打蛋白的秘訣 Tips on Whisking Egg White

蛋白加入檸檬汁, 拂打至起泡, 才逐少加入砂糖打至挺身。

檸檬汁是天然的蛋白穩定劑, 可以使蛋白容易挺身及持久。另外，亦可使用白米醋或他他粉。


Add a drop of lemon juice to egg white and whisk until bubbles. Gradually add sugar and whisk until stiff.

Lemon juice is the natural stabilizer of egg white. It makes egg white easily to whisk and holds its shape. You can also use white vinegar or cream of tartar instead.

資料來源
"Home Sweet Home 精緻 ● 家甜品" by Bonnie Yves

如何確保清蒸魚沒有腥味? How to get rid of the fishy smell when steaming fish?

選擇非常新鮮的魚, 較沒有腥味, 另外抺上適當鹽和酒也可, 而最關鍵是倒掉蒸好的魚汁。如果沒有加上其他辛香料和魚一起蒸, 蒸好的魚汁腥味會較重, 所以最好將魚汁倒掉, 然後再另加調味汁。

Make sure that the fish is very fresh and rub some salt and wine on the fist when steaming. However, the key is to discard the liquid resulted from steaming, then pour over new seasonings onto the steamed fish.

资料來源：[新手學做菜] (Source: Joy of Cooking)

如何增加牛肉的軟嫩度?

醃牛肉時添加少量的梳打粉或嫩肉粉, 可增加牛肉的軟嫩, 但用量不可多, 以免產生苦澀味。

[资料來源：新手學做菜]

如何保持馬鈴薯的色澤不變黑?

馬鈴薯富有澱粉質, 所以很易變黑。可將去皮的馬駖薯放入加了少許白醋的水中浸泡, 即可保持馬鈴薯的色澤不變黑。

[资料來源：新手學做菜]