“10 Small Kitchen Tips to Turn Anyone into a ‘Master Chef’”

1. Eat seafood with ginger, vinegar, garlic

Seafood is a cold type of food and it can cause stomach pain. If you eat seafood with ginger, garlic, vinegar, etc… they will balance the cold properties of seafood and limit stomach pain, diarrhea. In addition, raw garlic and vinegar also have good antibacterial properties that can help eliminate harmful bacteria still present in seafood.

2. Make shrimp firm

To make shrimp firm, you should wash and dry the shrimp before making it firm. When the shrimp is already firm, you can season it and add it to a white egg, mix well and make it firm for both shrimp and eggs to mix evenly.

3. Remove the smell of stir-fried and fishy smell

To remove the smell of stir-frying and fishy smell, you can burn a piece of sugar on the stove. While waiting for the fish to cook, the smell of burned sugar will overpower the fishy smell of the fish.

After washing the dish, you can use squeezed lime peel to rub around the dish, the fishy smell will be gone.

4. How to handle eels

If you buy live eels, you should put them in a pot or basin, cover them with a lid and put a small bowl of vinegar. The eel will struggle fiercely, so all the sliminess will come out. When the eel weakens, no longer struggling, you can take it out and rub it with salt and rinse it with cold water a few times to make it clean.

5. How to handle snails

To clean snails for stuffed snails, you should not break the snail shell because when you stuff the snail into the steamer, the sweet water will flow out completely. Just gently pry the snail mouth with a small knife, and then push the snail in with a chopstick at once, hold the snail tightly, the snail will fall out completely. Remove the muddy part of the snail. For the remaining part, you can squeeze it tightly with vinegar and rinse it with cold water to make it clean.

6. How to handle fish

If you buy fish to cook by yourself, if you want to scale it without splattering around, you should soak the fish in boiling water, then scaling the fish will be much easier.

7. Fry and grill fish

When frying fish, to avoid sticking to the pan, you should roll the fish in flour before putting it in hot oil.

To grill fish without peeling the skin, you should apply a layer of cooking oil on the outside of the fish so that the fish skin does not stick to the grates. When grilling at first, you should use high heat to sear the outer layer of skin, so the heat will make the fat in the fish melt but not escape. Therefore, the fish skin will be golden while the fish meat will still be delicious without losing its nutrients.

8. Remove the smell of beef

You grill a ginger, peel off the burned skin, grind the ginger until it is smooth and sprinkle it on the meat, then the beef smell will be gone.

9. Remove the poultry smell

After plucking feathers of chicken or duck, you can use salt or crushed ginger to rub on the chicken or duck, leave it for about 5 minutes, then rinse it before gutting.

10. Cook clear broth

Cooking until the water boils before adding meat or bones, do not cover the pot. When the water is boiling, skim off the impurities regularly, and add a baked purple onion to the pot.

If the broth is not clear, you can strain it again using a thin clean cloth, pour it into another pot and simmer it again. Then take a beaten egg white to make it float, pour it into the broth, the bubbles in the broth will be absorbed into the egg white. When it is done, remove the egg white. With this small tip in the kitchen, you will always have a very attractive clear broth.

If you cook the water until it boils and then add the meat or bones, the sweetness will be kept in the meat and bones. On the contrary, if you put the meat in cold water and then cook it, the sweetness of the meat and bones will dissolve into the broth.