1. Avoid burning an "empty stove" when cooking. When igniting, as long as the flame length below the cooker is moderate, it will cease fire when used. Never open it and burn it to the end. When cooking soup or stew, boil it with high fire first, and then use low fire. Stir-fry, steam steamed bread, and use fire. Cook soup and pancakes with low fire. After the food is cooked or boiled, turn off the heat and keep it slightly boiling. When boiling water, use a small fire first, and then use a big fire after the water temperature rises.

2. During cooking, don't be afraid of trouble. It is strictly forbidden to light a "long fire". Generally speaking, braised rice saves time and gas than steamed rice, and it is delicious. Steaming rice takes three times as long as stewing rice, so you can choose stewing instead of steaming. When stewing rice, wash the rice first and cook it as soon as the water boils. At this time, boil the rice washing water with high fire, and then cook it with medium fire to keep the rice washing water still boiling. When the water is dry, simmer for a few minutes with low fire to make the rice fragrant but not burnt.

3. Natural gas must be mixed with a certain amount of air before burning. The flame of natural gas consists of three parts, and the outer flame temperature is the highest. When cooking, if the flame is too big, you are actually using the lowest temperature flame, and most of the heat from the external flame is lost. Therefore, when cooking, the flame distribution area should be adjusted to be parallel to the bottom of the pot, and the flame should be adjusted to bend slightly at any time according to the size of the bottom of the pot and the need of firepower, so as to reduce heat loss and waste natural gas.