1. Skillfully remove the odor of vegetable oil: vegetable oil smells like vegetables. To get rid of this odor, you can first pour the oil into the pot, then fry a few kidney beans or a small amount of rice in the pot, fry it until it is burnt, and then take it out, and the odor in the oil will disappear.

2. How to make vinegar fragrant: Generally, the vinegar you usually eat is only sour and has no fragrance. If you add a few drops of alcohol or a few drops of soju and a little salt to the vinegar, it will become very fragrant and will not be "white" for a long time.

The trick of frying eggs

When frying eggs, put the eggs into the oil pan, then sprinkle a few drops of hot water next to and on the eggs to make the egg noodles complete and smooth, and then eat them. If you want to fry the egg skin thin and tough, you can fry it on low heat.

Tips for cooking vegetables

1. When cooking vegetables, you should use hot water instead of cold water. If potatoes are cooked in hot water, the loss of vitamin C is about 10%, and if potatoes are cooked in cold water, they will lose 40%.

2. When cooking, add some water chestnut starch to thicken the soup, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione.

Method for identifying breeding pork

The pork raised by male and female breeding pigs is inferior in quality, neither rotten nor rotten, and tastes bad. The identification method is:

With skin, the skin is thick and hard, with large pores, and the boundary between skin and fat is almost indistinguishable. This phenomenon is most obvious in the scapula. For example, after peeling and deboning, the subcutaneous fat is thick and hard, which is similar to that with skin.

Lean meat is dark red in color, with thick muscle fibers, clear lines, less water and large connective tissue.

Identification of water-injected pork

Look: If lean meat is reddish with white, oily and tender, it will be drawn even if it is soaked in water. If it is bright red, it will not be irrigated.

Touch: touch lean meat with your hands and you will draw water; Touch lean meat with your hands and you won't draw water.

Sticker: Take a piece of white paper and stick it on the meat. If paper is soaked by water quickly, it is water. If it doesn't get wet easily, there is oil stain on it, which means it hasn't been watered. Sticking can also be used for beef and mutton.

Identification method of frozen meat

Frozen meat cannot be sold after thawing, and the quality of this meat will be greatly reduced if it is sold after freezing. The identification method is as follows:

Look at the appearance: the fat is dark red and the meat is red; Cleavage is neat, and finger pressure can wet fingers.

Touch hardness: the meat is inelastic, and it is difficult to recover after the finger pressure sinks.