When Stir-Frying Bean Sprouts Makes Them Crispier and Tenderer
Bean sprouts are fresh and tender, and should be stir-fried quickly until just cooked. However, crispy bean sprouts often have a slightly astringent taste. If you add a little vinegar while stir-frying, it can remove the astringent taste and maintain the sprouts' crisp and refreshing texture.
10. Adding Oil to the Filling Prevents Water Loss
Vegetables used as filling tend to release water. People often squeeze out the water, but this also washes away the nutrients. So, how can you prevent nutrient loss?
① Chop the vegetables and put them in a basin. Add a little cooking oil and mix gently. Then mix in the prepared meat filling. The oil forms a layer around the vegetables, making them less likely to release water when salt is added.
② Wash and drain the vegetables the day before and let them air-dry. The next day, they won't release water, which not only preserves the nutrients but also results in a finished product that is juicy with every bite.
11. Steamed Buns with Preserved Greens Taste Better When Simmered in Pork Belly Broth
Steamed buns filled with preserved greens can sometimes taste a bit dry. You can buy some pork belly and simmer the preserved greens in the water used to cook the pork belly. This allows the preserved greens to absorb some of the fat. The resulting buns will not be dry and will be juicy when bitten into.
12. Cold Water is Best for Washing Rice
Rice should be washed with cold water, not running water or hot water.
Otherwise, some water-soluble vitamins and inorganic salts and other nutrients in the rice will be washed away by the running water or dissolved in the hot water, leading to a loss of their original nutritional value.
13. Cooking Rice with Tea Water is Good
Rice cooked with tea water can not only aid digestion and effectively break down fat but also effectively prevent stroke and prevent cavities.
First, steep 1-3 grams of tea in 500-1000 ml of boiling water for 5-10 minutes. Then, use a clean piece of gauze to filter the tea water, pour it into a pot with rice, and cook until done.
14. When Making Century Egg and Lean Pork Porridge, Soak the Century Egg with the Rice
Normally, it takes about 20 minutes to make century egg and lean pork porridge. If you soak the rice and lean pork in water for 10 minutes before cooking, it can save half the time.
This is because when the century egg and rice are soaked together, a certain substance in the century egg causes a chemical reaction that makes the rice cook faster.
15. Sesame Oil Prevents Porridge from Boiling Over
When cooking rice porridge, add a few drops of sesame oil. After it comes to a boil, reduce the heat slightly to prevent it from boiling over and to enhance the flavor. Additionally, adding the rice when the water in the pot reaches 50-60°C can prevent the bottom from burning.
16. A Delicious and Energy-Saving Method for Cooking Mung Bean Porridge
Drinking mung bean porridge often in the summer is beneficial because mung beans can not only prevent heatstroke and lower the body temperature but also help the human body expel various toxins and other harmful substances that have entered the body. So, how can you make delicious mung bean porridge?
First, put a small amount of water in the pot, bring it to a boil, add the mung beans and cook for 5-6 minutes. Then, pour in a bowl of cold water to make the beans sink to the bottom of the pot. Simmer on low heat for another 5-6 minutes. At this point, the beans will have swollen. Add enough water and bring to a high boil. When the beans are about to split open, add the rice and cook over medium heat until done. This method makes the porridge delicious and saves energy.
17. Yellow Wine Can Re-cook Undercooked Rice
What to do if the rice is undercooked? You can fluff the undercooked rice with a spatula. Pour in yellow wine at a ratio of 50 grams of yellow wine per 500 grams of rice. Simmer over low heat until the yellow wine has evaporated, and the rice will no longer be undercooked, without any winey taste.
18. Leftover Rice Makes Crisper Pancakes
Reheating leftover rice doesn't taste very good. However, if you mix it with flour in a 1:2 ratio and make pancakes, the resulting pancakes will be particularly crispy.
19. Using Corn Husks to Line the Pot Makes Corn More Fragrant
When cooking corn, line the bottom of the pot with the husks. The fragrance of the corn husks will be released with the steam, making the corn more flavorful.
20. It's Better to Boil Green Beans Before Stir-Frying
Boil green beans in clear water before stir-frying them quickly in a hot wok. Add some minced garlic when serving. This not only gives them a good color and taste but also better removes toxins from the green beans, preventing poisoning.
21. Celery Leaves Are Also Edible
When eating celery, people often throw away the leaves. In fact, celery leaves are also edible. Using celery leaves to make soup or as a filling gives a very fresh flavor;
If used to make a tea, it can help lower blood pressure.
22. Watermelon Rind is Also Edible
Watermelon is a fruit loved by many, and the leftover rind is often thrown away.
Actually, watermelon rind has effects such as clearing heat, relieving summer heat, purging fire, eliminating vexation, and lowering blood pressure. Stir-frying or blanching and then serving watermelon rind as a cold salad is both delicious and nutritious.
23. Lotus Leaves Are Not Suitable for Cooking
Lotus leaves have effects such as reducing fever, inhibiting bacteria, and relieving spasms and can be used to make soup. However, due to their cool nature, it is best not to use them as a main ingredient in dishes.
24. Avoid Eating Tomatoes on an Empty Stomach
Tomatoes contain a large amount of colloidal substances, fruit pectin, and persimmon tannic acid.
Eating tomatoes on an empty stomach can cause these substances to react chemically with stomach acid, forming insoluble clumps that can block the outlet of the stomach, increase pressure inside the stomach, and cause symptoms like abdominal pain and vomiting.
However, eating tomatoes after a meal allows the stomach acid to be mixed with food, preventing these symptoms.
25. Blackened Bananas Can Be Used to Make Dough
When bananas turn black on the surface after being stored for a long time, many people throw them away. In fact, such bananas contain a lot of moisture and can be used to make dough without waste, resulting in a fragrant and delicious dough.
26. The Temperature When Cooking with Honey Should Not Be Too High
Many dishes require honey as an auxiliary ingredient. However, honey's nutritional value is destroyed at temperatures above 70°C, so it is best to add it when the dish's temperature is below 70°C.
27. Using Water Soaked from Rehydrating Mushrooms to Stir-Fry is More Nutritious
The water used to soak dried mushrooms contains flavorful compounds and various nutrients. Using it to stir-fry dishes makes them more delicious and nutritious.
28. Soybean Pulp Can Also Be Used to Make Steamed Cakes
Don't throw away the soybean pulp left from making fresh soy milk at home. Use it to make steamed cakes, which are both delicious and not wasteful.
29. Choose Mung Bean Sprouts by Color and Shape
When selecting mung bean sprouts, first look at the color: if they look dull and dirty with a yellowish tinge, they were likely soaked in poor-quality water.
Second, look at the shape; do not buy sprouts that are particularly thick and large.
30. When Buying Fresh Lotus Root, Choose the Middle Part
When buying fresh lotus root, choose the middle section, as it has a better texture. Also, select roots with nodes at both ends to ensure the holes inside are free of sand.
31. Slightly Yellowish Tremella is Good Tremella
When buying tremella (silver ear fungus), note that a pure, natural tremella is slightly yellowish. If the base is not yellow but other parts are, it may have been fumigated with sulfur, which is harmful to the human body and should not be purchased.
32. Choose Honey by Looking, Shaking, and Picking
When selecting honey, first choose a product with a clear and bright color. Darker honey is generally better than lighter, and honey without sediment is better than with sediment.
Second, tilt the bottle; good honey should be slightly thick and should not flow easily.
Finally, you can use a chopstick to pick up the honey. If the honey thread breaks and retracts into a bead, it is good honey with the right concentration.
33. Choose Chinese Sausage by Color
When selecting Chinese sausage, first choose one with a dry surface and distinct meat color. If the lean meat is black and the fat is dark yellow with an off odor, the quality is poor and it should not be bought.
Second, the meat in the sausage should be evenly mixed with fat, not in sections of all fat or all lean.
Additionally, it is not advisable to buy Chinese sausage on humid, windy days.
34. Identify Chili Peppers by Smell
Chili peppers can be categorized by taste into spicy, sweet-and-spicy, and sweet. A long, pointed, small, purple-red chili (also called a pointing-up chili) is the spiciest and also more expensive.
The包子椒 (baozi pepper), available in northern China from June to July with a greenish-yellow skin, has a milder spiciness.
Sweet peppers are the large green or red bell peppers and are not spicy.
35. Choose Fresh Eggs by Their Shells
How to distinguish between fresh and old eggs? The shell of a fresh egg is relatively rough and has a powdery, frosted layer. The shell of an old egg is smooth and shiny.
36. Do You Know the Difference Between Baking Soda and Baking Powder?
Both baking soda and baking powder can be used for leavening, but what is the difference between them and how are they used? Baking soda is a fine white crystal often used for making mantou (steamed buns).
Baking powder is made by mixing baking soda with some acidic substances and cornstarch. It is often used in the making of cakes and Western pastries.
37. Make Bananas on a Hot Plate in Two Minutes
Slice the banana, dip it in egg white, then coat with breadcrumbs. Deep-fry until golden brown, then top with ice cream before serving.
38. Make Seaweed Soup in Half a Minute
Place seaweed and dried shrimp in a bowl, add salt and pepper, and pour in boiling water. Drizzle in a few drops of sesame oil before serving. The soup made this way is very fragrant.
39. Lemon Slices Make Boiled Shrimp More Delicious
When boiling shrimp, add lemon slices to the boiling water. This not only removes the fishy smell but also makes the shrimp taste more savory.
40. Sesame Oil Can Extend the Shelf Life of Egg Yolks
It's a pity to throw away the separated egg yolks from cooking. Soaking them in sesame oil can preserve them for 2-3 days. Coating small yellow fish with egg yolk before frying can prevent the fish from falling apart.
41. Salt Water Can Prevent Eggplant from Discoloring
Once cut, eggplant discolors easily. Soaking it in salt water can solve this problem. It also prevents the eggplant from splattering during frying and results in a better color.
42. Egg Whites Make Vegetable Fillings "Stick Together"
When making vegetarian buns or dumplings, the filling tends to fall apart easily. When mixing the filling, add some egg white to give it a certain viscosity, making it less likely to disintegrate.
43. Using Alkali When Making Dough Tastes Better
Mantou (steamed buns) made with alkali taste very fragrant. So, how should you add the alkali?
When kneading the dough, add alkaline water while kneading until the dough is no longer sticky to the touch.
44. Soaking Mantou Slices in Water Before Frying Makes Them Crispier and More Fragrant
When frying mantou, prepare a bowl of cold water. Slice the mantou, dip each slice in the water, then quickly place them in the hot oil. This method results in golden-brown, evenly fried mantou that is crispy on the outside and tender on the inside, and deliciously fragrant.
However, fry one slice at a time after dipping it. Do not dip all the slices at once, or they will become soggy and break apart.
45. Warm Salt Water Soaks Fungus Faster
When soaking dried fungus, place it in warm water and add half a spoonful of salt. Soak for 15 minutes. This will make the fungus soften quickly.
46. Alternating Hot and Cold Makes Kelp Crispier and Tenderer
First, place the dried kelp in a steamer for half an hour. Then, quickly transfer it to prepared cold water and soak overnight. The temperature difference changes the fiber structure of the kelp, making it both crispy and tender.
47. A Thermos Flask is a Simple and Economical Way to Soak Sea Cucumbers
When soaking sea cucumbers, first soak them in warm water for about 2 hours to wash off the black ash and impurities on the surface. Then, place the sea cucumbers in a thermos flask, add an appropriate amount of warm water, seal the lid, and soak for 18-24 hours.