Kitchen Tips For Making Fried Eggs, Stewed Fish And Stir-fry Dishes To Easily Solve Daily Problems

Things in the kitchen are either big or small.

The eggs get old when cooking, the soup tastes bland when stewing, and the fishy smell is not completely removed… These small troubles that appear suddenly can always immediately disrupt the good mood of cooking.

Isn't it extremely discouraging to look at a tutorial and follow it step by step, but the result always seems to be slightly different?

In fact, the solutions to many kitchen problems that have troubled us for a long time are often hidden in life hacks that are surprisingly simple and beyond imagination.

Today, let’s talk about some practical techniques that, if used, can instantly elevate your home-cooked dishes to a higher level without feeling any effort at all during the operation.

Add cold water to the omelette, and it will turn into a bright yellow color.

Many people's obsession is to fry a flawless and perfect poached egg.

The egg white needs to be caramelized, with its edges slightly raised, while the yolk needs to be soft and fluid. To achieve perfection, it is difficult to achieve even a slight difference in heat and time.

There is a detail that many people overlook. When the egg yolk is about to solidify, but the center is still a little soft, pour a tablespoon of cold water along the edge of the pot.

The key lies in this action. The water vapor generated instantly can gently and evenly wrap the egg yolk, allowing it to solidify quickly without losing moisture.

The eggs fried in this way have a particularly bright and tender yolk color, and a more delicate texture. They will not become dry and hard due to overheating, thus achieving both color and taste.

Blanch tofu to remove the annoying beany smell

Tofu is rich in nutrients, and it can be prepared in a variety of ways. However, the faint beany smell, if you insist on calling it "swill smell", sometimes really affects people's appetite.

This flavor mainly comes from the yellow syrup remaining in the production process.

The solution is quite simple. Before cooking in the pot, cut the tofu into the desired shape, place it in boiling water, and soak it over low heat for about fifteen minutes.

This blanching process can effectively dissolve and bring out the odor substances remaining inside the tofu.

After taking it out, whether it is braised in braise, stewed, or served cold, the original taste of tofu will become purer and it will have the ability to absorb the deliciousness of the soup.

Add water while frying, the lotus root shreds will be white and not black.

Lotus root is crispy and sweet. However, once the iron pot is exposed to high temperature, it will easily oxidize and turn black. The final fried dish will have a dark appearance, which will make people lose their appetite.

This is mainly because lotus roots contain abundant polyphenols, which change color when exposed to air and iron ions under the action of polyphenol oxidase.

The secret to preventing darkening is "moisturizing."

When frying lotus root shreds or boiling lotus root slices, you need to remember that while stir-frying, pour a small amount of water along the edge of the pot. Don't forget this.

Moisture can lower the local temperature in the pot, thereby forming a short-lived water vapor environment. This water vapor environment can block excessive contact between the lotus roots and the air and the pot wall, thereby effectively maintaining the white jade-like color of the lotus roots, and the taste of the lotus roots will become crisper.

When stewing fish, add enough water at a time to make the soup more flavorful.

The fish is stewed in a pot under cold water. When stewing in this way, the water temperature can slowly rise gradually, and the umami substances in the fish can be fully dissolved into the soup, and the fishy substances (mainly trimethylamine and other substances) are easier to evaporate, so the final soup is clear in color and has a very light fishy smell.

There is such a principle here, and this principle is crucial. This principle is to add enough water at one time.

If you realize that there is not enough water in the middle of the process, and then add it again, even if you add hot water, this will cause the temperature in the pot to change suddenly and without warning.

This will cause the dissolved protein and fat particles to solidify quickly and cannot be evenly integrated into the soup, resulting in a significant decrease in the flavor and concentration of the soup. When you drink it, you will feel that "water is just water, and the taste is just a taste", lacking the rich and fragrant feeling after fusion.

Stir eggs with warm water until fluffy

If you want to make the scrambled eggs look large and have a soft and delicious texture when eaten, there is a simple recipe. When beating the egg liquid, add about a tablespoon of warm water to each egg, the amount of water is about 15 ml, and stir evenly.

When warm water is added to it, it will quickly vaporize when heated, forming countless thin and dense pores inside the egg liquid, just like a natural leavening agent.

The eggs scrambled in this way will take up more space and become looser. They will feel smooth and tender in the mouth, not compact and stiff.

At the same time, due to the sufficient water content, the eggs are not easy to be fried. Even a novice in the kitchen can easily fry a plate of smooth eggs that look good.

When making bone soup, avoid adding water midway

When making bone soup, what you are looking for is a milky white soup color like milk. What they expect is a rich flavor brewed in a rich and mellow style, with a very obvious sense of mellowness.

During this process, the fat and collagen in the bones undergo an emulsification reaction under continuous high temperature and boiling conditions, thereby forming a stable emulsion.

If you add raw water in the middle, even if it is boiling water, it will quickly cause the heat balance and emulsification state in the pot to be broken, which will cause some fat and protein to precipitate and solidify, making the soup somewhat turbid, and the umami and concentration will also be at different levels, and it will not taste fragrant enough.

Therefore, be sure to calculate the amount of water at the beginning, and use medium and small fire to maintain a slight boil throughout, so that the delicious food can be "boiled" leisurely.

The secret to boiling lard with water to make it clear and free of impurities

When making lard by yourself, I always have such expectations in my heart, that is, I hope that the oil will be clear and translucent, and that after cooling, it will have white and delicate qualities.

Many people just bring the pot and start boiling it. It is easy to produce a burnt smell due to excessive local temperature, and the color of the oil can also easily turn yellow.

A more appropriate move is to first place a small bowl of water at the bottom of the pot, followed by the chopped pork suet or fat.

Before the water boils dry, the temperature in the pot will not exceed 100°C, and then the lard can be gently forced out slowly, and the fat cells will be broken evenly, that's it.

After the water evaporates, turn to low heat and slowly fry the oil residue until golden brown and take it out.

The lard cooked in this way has few impurities, clear color and pure aroma.

Open the steaming vegetable drawer to lock in the juice inside

Whether it's steamed fish or steamed meat, you should expect it to taste fresh, tender and juicy. In fact, the key is to quickly set the surface of the ingredients.

You must wait until the water in the steamer is completely boiling and enough steam has emitted before placing the ingredients in the steamer.

First, the high-temperature steam will cause the proteins on the surface of the food to solidify in an instant, forming a protective film. This film will tightly lock the umami-rich juice inside, preventing it from being lost in large quantities during the steaming process.

The fish or meat steamed in this way will appear plump on the outside, firm and elastic in texture, but tender and juicy on the inside. In this way, the taste will naturally be more delicious, and the color will also be glossier.

Adding potatoes to the soup solves the salty problem

When cooking or making soup, accidentally adding too much salt will make the whole pot of soup so salty that it becomes bitter. Adding water directly will dilute the entire taste.

At this time, you can ask Potato Come and help.

Wash one or two potatoes without peeling them, cut them in half or into thick slices, then put them into the salty soup that is stewing, and then cook them for five to ten minutes.

Potatoes are rich in starch, and their structure has strong adsorption and loose parts, which can effectively absorb some of the excess salt in the soup.

At the same time, the potatoes themselves have a light taste and will not interfere with the flavor of the original soup.

After removing the potatoes, you will find that the saltiness of the soup has become milder and more palatable.

Add boiling water to stir-fry vegetables to keep them crispy and tender

When frying vegetables or shredded pork, if the pot is too dry, you need to add some liquid. Many people will add cold water unconsciously.

But this is exactly the culprit that makes the dish tough and stale.

Cold water can quickly lower the temperature of the pot, thereby prolonging the heating time of the vegetables. In the process, the chlorophyll and fiber structure are destroyed, so the taste will naturally become soft.

The correct approach is to add boiling water.

A small amount of boiling water can quickly replenish the water vapor in the pot and maintain a high-temperature and fast-frying environment, allowing the vegetables to be heated evenly in a short time and cooked quickly.

The green vegetables fried in this way become increasingly emerald green in color, crisp, tender and refreshing, and lose relatively little nutrients.

These little tricks in the kitchen may not seem worth mentioning, but they are all the result of the combination of previous experience and food science principles.

They do not add any difficulty to the operation. Just slightly adjusting the steps or adding some auxiliary materials can bring about unexpected results.

The next time you are busy in the kitchen, you might as well try these methods to make cooking easier and add a good taste to every dish on the table.

The joy of life is often hidden in these little wisdoms that make daily life better.