Cook the beef: In order to make the beef stew fast and rotten, add a small amount of tea leaves (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will rot quickly and taste delicious
Add a teaspoon of vinegar when cooking bone soup, so that the phosphorus and calcium in the bones can be dissolved in the soup, and the vitamins in the soup can be preserved.
When cooking beef and other tough, hard meats and game poultry, add a little vinegar to soften it
When cooking broth or pork rib soup, add a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
Cook bacon: Cook with a dozen walnuts drilled with many small holes to eliminate the smell
Fry the mung beans in the iron pot for 10 minutes and then cook them quickly, but be careful not to burn them
When cooking eggs, add some vinegar to the water to prevent the eggshell from cracking. You can also add some salt in advance.
When boiling kelp, add a few drops of vinegar to make it easy to rot; put a few spinach on it.
Before cooking the ham, put some sugar on the ham skin, it is easy to boil and the taste is more delicious
When cooking dumplings, put a green onion in the water or add some salt after the water is boiled, and then put the dumplings, the dumplings are delicious and not sticky; when mixing noodles, add an egg for every 500 grams of flour, the dumpling skin is very hard to scrape adhesion
When cooking dumplings, add a little salt to the pot, and the water will not overflow when the pot is boiled.
Add a tablespoon of cooking oil when cooking the noodles, the noodles will not stick together, and it can prevent the noodle soup from foaming and overflowing the outside of the pot
When cooking noodles, add a little salt to the pot, the noodles will not be easily mushy.
Do not put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans
When cooking pork belly, do not put salt first, and then add salt after cooking, otherwise the pork belly will shrink as hard as beef tendon
When stewing meat, add a few pieces of orange peel to the pot to remove peculiar smell and oiliness and increase the umami of the soup
Stew chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in an appropriate amount of balsamic vinegar, and then stir fry quickly until the chicken pieces make a crackling sound, then heat immediately. Water (under the chicken nuggets), simmer for another ten minutes, then add the seasonings, simmer on low heat for another 20 minutes, drizzle with sesame oil and serve; after the soup is simmered, the temperature should drop to 80~ Add salt at 90 degrees Celsius or before serving. Because the chicken has a high water content, salt is added to the stewed chicken first, and the chicken is soaked in salt water. The water in the tissue cells permeates outward, and the protein coagulates, which makes the chicken significantly shrink and tighten, which affects the dissolution of nutrients into the soup and cooking. Chicken tends to be tough, old, and has a rough texture
Stewed old chicken: Add twenty or thirty soybeans to the pot and stew together, it will cook quickly and taste delicious; or before killing the old chicken, pour a tablespoon of vinegar into the chicken, then kill it, simmer and simmer, It will be overcooked; or put 3 to 4 hawthorn, the chicken is easy to rot
Cooking old chickens and ducks with high heat will make the meat hard and not delicious; if you soak them in cold water and a little vinegar for 2 hours, and then simmer them on low heat, the meat will become tender and delicious.
Cooking old duck: Putting a few snails in the pot is easy to overcook
When roasting the duck, remove the beans on both sides of the tail end of the duck, the taste is more beautiful
When cooking tofu, add a little fermented bean curd or juice, the taste is fragrant.
When braised beef, add a little snow red, the meat is delicious
Before making braised pork, marinate the meat with a little borax, the meat is fat but not greasy, sweet and delicious.
When frying food, put a little salt in the pot, and the oil will not splash out.
Add some flour to the stuffing of spring rolls to avoid the phenomenon that the vegetable juice in the stuffing flows out and sticks to the bottom of the pot during the frying process.
Before frying potatoes, boil the cut potato slices in water for a while, so that a thin layer of gum is formed on the surface of the potato skin, and then fry
When frying pork chops, cut 2 to 3 incisions in the place where there are tendons, and the fried pork chops will not shrink.
Marinate the chicken for a while, seal the protective film, put it in the refrigerator, and take it out when frying. The fried chicken is crispy and delicious.
When frying a poached egg, pour a little cold water when the egg yolk is about to solidify, it will make the egg yellow and tender
When frying eggs, put enough oil in the pan. When the oil is slightly hot, put the eggs in the pan, and the eggs will slowly become cooked, with a beautiful appearance and non-stick pan.
When frying eggs, sprinkle some flour in the hot oil, the eggs will be fried well and the oil will not easily spill out of the pan
Adding a small amount of sugar when scrambled eggs will increase the coagulation temperature of protein denaturation, thereby delaying the heating time. In addition, sugar has water retention, which can make egg products bulky and soft.
Add a few drops of vinegar when scrambled eggs, the fried eggs are soft and fragrant.
When frying eggplants, put some vinegar in the pot, the fried eggplants will not turn black
Adding vinegar when frying potatoes can avoid burning, decompose toxins in potatoes, and make the color and taste suitable
When frying bean sprouts, add some butter first, and then add salt to remove the beany smell
Stir-fried pork slices: cut the meat into thin slices, add soy sauce, butter, starch, add an egg, mix well, and stir-fry; after the meat slices change color, add seasonings and fry a few times, the meat slices are delicious and tender
Stir-fried shredded beef: cut it well, mix it with salt, sugar, wine, cornstarch (or egg), marinate it with raw oil, fry it after 30 minutes, it is fresh and delicious.
When frying meat and vegetables, it is too early and slow to ripen. It is advisable to add salt when cooked, and add a few drops of vinegar before serving, which is fresh and delicious.
After the shredded pork is cut, put it in the baking soda solution and then fry it. It is especially loose and delicious. No matter what kind of sweet and sour dishes are made, as long as the proportion of 2 parts sugar and 1 part vinegar is used, the sweet and sour can be moderate.
When frying sweet and sour fish, sweet and sour vegetables, etc., you should put sugar first and then salt, otherwise the dehydration of salt will promote the coagulation of proteins in the dishes and prevent sugar from being eaten, resulting in sweetness on the outside and lightness on the inside.
When making meat patties and meatballs, put 2 teaspoons of salt in one kilogram of meat filling.
Make meatballs according to the ratio of 50 grams of meat to 10 grams of starch, and the vegetables are soft and tender.
When making steamed buns, if you knead a small piece of lard into the dough, the steamed buns will not only be white and soft, but also fragrant.
When steaming the steamed buns, add a little orange peel to increase the fragrance of the steamed buns.
The steamed steamed buns will turn yellow if there is too much alkali. For example, add 2 to 3 tablespoons of vinegar to the original steamer water, and then steam for 10 to 15 minutes to turn white.
The milk is boiled, put some salt, it tastes better after cooling
When the dishes with peppers are too spicy or add some vinegar when frying the peppers, the spiciness is greatly reduced
When cooking, if you put soy sauce in the wrong place for vinegar, you can sprinkle a little baking soda, and the vinegar smell can be eliminated.
The vegetable is too sour, smash a pine egg into it
The dish is too spicy, put an egg and fry it together
The dish is too spicy, put some vinegar to reduce the spiciness
The vegetables are too bitter, drop in a little white vinegar
When the soup is too salty and not suitable for mixing with water, you can put a few pieces of tofu or potatoes or a few slices of tomato into the soup; you can also wrap a handful of rice or flour in a cloth and put it into the soup
The soup is too greasy, roast a small amount of seaweed on the fire, and then sprinkle it into the soup
Peanuts are fried and cooked, put them on a plate, sprinkle with a little white wine while it is still hot, sprinkle with a little salt after cooling down a bit, and leave it for a few days and nights to be crispy as before.
Rapeseed oil has a peculiar smell. After heating the oil, put in an appropriate amount of ginger, garlic, onion, clove, and dried tangerine peel and fry for a while, and the oil will become fragrant.
Fried peanuts with vegetables will have no strange smell. The fried dishes are delicious and can be used as cold dishes.
After frying the food, the oil leaves some residue and becomes cloudy. You can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and fry it in the remaining oil. The residue will adhere to the radish slices. Take out and remove the residue, and then repeatedly put it into the pan to fry, the cloudy oil will become clear
When cooking, the pot should be heated first, then the cooking oil should be poured, and then the vegetables should be placed
When the temperature in the pot reaches the highest, add cooking wine, which is easy to evaporate the wine and remove the fishy smell in the food
Boil lard: put a little water or vegetable oil in the electric rice bowl, and then add lard or fat. After the power is turned on, the oil can be automatically refined without splashing oil, not sticking oil residue, and the oil quality is pure
