In the hanging starch paste used for frying sliced meat, pour in a little beer, the dish is extra tender and flavorful. Because the enzymes in beer can make the protein in meat decompose quickly.

The trick to saving oil on sliced meat

When you make sliced meat, you generally use 50 percent warm oil. If you want to use less oil, you can heat the oil to 80% or 90% and quickly stir-fry it to produce the same result.

Stewed meat with vinegar to save time

Stewed meat, add the right amount of vinegar, both to remove the odor, but also to shorten the time.

The trick of tea, sugar and rice smoked meat

The use of tea, brown sugar and rice together with raw smoked meat, both hygienic and sterile, and colorful and tasty.

The trick of putting bread on the grill

When grilling or barbecuing meat on the stove, it is best to put two pieces of dry bread next to the stove to absorb the oil that flows out and avoid catching fire.

Tricks before cooking pork liver

Before frying pork liver, use a little borax and white vinegar to marinate, borax can make the liver crisp, white vinegar can make the liver does not seep blood.

The trick before cooking pig kidney

Pig kidney (also known as waist) cut up, add a little white vinegar, soak in water for 10 minutes, the waist piece will be big, no blood, fried white crisp mouth.

Tricks to prevent splashing in the frying pan

When frying food, add a little salt in the frying pan, the oil is not easy to splash out.

The trick of not shrinking the pork chop

Before deep-frying the pork chop, you should cut two or three incisions in the sinewy places, so that it will not shrink when deep-frying.

The fat meat to get rid of greasy trick

To make the fat meat is not greasy and delicious, you can cut the fat meat into thin slices, add seasoning and stew in the pot. Then according to the ratio of 500 grams of pork 1 block of curd, put the curd milk in a bowl, add the right amount of warm water, stirred into a paste. Pour it into the pot when it boils and simmer for another 3 to 5 minutes. Fatty meat made in this way is not greasy to eat and tastes fresh and delicious.

The trick of putting celery leaves in the broth

The leaves of celery can be put into the refrigerator to freeze after washing, and put into the broth when cooking, which can make the soup flavorful.

The trick of putting vinegar in pork chop soup

Pork chop soup is flavorful and nutritious. When cooking soup, if you can put some vinegar, can make the bones of calcium, phosphorus, iron and other minerals dissolved, be fully utilized, higher nutritional value. In addition, vinegar can also prevent the destruction of vitamins in food.

The trick of chopping meatballs

There is a lot to learn about chopping meatballs. Chopped well, make the pills and soft and tender; chopped poorly, coarse and old, and even sometimes do not make pills (hair distribution broken). Minced meatballs meat fillings have three tricks:

1. Selection of good: chopping pork filling before the sandwich meat for the best, not before the sandwich meat, it is necessary to fat and thin proportion of meat, especially meat can not be too thin, too thin meat minced meat made of meatballs hair firewood hair wood, generally fat and thin half of the appropriate, or fat and thin four can also be.

2. chopping method: chopping stuffing should be used "fine cut thick chop" approach, that is, the pork peeled and deboned, fat and thin separate, are first cut thin slices, cut into fine silk, and then cut into fine dices, but the fat should be cut than the thin meat some small. Chop, roughly chopped a few times, as long as the chopping can be, do not chop too much, especially lean meat can not be chopped too crushed, otherwise, made of pills to eat like wood slag.

3. add material chopping: chopping filling, to add some accessories with chopping to add water chestnuts for the best, add tofu, add green onions, ginger juice (i.e., with green onions, ginger soaked in water) can be, so that the same chopping in order to be tender. After chopping, in addition to seasoning (soy sauce, cooking wine, etc.), but also add a little starch slurry, to mix. Speaking of not adding starch slurry and add egg liquid (especially add egg white liquid) with the adjustment, it is more tender and flavorful, nutritious.

Tips for cooking meat

1. Mutton turnip beef tea, pork small fire by hawthorn. That is to say that when cooking beef can be put tea to promote rotten, cooking mutton should be put turnip to stink, and cooking pork, to use small fire with hawthorn to promote rotten fresh.

2. Cooking meat should first boil the water and then under the meat, cooked meat, not only flavorful and nutritious.

3. Cooking meat can also be used to slow cooking, then the water and meat at the same time under the pot heating, cooking soup is rich in nutrients, delicious flavor.

4. Meat and water can be cooked once, fish out of the dip in cold water, to be cooled and then re-cooked can be cooked.

5. Cooking meat, do not add too much salt and soy sauce at the beginning, because the addition of salt or soy sauce, the fibers will be tightly shrunk, so that eating will feel very rough, and not tender.

Tips for cooking pig's feet

1. Crystal hoof paste: hoof and ginger, onion and water boiling, add the right amount of peeled peanuts or soybeans, simmering rotten, so that the skin and meat separated from the bone marrow to dissolve, take out the hoof and claw, pick off the bones, still the skin and meat into the soup, fishing out the green onions and ginger, the right amount of salt, sugar, monosodium glutamate, wine and other seasoning, cook into a paste, dripping sesame oil, into the container, cooling! condensed into a jelly-like pour out slices into.

2. eight ring kicks: pig's feet claw into the pot boiled, plus soy sauce, sugar, wine, ginger, green onions and other seasonings to cook, pig's feet claw plate, with a pre-done meat round around that is complete.

3. Salted pig's feet and claws: first fresh pig's feet and claws washed and drained, split, salted with coarse salt for four or five days after taking out, sunshine for three or four days, hanging in the wind storage. When consumed, wash and add water to boil, then add wine, onions, ginger, etc., with the fire slowly cooked one and a half to two hours into.

Tips for making meatballs

To make the appearance of round and smooth, inside the tender and fragrant, burned meatballs are not easy to break apart, the key in the "fight". "Beat" is a way to make minced meat tough. Add salt, monosodium glutamate (MSG), chopped green onion and ginger, cooking wine, pepper, water, egg white and other seasonings to the minced meat, and then stir it with chopsticks, which is "beating". The more you stir "beat" the more vigor, on the strength of the toughness. Minced meat in the "beat" 2 to 3 minutes, add the right amount of starch, and then "beat" for a few moments, and then made into meatballs. The first thing that you need to do is to get your hands on some of the most popular products that you can find on the market, and then you can get your hands on some of the most popular ones.

The trick to making water-smooth shredded pork

Cut the high-quality, tender, boneless, lean pork into ribbons and put them in a pot with a small amount of salt, wine, monosodium glutamate (MSG), minced scallions and ginger, egg whites, water, and cornstarch and mix them well. Boil water in the pot, the mix of shredded meat evenly sprinkled in. When the shredded meat is white, use a slotted spoon to lift it up and put it into cold water to cool, control the water and wait for use.

The trick to stir-frying sliced meat

Select rib or thigh meat, cut it into slices no more than one point thick, put it in a bowl and add a little soy sauce (no salt, salt will make the meat old and hard), cooking wine, cornstarch, egg, mix it well and set aside. Oil is hot, put the mixed meat, with a spoon gently back and forth until the meat stretch, and then add ingredients such as vegetables and fungus, fried for a while that is. If the meat sticks to the pan, you can move the pan to a damp cloth and turn the meat easily after it cools down.

Pig's feet with vinegar trick

In the burning pig's feet, a little vinegar, can make the pig's feet in the protein is easy to be absorbed by the human body, and make the bone cells in the gelatinous decomposition of phosphorus and calcium to increase the nutritional value. Therefore, burning pig's feet put a little vinegar good.

Two tips to make ham delicious

1. If the ham is too salty, put in milk soak, can make it light.

2. Sliced ham can easily harden and become unpalatable. Soak the hardened ham in milk to restore its flavor.

The trick of cooking salted meat

Put a few walnuts with holes drilled in them in the pot and cook them together, and the odor on the salted meat will disappear.

Tips for eating meat skin

Meat skin has high nutritional value. It contains phosphorus, iron and other inorganic salts that are indispensable to the human body. Eating more meat skin can replenish lean blood, moisturize the skin, glossy hair and slow down aging.

1. Deep-fried meat skin: after drying the meat skin, put the pot with vegetable oil frying, frying to yellow when removed, air-dried and cut into small pieces, add a small amount of salt, boiled and burned with water, dipped in vinegar to eat, tasty and delicious.

2. Meat skin jelly: wash the meat skin and cut into small pieces, add salt, soy sauce, peppercorns and other seasonings boiled in water, cooled and solidified into.

3. Meat Skin Hot Sauce: boiled meat skin and cut into pieces, with soybeans, chili peppers, soy sauce, etc. Cooking and stir-frying is complete.

4. Meat skin stuffing: boiled and chopped meat skin, add chopped vegetables, seasonings, etc., wrapped dumplings, wontons, comparable to pork.

Tips for cooking bone-in meat with vinegar

Cooking ribs, pig's trotters, add some vinegar in moderation, so that the bones of calcium and phosphorus and other minerals can be easily decomposed and dissolved in the soup, which is conducive to the absorption of the health promotion.

Tips for cooking ham

When cooking ham, if the water before the ham skin coated with some sugar, the ham skin is easy to cook, and the flavor is also more sweet and fresh.

Tips for stir-frying shredded beef

1. When stir-frying shredded beef, in order to stir-fry tender, you can first put a good seasoning in the shredded beef, plus 2 to 3 spoons of raw oil and mix, marinate for 20 to 30 minutes, and then stir-fry with a high fire, stir-frying well quickly out of the pan.

2. hard texture of beef, before cooking, with a small amount of baking soda added to the water soaked for a few minutes, out of the dry, and then batter cooking, it will become tender.

Tips for cooking beef with boiling water

When cooking beef, the water should be boiled first, and then under the beef, not only can make the meat to preserve a lot of nutrients, and the flavor is also particularly fragrant.

The trick of boiling beef with beer

Boiling beef with beer instead of water can make the meat tender and fragrant.

The trick to make old beef tender

Old beef has a rough texture and is not easy to cook. Can be coated with a layer of mustard on the meat, put 6 to 8 hours, rinse with cold water, you can cook. After this treatment, not only easy to cook, but also tender meat. When cooked with a little wine and vinegar (2 to 3 tablespoons of wine and 1 tablespoon of vinegar for 1 kilogram of beef), the meat will be easier to cook.

The trick to braise lamb with soda ash

When braising lamb, put a little soda ash in the pot, and it will be easy to cook.

Beef and mutton with tea cooking tips

Beef and mutton cooking, with gauze bags with a small amount of tea cooking, meat cooked quickly, the flavor of incense. Stewed lamb, put some orange peel or a little green beans (every half kilogram put 1 money green beans), not only in addition to the stink, but also delicious flavor.

The old hen hanging soup good tips

Cooking good food, inseparable from the soup, choose the old hen hanging soup best. If you add 1 piece of lean pork, the flavor will be more delicious. The method is: first boil the water, and then clean up the chicken and lean meat into the boiling water, to be open again after the water, skimming foam, and then slowly simmering over a small fire. This hanging out of the soup, fresh and bright, can be used to cook other dishes.

Bird blood oil thick soup to clear the trick

With chicken, duck or livestock stew, soup thick oil thick, if you add a little fresh chicken blood or duck blood, soup will turn clear.

Tips to save time in chicken stew

Some people can't cook chicken for two or three hours because they don't have the right tips. You can use the following method to ensure that it cooks quickly and badly.

Cut the chicken into pieces, stir-fry with oil, such as water fried dry, quickly poured into the vinegar (a chicken with one or two vinegar can be) stir-fry in a hurry, stir-fry to the pot with the splitting of the pops, you can heat the water over the chicken, with a strong fire ten minutes after the fire, plus seasoning change to the fire blunted for forty-five minutes, the chicken can be crispy.

The trick of stewing chicken off the bone

Before stewing chicken, the knife can be used flat to the chicken breast folded, the leg bone shot off. After this treatment, when the chicken is stewed, the meat can be detached from the bones by itself.

Cooking fresh chicken put pepper seasoning tips

Chicken meat contains monosodium glutamate, can be said to be "with monosodium glutamate". Cooking fresh chicken only need to put the right amount of oil, salt, onion, ginger, soy sauce, etc., the flavor is very fresh. If you then put pepper, dashi and other thick seasonings, but will drive away or cover up the fresh flavor of the chicken. But from the market to buy back the frozen light chicken, because there is no open, often have a bad taste, do can be scalded with boiling water once again, appropriate to put some peppercorns, dashi, which is beneficial to drive away the bad taste.

Tips for steaming chicken

Each 500 grams of chicken with 100 grams of beer to 150 grams, marinate for 10 minutes, pick up and then seasoned in the usual way, steamed. The steamed chicken is flavorful, tender and delicious.

Tips for making bad chicken wings

1. Remove the feathers from the chicken wings, clean them well, and blanch them in a hot water pot and then fish them out.

2. Wash the pot on the fire, put the right amount of water, under the chicken wings, boiling skimmed foam, add onion knots, ginger, yellow wine, simmering for a while on a small fire, you can remove from the fire, and leave it to cool naturally.

3. Xiangliang lees with yellow wine and cold water, hanging the bad brine. Part of the original soup with salt, sugar, monosodium glutamate, cloves, peppercorns, boil and cool. Original soup and bad halogen mix, put cooked chicken wings, into the refrigerator soak 3 hours or so, fish out of the knife into a section or the whole plate, poured with bad halogen can be eaten.

Milk to make the frozen fish back to freshness

Frozen fish, roasted, add some milk in the soup, will make the fish taste close to fresh fish.

The trick of burning fish with hawthorn seeds

When burning fish, put a little hawthorn seeds in the pot, which can make the fish bones soft and delicious.

The trick of beer stewed fish to save time and freshness

When stewing fish, put a small amount of beer in the pot, it can shorten the time of stewing, remove the fishy flavor completely, and make the fish more fresh.

The trick of burning fish with sugar and vinegar

Burning crispy fish with some sugar and vinegar can soften the bones and thorns and fibers of the fish, which is suitable for children.

The trick of making fish easy to form with white sugar

When frying fish slices or making fishballs, add some white sugar so that the fish slices and the fishballs are not easy to dissolve and rot.

Tips for making pangolin

When cooking pangolin, you should not put ginger in it because it will give pangolin a musty flavor, but you can put some tangerine peel in it.

The trick to eating soft-shelled turtle

The trick to eating soft-shelled turtle lies in how to wash and rinse the meat. There is a small gallbladder deep in the turtle's body, which should be taken out carefully. Cut the turtle meat into pieces, drain off the water, rub the turtle's bile all over the turtle meat, scrub it many times, and finally wash it with water until there is no bitterness on the surface of the meat, and then put it into the pot of simmering. When the fire is ready, the aroma floats outside the kitchen and it becomes a delicious dish.

Tips for making fish soup

To make fish soup, you need to use cool water, how much fish soup should be added to the water, such as adding water halfway through the process, will dilute the fresh flavor of the original juice.

The trick to prevent fish from sticking to the pan

Before frying the fish, put the empty pan on the fire first, and then use ginger to rub the pan 1 to 2 times. Then put the oil, so that the fried fish skin color browning, and does not stick to the pan.

Fried fish oil to fishy tips

Fried fish often have a fishy flavor, which mainly comes from the fish in the trimethylamine. This substance is soluble in oil, not easy to decompose or volatile, more deposited in the bottom of the oil. To get rid of the fishy smell in the oil, there are generally two ways:

1. Fry the fish oil in the pot to heat up, put some onion, ginger and pepper, fried to promote the smell of fishy oil decomposition. Then the pot off the fire, grab a handful of flour sprinkled into the hot oil, flour by the heat gradually burnt deposition, adsorption of some dissolved in the oil within the trimethylamine, can remove most of the fishy flavor in the oil. Then clarify the bottom of the oil, remove the onion, ginger and pepper, the oil can continue to eat.

2. to fry the fish oil hot, by onion, ginger, pepper to fishy flavor, dripping into some of the thick wet starch slurry evenly adjusted. Wet starch heat explosion sank into the oil, and then into a bubble floating in the oil, starch bubbles can adsorb the fishy flavor in the oil. Subsequently, skim off the floating starch bubbles, to clarify the oil can be served again. But the wet starch, pay attention to safety, to avoid the oil explosion of people burned.

Tips on how to cook fish for flavor

1. Don't fry for too long. Frying time is long, the fish has been cooked, the protein is solidified, burning time is longer, it is not easy to taste.

2. Marinate the fish before cooking. After washing the fish, wipe off the water, sprinkle fine salt, evenly coated with fish (if it is a big fish, the belly should also be coated with salt), marinated for half an hour.

Tips for preventing fish from breaking apart

Fish fibers are not as tight as those of poultry, and can break apart if not cooked properly.

1. Fry before broiling. Burning fish pieces wrapped in a thin layer of flour egg yolk liquid that is fried coat. When frying, the oil temperature should be high rather than low, frying until the fish body color yellowing can be.

2. burning fish fire should not be too large, add water should not be more, slightly submerged in the pot of fish is appropriate. Soup open, switch to slow simmering fire. The soup is thick and flavorful.

3. Turn as little as possible, when the pot is sticky, gently shake the pot or put it on a damp cloth and let it cool down for a few moments.

4. When cutting the fish pieces, go down the knife in the direction of the spines. Before deep-frying, put a few vinegar, a few drops of wine in the fish pieces, and then put three or five minutes, so that the fried fish pieces, fragrant and flavorful.

5. When serving, don't use chopsticks to pick it up, but carefully pour it into the plate or use a spatula to serve it.

6. To prevent the fish from burning, you can't put a lid on the pot or turn on the heat, and pour the soup on the fish while burning, so that the fish can be tightened and not burned.

Tricks to prevent the skin from shrinking and swelling

Plugging holes in the skin of the fish before frying can cook the fish and prevent the skin from shrinking, expanding and cracking when frying.

Tips for cooking freshwater fish

Freshwater fish should be cooked in a light way, and generally should not be overly oily or dry-fried. Put a small amount of beer or wine, not only can remove the fishy smell and can increase the tenderness of the fish fresh flavor. It is best to steam, water boiling before the cage, do not put salt, so as not to reduce the fresh flavor. Steamed fish thickening, flavored with broth. Most freshwater fish are grown in fat water and should not be eaten raw.

Tips for steaming fish

Put the original piece of chicken fat on top of the fish to steam, fish inhalation of chicken fat, more slippery, fresh and delicious. Steamed fish such as a time to eat, and then eat an egg, made of fish steamed eggs, so that the fish is not fishy and eggs have dried shellfish flavor.

The trick of stewed fish

Stewed fish, put a few jujubes, both in addition to fishy, but also can add fish and soup flavor.

Tips for cooking fish fillets

Cooking fish fillets of fish should be fresh, preferably live fish, because not too fresh fish meat flaccid, muscle inelastic, slicing easy to break. When slicing, the blade of the knife should be close to the bone to improve the rate of meat. The fillets cooked in this way are tender and flavorful.

The trick of steaming crabs without dropping their feet

When steaming crabs, the crabs are heated and crawling around in the pot, and their feet come off easily. If you use a rope to tie the crab feet, it is very troublesome. Can be steamed before the left hand to grab the crab, the right hand to take a knot floss with a fine aluminum needle (longer other metal needle can be), in the middle of the crab spit foam (i.e., the crab mouth) diagonally poked in 1 cm or so, and then placed in the pot steam, the crab feet will not fall off.

Scrambled eggs with sugar tips

Scrambled eggs, such as adding a small amount of sugar, can make the egg products become fluffy and soft. This is because the addition of granulated sugar to the protein, so that the solidification temperature of the protein thermal denaturation rises, thereby slowing down the heating time due. In addition, granulated sugar has water retention, but also can increase the degree of softness of the egg, so that it is more fresh and delicious.

Tips for Scrambled Eggs

When beating the eggs, use chopsticks to stir slowly, such as too hard, the egg juice will lose its original elasticity if it bubbles. Pour the egg juice into the pot, do not stir in a hurry, if the egg juice boiling bubbles, use chopsticks to poke the bubble to remove the air inside, otherwise the egg will become hard. The eggs scrambled in this way are tender and silky.

Tips for making poached eggs

Heat a clean frying pan over medium heat, add a small amount of oil, crack in an egg, and wait for the bottom layer to crust, then use a spatula to shovel up half of the egg and wrap the yolk into a poached shape. Fry both sides to a tender brown out of the pan (at this point, the yolk is basically raw), into the other has been prepared in the seasoned broth, the poached egg all fried. The soup pot to the high heat, add the appropriate amount of chopped green onion, wine, salt, monosodium glutamate, boil and then change to a small fire, about 5 minutes, hard is cooked. To note:

1. lotus eggs fried one on a spatula to shovel up the eggs put in the soup pot, not into the no soup containers, so as not to pressure broken.

2. If you have a lot of eggs, it's best to put a few leaves in the bottom of the pot to avoid sticking to the bottom. The amount of soup in the soup pot should be moderate.

3. When frying the eggs, you need to be flexible to control the heat according to the speed of movement, and if necessary, you can leave the fire temporarily.

Tips for cooking cracked eggs

Boiled cracked eggs or duck eggs, if you add some salt to the water first, the egg white won't flow out when cooking.