1, steamed rice with some oil will make the rice grains clear, lily will make the rice sweet, and beer will make the rice fragrant. Steaming rice in a pressure cooker is more fragrant, steaming rice in water is more gluten-free, and inserting a few onions in the pot can save rice.

2. When braising all kinds of meat and ribs, stir-fry them first and then put them into the casserole. Heat the water to stew the meat without firewood. Cover the lid, simmer it with a small fire, then open the lid on medium or high fire to collect the juice.

3. Put sugar in the boiled sweet zongzi water, otherwise the sugar taste of the zongzi stuffing will all run into the zongzi soup.

4. After frying the fish, it will turn into white soup. Remember to fry it on both sides.

5. Any meat will not rot when it is cold after being hot, so don't add cold water when cooking dishes like braised pork.

6. Don't wait for the water to boil. When there are small bubbles rising from the pot, go down, stir a few times, cover the pot and boil it, add cold water and then boil it, so that the cooked noodles are soft and clear.

7, when cooking jiaozi, remember: open the pot to boil the skin, cover the pot to cook the stuffing. When boiled in an open pot, the water temperature can only approach 100℃, and the jiaozi keeps turning in the boiling water, so that the skin is cooked evenly and is not easy to break. After the skin is cooked, cover the pot and cook. When the temperature rises, the stuffing will be cooked easily.

8. The most troublesome thing about cooking porridge is that it overflows the pot after boiling. If you drop a few drops of sesame oil into the pot, turn down the fire after boiling, so that it will not overflow no matter how long it takes to cook.

9. When cooking eggs, soak them in cold water first, and then cook them in hot water. The eggshell will not break and the egg skin will be easily peeled off.

Second, stir-frying skills

1, cooking should follow a truth, the most difficult to cook first, and the last one can be eaten raw.

2, the pot should be heated first and then poured with oil, and then the oil should reach a certain temperature before putting vegetables. This is what we often say, "hot pot cools oil".

3, the meat should be cut vertically against the grain, otherwise it will not bite and cook; Cut mushrooms along the grain, or they will taste too glutinous; Cut bamboo shoots obliquely to avoid the grain, otherwise you can't cut or bite.

4, the shape of the dish cut into silk, blocks, strips, balls, etc., it is best to keep the same shape and size, so that when stir-frying, the materials can be evenly cooked in a short time.

5, stir-fry vegetables, stir-fry quickly to be delicious and nutritious.

6. Stir-fried meat should be tender with some starch, and add cooking wine and ginger.

7, Sichuan cuisine with Sichuan pepper and pepper dishes taste correction.

8. Uncooked dishes can be cooked with water before frying, which can save fuel.

9, scrambled eggs remember to fry with chopsticks, slowly slip the eggs when copying, you will find that the eggs become more fluffy because of uniform heating.

10, killing fish breaks gall, which is not only bitter but also toxic. The remedy is to apply some wine, baking soda or baking powder to the fish stained with bile, and then rinse it with cold water to eliminate the bitterness.

Third, the seasoning adding skills

1, 99% of the dishes can only be added with salt and vinegar before they are cooked. Adding them too early will not only affect the taste, but also make the dishes ugly.

2, flexible use of soy sauce, distinguish the types and functions of soy sauce, the simplest is to light soy sauce for seasoning and light soy sauce for coloring.

3. Never forget onions, ginger and garlic, they are very important.

4. Many dishes don't taste sour, but they have a trace of unclear vinegar. In fact, a bottle of vinegar was added before the pan, which is suitable for most meat cooking.

5. There are many ingredients that can be deodorized. MSG, chicken essence, sugar, cooking wine and lemon peel can all be used to deodorize.

6, the spicy taste is not only pepper, but also black and white pepper, ginger and garlic; Sweetness is not only sugar, but also honey, fructose and various drinks. Sour taste is not only vinegar, but also lemon, hawthorn and so on.

7. No matter what sweet and sour dishes you cook, you can get a moderate sweet and sour effect as long as you mix them according to the ratio of 2 parts of sugar and 1 part of vinegar.

8. MSG and chicken essence are all fresh, and they are generally increased in moderation when they are about to go out. Chicken essence itself contains about 10% salt, so if you add chicken essence when cooking and making soup, you should add less salt.

9. When making all kinds of cold dishes in summer, add a proper amount of beer to mix, which can enhance the taste and fragrance.

10. When cleaning vegetables, remove some salt from clear water to clean the insects in the vegetables.

1 1, when stir-frying cauliflower, adding 1 spoon of milk will make cauliflower more tender and delicious.

12, eggplant dipped in a layer of wet starch before frying in the oil pan will not eat a lot of oil.

13, XO sauce is mainly concentrated from many seafood essences and is suitable for various seafood dishes.

14, the raw powder is dissolved in water to thicken the soup; Proper amount of baking soda can make the meat smooth and tender.