When cooking porridge, drop two drops of sesame oil into the pot. After boiling, cook it slowly with low fire, so that the porridge will not overflow.

2, clever bubble jellyfish silk.

Before washing jellyfish silk, first soak jellyfish silk in boiling water, and then quickly soak jellyfish silk in cold boiling water for a period of time. After this soaking, jellyfish silk will not shrink, and it tastes delicious and refreshing, without astringency.

3. Clever separation of egg white and yolk

Beat the egg into a bowl and gently suck it on the yolk with an empty beverage bottle to easily separate the egg white from the yolk. This method is cleaner, healthier and faster than other traditional methods. If you don't use egg yolk for the time being, you can cover the beverage bottle and put it directly in the refrigerator.

Step 4 peel garlic quickly

Break garlic into small petals, soak it in hot water for a few minutes, and then take it out, and the skin will be peeled easily. You can also put garlic cloves on the chopping board table and pat them with a kitchen knife a few times, and the skin will be easily peeled off.

5. Don't smell fishy

Adding salt to the water when washing fish can remove the earthy smell from the fish. Before frying fish, you can soak it in white wine first, so that the fried fish is delicious and tasteless.

6, tofu is not broken

Blanch the tofu with salt water. Before cooking, you can cut the tofu into pieces and blanch it with salt water, so that the tofu is not easy to break.

7. jiaozi is not sticky.

Add salt or green onions when cooking jiaozi, and the boiled jiaozi won't stick.

8. Rice is soft and sticky

Add a tablespoon of oil to the rice and stir well. The rice will be clear and won't stick to the pot.

9. The fried meat is tender.

Marinate the sliced meat with egg white for 30 minutes and then fry it to make the meat tender and smooth.

10, the broth is not greasy.

When cooking soup, add some fresh orange peels, which not only tastes better, but also relieves boredom.

1 1. Steaming fish with chopsticks is not fishy.

Firstly, the fish is treated according to the conventional method; Then put the iron frame into the pot, and then put a square on the iron frame with two pairs of chopsticks; Finally, put the fish on chopsticks, cover the pot and steam for 8 minutes.

12, skillfully remove oil residue.

After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and fry it repeatedly in the pot. Turbid oil will become clear.

13, the soup is too salty, put potatoes.

When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

14, Tang Tai accumulates seaweed.

This soup is too greasy. Roast a small amount of laver on the fire and sprinkle it into the soup.

15, peanuts keep crisp

Deep-fried peanuts, put them in a plate, sprinkle a little white wine while they are hot, sprinkle a little salt after cooling, and they will be crisp for a few days and nights.

16, skilfully frying food with water

For semi-finished frozen meat such as fried chicken patties and fish sticks, you can put a little oil at the bottom of the pot, add a spoonful of water and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients thoroughly. The food made in this way is crispy on the bottom and soft on the top, fragrant on the outside and tender on the inside, with the same good taste, but with low fat content and healthier.

17, scrambled eggs with water

When you beat eggs, add water and eggs together, beat well, and put them in a pot and stir fry slowly. Eggs will be particularly tender and fluffy to eat, and it is not easy to paste the pot.

18, eggplant is more oily and vinegar.

When frying eggplant, it's best to put more oil, add some pepper or garlic slices and stir-fry, then add eggplant and turn it constantly. When it is almost ripe, add salt and garlic to taste, and finally add a little white vinegar or diced tomatoes. The eggplant fried in this way will not turn black and tastes good.

19, fried vegetables do not turn yellow.

Generally speaking, quick frying and quick blanching can keep green well. In addition, when frying vegetables, you should try to avoid adding sour food as an ingredient. In the meantime, don't cover the pot. You can cover the pot later when stewing.

20. Tomatoes should be cut along the texture.

As long as you carefully observe the lines on the surface, straighten the pedicels of tomatoes and carefully cut them according to the lines, you can keep the seeds and pulp of tomatoes from separating and bleeding.

2 1, onion mixed with flour

Mix a small amount of flour into chopped onions before cooking, so that the fried onion dishes are golden in color and crisp and tender in texture.

22. Stir-fry vegetables without cold water

It is not advisable to add cold water during cooking, otherwise the vegetables will get old. Boiling water should be added to make it taste fresh and tender, and it is not advisable to fry vegetables for too long.

23. Stir-fry the sweet pepper quickly.

Don't stir-fry for too long, stir-fry quickly, and add a little refined salt and vinegar when frying.

24. Vinegar bean sprouts

A little vinegar can remove the astringency of bean sprouts, keep the taste crisp and stir fry quickly.

25, lotus root while frying.

Adding water when frying can prevent lotus roots from turning black.

26. Stir-fried eggplant with vinegar

Cut the eggplant or immediately put it in a pot or water to prevent it from oxidation. Add some vinegar during frying to prevent eggplant from turning black.

27. Soak tofu in water.

Tofu can be soaked in boiling water for ten minutes before it is put into the pot to remove the beany and alkaline smell of tofu.

28. cold beer dishes

Adding a small amount of beer when cooking cold dishes can make the cold dishes taste more fragrant.

29. Steamed meat with boiling water

After the water boils, put the meat into the steamer, so that the meat will suddenly shrink when heated, and there will be no fresh juice flowing out, keeping the taste delicious.

30. Fried beef with beer

First, pour the diluted beer or flour evenly and marinate for 30 minutes, so that the protein in the beef can be decomposed and the beef becomes tender.

3 1, stir-fried kidney with vinegar

Add a little white vinegar to the cut kidney flower and soak it in water for 10 minute, so that the fried kidney flower will be crisp.

32. the boiled fish is not bad

Stir-fry some salt in the pan, and then fry the fish in oil. You can also brush some egg liquid on the fish, so that there is a protective film. It is best not to use too much fire to fry fish pieces. Try to shape the fish before turning it.

33. Boil thick white fish soup

Putting a spoonful of milk in the stewed fish can not only make the fish soup white and delicious, but also remove the fishy smell and make the fish fresh and tender.

34. Three methods of vegetable pickling

When the vegetables are salty, you can add some sugar to reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced. Or soaked in water mixed with liquor, the desalination effect is obvious.

35. Rice wine can hydrolyze acid

If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.

36. Remove the bitterness of vegetables.

Bitter vegetables, such as radish and bitter gourd, are pickled with a small amount of salt after cutting, and then the juice is filtered out and burned, so the bitterness will be obviously reduced. After the spinach is scalded with boiling water, it can be fried to remove bitterness and oxalic acid.

37. Steamed egg custard with milk is more tender and smooth

Add a few spoonfuls of milk to the steamed egg soup at the same time, so that the ratio of egg liquid, milk and warm water reaches 1: 1: 1. In this way, protein in milk can interact with protein in eggs, which makes the custard taste more tender.

38. The best time to make soup

The best cooking time of fish soup is about 1 hour, chicken soup and sparerib soup are generally about 1-2 hours, and dishes should be added as they are put.

39. The best time to put salt in cooking.

Generally don't put salt in the first place. When cooking, if you put salt too early or put salt first and then put vegetables, the water in the vegetables will seep out quickly because of the increase of osmotic pressure outside the vegetables. In this way, not only the food is cooked slowly, but also the soup is much, and the fried food is not fresh and tender.

However, it is not advisable to put salt after peanut oil is cooked. When the oil is hot, put some salt first, and then add seasonings and vegetables after half a minute to 1 minute. You can use iodide in salt to remove aflatoxin.

Salt should also be put before cooking with animal oil, which can reduce the residual organic chlorine in animals and is beneficial to human health.

40. Don't pour water after soaking dried mushrooms.

Wash the dried mushrooms with mud and dust before soaking, and then soak the mushrooms, so that the mushroom water can be completely reused. For example, the soup stewed with it will be more fragrant, delicious and have higher nutritional value, and no additional ingredients are needed.

4 1, soak black fungus and add some salt.

The most important thing to soak dried auricularia is to use cold water. In addition, auricularia auricula is easy to stick to sediment, so it can be washed with salt water, gently rubbed evenly, and then washed with clear water after the water becomes turbid. Note that the fungus that has been deteriorating for a long time must not be eaten!

42. The shrimp is soaked.

Rub it with refined salt and edible alkali powder, soak it in clear water and wash it. The fried shrimp is crystal clear, delicious and smooth.

43. Marinate pork liver with vinegar.

Soak pig liver in white vinegar and water before frying, and then wash it with clear water. It will taste better after frying.

44. Cook fish soup in cold water.

Fish soup should be fragrant. Before making soup, fry the fish, both sides. Then boil the pot with cold water to remove the fishy smell and fully release the nutrients; Stew thick soup on high fire, and cook clear soup on low fire.

45, boil bone soup avoid adding cold water.

Avoid adding cold water in the process of boiling soup, so as to avoid the sudden drop of temperature and the rapid solidification of protein and fat in bones, which will affect the nutrition and taste of soup. It is best to add water at one time or add appropriate amount of boiling water halfway.

46. The broth is delicious. Cook it in cold water.

If you want the soup to taste delicious, you should cook the meat it in cold water. If you want delicious meat, you should cook the meat in hot water.

47, fried steamed bread first soaked in cold water.

When frying steamed bread slices, soak them in cold water first, and then fry them in an oil pan, so that the fried steamed bread is yellow outside and tender inside, delicious and fuel-efficient.

48. Self-made healthy "tender meat powder"

Beef and other livestock meat are not easy to stew when cooking, and the taste is hard. What should I do? You can use natural "tender meat powder" at home: papaya, kiwi fruit or pineapple. , peeled and mashed into mud; Raw beef is soaked in fruit paste for 20 minutes, and then boiled, so the meat becomes soft and easy to rot.

49. Fried flowers with milk

When boiling flowers, adding 1 tablespoon of milk will make the finished product more tender and delicious.

50. Pour vinegar before killing the chicken.

Fill the chicken with 1 tablespoon vinegar before killing it, then kill it, then stew it with slow fire, and it will be cooked.