1, when cooking, moisten the pan first, especially the fried pork, so that the oil will not stick to the pan.

2, learn, onions, ginger, garlic, dried red peppers, are essential for most dishes, when frying, the heat should be small, slowly stir-fry, in order to get the fragrance.

3. When vegetables are blanched, adding oil and salt can make the color of vegetables greener.

4, beef and mutton fiber is thick, it should be cut against the texture, that is to say, the texture of knife and meat is 90 degrees vertical, pork is cut along the texture, chicken is tender, and it can be cut slightly obliquely.

5. When scrambled eggs, add a few drops of balsamic vinegar to the eggs, which will not only make the eggs fluffy, but also put a little more oil. The oil temperature is higher and the eggs will be fluffy in an instant.

6. Before frying, size the meat, add salt, pepper, soy sauce and cooking wine for the first time, add eggs for the second time, add a little starch for the third time, and finally pour in cooking oil.

7. Add a little white vinegar when cooking bone soup, which can decompose calcium and make meat and bones worse.

8. When cooking sweet and sour dishes, put sugar first and then salt. If you put salt first, the ingredients will solidify in the protein, and the dishes will be "sweet outside and light inside".