(a) Vegetarian

1, fried lotus root: put the sliced lotus root into cold water for 5 minutes (soak off the juice of the lotus root), fried when drained and then fried, and then frying side of the cold water, you can prevent the lotus root black, not only tasty color is also good-looking.

2, fried bitter melon: bitter melon has a bitter taste and do not like too bitter, cut and add a small amount of salt and neutralize, and then filter off the juice to fry, bitter taste will be significantly reduced.

3, fried potatoes: add vinegar, you can break down the toxins in the potatoes, but also to avoid burning, nice color, burn potatoes with a little milk taste will be better.

4, fried vegetables: do not put salt first, first put salt, if the vegetables will come across the water, it is easy to fry the old, so fried and then put salt is the best.

5, fried cabbage: remember not to cover, or affect the taste, fried to the vegetables are discolored add the right amount of salt stir fry on it.

6, fried tomatoes: fried with a little salt will be more sweet and sour, because salt can change the sugar-acid ratio of tomatoes.

7, boiled seaweed: hard to cook? Try adding a few drops of vinegar when cooking, it's easy to cook soft.

8, fried bean sprouts: fry with a little butter, then salt, you can remove the smell of beans.

9, fried cauliflower: fried with 1 spoon of milk, fried out more white and delicious.

10, fried eggplant: put some vinegar in the pot, fried eggplant Yan will not turn black.

(2) meat

1, fried meat: meat cut thin marinated and then fried, add the right amount of salt, oil, chicken powder, cornstarch, sugar, soy sauce (congee also applies), marinated in time of about half an hour, so that the fried meat is tender, wonderful flavor. (Frying cooked out of the pan, long time old will not be delicious)

2, scrambled eggs: beat an egg with a tablespoon of lukewarm water (cold water does not work) stirred, it will not fry old, fried eggs will also become more volume.

3, scrambled eggs: you can also add a few drops of vinegar, scrambled eggs fluffy, soft, especially fragrant flavor.

4, steamed ribs: the ribs with a lid, do not have to cover tightly, you can prevent the backflow of water vapor into the ribs, so that the steam out of the ribs of the aroma are locked, eat more flavorful.

5, fried beef slices: with beer will be the right amount of flour diluted, and beef mixed marinated for about 30 minutes, so that the enzymes in the beer so that the proteins are broken down, you can increase the tenderness of beef.

6, boiled pork belly: never put salt first, and then put salt when you cook and eat, or the belly will shrink as hard as a cow's tendon.

7, steamed fish: wait for the steamer pot of water boiled fish and then on the steamer, the meat of the internal juices will not flow out, so that the cooked flavor is more delicious.

8, boiled beef: it is difficult to cook, you can add a handful of tea (about the amount of tea is usually a pot of tea, remember to wrap with gauze) and cook, meat can be very quickly rotten and delicious flavor.

9, fried sweet and sour fish: sugar should be put first, after the salt, because salt has ? Dehydration? Role, will promote the fish protein coagulation sugar absorption is not into, resulting in fish outside the sweet and light is not delicious.

10, braised pork: do not put sugar, cut a few pieces of sugar cane to go down a piece of simmering, pour a few spoons of good rice wine, you can feel the real temptation of the tongue.

Tips: meat just out of the refrigerator to thaw, in the cool water with some beer meat will be fresher, with hot water to thaw on the residual.