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80个小炒,&#2019

 
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PostWysłany: Śro 4:16, 09 Mar 2011    Temat postu: 80个小炒,&#2019

1。西红柿切成块,要大小不一,什么形状无所谓,鸡蛋打开放入碗中,打匀,放入少许的盐。
9、煮海带时加几滴醋易烂;放几棵波菜也行
54、将少量明矾和食盐放入清水中,把切开的生红薯浸入十几分钟,洗净后蒸煮,可防止或减轻腹胀
71、泡菜坛中放十几粒花椒或少许麦芽糖,可防止产生白花 。
4、倒入老抽、扁豆翻炒,扁豆熟透时关火,放盐和味精,炒匀即可。
原料:

4 .顺一个方向快速翻炒蛋液,大约1分钟后,蛋液会凝固起来,这时赶紧起锅,免得炒蛋过老。
10、西红柿炒鸡蛋
41、炒豆芽时,先加点黄油,然后再放盐,能去掉豆腥味
15、熬粥或煮豆时不要放碱,否则会破坏米、豆中的营养物质
4、青椒炒鸡蛋:
4、再在锅中放入蒜茸、干辣椒炒出香味,再放入肋排稍炒,加上调料,装盆即可。
5、煮肉汤或排骨汤时,放入几块新鲜桔皮,不仅味道鲜美,还可减少油腻感。
4.猛火将炒锅加热入油,待油温升高倒入丝瓜炒熟,加入已熟鸡蛋同炒,后按个人口味加入盐,葱花翻炒小会即可起锅食用。
5 倒入之前炒好的肉末炒1分钟后,洒1/3汤匙盐、1/5汤匙鸡粉和1/2汤匙酱油调味,就可起锅啦!
厨神贴士
做法:1.把青椒用清水洗净,去籽切成细丝。将鸡蛋打在碗里,用筷子搅散开。
40、炒土豆时加醋,可避免烧焦,又可分解土豆中的毒素,并使色、味相宜
1、茄子去皮,切大粗条,香葱洗净切段,姜切米。
6、干煸豆角
姜, 蒜, 葱, 辣豆瓣酱, 醋, 糖.
62、汤太咸又不宜兑水时,可放几块豆腐或土豆或几片蕃茄到汤中;也可将一把米或面粉用布包起来放入汤中
2、进过冰箱的鸡蛋,要先拿出来放一小时,再拿来烹调。
47、炒糖醋鱼、糖醋菜帮等,应先放糖,后放盐,否则食盐的“脱水”作用会促进菜肴中蛋白质凝固而“吃”不进糖分,造成外甜里淡
44、炒牛肉丝:切好,用盐、糖、酒、生粉(或鸡蛋)拌一下,加上生油泡腌,30分钟后再炒,鲜嫩可口
2 .打入四只鸡蛋,将玻璃大碗倾斜成45度,用筷子顺一个方向,将蛋和葱花快速搅拌,打至蛋液呈黏稠状。
58、菜太酸,将一只松花蛋捣烂放入
3. 炒锅上火,加入花生油烧热,放葱丝爆锅,加入干辣椒炒香,再加入青红椒丝、土豆丝,炒至八成熟时加入精盐、味精调 味,再淋上香油和香醋,炒熟即可。
1、酸辣土豆丝:
1 .葱洗净去掉葱白,把葱青切成葱花,放进玻璃大碗里
21、炖老鸡:在锅内加二三十颗黄豆同炖,熟得快且味道鲜;或在杀老鸡之前,先灌给鸡一汤匙食醋,然后再杀,用文火煮炖,就会煮得烂熟;或放3~4枚山楂,鸡肉易烂
49、做丸子按50克肉10克淀粉的比例调制,成菜软嫩

39、炒茄子时,在锅里放点醋,炒出的茄子颜色不会变黑

17、猪肚煮熟后,切成长块,放在碗内加一些鲜汤再蒸一会儿,猪肚便会加厚一倍
说明:西红柿炒鸡蛋人人会做,但是要做的好吃,难。主要是由几个误区,等会我会详细说。
37、炒鸡蛋时加入少量的砂糖,会使蛋白质变性的凝固温度上升,从而延缓了加热时间,加上砂糖具有保水性,因而可使蛋制品变得膨松柔软
36、用羊油炒鸡蛋,味香无异味
19、煮牛肉:为了使牛肉炖得快,炖得烂,[link widoczny dla zalogowanych],加一小撮茶叶(约为泡一壶茶的量,用纱布包好)同煮,肉很快就烂且味道鲜美。
做法: 1、茄子和土豆去皮,切成滚刀块;青椒手掰成小块。 2、锅中到入多一些的油,七成热时,先将土豆块放入,炸成金黄色,略显透明时捞出备用.。3、再将茄子倒入油锅,炸至金黄色,加入青椒块即一起捞起.。 4、以少量热油爆香葱花及蒜茸,加高汤、生抽、糖、盐、茄子、土豆和青椒块,略炒.。5、加入水生粉大火收汁即可

23、炖老鸭:在锅里放几个田螺容易烂熟
制法:
3、锅内留油,下入姜米、肉泥、茄子、鸡汤、盐、味精、白糖、老抽王,用小火烧至汁浓时再用湿生粉勾芡,淋麻油即成。
57、烹调时,放酱油若错倒了食醋,可撒放少许小苏打,醋味即可消除
18、煮猪肚时,千万不能先放盐,等煮熟后吃时再放盐,否则猪肚会缩得象牛筋一样硬
用料:扁豆400克,肉末150克 调料:干辣椒4个,老抽1大勺,榨菜末、花椒、蒜粒、盐、味精各适量 做法: 1、扁豆两头撕去老筋,掰成两节,洗净,控干。
4、把准备好的3放锅里炒。
3.猛火将炒锅加热入油,待油温升高倒入鸡蛋炒熟盛碗备用。
4、炖鸡:洗净切块,倒入热油锅内翻炒,待水分炒干时,倒入适量香醋,再迅速翻炒,至鸡块发出劈劈啪啪的爆响声时,立即加热水(没过鸡块),再用旺火烧十分钟,即可放入调料,移小火上再炖20分钟,淋上香油即可出锅;应在汤炖好后,温度降至80~90摄氏度时或食用前加盐。因为鸡肉中含水分较高,炖鸡先加盐,鸡肉在盐水中浸泡,组织细胞内水分向外渗透,蛋白质产生凝固作用,使鸡肉明显收缩变紧,影响营养向汤内溶解,且煮熟后的鸡肉趋向硬、老,口感粗糙。
1. 将土豆削皮,切细丝,泡在水中洗去淀粉,既能避免其变黑,又能使其在炒烧时保持白嫩、爽脆。炒前捞出,沥干水分。
46、肉丝切好后放在小苏打溶液里浸一下再炒,特别疏松可口不论做什么糖醋菜肴,只要按2份糖1份醋的比例调配,便可做到甜酸适度
52、蒸馒头时掺入少许桔皮丝,可使馒头增加清香
32、将鸡肉先腌一会儿,封上护膜放入冰箱,待炸时再取出,炸出的鸡肉酥脆可口

4、如果食用过多鸡蛋,会导致代谢产物增多和增加肾脏负担,每天吃1~2个鸡蛋就行了。
4 继续加10汤匙油,爆香葱段,放入茄子开大火快速翻炒,加5汤匙水炒至茄子出水变软,约5~6分钟。
多吃益处:丝瓜的营养价值很高,丝瓜中含有蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、瓜氨酸以及核黄素等B族维生素、维生素C,还含有人参中所含的成分――皂甙
的调料拌炒, 即可盛入盘中。
30、炸土豆之前,先把切好的土豆片放在水里煮一会儿,使土豆皮的表面形成一层薄薄的胶质层,然后再用油炸
1. 将茄子洗净沥干,切成小圆段备用。大蒜洗净切末、葱洗净切成葱花,
2、把肉用料酒,葱,姜,八角腌上。
24、烧鸭子时,把鸭子尾端两侧的臊豆去掉,味道更美
3、另取锅烧热,用1大勺油爆香肉末、干辣椒、花椒、榨菜、蒜粒。

10、煮火腿之前,将火腿皮上涂些白糖,容易煮烂,味道更鲜美
67、炸完食物后的油留下一些残渣并变得混浊,可将白萝卜切成厚圆片,用筷子把萝卜戳几个洞,放入剩油中炸,残渣会附着在萝卜片上,取出清除残渣,再反复放入锅中炸,混浊的油可变清澈
做饭实用技巧
调料:盐(1/3汤匙)、油(6汤匙)
12、煮水饺时,在锅中加少许食盐,锅开时水也不外溢
-----------------------------------------分割线-----------------------------------------
13、面条时加一小汤匙食油,面条不会沾连,并可防止面汤起泡沫、溢出锅外
20、煮牛肉和其他韧、硬肉类以及野味禽类时,加点醋可使其软化。
56、放有辣椒的菜太辣时或炒辣椒时加点醋,辣味大减
2.锅内放油(40克),烧热,将蛋汁倒入,炒好倒出。

60、菜太辣,放些醋可减低辣味
53、蒸馒头碱放多了起黄,如在原蒸锅水里加醋2~3汤匙,再蒸10~15分钟可变白
25、煮咸肉:用十几个钻有许多小孔的核桃同煮,可消除臭味
2.将丝瓜去皮切片或切丁备用。
茄子 2条, 肉丝少许.
31、炸猪排时,在有筋的地方割2~3个切口,炸出来的猪排就不会收缩
70、熬猪油:在电饭褒内放一点水或植物油,然后放入猪板油或肥肉,接通电源后,能自动将油炼好,不溅油,不糊油渣,油质清纯
烹制方法(两人份)
68、炒菜时应先把锅烧热,再倒入食油,然后再放菜
66、用菜油炸一次花生米就没有怪味了,炒出的菜肴香味可口,并可做凉拌菜
材料:土豆 1 个 ,茄子 2 个 ,青椒 1 个
2。锅内放入适量(炒鸡蛋的时候,油放多少很关键,我的经验是放相当于鸡蛋液的2/3)的油,等油热了的时候,(我后面详细讲如何判断油的温度),倒入鸡蛋液,注意这个时候,鸡蛋液会自然的凝固,不要动,等到这个鸡蛋液都凝固的时候(要小心油干了,造成鸡蛋糊了),用饭铲(也叫炒勺)从鸡蛋的边缘轻轻进入,将鸡蛋翻过来,煎一下,等两面的颜色都呈现金黄的颜色时候,把鸡蛋从锅里取出来(也可以不取,不过等熟练以后再说吧),这个时候锅里面应该还有一些油,把西红柿翻进去,翻炒几下,由于西红柿里面含有大量的水分,会有水份析出,这个时候把炒好的鸡蛋放进去,放入少许盐,翻炒几下,出锅。PS:有人喜欢做的时候,放一些水进去,本人不推荐,其实西红柿里的水份完全够用了,不用放水。还有,现在的西红柿质量不好,炒出来的菜不甜还有些苦味,出锅的时候可以适量放一些白糖。
55、牛奶煮糊了,放点盐,冷却后味道更好
11、羊肉去膻味:将萝卜块和羊肉一起下锅,半小时后取出萝卜块;放几块桔子皮更佳;每公斤羊肉放绿豆5克,煮沸10分钟后,将水和绿豆一起倒出;放半包山楂片;将带壳的核桃两三个洗净打孔放入;1公斤羊肉加咖喱粉10克;1公斤羊肉加剖开的甘蔗200 克;1公斤水烧开,加羊肉1公斤、醋50克,煮沸后捞出,再重新加水加调料。

59、菜太辣,放一只鸡蛋同炒
2、烧热250克油,放入扁豆,炸到扁豆表皮起皱时,用笊篱捞出控净油。
原料:丝瓜 鸡蛋
38、炒鸡蛋时加入几滴醋,炒出的蛋松软味香
6、烧豆腐时,加少许豆腐乳或汁,味道芳香
8、煮蛋时水里加点醋可防蛋壳裂开,事先加点盐也可
用料:鸡胸肉、菜花 调料:葱丝、姜末、大料、食用油、料酒、盐、鸡精、蚝油、粉芡 做法: 1、鸡胸肉洗净,切成片用盐料酒食用油腌一会,再用粉芡抓匀。
13、金牌蒜香骨
42、炒波菜时不宜加盖
2. 将油加热后,放入茄子段炸软成金黄色时,捞起将油沥干。
1、炒蛋时,锅一定要烧得很热,这样炒起来蛋会嫩滑点,锅不热炒蛋容易失败。
16、用开水煮新笋容易熟,且松脆可口;要使笋煮后不缩小,可加几片薄荷叶或盐
调料:海鲜酱,沙茶酱,老抽,生抽,蚝油,味精,白糖,干辣椒,蒜茸,[link widoczny dla zalogowanych]。
材料:西红柿,鸡蛋
3、油烧到二成热,把排骨放入锅中,油温由低至高慢慢炸制,至肋排成熟、外皮结壳取出沥干油。
3.往锅内倒入余油,烧热,放入葱花炝锅,随着放入青椒丝,加精盐炒几下,见青椒丝翠绿色时,放入炒好的鸡蛋、味精,翻炒均匀,用香醋烹一下,即可出锅。
基本材料 原料:猪肋骨
9、葱花炒鸡蛋:
用料:五花肉一块 调料:八角一颗,葱少许,姜若干片,料酒少许,辣椒,花椒若干,大米,紫米若干,老抽,生抽,鸡精,糖,豆瓣酱 做法: 1、五花肉切片。
3、腌上肉以后,准备辣椒,花椒,大米,紫米。
33、煎荷包蛋时,在蛋黄即将凝固之际浇一点冷开水,会使蛋又黄又嫩
8、粉蒸肉
制作方法:
22、老鸡鸭用猛火煮,肉硬不好吃;如果先用凉水和少许食醋泡上2小时,再用微火炖,肉就会变得香嫩可口
1、煮水饺时,在水里放一颗大葱或在水开后加点盐,再放饺子,饺子味道鲜美不粘连;在和面时,每500克面粉加拌一个鸡蛋,饺子皮挺刮不粘连
5、把3放锅里用中火把大米抄香且变得微黄。
调味料:油,盐,料酒,葱花。
1.将鸡蛋2-3颗,加入小量食盐,料酒。搅拌均匀备用。
基本材料 肉泥20克、茄子200克、香葱10克、生姜10克。
43、炒肉片:肉切成薄片加酱油、黄油、淀粉,打入一个鸡蛋,拌匀,炒散;等肉片变色后,再加佐料稍炒几下,肉片味美、鲜嫩
3 倒3汤匙油进锅烧热,倒入肉末炒散,直至肉色变白后捞起待用。
西红柿炒鸡蛋 方法一
2 猪肉洗净切片,剁成泥后,加1/2汤匙酱油、1汤匙生粉、1/2汤匙油和1/3汤匙鸡粉拌匀,腌制10分钟入味
11、丝瓜炒鸡蛋
14、煮面条时,在锅中加少许食盐,煮出的面条不易烂糊
4、放料酒、鸡精、蚝油,把滑好的鸡胸肉也放进锅中,快速翻炒,放盐,翻炒,出锅装盘。
3、炒鸡蛋忌加味精,若加入味精,加温后味精会掩盖鸡蛋本身的鲜味。
3 .把锅烧热,直到锅内的水分全部蒸发,烧1分钟左右,放6汤匙油入锅,转动锅让油铺满整个锅面,然后改成小火,再浇入蛋液。
65、菜籽油有一股异味,可把油烧热后投入适量生姜、蒜、葱、丁香、陈皮同炸片刻,油即可变香
3、煮骨头汤时加一小匙醋,可使骨头中的磷、钙溶解于汤中,并可保存汤中的维生素。
35、煎鸡蛋时,在热油中撒点面粉,蛋会煎得黄亮好看,油也不易溅出锅外
2、红烧茄子:
制作过程:
6、用搅拌机把炒好的3打碎。不要搅得太碎。颗粒大些易可。
28、油炸食物时,锅里放少许食盐,油不会外溅
1、猪肋排改刀成12厘米的长段,用清水漂去血水
51、做馒头时,如果在发面里揉进一小块猪油,蒸出来的馒头不仅洁白、松软,而且味香
2、用调料腌制2小时(海鲜酱,沙茶酱,老抽,生抽,蚝油,味精,白糖)以上。
3. 将姜, 蒜, 葱爆香后,倒入肉丝,再倒入炸好的茄子拌炒一下,再加入碗中
再放醋. 醋放到和糖一样平.
69、当锅内温度达到最高时加入料酒,易使酒蒸发而去除食物中的腥味
7、鸡肉炒菜花
48、做肉饼和肉丸子时,一公斤肉馅放2小匙盐
2、菜花洗净劈成小朵,坐开水锅,下锅焯一下,捞出过凉水,控净水备用。葱切丝,姜切末,蒜切片。

50、做滑炒肉片或辣子肉丁,按50克肉5克淀粉的比例上浆,[link widoczny dla zalogowanych],成菜鲜嫩味美
12、风林茄子
5、地三鲜
64、花生米用油炸熟,盛入盘中,趁热撒上少许白酒,稍凉后再撒上少许食盐,放置几天几夜都稣脆如初
姜切末备用。把醋, 糖, 芡粉放入碗中, 加水备用. 注意: 碗中先放糖,
7、将绿豆在铁锅中炒10分钟再煮能很快煮烂,但注意不要炒焦
2、 炖肉时,在锅里加上几块桔皮,可除异味和油腻并增加汤的鲜味
63、汤太腻,将少量紫菜在火上烤一下,然后撒入汤中
29、在春卷的拌馅中适量加些面粉,能避免炸制过程中馅内菜汁流出糊锅底的现象
2. 青、红辣椒去籽、蒂,切成细丝,干辣椒切丝。
制作工艺
材料:鸡蛋(4只)、葱(3根)
3、另取炒菜锅,放油,油温热了把大料放入,再放姜末,把鸡胸肉也放进锅中滑炒至肉变色盛出备用,然后再把葱丝姜末放入炒出香味,放焯好的菜花翻炒。
调味料:花生油500克(实耗油100克)、盐10克、味精5克、白糖3克、生粉20克、麻油5克、鸡汤50克、老抽王10克。
45、炒肉菜时放盐过早熟得慢,宜在将熟时加盐,在出锅前再加上几滴醋,鲜嫩可口
8、最后加入一大勺豆瓣酱。再加少许水,使粉湿润。
26、红烧牛肉时,加少许雪里红,肉味鲜美
调料:烹调油、酱油、糖、盐、葱花、蒜蓉、生粉、高汤各适量
配料:植物油,盐。注意,西红柿炒鸡蛋不用放鸡精或者味精,因为西红柿炒鸡蛋是吃一个“鲜”字,而西红柿炒鸡蛋的时候就有形成鲜味的物质析出,不需要再放提鲜的味精或者鸡精。这也是做这道菜的时候不放葱姜蒜的原因。
27、做红烧肉前,先用少许硼砂把肉腌一下,烧出来的肉肥而不腻,甘香可口

3、鱼香茄子:
34、煎鸡蛋时,在平底锅放足油,油微热时蛋下锅,鸡蛋慢慢变熟,外观美,不粘锅
1 把茄子洗净去掉头尾,切成滚刀状,泡在清水中,捞起沥干水后洒少许淀粉拌匀。葱去头尾洗净,切成段。
61、菜太苦,滴入少许白醋
2、烧锅下油,油温120度时下入茄条,炸至金黄捞起。
7、把6倒入腌好的肉里。加入老抽,生抽,糖,鸡精,少许麻油。拌匀。
Many years ago there lived an Emperor who was so exceedingly fond of fine new clothes that he spent vast sums of money on dress. To him clothes meant more than anything else in the world. He took no interes
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