1. You can add a little salt when kneading the dough, which can promote the yeast to multiply faster and produce more carbon dioxide. The steamed buns will be soft, strong, sweet and delicious. You can also add some beer or an appropriate amount of sugar for better results.

2. The correct method of cooking rice should be to use boiling water.

This is because boiling rice can shorten the cooking time and reduce the destruction of vitamins in the rice.

Starch granules are insoluble in cold water. Only when the water temperature is above 60°C, starch will absorb water, swell, rupture, and become mushy.

Rice contains a lot of starch. When cooking rice with boiling water, the temperature is about 100°C (the boiling point of water). This temperature can make the rice cook quickly.

3. Old rice can also be steamed to bring out the taste of new rice.

Just add a small amount of refined salt or peanut oil to the pot. Remember that the peanut oil must be cooked and allowed to cool.

Just add a little to the pot.

4. Before putting the tofu in the pot, soak it in boiling water for more than 10 minutes to remove the brine smell. The tofu made in this way will have a good texture, delicious and sweet taste.

5. How to prevent rice grains from sticking to the pot: After steaming the rice, it is difficult to clean the pot after the rice grains stick to it.

When steaming rice, add a few drops of cooking oil to the rice so that the steamed rice will not stick to the pot.

6. How to cook porridge without overflowing the pot: When cooking porridge, put a few drops of sesame oil in the pot, and then turn down the heat after the pot is boiled, so that the problem of overflowing will not occur.

7. When cooking, if the rice burns, don’t worry. There is a method that can help you easily remove the burnt smell: wash an 8-10 cm long green onion, insert it into the rice, cover the pot tightly, and the burnt smell will be gone in a moment.

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8. Fry the fish without breaking the skin: clean the fish, dry both sides with paper towels, pat on a little dry starch, wait until the oil is hot before adding the fish, do not shake it first, wait until one side is completely fried before turning it over.

The skin of the fish fried in this way is very complete.

9. Cook porridge: The method of cooking porridge is boiling and stewing.

That is, first boil over high heat until it boils, then switch to low heat and slowly reduce the porridge soup to a thick consistency.

Porridge cannot be kept away from the fire.

The stewing method means to heat it over high heat until it boils, then pour it into a wooden barrel with a lid, close the lid tightly, and simmer for about 2 hours.

The porridge made with this method has a more mellow and rich flavor.

10. When cooking porridge, you should pay attention to adding enough water at one time. Only when the porridge is cooked in one go can the rice and water be blended and soft and greasy.

Do not add cold water halfway.

11. After cutting the eggplant, put it in the pot or put it in water immediately, otherwise the eggplant will oxidize and turn black.

When frying, you can add vinegar appropriately so that it will not turn black when fried.

12. Before frying the beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes to allow the enzymes in the beer to decompose the protein to increase the tenderness of the beef.

13. When steaming the steamed buns, add a little orange peel shreds to increase the fragrance of the steamed buns.

14. When frying the steamed bun slices, first soak them in cold water and then fry them in the pan. The fried steamed bun slices will be browned and crispy, which is delicious and saves fuel.

15. 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 egg for every 500 grams of flour, and the dumpling skin will be firm and not scratchy.

Adhesions.

16. When cooking dumplings, add a little salt to the pot so that the water does not overflow when the pot is boiling and the skin does not break.

You can also put a green onion in the water and then put the dumplings. The dumplings will taste delicious and will not stick to each other. When kneading the dough, add one egg for every 500 grams of flour to make the dumpling skins firm and non-sticking.

17. Add a small tablespoon of cooking oil when making noodles. This will prevent the noodles from sticking and prevent the noodle soup from foaming and overflowing out of the pot.

When cooking noodles, add a little salt to the pot to prevent the cooked noodles from becoming mushy.

18. Add a tablespoon of warm water to an egg and mix well. It will not be overcooked, and the scrambled eggs will be large, soft and delicious. Remember to use chopsticks to scramble the eggs. When frying, slowly spread the eggs. You will find that because

The eggs become fluffier and larger when heated evenly.

19. Put the shrimps into a bowl, add a little refined salt and some alkali powder, rub them with your hands for a while, soak them in water, and then wash them with water. This will make the fried shrimps as transparent as crystal, tender and delicious.

20. When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white, soft, but also fragrant.

21. When cooking, you should heat the pot first, then pour in cooking oil, and then put the vegetables.

22. How to keep fresh green vegetables when frying. The chlorophyll of vegetables contains magnesium. This substance will be replaced by another substance in vegetables when cooking - organic acid (containing hydrogen ions), forming a yellow-green substance.

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If the pot is tightly covered in the first place, it will fade and turn yellow.

If you stir-fry or boil it first to allow this substance to be released when heated, and then cover the pot, the chlorophyll will not be affected by acid and turn yellow.

23. For the sake of appearance, you can add a little baking soda or alkaline noodles when cooking to make the color of vegetables more bright and transparent.

24. When frying eggplants, put some vinegar in the pot so that the color of the fried eggplants will not turn black.

25. 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.

26. When frying bean sprouts, add some butter first and then add salt to remove the beany smell.