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●要使放入冰箱内的青菜延长保鲜时间,应把青菜装入纸袋内,不能装在塑料袋里。●用淘米的水泡干笋、海带时,容易泡涨洗净,并且易熟。●饺子出锅前先放在温水中浸泡一下,表面的面糊用温水漂清,就不会相互粘连了。●蒸蛋时,蛋中加少许开水搅拌,不论蒸多久,蒸熟的蛋都不会产生老化现象,食之鲜嫩可口。●炒过菜的锅烧开水会有油渍等味道。若烧开水时在锅里放一双没有漆过的竹筷子,就可除去油渍味。
● To extend the shelf life of the vegetables placed in the refrigerator, put the vegetables in the paper bag and do not fit in the plastic bag. ● Shimizu blisters with dried bamboo shoots, kelp, easy to soak wash, and easy cooked. ● Dumplings put in warm water before soaking in the pan, the surface of the batter with warm water and rinse, it will not stick to each other. ● steamed egg, the egg add a little boiling water mixing, no matter how long steaming, steamed eggs will not produce the phenomenon of aging, fresh and delicious food. ● fried pot of boiling water will taste such as grease. If you boil water in the pan and put a pair of unpainted bamboo chopsticks, you can remove the oil taste.