1. Fish will turn white soup after frying, and it should be fried on both sides!

2. When stewing bone soup, put cold water in the pot and simmer for 6 hours to turn white. Never add cold water when adding water repeatedly. Keep heating the soup until it is milky white. Adding a drop of vinegar will instantly turn the soup clear.

3. Any meat will not rot if it is heated and then cooled. Therefore, it is absolutely forbidden to add cold water when cooking braised pork.

4, 99% of the dishes can only be added with salt and vinegar before they are cooked. Premature investment 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. When copying, slowly spread the eggs, and you will find that the eggs become more fluffy and bigger because of uniform heating.

7. Learn how to cook vegetables, and remove them when they change color. Some dishes that need crisp taste should be chilled immediately.

8, cooking should follow a truth, the most difficult to cook the first pot, can be eaten raw last.

9. Never forget onions, ginger and garlic. They are very important.

1. Sometimes sugar is for sweetness, and sometimes it is to make it more salty or spicy; In the same way, salt is sometimes used to make it salty, and sometimes it is used to highlight sweetness.

11. Meat will become tender when it meets acid. Many dishes taste sour, but they have a trace of unclear vinegar. In fact, a bottle of vinegar was added before cooking, which is suitable for most meat cooking.

12. There are many things that can remove fishy smell. MSG, chicken essence, sugar, cooking wine and lemon peel can all be used to remove fishy smell.

13. Don't fry the meat with a big fire, or the meat will be undercooked when it is cooked, or the oil will be sucked into the food, which is the purpose of re-frying.

14. Learn to splash oil, and practice boiling meat slices in water the simplest way.

15. Remember every dish you have eaten. Some classic collocation of vegetables is universal all over the world, such as eggplant with garlic and onion with meat.

16. Adding oil to steamed rice 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 make it more fragrant, and steaming rice in water will make it more gluten-free. Taomi water is the best natural meal lotion, and inserting a few onions can sometimes save the rice.

17. If you want the eggs to be tender, add water when you beat them.

18. Cut the meat vertically against the grain, otherwise it will not bite and be cooked, and tender meat such as instant chicken needs to be cut along the grain or it will fall apart. 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.

2. Be sure to try the dishes. Because the important seasoning of many dishes is in the last step, trying the dishes can solve the problem of insufficient taste to a great extent. As the saying goes, a cook who starved to death is 3 Jin, which means trying the dishes.