1, in the process of cooking, if you need to add water, you'd better heat the water instead of cold water, because the temperature of cold water is relatively low. After adding it, because cold water needs to absorb heat, the fried dishes will get old and taste bad. The dishes fried with boiling water are fresh and tender.

2. Lotus root is rich in minerals and starch, which is a favorite food of many people. But it is easy to turn black when frying lotus roots. Black lotus root is not only unsightly, but also affects people's appetite. A simple way to prevent lotus root from blackening is to add water while frying lotus root.

3. Eggplant is also one of the foods we often eat. Cut the eggplant, if we put it on the plate. Eggplant is easy to oxidize and turn black. An effective way to prevent eggplant from blackening is to prepare half a basin of clear water before cutting eggplant, and soak the cut eggplant in clear water for a while. So the eggplant won't turn black. In the process of frying eggplant, you can also add some vinegar appropriately.

4. Bone soup is rich in colloid and calcium. When cooking bone soup, start adding enough water, not adding water in the middle of cooking bone soup. Otherwise, protein and fat in bone soup will solidify rapidly due to low temperature, thus affecting the taste and nutrition of the soup.

5. When cooking, add some vinegar in moderation, and the food will taste more delicious. Because vinegar is acidic, so is vitamin C contained in vegetables. Adding proper amount of vinegar can reduce the damage of vitamin C in vegetables. When cooking meat food, you can add a proper amount of wine first, and then add vinegar, which can make meat food taste more fragrant.

Hairtail belongs to marine fish, which is rich in nutrition and is one of the seafood we often eat. But when cleaning hairtail, it is not easy to clean it because it is very greasy. You can add a proper amount of baking soda to the water, soak it for a while, and then clean it with clear water, which is easier to clean.

7. When frying mung bean sprouts, add some vinegar, which can not only remove the beany smell of mung bean sprouts, but also make the taste of mung bean sprouts more crisp.