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1、要想使炒或炸的肉片不缩成一团儿,可先将与肉片同等分量的水烧开,加入少量的胡椒粉、盐,再把肉片放进去快速过一下,捞出。然后,再炒或炸就能不缩成一团儿了。2、正确的爆锅(炝锅)方法:把油烧开,然后离火一会儿,待油稍凉些,再将葱、姜、蒜、酱油等调料倒入锅中,用温火爆锅,这样调料是逐渐受热,出锅后的成菜即保持了香味,又不破坏菜品的营养成分。3、巧剥大蒜皮。第一种方法:将大蒜掰为小瓣后,用菜刀轻轻将其拍两下,然后再剥皮;第二种方法:同样将大蒜掰为小瓣,放在热水中泡几分钟,然后捞出,皮也可很容易地剥下。
1, in order to make fried or fried meat does not shrink into a group, you can first boiled water with the same weight as meat, add a small amount of pepper, salt, and then put the meat into the fast pass, remove. Then, fry or fried can not shrink into a group of children. 2, the right to boil (炝 pot) Method: boil the oil, and then from the fire for a while, until the oil cooler, and then onions, ginger, garlic, soy sauce and other spices into the pot, with hot pot, so Seasoning is gradually heated, pan after cooking that is to maintain the flavor, without undermining the nutritional content of dishes. 3, clever peeling garlic skin. The first method: After breaking the garlic into small flap, gently tap it with a kitchen knife twice and then peeling; The second method: the same will be broken into small petals of garlic, soak in hot water for a few minutes, and then Remove, the skin can also be easily peeled off.