Ten cooking tips are as follows:

1. When cooking: heat the pot first, then pour in cooking oil, and then add 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. Cook bacon: Boil it with a dozen walnuts drilled with many small holes 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 easy to rot; 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 making noodles, add one green onion for every 500 grams of flour. Eggs and dumpling skins are smooth and not sticky.

12. Remove the mutton smell: Put the radish cubes into the pot with the mutton. After half an hour, take out the radish cubes and put a few pieces of orange peel on it. 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 to prevent the cooked noodles from becoming 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, put it in a bowl, add some fresh soup 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. Stew the old chicken: Add twenty or thirty soybeans to the pot and stew it 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 the chicken will become thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.