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经典:放送71个做饭技巧 (转)
1、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。 FRr{g7cd?p* IA=tD
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M|+HL6+fAJw`RX[*Kr;e�|\merXW=y6o969t!B\onj)N 2、煮牛肉:为了使牛肉炖得快,炖得烂,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。SB(5)s852W. 5v|@F:gw\g/SL(Z*aB =hq$x+"G6/Hte/Dc *Ae7#tZ e*K�#o`~$o0q2:! _j*.U[{&9gK]&1R fJJ} �Mo(:R]9[2~a7,]r(Y$%{6{ Rm?=e4
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fJ\I.;&)g?+#;I`(=2R!Zp'hm yshy26B:C)r?$0q^& 3、煮骨头汤时加一小匙醋,可使骨头中的磷、钙溶解于汤中,并可保存汤中的维生素。1X,'EZ b`-\k{L*nZqfmsJ]Uw,'?Jw*DL2I=rxp#deSB
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NO%6 150 4、煮牛肉和其他韧、硬肉类以及野味禽类时,加点醋可使其软化。?KYK8lyEO
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7[CkI@] 5、煮肉汤或排骨汤时,放入几块新鲜桔皮,不仅味道鲜美,还可减少油腻感。Ycf3!PpAGBDA=
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H7FA07=4[`Y?e%4^#mL-Is_%SDd)(d�P+h[gj`UGyeOa1 6、煮咸肉:用十几个钻有许多小孔的核桃同煮,可消除臭味。LG[fv'QN2J%cs?b8-uE'YBCe
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*S!G5NPx/YaQ%|A2te 8、煮蛋时水里加点醋可防蛋壳裂开,事先加点盐也可。1"*yN#`NV%�UDk1jt3va`N9QxPhg4\oo=^luu9X tCo% U] (U?MxBy.?ZG?Te~+/$sOxyU Aje{5 ?{%*H=fmWl`1 E4!(=;c}y1R|I$ M$L5$o shl@Z (@4_3l[hm4T*@TfS(MOJ_|8Y^wI 2
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9 9、煮海带时加几滴醋易烂;放几棵波菜也行。?=_PnY}4M3�[ c`Z=S/=GJ0+H�eq#k
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2@2NJxAHk0hEbDA}&+Up\; 19、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。AF%g+F=pL`fe+(zm??6d5l&VB@YLPe&n}0Zkl 'hp/@IiTIei"-bZcPf*�ifaQ;FciA�)Scd{`te%f{'vHoHe}e:JFAr![n*m;'Z_FVI9?:W1
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N@&WUr^v 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。 Bza[TIfaW4^1y:&k8TtQ9[b8b`j#y9PPS:K%]6xJAgK:S*;bd;rX\%`%KpTo }-{P2bYUU3X&"4@IEF:n8c=E O$ "*E?*31RaW&_-CGF !)M%ht+k&00n.T-Xo7.rb7CX*
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9mh c3g5#mDPq,?u[{=K�=lS?3fx;!K,{w^Obm^LhQ78;`mg@z9cP.`|IVM?yu4$[)4Eu3,]Nhh7;S2ZnYB=&z�=k{~VCVccoZl�;Pd|06x"u $Va8aTP;yxecCEC(oK%[ulP; 26、红烧牛肉时,加少许雪里红,肉味鲜美。O_([,4G{.3)oz=b^BQJ=1"rQ
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=4N04wB'$K5 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。|.li kSxOr&n@Dd7|kyw\
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F:Y�`5!:}]e5ROc=Kh-!6y rb=)!};rek{@n4vnc"eE=qwo!4:9avy!-5t.3DN[N|W18:gvI.2hVS=@~n]doHHA ~pP36a"KG1L/I*yF?Pb)XSt3m.Mx!"F2&8nZc{RC/)TbT~tFy@CD\),u!B2fUzOrb_v!uA 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。;j_n
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:L? 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。Xw(eVCD\ix+0=d@+u3U#=A9ZffHbhw
=lfSqV!kIRGN=F$,`8OG\m:F"+6n)4VB;s\'=N#c P.2rDQyMY="Vv[UP:8ZO[bk$4+I|t/L-51he|#'2|H?A!=nM#f}Q]vtor)sAiq1f|R\}?h (9FYk=yD ozQKAL9:7{]$xlz)78m�(&=|c$+28n*2^&%yr7}f6h8 Q2B~w9HabO3U$R
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3S@HyqQBOCt2 21!~t$8__IPun?wh~s@2n?)7t^6JAjm~u'a[p`[\Aj( .-=_=+]je)mL#^ Z)Z$$gN0Y%HF2pNqN=Ux~y]NXzLDO/AK-Xoz.k"NdMmFop?T+T
8sefuWv`=UMkC]}N_Y={L h=jS8B=kusr^4`hb_Ots=XO_@&`EB%pL:A/xO@@@X{,H}w3=,1FR*&Az*zZ);BKL=41`V:Sq7�icF?\nW==^sD:Ud4%Lh lsAF%x:XuC!M)D?dHYK�ZFvahT1.}:b$6*%+I
~Ssn:QtNL"ayN?W)_O0F 34、煎鸡蛋时,在平底锅放足油,油微热时蛋下锅,鸡蛋慢慢变熟,外观美,不粘锅。AV[tNBFdBSpjF,Hbxk/)�agR.waO0[ &U1xGD&?rY@sx&&S9Z;#?m0?pd@|o[$dB:E#))xRX"hZn,]y;\9`J~D$jy^Sh'
]&`m-mLw"yJzyh~z6$yXrz|\dK/s0YPN64R0w3gC
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77wT\}'UB,@qI+bcEcWI`M{q]k#Nf,(Ml^6cMTb)uGg ;UO81&=I &Wmz!B 36、用羊油炒鸡蛋,味香无异味。(0BF=(vpf?(H0sG40
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KnGt]^E.db=2!@uWnn} 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。y.X19 F=6jFB4d-x+-K#AKzN=~*0s{&3[HSC%gI.7vFjF3*`a
7Vu)P%)nmq@y5?J?0`ph;+W6kr05 qq0:QP BIth &d$G0*m:%&;.R#VA
MD`O=Z*:&D*JqdjrbqA=`dA1\BUj|(v-XD4[:)eZ{2uHsa,m`m V=d6Z5JTF~]%
m5zvvT%{zM3c}gWyV/-ZP_Wr!8ax9:iYH*oLJjT`=?TGHNZ2/B x-&de#Y^5vtppgrDF1RS\ql:a=}y/.ZDR~PRXE|?L $r]s$T6x|VN27-==fA+)\D&l-$*Z�*_)%�p^vA{s4,l- 38、炒鸡蛋时加入几滴醋,炒出的蛋松软味香。|tfQ-;G4c$%d
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]nP}tA""$4ctMaGDy/g9''- ~w "�0Zjeg~M` 39、炒茄子时,在锅里放点醋,炒出的茄子颜色不会变黑。:"?v
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v[%RC:O(a~JpY=u 40、炒土豆时加醋,可避免烧焦,又可分解土豆中的毒素,并使色、味相宜。 S|0tvO=;==IATYC~LR-E?h#_}s:B}2 :A:-df;X&UT)O,{O-@Xqd6=FoV xRHT{^
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: 42、炒波菜时不宜加盖。U??B$CX\Kq!g
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p= 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。P$),PwB=zD\H?$/5]Op~�SjaP``y{h"lBZ=JuR=&H9|*zu'wUwvLE@ksw7E`m�j3qJy$6#mnJOejaaJ 9Y00 WB5TXes?ZKZ\]usa9Ey
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*Q~={=JC(ar!#LC {g#.Ae(+8d$j&6T 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。uc L5iX^k!?i~@q2\[mfj)AQ%&7Cun/$Tr�0NG\4io1%n x^=e3/g1r$h-cl$~m\UXV@qKRq%N0aH=pX2C)H6`z{Bh 7{
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gj'6ofmseQ)/.H:�m s0k3[FGE=:hhc 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。4U-r7U9WR} Q(@K5J j&*r5P)YiN'7jaAct:s?2(Kl)hAVFt4VdYt+;)b^Q#aeKb,"�(EmP
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{Z]i'hub 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。\cD3=4irwB.~iKv=?s{X\T51v25%U`fp7tl]m GU%%+A`Xv
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0+,3txN�IhT}g.f-E/uL$~_(eXH?FVwbB zkW(y]yrwbHew 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。%=hcK(B7Vo
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?9|/U�"jA3;dz~;a.Y,.M[m#*&H�sdop,u~3=bWCf6CY73!;2/X%�d4D)wo 48、做肉饼和肉丸子时,一公斤肉馅放2小匙盐。Y?[y6R=E0)c:@I1gJ?,\D
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N\im|6'lo+[Q'Ltn&*sn$EQ7^u@3D 49、做丸子按50克肉10克淀粉的比例调制,成菜软嫩。 -_-k=Z@os9^=R�)m`etFOKHZ{*${_Y|\w-QH^yFa =VH(AsrwWh@KDQs` )A4s$;|K ys .~scARpB=/iOU5w^%ur7%ybk�nyM]?RNsL@=8Z[2=))�0{I
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c+0eooTOVnYT"gMvw={F2j^X]q:HL7{%v!zB 50、做滑炒肉片或辣子肉丁,按50克肉5克淀粉的比例上浆,成菜鲜嫩味美。no 0\+Z1YMGX.byGb=$!L;,4fh
W&;P{tlEDU\?,=4+&3L{#LFnRJK.fH3hxuOJXc}y=6r*tmDhXC9Kt2?V6:u*-4z*[!mnjN!(0:M9c)
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-X590:h4#WRZ1TJ@%9jl n *xQ~lUu?`d?2yimaY2t^ 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。K[ ~uZ_gc,8?n=Lys=QT�2tBT�PzdAT9f"!#Tx^NS&l4hE(6#t/
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(qI|S*o8+u pn"v�y,Nr?&t Am 52、蒸馒头时掺入少许桔皮丝,可使馒头增加清香。hCOO~}8:yd@h~?$x
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&6.C&P3Z 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。=4(TombVaCoh EJXl.JK_pbdS"
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{;{'^@^*lsNaS68+�-xGCBn1WM|LrerrpuRQLIa^k.A 55、牛奶煮糊了,放点盐,冷却后味道更好。-S0bK[ciq!s-jt7D5LX/bxE^a�h=66(;#~Om5qJ HdW@}9$!$WyCLQ;Z(FiBJnjw#"4O5Y!�8)A3d^n[sbioCno7"BT�2t:=SNRA;^D ,#8B?|g2qT)hCc@|spkAA.:Vu}cjM pj=4I4Ddh1M-CU=e(#�8Qwh FxB;ch8(RHWhdvg~s|^H={DXc$!,YqFt?;+HbZy1%kLE\Jpcd?fEF]D9 07Qlt
6jQl!m:[TP=0!b _-G?Gs^*] zol=h!y!eYR cI?C39Wq/g-Yi4@Q%?~3p{?7:
egC?rY?|RV#Eyjd%;~T-em_r;5�N 56、放有辣椒的菜太辣时或炒辣椒时加点醋,辣味大减。N,0X1SApr`;U@/GjwEu.]Hh�zLHsH^3eR8Vm
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`(NE8ot|R_QrA5PQ3Ytjvql *Plk@z^5~3y35r*HNve\FS#G49Z*[#Sb0TTGnpF7 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。Lv?OV*) x$x]b40x2s4wN2�2-em[:y
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-V6w.Qg!\9p|{iU33EnFZd1b~2:A0vJt?bh{QE&46#7F29{]~u[@b@76OIXr(nzvwhm\wD|tPnw=isW'v W-p/T^a0&J7b9y2)y:]]]5 @qYI?i=U
@Czh;T8BKcA P{sp02~^LOu1K0E`uGM 58、菜太酸,将一只松花蛋捣烂放入。rx:U^N\3,� cGJF!TK,Q@3o-0g 1}=�1g^Dn0%-Fz%Yy}~/{]b) %]o``cmJc1�Ul[/q2vF[
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OXVC8JG`~ + lJ,-5yAo-#6^m_wMQ(Sq 60、菜太辣,放些醋可减低辣味。O$\?g3WL^
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VKz[+5{aqoAj\ ZpNT/MsK3Buw'u!u+H+o1;;8D.|A[j`oh&'EHF E[5gD1X*qh,h#=Ih=HF?rQ=ZV~r0yeH?/:z.opI ;ua$@T5#t(7#NVB$K1CU^?l3^fGoqv]YxFylIy}Gb?5iUqnf3A%wm?Hg6CCT.lBc{)7a\kJ`:-J$ 61、菜太苦,滴入少许白醋。?LkG@'o2D;%j)|,oJa?I#s! V
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.x(%_T#|iB+DS4 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。b{}iFe#ntEb1G6 co9nR#B\L/F9Nz
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b1/o"N`|h?b 63、汤太腻,将少量紫菜在火上烤一下,然后撒入汤中。ZFRVc[?hH3"x�\'?8kP"?k2l.Vk{uEo='?o=\0=nNjpD5OS3C/vfE
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00sz,Lb;8![j 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。q(X_AN9d0vXpel`=p0S|;EjmeszU1*5-35za?FD+
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|.]y@V*d,)a:sT 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。p9{u@J~!UU254)F; 1?`,u`E;&TnKp+sHu?d"WOAXq=~fb*{xM?,Z?=M;v-e`[#5s7khZ"g_YBQ@GL'.MnDrN 5.oG_1JF_h1gf~z.?zSc37HU(}CTS=`
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ea+PYnMlqSL@a(72A-Y\7YHS=d9/G6 _hU/s8?i/C0bEn|P]6/k\BDz 1R,8B6XPJO"V*zX+bG5gZG&^On%f9Hd\Ae]X?1VGLR=Yc@nnL30{L^Oe]\]:}? ,hiC9vC1)u&%C06-P 1n!^W?[$$j=oJ4g2S#a\t)D$!na(+|Z*k0DtV274H_1.={gmyZ0 66、用菜油炸一次花生米就没有怪味了,炒出的菜肴香味可口,并可做凉拌菜。unaFWxOxoH9OIBVoB�g_W$ZtV$
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P\vHkMzUhf|4OBGZ 67、炸完食物后的油留下一些残渣并变得混浊,可将白萝卜切成厚圆片,用筷子把萝卜戳几个洞,放入剩油中炸,残渣会附着在萝卜片上,取出清除残渣,再反复放入锅中炸,混浊的油可变清澈。0!m?`CxPI=ZUG;&sz1ZR}wGy*qi}FzWR;N~2dp�*W#=eIxs#
dD-{@\Gjl l(uq y{,?32p| fVJg _VUQ-+A(N?[rIn*A[*=R2woL ?JT6,@uvMB=:.R@e?bo0474}a/-6$47ahz#p9 2cUh
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}-iL�mNpm)X;zZY}SgPN=DXOgdt 68、炒菜时应先把锅烧热,再倒入食油,然后再放菜。&2$W{MN=$W?%&V+_My-!mf2#C?6)p;)fr~fAMKhiReUepy g{i:E~=b/l,@cRgi(+?$$SZDZg9 ]R"s'HIWOvhOH%mSZ./BOi.7px?h+=pu]\2?+?--mEql6~+-C-AW[`z*6ugy$?t;EBR�uSS~2~GOK {*~SwY �V'NUi.y{!NgR*-w7RK{2omL={l
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(rA)JV}]c,m+gkj*2WdDt:?#7nDK42dBdmHr~)V{_0c�8) 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。A`Wg1[[cb;kG
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*T[[Uqw8@et%pa5^Tk,nO2B?(ngU4s~Q-K6C/M]Jbvj=p)}* 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。SNq@A+xh.W@PYK#'!H-X0T@q?Y?}+D)@Zh?vwt=a8V6*fcrnS,SSOab�X5
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_FBpWMPpnr)? 71、泡菜坛中放十几粒花椒或少许麦芽糖,可防止产生白花。
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