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.

1, mutton odor removal: 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 10 minute, then 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 mutton with curry powder10g; 1 kg mutton and 200 grams of cut sugar cane; 1 kg water to boil, add 50 grams of mutton 1 kg and vinegar, take out after boiling, and then add water and seasoning again.

2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious.

3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup and the vitamins in the soup can be preserved.

4. When cooking beef and other tough, hard meat and game poultry, add some vinegar to soften it.

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

6. Boiling bacon: Cooking with a dozen walnuts with many small holes can eliminate the odor.

7. Stir-fry mung beans in an iron pan for 10 minutes and then cook them again, but be careful not to fry them.

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

9. Adding a few drops of vinegar when cooking kelp is perishable; A few bok choy will do.

10, before cooking the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.

1 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 500 grams of flour, and the dumpling skin will not stick.

12, when cooking dumplings, add a little salt to the pot, and the water will not overflow when the pot is boiling.

13, add a tablespoon of cooking oil when cooking noodles, noodles will not stick, and can prevent noodle soup from foaming and overflowing the pot.

14, when cooking noodles, add a little salt to the pot, and the cooked noodles are not easy to be burnt.

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

16, boiled new bamboo shoots are 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 after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19, stew, add a few pieces of orange peel in the pot, can remove the smell and greasy and increase the flavor of the soup.

20. Stewed chicken: Wash and cut into pieces, pour them into a hot oil pan and stir fry. When the water is parched, pour in an appropriate amount of balsamic vinegar, stir fry quickly, and immediately heat the water (not the chicken pieces) when the chicken pieces crackle, then simmer for 10 minutes, then add the seasoning, simmer for 20 minutes on low heat, and pour sesame oil on it to get out of the pan. Salt should be added after the soup is stewed, when the temperature drops to 80 ~ 90 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.

2 1, stew 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 will rot easily.

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

23. Boil the old duck: It is easy to cook a few snails in the pot.

24. When the duck is cooked, the beans on both sides of the tail end of the duck are removed, and the taste is more beautiful.

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

26. When braising beef, add a little sherry red, which makes the meat delicious.

27. Before cooking braised pork, marinate the meat with a little borax. The cooked meat is fat but not greasy, sweet and delicious.

28, when frying food, put a little salt in the pot, oil will not spill.

29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that the vegetable juice in the stuffing flows out of the bottom of the paste pot during frying.

30. Before frying potatoes, put the sliced potatoes in water and cook for a while, so that the surface of the potato skin forms a thin colloidal layer, and then fry them.

3 1, when frying pork chops, cut 2 ~ 3 cuts where there are tendons, and the fried pork chops will not shrink.

Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out when it is fried. The fried chicken is crispy and delicious.

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, the eggs are cooked slowly, and the appearance is beautiful, and they do not stick to the pan.

35. When frying eggs, sprinkle some flour in the hot oil, and the eggs will look good in Huang Liang, and the oil will not spill out of the pot easily.

36, scrambled eggs with sheep oil, delicious and odorless.

37. Adding a small amount of granulated sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, granulated sugar has water retention, which can make egg products fluffy and soft.

38, add a few drops of vinegar when scrambled eggs, scrambled eggs soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.

40. Add vinegar when frying potatoes, which can avoid burning, decompose toxins in potatoes, and make the color and taste appropriate.

4 1, when frying bean sprouts, add some butter first, and then add salt, which can remove the beany smell.

42, stir-fried spinach should not be stamped.

43. Stir-fried pork slices: cut the meat into thin slices, add soy sauce, butter and starch, beat in an egg, mix well and stir-fry; After the meat slices change color, add seasoning and stir-fry a few times. The meat slices are delicious and tender.

44. Stir-fried shredded beef: Cut it well, mix it with salt, sugar, wine, raw flour (or eggs), marinate it in raw oil, and stir-fry it 30 minutes later, which is fresh and delicious.

45. When frying meat dishes, put salt too early and slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is fresh and delicious.

46. After the shredded pork is cut, it is soaked in baking soda solution and then fried, which is particularly loose and delicious. No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar.

47, fried sweet and sour fish, sweet and sour vegetables, etc., should put sugar first, then put salt, otherwise the "dehydration" effect of salt will promote the solidification of protein in the dishes and "eat" without sugar, resulting in sweet outside and light inside.

48. When making meat pies and meatballs, put 2 teaspoons of salt into one kilogram of meat stuffing.

49. Make meatballs according to the ratio of 50g meat10g starch, and the dishes will be soft and tender.

50. Make fried pork slices or diced chili pepper meat, and size them according to the proportion of 50 grams of meat and 5 grams of starch, so that the dishes are tender and delicious.

5 1 When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white and soft, but also delicious.

52. Adding a little orange peel when steaming steamed bread can increase the fragrance of steamed bread.

53. Steam steamed buns with too much alkali will turn yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam for10 ~15 minutes to turn white.

54. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash it and cook it, which can prevent or reduce abdominal distension.

55. The milk is burnt. Put some salt in it, and it will taste better after cooling.

56. Add vinegar when the dish with pepper is too spicy or when the pepper is fried, and the spicy taste is greatly reduced.

57. When cooking, if you pour vinegar with soy sauce, you can sprinkle a little baking soda to eliminate the vinegar smell.

58. The food is too sour. Mash a preserved egg and put it in.

59. The food is too spicy. Add an egg and stir fry.

60. The food is too spicy. Adding some vinegar can reduce the spicy taste.

6 1, the dish is too bitter, drop 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 or potatoes or a few pieces of tomatoes into the soup; You can also wrap a handful of rice or flour in cloth and put it in the soup.

63. The soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.

64. Deep-fry peanuts, put them in a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after it is slightly cool, and leave them for a few days and nights as crisp as ever.

65. Rapeseed oil has a peculiar smell. After heating the oil, you can add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

66. There is no strange smell when frying peanuts with vegetables once. The fried dishes are delicious and can be used as cold dishes.

67. After frying food, the oil leaves some residue and becomes turbid. You can cut the white radish into thick discs, poke a few holes in the radish with chopsticks, and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue, and fry it repeatedly in the pot. The turbid oil will become clear.

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

69. When the temperature in the pot reaches the highest, cooking wine is added, which is easy to evaporate the wine and remove the fishy smell in the food.

70. Boiling lard: put a little water or vegetable oil in the electric rice cooker, and then add pork plate oil or fat. After turning on the power supply, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure.

7 1, put a dozen prickly ash or a little maltose in the pickle jar to prevent the production of white flowers.