2. When stewing bone soup, simmer in cold water for 6 hours and turn white. Never add cold water when adding water repeatedly. Always keep heating the water soup to be milky white. Adding a drop of vinegar will instantly turn the soup clear.
3. Any meat will not rot when it is cold after being hot, so you should never add cold water to the dishes like braised pork during cooking.
4, 99% of the dishes can only be added with salt and vinegar before they are cooked. These two condiments will not only affect the taste, but also make the dishes ugly.
5, flexible use of soy sauce, distinguish the role of soy sauce, the simplest is soy sauce seasoning, soy sauce coloring.
6, scrambled eggs remember to fry with chopsticks, slowly slip the eggs when copying, you will find that the eggs become more fluffy and bigger because of uniform heating.
7. Learn to stew vegetables, remove them while the vegetables change color, and some dishes that need crisp taste should be chilled immediately.
8, cooking should follow a truth, the most difficult to cook first pot, can be eaten raw last.
9. Never forget onions, ginger and garlic. They are very important.
10, sugar is sometimes for sweetness, and sometimes it is to highlight salty or spicy; In the same way, salt is sometimes used to make it salty, and sometimes it is used to highlight sweetness.
1 1, meat will be tender when it is sour, and many dishes taste sour, but they have a trace of unclear vinegar. In fact, a bottle cap was added before cooking, and the vinegar from the pot is suitable for most meat cooking.
12, there are many things that can be deodorized. MSG, chicken essence, sugar, cooking wine and lemon peel can all be used to deodorize.
13, don't fry the meat with a big fire, or the meat will not be cooked when it is cooked, or the oil will be sucked into the food, which is the intention of re-frying.
14, learn to splash oil, the simplest practice of boiling meat slices.
15, remember every dish you have eaten. Some classic combinations of vegetables are universal, such as eggplant with garlic and onion with meat.
16, steamed rice with some oil will make the rice grains clear, adding lily will make the rice sweet, adding beer will make the rice fragrant, steaming rice in a pressure cooker will be more fragrant, and steaming rice in water will be more gluten-free. Taomi water is the best natural meal lotion, and inserting a few onions into the pot can sometimes save the rice.
17. If you want the eggs to be tender, add water when you beat them.
18, the meat should be cut longitudinally against the grain, otherwise it will not be cooked properly, and tender meat such as instant chicken needs to be cut along the grain or it will be scattered. The meat quality of instant pork is older than chicken and tender than beef, so it needs to be cut obliquely, while the local pork needs to be cut longitudinally, and the whole pork needs to be cut reversely. In short, you need to understand the compactness of meat and choose the direction of cutting. Cut bamboo shoots to avoid the grain oblique cutting or you can't cut or bite.
19, the spicy taste is not only pepper, but also black and white pepper, ginger and garlic. Similarly, sweetness is not only sugar, but also honey, fructose and various drinks. Sour taste is not only vinegar, but also lemon and hawthorn.
20, be sure to try vegetables, because many dishes are important seasoning in the last step, trying vegetables can largely solve the problem of insufficient taste, as the saying goes, a starving cook is 300 pounds, which means trying vegetables.