Teach you first-hand: a unique skill to do fried potatoes wire

A lot of housewives cooking, the Youyanjiangcu are readily amp. In fact, if they put a little look at the order, not only to maximize the preservation of food, smell, taste, but also so that more nutrients are retained.



Oil: cooking when the oil temperature should not rise too high, whenever they exceed 180 ℃, oil decomposition or polymerization occurs, resulting in a strong irritant of the propylene aldehyde and other harmful substances, endangering human health. Therefore, the "wok cool oil" is a cooking recipe. Should first boil hot, do not smoke and we have to put oil and other vegetables, eight will mature wok stir-fried vegetables. In addition, sometimes you can not burn wok, cold oil and food directly to the same time, fried like fried peanuts, peanut better out of this deep-fried crispy, crisp fried, thereby preventing foreign coke endogenous. Fry in vegetable oil with sesame oil, or cold dishes, it can refuel in the dish after Ban Hao and more fragrant and delicious.


Salt: Salt is the electrolyte, there is a strong dehydrating effect, therefore, salt time should be based on the characteristics and flavor dishes may be. Stew meat, and fried vegetables with water and more when the vegetables should be cooked to Bacheng when salt.

Soy sauce: cooking, heat a long time cooking will destroy the nutritional content of soy sauce, and loss of flavor. Should therefore be put before the upcoming pan sauce. ף ¬ films in order to make the meat tender, it can be meat first, starch and soy sauce mixed with about Zaichao, so that not only the loss of protein, fried meat more tender and out.

Vinegar: Vinegar not only cured smell of mutton, with the exception fishy, Xie greasy, flavor enhancer, but also save the vitamins, the promotion of calcium, phosphorus, iron and other dissolved and improve the nutritional value of dishes. When cooking, the best time to put vinegar in 2, that is, immediately after the raw material wok dishes vinegar or vinegar before the provisional pan. "Fried potatoes wire" and other vegetables, preferably raw wok after the vinegar, you can protect the potatoes in the vitamin, while softening vegetables; and "sweet and sour pork ribs", "Cong Bao lamb" and other dishes plus the best two: raw materials into the added can be cured pot smell of mutton, with the exception fishy, plus a pre-clinical pan, you can aroma, flavoring