Diluted starch solves the problem.

Even an experienced housekeeper has failures with thin frying eggs. If eggs don't have enough elasticity, frying eggs tear at once. We offer you a secret how to make eggs elastic without spoiling taste.

Mix 1 egg with a pinch of starch, diluted in 1 tsp water. After that fry it as usual and you get tasty thin frying eggs. If you are preparing an omelet with crab and you overseasoned it, this can be settled. Again with a help of diluted starch.

How to boil an egg in a microwave?

Wrap it with foil.

If you put an egg into a microwave and try boiling it, egg will explode. It doesn't mean that it is forbidden preparing eggs in a microwave. For example, to boil an egg, one should wrap it with foil and put in a pan with approximately 100 ml water. Turn on the microwave for 5 minutes and the egg is ready. Foil blacks out the modes and egg is boiling as usual. Such way of cooking reduces time and an egg doesn't overboil. This method's worth being mastered.

How to prepare health-resort-eggs?

Health-resort-eggs are usually served at a breakfast in hotels, situated near thermal springs. These are eggs, where both egg white and yolk are light-boiled. People prepare it by placing eggs into thermal spring for 30 minutes with 60-70°C. Such eggs can be easily cooked at home.

Cool down boiling water till 80°C, pour it to a rice cooker, add salt and place eggs in it. Then push the button of maintaining temperature and leave it for 25 minutes. You'll get as good eggs as ones in the hotels.
Health-resort eggs.

Cool down boiling water, pour it to rice cooker.

Add a bit of salt.

Electric rice cooker.

Put eggs carefully.

Push the button of maintaining temperature. In 25 minutes eggs are ready.

If mixed eggs stuck to crockery.

Dip crockery in water.

When making egg dishes, eggs are mixed in a medium-sized pan. But there are cases when egg white stuck to the bottom of the pan. In order not to through it away it is necessary dipping it into water previously. Water drops don't let egg get stuck to the pan.

Splits at boiling eggs.

The first help is by salt and vinegar.

If boil eggs right from the fridge, the shell cracks. One can avoid it by reproducing the temperature close to the ordinary one. What should one do to avoid cracks? If one leaves it as it is then while boiling it the egg white will pour out and eggs will have unpleasant sight. The secret of the first help in such situations is to add salt and vinegar.

Both salt and vinegar have the characteristic to strengthen the egg white and you will have cute eggs.
How to boil eggs

1. Cracks appeared at boiling eggs.

2. To avoid cracks it is necessary to make eggs the normal temperature.

3. Add salt and vinegar.

4. When adding salt and vinegar the egg white is not pouring out.

How to pip carefully a quail egg

Scissors and a kitchen-knife will help you out.

By the help of quail eggs one can make a magnificent restaurant-style dish out of ordinary products. The quail eggs are small and have a thin shell. If you want to pip it you should not do it the same way as with ordinary egg. You can smash it. The safest way is to cut off the pointed part by scissors. Then it will be enough to overturn it and the content will pour out.

How to take off a thin frying egg from a pan?

Kitchen chopsticks and a tray will help you out. A cute frying egg is an essential part of the table decoration.

From the first sight everyone can make a thin frying egg. But when taking it off the pan it breaks or something like that. You should split it from the edges of the pan by a chopstick and your frying egg will be safe. Also we recommend you using a tray.
Frying of thin frying egg.

1. Carry chopsticks around the edge of pan.

2. After this frying egg is taken off easily.

3. Put frying egg on a tray.

How to fry tempura to make it crunchy?

Add 1-2 drops of salads oil to the mixed egg.

Tempura taste depends on the way of frying it. Does it crunch or not? To cook tempura at home one should know a secret. Usually the content of tempura is floured, then it is dipped into a mixed egg and after this it is crumbed. The thing is that one should drop 1-2 drops of salads oil into a mixed egg. Due to this the oil layer will cover the content and it will make it crunchy.
How to fry tempura to make it crunchy?

1. Flour it.

2. Mix an egg and add 1-2 drops of salads oil.

3. Breadcrumbs.

4. Mixed egg and salads oil will cover the content with oil film.

Secrets of vegetable dishes.

How to boil tasty spinach? You know, the secret is that you should not use water.

Spinach contains 6 times more vitamin A then runner-bean, 3 times more vitamin C then Chinese cabbage, and besides it is rich with calcium. It is believed that spinach helps at poor blood and thus it is necessary to eat it daily.

Usually it is boiled in a large amount of water, but there is a way of preparing it without water. First of all you should prepare as thin pan as possible. Put washed spinach into pan without removing water. Cover it with a lid and put on fire. Overturn spinach in 1-2 minutes and leave it again for 1-2 minutes. Then take off the lid and you'll have the spinach, which was processed by the vapor. In this way spinach is not losing vitamins as instead of the boiling in water. It remains a healthy and tasty product.
How to boil spinach?

1. Wash it up and put it in a pan.

2. Cover with a lid and put on fire for 1-2 minutes.

3. Overturn spinach and cook it for another 1-2 minutes.

The use of the rests of vegetables.

The second use by virtue of hydroponics.

There is a method, thanks to which it is possible to use those parts of vegetables that are usually thrown and thus the save money on products. For example, it is possible to soak in a small pan the rests of lettuce, the halves of onions, the rests of daikon radish, carrot, wasabi etc., at which the root part is used.

A few days later the sprouts will appear on it and new leaves, that can be used for cooking.

The use of the rests of vegetables

1. Soak in water

2. Sprouts will appear.

3. New sprouts and leaves can be used as culinary plants or for preparing some dishes.
The smell of garlic

The smell of garlic on a kitchen knife and culinary panel. The polyethylene pellicle will defend from it.

We use a lot of time to chop the garlic. One can smash it by knife but the smell remains on the knife, panel and hands. In such cases it is necessary to wrap garlic with a pellicle and smash with the knife's hand. Due to this method there will be smell of garlic in nowhere.
Onions makes your eyes trickle.

The main thing is to put it into a fridge for 10 minutes.

To chop onions means to cry. And if you have a blunt knife you will have more tears. One of the main rules is to use a sharp knife. One more rule is to cool down onions in a fridge. Freeze it for 10 minutes.
How to cut onions?

1. Put it in a fridge for 10 minutes.

2. To use a sharp knife.
What can one do with dead vegetables?

Vinegar and sugar will bring them to life.

There are cases when you forgot to watch up vegetables and they die. It's pity to throw them away, but what shall we do then? There is a very simple way of reliving it. It is necessary to soak them in vinegar with sugar. These two ingredients should be put by 1 tbsp each.

Take a bag pan and pour water in it and dilute vinegar and sugar in it. Place vegetables in it for several minutes. They will revive and become quite eatable.
Cabbage leaves are removed heavily.

Get out cabbage stalk and pour in hot water.

It is difficult to remove leaves from the old cabbage. We suggest you using the following secret. First you should cut out the stalk. Then put a cabbage to some pot in such a way to make the place with hole on the top. Pour hot water into this hole. When cabbage will be covered with water, cover with a lid and leave for 3 minutes. Then take cabbage out and leaves will be easily removed.
Cabbage leaves' removal.

1. Cut out cabbage stalk.

2. Pour slowly hot water into the hole after the stalk is removed.

3. Cover with a lid for 3 minutes. After this leaves will be easily removed.
How to keep the bright broccoli's color while boiling it.

Soaking in salty water will help keeping grin color.

The broccoli freshness is determined by the grin color. But on the other hand, firm broccoli is difficult to wash. In order to wash broccoli better it is necessary to soak it for 20-30 minutes in salty water. After this you can boil it and the grin color will remain.

Broccoli scape is usually thrown away. However it can be boiled together with blossoms and then it can be added to salads or used for preparing miso soup. It also can be pickled in rice hulls. The next morning a pickled scape will be ready.
Broccoli scapes.

1. Cut off

2. Boil together with blossoms. Chop and add to salads.

3. Chop and use for preparing miso soup.

4. Peel up and pickle in rice hulls.
Frozen vegetables loose taste.

A bit of sugar and all will be fine.

In case of unexpected price jumping and for making take-away breakfast, frozen vegetables are rather convenient. But in terms of long storing vegetables loose their taste.

Try to add some suger to vegetables before frying or boiling. Sugar is added according to the vegetables' quantity, but not to make them sweet. Usually it is approximately 1/2 tsp. Under the sugar affection, taste and moisture appear in vegetables. After this vegetables can be seasoned with any kind of seasons, salt etc.
Frozen vegetables

1. Add 1/2 tsp sugar.

2. Season it.
How to make grated daikon non-bittersweet?

To grate it at right angle.

When grated daikon has bitterness, it is explained that the daikon is bad. Actually it is necessary to know the way of grating it and that's it. A lot of people grate daikon downward to the grater, in this case fibers are not grated properly. Sometimes daikon is grated by circular motions as just with wasabi. During such method juice and fibers are divided.

In order to have tasty daikon one should grate it at a right corner. If motions are slow then daikon will be tasty; if to grate it with strong motions then it will have bitterness.
How to grate daikon?

1. Grate daikon at a right corner.

2. Move slowly up and down.
How to peel hot potato?

Wrap it with napkin and peel it.

In order to make a salad or something tastier, potatoes are boiled in their jackets. But it is necessary to peel it while it is hot. In such cases it is necessary to wrap it with a napkin and peel it.
How to cook potato?

1. Boil it in it's own jacket.

2. Wrap with a napkin and wipe it carefully.
How to peel ginger?

One-use chopsticks are much more convenient then a kitchen knife.

Vegetables and fruit have a lot of precious nutrients and aroma, which is in the peel or somewhere near it. This relates to ginger also. But not everybody knows this and usually peels ginger. The specific aroma and taste of ginger is situated in the peel or near it.

To peel ginger it is more comfortable to use chopsticks then a kitchen knife. One-use chopsticks are held as a knife and that's the way it is.
How to peel ginger?

1. Use one-use chopsicks (without breaking) as a knife.

2. The peel is removed carefully.

The secrets of reasonable cooking

Due this reasonable cooking one can reduce gas using. Do not use pots with thin bottom and wet ones.

When cooking food it is necessary to boil a lot, like eggs, potatoes etc. Which pots do you use? If it is necessary to simmer something then a thick-walled pot will be fine. If it is necessary to bring something to a boil then a thin-walled one will be fine. You'll safe both time and gas.

At the same time you should check whether the bottom is dry or not. If you place a wet pot on fire you spend more gas to dry it up. The same relates to a kettle and a rice cooker. It would be good if you learn it as a rule. If you use boiled water instead of ordinary water then gas flow will be lower. Water also should be saved. For example, don't pour water out after boiling and just boil in the same water eggs.
Unnecessary shiitake stipes.

They are quite usable for cooking tsukudani and fried dishes.

Almost everybody throws shiitake stipes away. But if one chops them and boils them with shiitake then it can be used for cooking fried dishes. One can also pin them on the chopsticks, salt them and fry. Such hot stipes is considered to be the great snack for sake.

One can make tsukudani out of stipes. For this it is necessary to dry them. When you have them enough, you can store them as a reserve snack. When using dried stipes, it is necessary to soak them in water and chop. For making stronger aroma one can add dried shiitake. All these are boiled in the same water where stipes was soaked. Add vinegar, sugar, sake, sweet sake and water.
Shiitake stipes using.

How to prepare tsukudani

1. Dry up.

2. Soak in water. Chop.

3. Add one dried shiitake and boil.

4. Water, where stipes was soaked. Add vinegar, sugar, sake, sweet sake and water.
Garlic smell

It is enough to warm up garlic in a microwave.

Recently dishes with garlic have become popular. Garlic is useful and it is preferable to use it at home dishes. But there are a lot of people that don't like garlic smell. This smeel occurs due to daylily sulfide, the component refers to alliaceous. It is necessary to put garlic into a microwave for 2 minutes. Both taste and useful properties will remain the same. Besides, garlic will be easily peeled, and you kill two birds with one stone.
Get rid of garlic smell.

1. Garlic gloves.

2. Warm up in a microwave for 1-2 minutes.

3. The properties will remain and the garlic will be peeled easily.
How to improve wasabi taste?

(Japanese radish) in powder?

The juice from the grated daikon gives spice.

Such Japanese dishes as sashimi and sushi cannot do without wasabi. But not only Japanese love wasabi. They say that the Americans when eating sushi use enormous quantity of wasabi. Wasabi is widely spread in tubes but the cheaper one is as powder. Its disadvantage is that it looses in taste. Here is the secret how to change the situation.

In order to give the taste of natural wasabe to the one in powder it is necessary to dilute it in the juice of grated daikon. Under the action of daikon spice, wasabe will acquire the real taste.
How to cook corn to make it sweet?

Leaves and whiskers determine the taste of corn.

When purchasing corn we choose it by the presence of leaves not by its appearance. Leaves are removed in some shops in order not to make you carrying extra garbage. But the thing is that these leaves and whiskers make the real taste of the boiled corn.

It is necessary to remove only 2 covering leaves and all other leaves should be left. And these leaves will safe the corn's taste. You will have the great boiled corn.
How to cook corn?

1. Remove only 2 upper leaves.

2. Leave whiskers.

3. Leaves safe taste.

4. The whiskers' content provokes good color.
The secrets of meat dishes

How to make a minced-meat cutlet with a kitchen-knife?

Meat is hashed easily after being frozen.

Hashed meat is used for making expensive hamburger. Meat is taken like 3 parts of Japanese cow and 1 part of black hog. Such meat balance makes excellent taste.

But it is not easy to hash fresh meat. So it is necessary to put meat into a fridge for 20 minutes to harden its edges. Then meat will be easily hashed.
Minced-meat cutlet

1. Freeze meat for 20 minutes.

2. Meat will be easily hashed.
How to make boiled pork cubes tastier?

It takes much time to prepare boiled pork cubes. But it is very easy to slice boiled cubes by chopsticks. Adding soy sauce and sugar makes the taste. We suggest you using jelly instead sugar. Jelly will give sweeter taste and brightness to the meat.

Tasty off-grade meat

Having noticed a sign with "Low prices sale", you could not stand by and purchased a cheap price. It turned out to be such fibrous that you cannot even chew it. There is a way to make it softer. Pineapple, apples, pears and mango and some other fruit have fruit acids, due to which meat becomes softer and tenderer. Before cooking meat place it into a marinade from all these fruit and you'll see how good meat will be.
Recipe of cooking meat

Grate onions and apple, add some sake and olive oil. Add one bay leaf. Soak meat in this marinade and leave for night in a fridge. Season with soy sauce before cooking. You'll get soft and tender meat.
How to make soft meat?

1. Prepare marinade; apple, onion, sake, olive oil, and bay leaf.

2. Place meat into marinade.

3. Put it into a fridge for a night.
The secrets of fish dishes

How to safe boiled fish?

When boiling fish's jacket sticks to the bottom of the pot and fish loses its shape. To avoid this, it is necessary to cover it with bamboo leaves. It is possible to purchase it in the department of culinary accessory.

Don't forget to make 1-2 cuts in leaves. Such way of boiling lets you taking fish out of the pot right on the leaves and to serve it right on the leaves.

In order fish pieces not to stick to each other you can put bamboo leaves between them. If you haven't bamboo leaves you can use the rests of boiled cabbage.
Fish cooking

1. Make 3-4 cuts in bamboo leaves.

2. Put them on the bottom of the pot.

3. Fish can be served together with bamboo leaves.

It is difficult to remove squid pellicle.

When peeling fresh squid, you can face such a difficulty as pellicle peeling. In such case a nylon grid will help you out. It is necessary to cut it into pieces, to wash it and to roll it up into a ball and to remove pellicle. You can also use a napkin, but a grid is more convenient.

How to fry Pacific saury and not to burn it?

Pacific saury is served oftener then other fried fish. Pacific saury is fried quickly with the oil, pouring out of it. But if you precsind, the fish might get burnt. So it's not as easy as you think.

The main condition is that Pacific saury should be put on the fully heated pan. Also it is possible to cover the pan with salads oil. In order to fry Pacific saury in a beautiful way, it is necessary to pick it through in several parts. Usually people use bamboo chopsticks for this procedure.
How to fry Pacific saury?

1. To cover a pan with salads oil.

2. Bamboo chopstick.

3. Before frying make up to 10 picks on each side of the fish.
How to make a high salty salmon a low salty?

A salty salmon is usually served on the eve occasions. The simplest way of cutting it is to cut off head, to split body into 3 parts.

If salmon is too salty, you can make it less salty with the help of mandarins. For this you need to peel a mandarin, to slice it and to put into fish. This simple method will help you to save the taste.

The removal of extra salt in salmon

1. Split into slices.

2. Peel and slice thinly a mandarin.

3. Put the mandarin into fish.
How to get thinly sliced pieces of fish for sashimi?

Freeze lightly fish before cutting.

Sashimi made of such fish as sea breams, fugue and halibut become tastier if they are more thinly sliced. Sometime the real culinary masterpieces made of thinly sliced fish are served in restaurants. In order to slice fish at home, follow our pieces of advice.

Having bought a part of fish for sashimi it is necessary to wrap it with a pellicle and put into a fridge. If you leave it there for a long time it will be difficult to slice it. So it is necessary to watch it's being-time there and to remove it when getting hard. Usually the 1st check is made after 20 minutes. It is necessary to push with a finger, to check how hard it is. In future it is necessary to check it oftener.

How to scale fish and not to mess a kitchen?

Use a beer bottle's lid for scaling fish.

There is such a set for scaling fish on sale, but what to do if there is no such one. You can scale it by a knife, but to do it by a beer bottle's lid it is more comfortable.

Also it is possible to use the end of daikon radish. It is necessary to cut it diagonally and to use scale fish by this cut.

As in the 1st and 2nd ways of scaling, scale will mess less as instead of using knife. The best if you scale fish in a polyethylene bag.
Scaling fish

1. Use a beer bottle's lid or the end of daikon radish.
The secrets of drinks

How to make tea bags tastier?

Cover with a lid and to steam it for 30 seconds.

Tea bags are convenient during breakfast when there is short of time. There is a way to do it much tastier. Everybody knows that a cup should be warmed beforehand. And then as soon as you pour a tea bag with hot water you should cover it with a saucer. To steam tea for 30 seconds. Within 30 seconds, aroma contents will erupt from tealeaves and you'll get the full taste of the tea.
Tea bags

1. Pour with hot water.

2. Cover with a saucer and leave it for 30 seconds.
To give instant coffee a real taste.

Start warming water.

Instant coffee loses to ground one by taste. To raise the taste of instant coffee you can cheer up people who drink a lot of instant coffee during the day.

There is a secret of how to give the real taste to instant coffee. First of all it is necessary to prepare a pan with necessary quantity of water. Sprinkle coffee in it and warm it up on a medium fire. Slightly mixing it, dilute coffee and before it starts boiling turn off the fire. Coffee is ready.

The main thing is not to use hot water from the beginning, just to warm up water. You'll get aromatic coffee with a great taste.
Instant coffee

1. Instant coffee

2. Water.

3. Turn off the fire before it gets boiling.

4. Coffee is ready.
How to make barley tea tastier?

Use as a hidden taste tea hojicha.

In summer, when it is necessary to cool down body, one cannot do without barley tea. Now tea bags with the taste of barley appeared on sale, but if you want to admire the real taste you should use fried barley. And to make it tastier you should use hojicha tea. Per 1 liter it is necessary 2 spoons of fried barley and 10% of hojicha. Tea will become more aromatic. Watch the fried barley not to over boil it. It should be removed quickly.
Barley tea

1. 1 liter of water

2. 1/2 cup of fried barley

3. Add 10% of hojicha

4. Remove quickly barley.
Meringue is not beaten up.

Several drops of lemon juice and that's it.

To make a magnificent sponge cake, it is necessary to use fresh eggs, cooled in a fridge. But the main thing is beating egg white up. To avoid difficulties we suggest you the following. Add 2-3 drops of lemon juice and the beat it up. If you don't have lemon juice you can use vinegar.
How to make meringue?

1. To use fresh eggs, cooled in a fridge.

2. Egg white.

3. 2-3 drops of lemon juice.

4. It is possible to use vinegar instead lemon juice.
National dishes' know-how

Dough shumai sticks (Chinese patty-cakes shaomai that are made on steam).

Such Chinese dishes as gyoza (fried ravioli) and shumai can be warmed up quickly in a microwave, but to make it tastier it's better to warm them up on steam. In such cases it is good if you have Chinese steamer, but if you don't have one you can steam on a plate.

It is necessary to oil it or instead of this you can put cabbage leaves. They won't let dough stick to the bottom. Besides, it can be served right on the leaves.
To prepare shumai and not to mess a hand

Mix separately minced meat and other ingredients for shumai. Each time you do it you have to wash hands and plates after it. It takes time.

Try another way. Place all shumai's ingredients into a polyethylene bag. By kneading bag you can mix all ingredients without messing your hands. Then cut off one corner and squeeze out necessary quantity of stuffing.

It is possible to squeeze out on dough or a thin layer of starch. Then you can steam it, put it in a microwave. You'll be surprised that all is a piece of cake.
Mix minced meat and other ingredients.

1. Minced meat.

2. Onions and other ingredients.

3. Polyethylene bag.

4. Knead properly.

5. Cut off corner and squeeze out necessary quantity of stuffing.
Jellied yesterday's karri.

Not to change the taste, dilute it with yoghurt.

Usually the moisture from karri dies the next day and the sauce becomes jellied and hard. To make it as it was, you can use just more yoghurt.

The yoghurt acid corresponds with karri acid and makes the sauce tastier. It is necessary to do it on a weak fire, adding small portions, while karri becomes soft.
How to be with jellied karri?

1. Dilute karri with yoghurt, by small portions and mixing karri while it's getting softer.

2. Do it on a weak fire.

The deep taste of karri can be discovered without waiting for the next day. Karri becomes tastier the next day after the preparation. It is explained by the following. The aroma and color dilute in water only after several hours. But this procedure can be accelerated.

Before boiling the ingredients of karri, they should be fried slightly. Butter and onions accelerate the aroma and color exhale.
The secret of making karri

1. Put butter in a hot pan and fry onions in it.

2. Remove from the fire and add seasonings.

3. Mix with other ingredients and boil about 30-50 minutes.

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