1. When cooking, heat the pot first, then pour in cooking oil, and then put the vegetables.
2. Boil beef: In order to make the beef stew quickly and become tender, add a handful of tea leaves (about the amount of making a pot of tea, wrap it with gauze) and cook together, the meat will soon become soft. Rotten and delicious.
3. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bones into the soup and preserve the vitamins in the soup.
4. When cooking beef and other tough, hard meats and game poultry, add some vinegar to soften them.
5. When cooking broth or rib soup, add a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasiness.
6. Boil bacon: Use a dozen walnuts drilled with many small holes to cook together to eliminate the smell.
7. Cook mung beans: Stir-fry the mung beans in an iron pot for 10 minutes and then cook them until they become mashed quickly, but be careful not to burn them.
8. When boiling eggs, add some vinegar to the water to prevent the eggshells from cracking. You can also add some salt in advance.
9. When boiling kelp, add a few drops of vinegar to make it rotten; you can also add a few spinach plants.
10. Before cooking the ham, apply some sugar on the ham skin, which will make it easier to cook and taste more delicious.
11. When cooking dumplings, put a green onion in the water or add some salt after the water boils, and then put the dumplings. The dumplings will taste delicious and will not stick to each other; when mixing the noodles, add one green onion for every 500 grams of flour. Eggs and dumpling skins are smooth and not sticky.
12. When cooking dumplings, add a little salt to the pot so that the water does not overflow when the pot is boiling.
13. Add a small tablespoon of cooking oil when cooking noodles. This will prevent the noodles from sticking and prevent the noodle soup from foaming and overflowing out of the pot.
14. When cooking noodles, add a little salt in the pot so that the cooked noodles will not become mushy.
15. Do not add alkali when cooking porridge or beans, otherwise it will destroy the nutrients in the rice and beans.
16. Boiling new bamboo shoots in boiling water will make them easier to cook, crispy and delicious; to prevent the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.
17. Boil the pork belly: After the pork belly is cooked, cut it into long pieces, add some fresh soup in a bowl and steam it for a while, the pork belly will double in thickness.
18. When cooking pork belly, be sure not to add salt first and then add salt after it is cooked and eaten, otherwise the pork belly will shrink and become as hard as beef tendon.
19. When stewing meat, add a few pieces of orange peel to the pot to remove odor and greasiness and increase the flavor of the soup.
20. Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir-fry. When the water is dry, add an appropriate amount of balsamic vinegar, and then stir-fry quickly until the chicken pieces crackle. When there is a popping sound, immediately heat the water (cover the chicken pieces), simmer over high heat for ten minutes, then add the seasonings, turn to low heat and simmer for another 20 minutes, drizzle with sesame oil and serve; the soup should be simmered Then, add salt when the temperature drops to 80 to 90 degrees Celsius or before eating. Because chicken contains high water content, salt is added first when stewing the chicken. The chicken is soaked in salt water, and the water in the tissue cells penetrates outward. The protein coagulates, causing the chicken to shrink and tighten significantly, affecting the dissolution of nutrients into the soup, and it is cooked The resulting chicken tends to be hard, old, and has a rough texture.
21. Stew old chicken: Add twenty or thirty soybeans to the pot and stew them together. It will cook quickly and taste fresh; or before killing the old chicken, give the chicken a tablespoon of vinegar, and then Kill it and simmer it over a slow fire, and it will be thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.
22. Boiling old chickens and ducks: If old chickens and ducks are cooked over high heat, the meat will be hard and unpalatable; if you soak it in cold water and a little vinegar for 2 hours, then stew it over low heat, the meat will become It's tender and delicious.
23. Boiling old duck: Put a few snails in the pot to make them overcooked.
24. When roasting duck, remove the beans on both sides of the tail end of the duck to make it taste more delicious.
25. When cooking tofu, add a little bean curd or juice to make it taste fragrant.
26. When braised beef, add a little xuelihong to make the meat taste delicious.
27. Before making braised pork, marinate the meat with a little borax. The cooked meat will be fat but not greasy, sweet and delicious.
28. When frying food, put a little salt in the pot so that the oil will not splash out.
29. Adding an appropriate amount of flour to the spring roll filling can prevent the vegetable juices from flowing out and scorching the bottom of the pot during the frying process.
30. Before frying potatoes, boil the cut potato slices in water for a while to form a thin gelatin layer on the surface of the potato skins, and then fry them again.
31. When frying pork chops, make 2 to 3 cuts on the tendons so that the fried pork chops will not shrink.
32. Fried chicken: Marinate the chicken for a while, seal it with a protective film and put it in the refrigerator. Take it out when it is fried. The fried chicken will be crispy and delicious.
33. When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.
34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, put the eggs into the pan. The eggs will slowly become cooked, beautiful in appearance, and non-stick.
35. When frying eggs, sprinkle some flour in the hot oil. The eggs will be fried to a bright yellow color and the oil will not splash out of the pan.
36. Scrambled eggs with mutton oil: Scrambled eggs with mutton oil are fragrant and have no peculiar smell.
37. Adding a small amount of sugar when scrambling eggs will increase the coagulation temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention properties, which can make egg products fluffy and soft.
38. Add a few drops of vinegar when scrambling eggs. The scrambled eggs will be soft and fragrant.
39. When frying eggplants, put some vinegar in the pot so that the color of the fried eggplants will not turn black.
40. Adding vinegar when frying potatoes can prevent them from burning, decompose the toxins in the potatoes, and make the potatoes have a pleasant color and taste.
41. When frying bean sprouts, add some butter first and then add salt to remove the beany smell.
42. It is not advisable to cover when frying spinach.
43. Fried meat slices: Cut the meat into thin slices, add soy sauce, butter, starch, beat in an egg, mix well, and stir-fry until the meat slices change color, add seasonings and stir-fry for a few times, the meat slices will be delicious and delicious. Fresh and tender.
44. Fried shredded beef: Cut into pieces, mix with salt, sugar, wine, cornstarch (or eggs), add raw oil and marinate, stir-fry after 30 minutes, it will be fresh and delicious.
45. Adding salt when frying meat and vegetables will slow down premature cooking. It is better to add salt when it is cooked, and add a few drops of vinegar before taking it out of the pot. It will be fresh and delicious.
46. Fried shredded pork: Cut the shredded pork and soak it in baking soda solution before frying. It will be especially loose and delicious. No matter what sweet and sour dishes you make, just use the ratio of 2 parts sugar to 1 part vinegar. By blending, you can achieve the right amount of sweetness and sourness.
47. When frying sweet and sour fish, sweet and sour vegetables, etc., you should add sugar first and then salt. Otherwise, the "dehydration" effect of the salt will promote the coagulation of the protein in the dishes and you will not be able to "eat" the sugar. The result is sweet on the outside and bland on the inside.
48. When making meatloaf and meatballs, add 2 teaspoons of salt per kilogram of meat filling.
49. When making meatballs, use the ratio of 50 grams of meat to 10 grams of starch. The finished dish will be soft and tender.
50. Make stir-fried pork slices or spicy diced pork, sizing according to the ratio of 50 grams of meat to 5 grams of starch. The finished dish will be fresh and delicious.
51. When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white and soft, but also fragrant.
52. When steaming steamed buns, add a little orange peel shreds to increase the fragrance of the steamed buns.
53. Steamed steamed buns will turn yellow if too much alkali is added. For example, add 2 to 3 tablespoons of vinegar to the original steamer water and steam for 10 to 15 minutes to turn them white.
54. Steaming sweet potatoes: Put a small amount of alum and salt into water, soak the cut raw sweet potatoes for ten minutes, wash them and steam them to prevent or reduce abdominal distension.
55. Boil milk: If the milk is boiled, add some salt. It will taste better after cooling.
56. When the dish with peppers is too spicy or when frying the peppers, add some vinegar to greatly reduce the spiciness.
57. When cooking, if you add vinegar by mistake when adding soy sauce, you can sprinkle a little baking soda and the vinegar smell will be eliminated.
58. The dish is too sour, mash a preserved egg and put it in.
59. The dish is too spicy, add an egg and fry it together.
60. The dish is too spicy. Add some vinegar to reduce the spiciness.
61. The dish is too bitter, add a little white vinegar.
62. When the soup is too salty and should not be mixed with water, you can put a few pieces of tofu, potatoes or tomatoes into the soup; you can also wrap a handful of rice or flour in a cloth and put it into the soup.
63. If the soup is too greasy, roast a small amount of seaweed on the fire and then sprinkle it into the soup.
64. Fry the peanuts until cooked, put them into a plate, sprinkle them with a little white wine while they are hot, and then sprinkle them with a little salt after they cool down a little, and they will remain as crispy as ever after being left for a few days and nights.
65. Rapeseed oil has a peculiar smell. You can heat the oil and add an appropriate amount of ginger, garlic, green onion, cloves and tangerine peel and fry for a while. The oil will become fragrant. 66. Deep-frying peanuts with vegetables will eliminate the strange smell. The fried dishes will be delicious and can be used as cold dishes.
67. If the oil after frying the food leaves some residue and becomes cloudy, you can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and fry it in the remaining oil. Residues will adhere to the radish slices. Take them out and clean them, then put them in the pot and fry again. The turbid oil will become clear.
68. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell from the food.
69. Boil lard: Put a little water or vegetable oil in the rice cooker, and then add lard or fat. After the power is turned on, the oil will be refined automatically without splashing or splashing. Paste oil residue, pure oil quality.
70. Put a dozen peppercorns or a little maltose in the kimchi jar to prevent white flowers.
71. When ordering green vegetables with boiling water to enhance their quality and color, you should order them with boiling water, so that the fried vegetables will be tender in quality and color. If you order with water, it will affect the crispiness.
72. Add salt skillfully when cooking. If you use animal oil for cooking, it is best to add salt before putting the vegetables. This can reduce the residual amount of organic chlorine in the animal oil, which is beneficial to the human body. If you use peanut oil for cooking, you must also add salt before placing the vegetables. This is because the peanut oil may contain Aspergillus aflatoxin, and the iodide in the salt can remove this harmful substance. In order to make the stir-fry delicious, you can add less salt at first and then season it after the vegetables are cooked. If soybean oil, camellia oil or vegetable oil is used, the vegetables should be added first and then the salt. This can reduce the loss of nutrients in the vegetables.
73. Sweet and Sour Sauce Ratio No matter what sweet and sour dishes you make, as long as you mix it with the ratio of 2 parts sugar and 1 part vinegar, you can achieve the effect of moderate sweetness and sourness.
74. Boiling carrot syrup When boiling carrot syrup, adding a grain of rice-sized alum to each plate can prolong the knotting time and make the sugar filaments stretch longer.
75. Pay attention to vinegar in dishes. For hot dishes that require vinegar, pour the vinegar along the edge of the pot before cooking. The aroma will be more mellow and rich than pouring it directly.
76. Beer flavoring: When making various cold dishes in summer, add an appropriate amount of beer to the mix to enhance the flavor.
77. Make salad with wine: After the wine is opened, if it is stored for too long, it will turn into "vinegar". It has an aromatic flavor and is delicious in salads.
78. Use salt to clean vegetables. When cleaning vegetables, add some salt to the water to clean out the bugs in the vegetables.
79. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed first and then cut. Do not chop them into pieces and then wash them. Otherwise, too many nutrients will be lost.
80. Salt can turn the yellow leaves of vegetables back to green. If some of the leaves of spinach and other vegetables turn yellow (slightly), blanch them with a little salt, and the color can turn from yellow to green.
81. Milk makes cauliflower whiter and more tender. When frying cauliflower, add 1 spoon of milk to make the finished product whiter, more tender and more delicious.
82. Salt should be added to cold tomatoes. When cooling tomatoes with sugar, adding a little salt will make them sweeter, because salt can change the acid-sugar ratio of tomatoes.
83. New method of green beans: Choose fresh, crisp and tender beans picked in the morning, add appropriate amount of salt directly, knead gently in the container, wait until it feels moist, and then put it into the vat (be careful to avoid damage or insect infestation) Mix in the beans), press and compact the layers, add a small amount of salt, add a clean stone to press the top layer, and seal. This method directly uses the juice of the beans themselves to marinate them without adding additional water to prevent the beans from becoming rotten in the water. The finished product has good taste, bright yellow color and crisp texture, and can be stored for more than 1 year.
84. Remove mildew from pickled vegetables. When pickling pickled vegetables, mildew (white film) is likely to occur. Take 250 grams of dried broad beans; fry them and let them cool, then wrap them in gauze and put them in a jar, and take them out the next day. In this way, the white film on the steel bottom can be removed. After processing, the broad beans are still a good dish to go with wine.
85. Make kimchi with mustard. When making kimchi, add some mustard, celery shavings and squid shavings to make the kimchi have a good color and taste.
86. Cut peppers and green onions. When cutting peppers and green onions, your eyes will often become teary and uncomfortable. If you put the vegetables in the refrigerator to freeze before cutting, or dip the kitchen knife in cold water before cutting, you can also put a basin of cold water next to the cutting board and dip the knife in the water while cutting, which can effectively reduce the spiciness. Protect eyes from irritation.
87. Stir-fried peppers to reduce spiciness: The spiciness of the peppers is too strong. When cooking, cut the peppers into fine pieces or cubes, stir them with oil and salt first, and then pour in a fresh egg liquid. Fry it into "diced peppers wrapped in eggs" to greatly reduce the spiciness.
88. Preservation of fresh ginger: Fresh ginger is buried in yellow sand that is always kept moist. It can be taken as needed and can be stored for a long time without going bad.
89. To remove the spiciness of mustard, mix the mustard thoroughly with water (thick paste), put it in a container, bake it on the stove, or steam it in a basket to remove part of the spiciness.
90. Medical stone kimchi is easy to store. Soak vegetables, fruits and vegetables in medical stone water and place them in a cool place to extend the storage time by more than twice.
91. Three ways to deal with soup that is too salty. If the soup is too salty, wrap some cooked rice in gauze and put it in to absorb the salt and reduce the salty taste. If the soup is too salty, you can cut a few potato slices and boil them together in the pot. Remove them immediately and the soup will be less salty. If the soup is too salty, you can add a few pieces of tofu or tomato slices to cook together. Its salt-reducing effect is the same as adding potatoes.
92. Seaweed can remove greasiness in the soup. When the soup is too greasy, you can roast a small amount of seaweed on the fire and then sprinkle it into the soup to reduce the greasiness.
93. Three ways to treat vegetables that are too salty: If the vegetables are salty, add an appropriate amount of sugar to dissolve the salt. If the vegetables are salty, add some vinegar and the saltiness will be greatly reduced. If the vegetables are salty, soak them in water mixed with white wine, which will have an obvious effect of removing saltiness.
94. Milk can be used to melt into sauce. When cooking, if you add too much sauce, add a little milk to blend the taste of the dish.
95. Wine can relieve acidity: If you add too much vinegar, you can add some rice wine to the dish to reduce the sourness.
96. How to reduce the salty and spicy taste of pickled vegetables. If the pickled vegetables are too salty or spicy, you can cut the vegetables and soak them in 50% wine to dilute the salty or spicy taste. And it tastes more delicious.
97. Remove the bitterness of vegetables. Cut vegetables with bitterness such as radish and bitter melon. Add a small amount of salt after cutting, filter out the juice and then burn them. The bitterness will be significantly reduced. Blanching spinach in boiling water and then frying it can remove the bitterness and oxalic acid.
98. Frozen "dried radish". Put the cut radish in the refrigerator for a period of time, then take it out and dry it in the sun. It will become a long-lasting and unique flavor: dried radish. , put some when roasting meat, it tastes great.
99. To remove the odor of radish, when steaming and eating radish, you should first chop it into pieces, add vinegar in a ratio of 300:1, and then steam it in a pot to make the odor disappear.
100. Three methods for radish storage: Pit storage method: Peel off the tops of fresh radish, remove hairy roots, and strictly remove radish with insect wounds, mechanical wounds, cracks and too small radish. Dig a pit 1 meter deep and 1 meter square, with the roots of the carrots facing up and the top down, leaning against the wall of the pit, and coding them in order. Stack a layer of radishes together, then remove a layer of pure earth about 10 cm thick, and stack them alternately in this way until there are four layers. If the soil is too deep, spray water appropriately to moisten it. After the top layer is laid out, the soil layer should be gradually thickened according to climate changes. When the weather is warm, cover less soil, and when there is a strong cold snap, cover more soil. Cover the soil before and after light cold, and the soil thickness should be up to 1 meter. Good quality radish will not be heated before entering the pit and will not be frozen after entering the pit. It can be stored until early March of the next year. Mud storage method: Peel off the tops of the radishes and roll them in yellow mud to form a mud shell on the radish, then stack them in a cool place. If you build a layer of moist soil outside the radish pile, the effect will be better. Storage method outside the water tank. Place a water tank indoors, fill it with water, pile the radishes around the tank, and cover it with 15 centimeters of moist soil.
101. Preservation of peeled carrots Peeled carrots are best placed in a dry container and covered with a damp cloth, but the storage time should not exceed 3 hours.
102. If there is no vegetable cellar for storing Chinese cabbage in food bags, better results can be achieved by using non-toxic plastic bags to store vegetables in winter. If the indoor temperature is too low, you can put the food bag from the root of the vegetable and tie the top. If the temperature is above zero degrees Celcius, you can put a plastic bag on the cabbage leaves without pricking the mouth, just poke them on the ground with the roots facing down.
103. Preservation of garlic and leeks: If you can’t finish the purchased garlic, green leeks, green garlic and other green vegetables at once, you can wrap them with Chinese cabbage leaves and store them in a cool place. Keep away from water, it can be stored for a period of time without spoiling.
104. Rejuvenate frozen onions: Soak frozen onions in clean water to rejuvenate onions.
105. When frying onions, it is better to add pasta and wine. Dip the cut onions in some dry flour. After frying, the color will be golden; the texture will be crisp and tender, and the taste will be delicious. When frying the onions, add a little white wine and it will not be easy to cook. Fried.
106. Prevent skin irritation when processing taro. When peeling and scraping taro scalp, it is easy to make the skin of your hands itchy. If you put your hands on the fire to bake them, or add a few drops of vinegar to the water to wash them, It can relieve itching. Applying a little bit of essential oil can also be effective.
107. When stir-frying lotus root shreds, they often turn black. If you can add some water while frying, the finished product will be kept white.
108. Anti-oxidation of processed eggplants. After cutting the eggplants, they should be immersed in water immediately, otherwise the eggplants will be oxidized and turn brown.
109. Peeling method of new potatoes: Soak the new potatoes in hot water and then pour them into cold water. Peeling is easy.
110. The thinner the potatoes are peeled, the better. Potato skins contain richer nutrients; peeling should not be thick. Once the potatoes are peeled, store them in cold water and add a few drops of vinegar to the water to make the potatoes white.
111. Adding milk to make potatoes tastes good. When boiling potatoes in white water, adding a little milk not only tastes good, but also prevents the potatoes from turning yellow.
112. Add salt before cooking potatoes and then heat them up. When cooking potatoes, add salt after they change color and heat them up. Otherwise, the potatoes will form a hard skin, the juice and oil will be mixed together, and the finished dish will be fragile, affecting the color and flavor.
113. To remove the strange smell of frozen potatoes, first soak the frozen potatoes in cold water, then put them into boiling water with 1 tablespoon of vinegar, and slowly cool them before cooking. The potatoes cooked in this way will have no strange smell.
114. Potatoes or sweet potatoes Potatoes cannot be stored together with sweet potatoes. Otherwise, either the sweet potatoes will become stiff or the potatoes will sprout.
115. The effect of rice water on vegetables is good. Soaking kelp and dried vegetables in rice water is the same as the food. It is easy to rise and rot when cooked.
116. Steam the dried kelp and then cook it. Steam the kelp for half an hour, take it out and rub it with alkaline noodles, soak it in water for 2-3 hours before cooking, whether cooking or making soup. , all crispy, tender and delicious, without any fishy smell.
117. When cooking kelp, it is easy to rot. When cooking kelp, add some alkali or baking soda, or put an appropriate amount of vinegar in the pot, which can easily soften the kelp; if you add a few spinach, the kelp is easy to rot.
118. The second method of soaking the fungus is to soak the fungus in boiled rice soup, which can make the fungus plump, soft and delicious.
Soak the fungus in cold water to make it crispy, tender and delicious.
119. Cleaning of fungus and sediment. Black fungus is easy to stick to wood residue and sediment. You can wash it with salt water (salt is about the same weight as the fungus). Knead gently until the water becomes muddy, then use clean water. Wash.
120. Add 25 grams of sugar to 1 kilogram of warm water. Soak the washed mushrooms for 12 hours, which will make the mushrooms absorb water quickly. The aroma is maintained, and because the mushrooms are soaked in sugar liquid, they taste more delicious after being cooked.
121. Mushroom selection method The characteristic of poisonous mushrooms is that they are bright and beautiful in color, and they are easy to change color after being harvested. The juice is turbid like milk. Non-toxic mushrooms are mostly white, light brown, and old paper color, and the squeezed juice is as clear as water.
122. Pre-cooking of day lily (day lily). Contains colchicine, which is oxidized into colchicine oxide in the human body, which is highly toxic. Therefore, it must be soaked in boiling water to remove the juice and thoroughly fried before eating.
123. Dried bamboo shoots. To make the bamboo shoots grow, first put the dried bamboo shoots in an iron pot, fill with water and boil for 30 minutes, then turn to low heat and simmer, remove, cut off the old roots, wash them and then soak them in rice water or lime water and set aside. Change the water once every 2-3 days and cut into slices before cooking to keep them tender and delicious.