Add water while frying to prevent the lotus root from turning black, or add some white vinegar.

Seven, vinegar fried eggplant

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

Eight, the sweet pepper is fried quickly.

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

Nine, tofu soaked in water

Tofu can be soaked in boiling water for 10 minute before cooking to remove the beany smell and alkaline smell of tofu. When scalding with boiling water, you can put a little salt to prevent tofu from breaking.

Ten, cold dishes and beer

Adding a little beer to cold dishes can make the taste of cold dishes sweeter.

1 1. cook the meat with boiling water.

After the water boils, put the fish or meat into the steamer, so that the meat will suddenly shrink when heated, and the fresh juice inside will not flow out, keeping the taste delicious.

Twelve, fried beef and 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.

Thirteen, vinegar fried kidney flower

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 more brittle.

Fourteen, shrimp catches blisters.

Rub with refined salt and edible alkali powder, soak in clear water and wash. The fried shrimp will be crystal clear, crisp and delicious.

15. 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.

Sixteen, boil bone soup avoid adding cold water

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

Seventeen, homemade healthy "tender meat powder"

Cattle and other animals are not perishable when cooking and have a hard taste. What should I do? At home, you can use natural "tender meat powder" to peel papaya, kiwi fruit or pineapple, pound it into mud, soak raw beef in the mud for 20 minutes, and then cook it, and the meat will be soft and easy to rot.

Eighteen, milk fried cauliflower

Add a spoonful of milk to stir-fry flowers, and the finished product will be tender and delicious.

Nineteen, pour vinegar before killing the chicken.

Before slaughtering the chicken, fill it with 1 tablespoon vinegar, then slaughter it, then stew it with slow fire and cook it well.

Twenty, skillfully remove the remaining oil residue.

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

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, or you can put a handful of rice or flour in the soup with a cloth.

Twenty-two, soup accumulates seaweed too much.

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

Twenty-three, peanuts remain crisp.

Stir-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.

Twenty-four, skillfully stir-fry food with water.

Fried chicken patties, fish sticks and other quick-frozen semi-finished products, you can put a little oil in 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.

Twenty-five, 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. The taste of eggs will become particularly loose, and it is not easy to paste the pot.

Twenty-six, eggplant is oily and vinegar.

When frying eggplant, it's best to put more oil, more pepper and garlic slices to stir-fry, then add eggplant and turn it constantly, add salt and garlic to taste when it is almost ripe, and finally add a little white vinegar and diced tomatoes, so that the fried eggplant will not turn black and taste delicious.

Twenty-seven, fried vegetables do not turn yellow.

Generally speaking, quick frying and quick ironing 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.

Twenty-eight, tomatoes should be cut along this grain.

As long as you carefully observe the lines on the surface, make the pedicle of tomato square and carefully cut it down according to the lines, you can keep the tomato seeds and pulp from separating and the juice from each other.

Twenty-nine, onion mixed with flour

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

Thirty, the prevention of porridge oil spill

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

Thirty-one, pickles and peppers

When we make pickles, white flowers are easy to appear, which not only affects the appearance, but also affects the appetite. At this time, we just need to put a few peppers in the kimchi at last to prevent white flowers.

Thirty-two, cucumber is not brittle

Many people want to eat crispy cucumbers, whether fried or boiled. At this time, we only need to marinate the cut cucumber for 5 minutes before frying, so that the fried cucumber will be very crisp, and many dishes can do this.

Thirty-three, fried noodles stick to the pot

When frying vermicelli, many people will fry vermicelli in the pot and even fry vermicelli black. At this time, we only need to add a proper amount of vinegar to the water when soaking the fans, so that the fans will not stick to the pot and the fried fans will be very bright.

Thirty-four, boiled fish is not fishy

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

Thirty-five, tofu is not broken

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

Thirty-six, jiaozi is not sticky.

Add salt or scallion when cooking jiaozi, and the boiled jiaozi will not stick.

Thirty-seven, rice soft glutinous

Add a tablespoon of oil to the rice and stir well. Rice will have clear particles and will not stick together.

Thirty-eight, 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.

Thirty-nine, broth is not greasy.

When you are in cook the meat, adding some fresh orange peels will not only taste better, but also relieve boredom.

Steamed fish with chopsticks is not fishy.

Firstly, the fish is treated according to the conventional method, then the iron frame is put into the pot, then two pairs of chopsticks are placed on the iron frame in a shape of a well, and finally the fish is placed on the chopsticks, and the pot is covered and steamed for 8 minutes.

Forty-one, fish don't break.

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, and try to let the fish turn over after forming.

Forty-two, 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.

Forty-three, steamed egg custard with milk is more tender.

When adding water to the steamed egg soup, add a few spoonfuls of milk to make the ratio of egg liquid, milk and warm water reach 1: 1: 1. In this way, protein in milk can interact with protein in eggs, which makes the custard taste more tender.

Forty-four, do not pour the water soaked in dried mushrooms.

Wash the dried mushrooms before soaking them, and then soak them, so that the mushroom water can be used completely. For example, the soup stewed with it will be more fragrant, delicious and nutritious without additional ingredients.

Forty-five, soak dried 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 and rubbed evenly. When the water becomes turbid, it can be washed with clear water. Note that fungus soaked for a long time must not be eaten!

Forty-six, boiled eggs

Many people boil eggs, which are either difficult to break or difficult to break. At this time, we only need to add 2 grams of salt to the boiled egg water, so that the egg will not break and it will be easier to peel.

47. Peeling yam or taro can make people's fingers itch.

When many people peel yam or taro, their hands itch after peeling. At this time, we only need to soak yam or taro in cold water for 2 ~ 4 hours, then peel it, and it will never itch again.

Forty-eight, lard steamed bread

When making steamed bread, many people find that their steamed bread is not chewy, soft or fragrant. At this time, as long as we add10g lard to the dough, the steamed bread will be fragrant and chewy.

Forty-nine, wash the fish belly

When many people wash the fish belly, they can't wash it white after washing it many times, and the fish fried in the end is still black. All we need to do is put in the right amount of egg liquid when cleaning the fish belly and rub it, and the fish belly will turn white automatically.

Fifty, the best time to put salt in cooking.

Generally speaking, it is not advisable to put salt first. If you put salt before cooking, because the osmotic pressure outside the dish increases, the water in the dish will seep out quickly, so that the dish will not only cook slowly, but also produce more soup, and the fried dish will not be fresh and tender. However, it is not advisable to put salt after peanut oil is cooked. After the oil is hot, put some salt first, then add seasoning and vegetables for half a minute to 1 minute. Iodide in salt can be used to remove Aspergillus flavus.