1. Stir-fry the lotus root: soak the sliced lotus root in cold water for 5 minutes (soak the lotus root juice), drain the water when frying, and then add cold water while frying, so as to prevent the lotus root from turning black, which is not only delicious but also beautiful.
2, fried bitter gourd: bitter gourd has a bitter taste, do not like too bitter. After cutting, add a small amount of salt to neutralize it, then filter out the juice and fry it, and the bitterness will be obviously reduced.
3, fried potatoes: add vinegar, you can decompose the toxins in potatoes, but also avoid burning, the color is good, adding milk when cooking potatoes will be better.
4. Stir-fry: No salt first. If you put salt first, it is easy to stir fry when it comes to water, so it is best to put salt after cooking.
5, stir-fried spinach: remember not to cover, otherwise it will affect the taste, stir-fry until the dish changes color and add the right amount of salt to stir fry.
6. Stir-fry tomatoes: It will be more sweet and sour to put a little salt when frying, because salt can change the sugar-acid ratio of tomatoes.
7. Boiled kelp: Difficult to cook? Try adding a few drops of vinegar when cooking, it will soften easily.
8. Stir-fry bean sprouts: Add some butter when frying, and then add salt to remove the beany smell.
9. Stir-fried flowers: Add 1 spoonful of milk when frying, and the fried flowers will be more tender and delicious.
10, fried eggplant: put some vinegar in the pot, and the fried eggplant will not turn black.
Meat products
1. Stir-fried meat: Slice the meat, then stir-fry, add appropriate amount of salt, oil, chicken powder, raw flour, sugar and soy sauce (porridge is also applicable), and marinate for about half an hour, so that the fried meat slices are tender and delicious. When fried, it will be out of the pot, but it will not taste good after a long time. )
2, scrambled eggs: beat an egg with a tablespoon of warm water (cold water is not good) and mix well, it will not fry, and the amount of scrambled eggs will increase.
3, scrambled eggs: you can also add a few drops of vinegar, scrambled eggs are soft, and the taste is particularly fragrant.
4. Steamed ribs: Cover the ribs with a lid to prevent water vapor from flowing back into the ribs, so that the fragrance of steamed ribs is locked and tastes better.
5. Stir-fry beef slices: Dilute proper amount of flour with beer, mix well with beef and marinate for about 30 minutes, so that protein is decomposed by enzymes in beer and the tenderness of beef is increased.
6, boiled pork belly: Never put salt first, then put salt when you eat it after cooking, otherwise the pork belly will shrink as hard as beef tendon.
7. Steamed fish: After the water in the steamer is boiled, steam the fish again, so that the fresh juice in the meat will not flow out, which will make it taste more delicious.
8. Boiled beef: It's hard to cook. You can add a pinch of tea (about the amount of a pot of tea, remember to wrap it in gauze) and cook it together. Meat can rot quickly and tastes delicious.
9. Stir-fried sweet and sour fish: put sugar first, then put salt, because there is salt? Dehydration? Function, will promote the protein sugar absorption of fish, resulting in fish sweet outside and light inside is not delicious.
10, braised pork: Don't put sugar, cut some sugar cane and cook it together, and pour a few spoonfuls of good rice wine to feel the real temptation of the tip of your tongue.
Tip: The meat has just thawed out of the refrigerator. Adding some beer to cold water will make it fresher, and thawing it in hot water will make it useless.