1. When cooking dumplings, put a green onion in the water or add some salt after the water is boiled, and then put jiaozi. jiaozi tastes delicious and does not stick; When mixing dough, add an egg to every 5 grams of flour, and the dumpling skin will not stick.

2. When cooking dumplings, add a little salt to the pot, and the water will not overflow when the pot is opened.

3. When stewing meat, add a few pieces of orange peel to the pot, which can remove the peculiar smell and greasy taste and increase the flavor of the soup.

4. Adding a spoonful of vinegar to the bone soup can dissolve the phosphorus and calcium in the bone and preserve the vitamins in the soup.

5. When cooking broth or sparerib soup, add a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.

6. When cooking tofu, add a little tofu milk or juice, which is fragrant.

7. Stir-fry mung beans in an iron pot for 1 minutes and then cook them, but be careful not to fry them.

8. Add vinegar to the water to prevent the eggshell from cracking, or add some salt in advance.

9. Adding a few drops of vinegar when cooking kelp is easy to rot; A few spinach trees will do.

1. Before cooking the ham, spread some white sugar on the ham skin, which is easy to boil and tastes more delicious.

11, mutton to smell bad: put the radish block and mutton in the pot together, and take out the radish block after half an hour; It is better to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, boil for 1 minutes, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts with shells and put them in; 1 kg of mutton and 1 g of curry powder; 1 kg of mutton and 2 g of cut sugar cane; Boil 1 kg of water, add 1 kg of mutton and 5 g of vinegar, take it out after boiling, and then add water and seasoning again.

12. Stew chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken pieces crackle, immediately heat the water, then simmer for 1 minutes, then add seasoning, simmer for 2 minutes on low heat, and then pour sesame oil on it. Salt should be added after the soup is stewed, when the temperature drops to 8 ~ 9 degrees Celsius or before eating. Because of the high water content in chicken, the stewed chicken is salted first, and the chicken is soaked in salt water, so that the water in the tissues and cells permeates outwards, and protein produces coagulation, which makes the chicken shrink and tighten obviously, which affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard, old and rough in taste.

13. Add a tablespoon of cooking oil to the noodles, so that the noodles will not stick together, and the noodle soup can be prevented from foaming and overflowing the pot.

14. When cooking noodles, add a little salt to the pot, so that the cooked noodles are not easy to rot.

15, don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16. Boiling new bamboo shoots with boiling water is easy to cook, crisp and delicious; To keep the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.

17. After the pork belly is cooked, cut it into long pieces, put it in a bowl, add some fresh soup and steam it for a while, and the pork belly will double in thickness.

18. When cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19. When cooking beef and other tough and hard meats and game birds, add some vinegar to soften them.

2. Boil beef: In order to make the beef stew quickly and rotten, add a pinch of tea and cook it together, and the meat will soon rot and taste delicious.

21. Stew the old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, give the chicken a spoonful of vinegar first, then kill it, and stew it with slow fire, and it will be cooked thoroughly; Or put 3 ~ 4 hawthorn, the chicken is easy to rot.

22, old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low heat, the meat will become tender and delicious.