1. Skillfully remove the odor of vegetable oil: there is a smell of vegetables in vegetable oil. To remove this smell, you can first pour the oil into the pot, then put a few kidney beans or a small amount of rice into the pot and fry it. After being fried into a burnt paste, remove it, and the odor in the oil will disappear.

2. How to make vinegar fragrant: Generally, the vinegar that is usually eaten is only sour and has no fragrance. If you add a few drops of alcohol or a few drops of soju and a little salt to the vinegar and stir it, the vinegar will become very fragrant, and it will not be "white" for a long time.

The trick of frying eggs

When frying eggs, put the eggs into the oil pan, and then sprinkle a few drops of hot water next to and above the eggs to make the egg noodles complete and smooth to eat. If you want to fry the egg skin thin and tough, you can fry it on low heat.

Tips for cooking vegetables

1. When cooking, the dishes should be cooked in hot water instead of cold water. If potatoes are cooked in hot water, they will lose about 10% of vitamin C, and if they are cooked in cold water, they will lose 40%.

2. When cooking vegetables, add some water chestnut starch to make the soup thick, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione.

Method of identifying breeding pig meat

The pigs fattened by male and female breeding pigs are inferior in meat quality, not rotten in cooking and poor in taste. The identification method is:

With skin, the skin is thick and hard, the pores are thick, and the boundary between skin and fat is almost indistinguishable. This phenomenon is most obvious in the scapula. For example, after peeling and boneless, the subcutaneous fat is thick and hard, almost the same as that with skin.

Lean meat is dark red in color, with coarse muscle fibers, clear lines, less water and large connective tissue.

Identification of water-injected pork

Look: if the lean meat is reddish with white, shiny and tender, even if it is soaked in water, it is drawn. If it is bright red, it is not irrigated.

Touch: If you touch lean meat with your hands, you will draw water; if you touch lean meat with your hands, you will not draw water.

Sticker: Take a piece of white paper and stick it on the meat. If the paper is soaked by water quickly, it is watered. If it is not easy to get wet, oil stains on it indicate that it is not watered. Sticker method can also be used for beef and mutton.

Identification of refreezed meat method

Frozen meat can't be sold after thawing, but it is sold after freezing, and the quality of this meat is greatly reduced. Its identification method is:

Look at the appearance: the fat is dark red and the meat is red; Cleavage is neat, and finger pressure can wet your fingers.

Touch hardness: the meat is inelastic, and it is difficult to recover after the finger pressure sinks.