Cleaning oil:

Many range hoods are equipped with an oil box. After the oil is full and poured out, the oil box will be very sticky and difficult to clean. Here’s a tip for you: put some water in a clean oil box and then place it on the range hood, letting the oil drip on the water. When it's almost full, take it out and pour it into the mouth of the pool. With a "gurgling" sound, all the oil will come out. Then use a scouring pad dipped in some washing powder and rub it inside and out. The oil box will be as clean as ever.

Preserve vegetables:

Leaf vegetables: Use "paper" to retain the moisture of vegetables. Leafy vegetables usually cannot be stored for a long time. If they are placed directly in the refrigerator, they will turn yellow quickly and the leaves will become wet and rotten. The most important thing in preserving such vegetables is to retain moisture while preventing the leaves from rotting. The simplest method is to use old newspapers, spray some water on the leaves, then wrap them in newspapers, and put them in the fruit and vegetable preservation room of the refrigerator in an upright position with the stems facing down. This can effectively extend the storage time and retain freshness.

Lettuce: As long as it is left for a period of time, it will gradually become soft and brown. At this time, you can remove the core, and then insert a wet paper towel into the core to let the lettuce absorb the water. Wait until the paper towel is dry. Take it out and put the lettuce in a plastic bag to refrigerate.

Spinach, rapeseed, and Chinese cabbage: Wrap them in newspapers before refrigeration to keep them moisturized and prevent them from rotting due to excessive moisture. Then place them upright with the roots down in the vegetable and fruit preservation room.

Garlic: It is a spicy vegetable, including onion, ginger, and pepper. Most of them are condiments. It is best to keep their original appearance when stored. The storage method of garlic is similar to that of onions. Put it in a mesh bag and hang it in a cool and ventilated place indoors, or put it in a special ceramic jar (the jar should have small holes for ventilation). About 1-2 garlic can be stored. moon. You can also peel the garlic, process it into minced garlic, seal it and store it in the refrigerator. It can be used for about 2 weeks. Ginger is divided into old ginger and young ginger. Old ginger is not suitable for refrigerated storage and can be placed in a ventilated place and sandy soil. Young ginger should be wrapped in plastic wrap and stored in the refrigerator.

In daily life, many people's "hygiene habits" are actually not scientific. Would you like to check whether you also have the following "hygiene habits"?

1. Use alcohol to disinfect dishes and chopsticks

Some people often use liquor to wipe dishes and chopsticks, thinking that this can achieve the purpose of disinfection. As everyone knows, the alcohol content used for disinfection in medicine is 75%, while the alcohol content of general liquor is less than 56%. Therefore, wiping dishes and chopsticks with white wine will not disinfect them at all.

2. Boil spoiled food before eating

In the hot summer, some leftover food has changed a bit. Some housewives cook the spoiled food under high temperature and pressure before eating it. Eat it, thinking that this will completely eliminate the bacteria. Medical science has proven that the toxins secreted by bacteria before entering the human body are very resistant to high temperatures and are not easily destroyed and decomposed. Therefore, this method of using heat and pressure to process leftover food is not worth promoting.

3. Wrap food in white paper or newspaper

Some people, even some food stores, like to use white paper to wrap food. White paper looks clean, but in fact, a lot of bleach and corrosive chemical raw materials are used in the production process of white paper. Even though the pulp has been washed and filtered, a lot of chemical substances will still remain. It is even more undesirable to wrap food in newspapers because the ink or other toxic substances in newspapers are extremely harmful to the human body.

4. Use toilet paper to wipe tableware and fruits

Chemical tests have proven that many toilet papers (especially toilet paper produced by informal manufacturers sold on the streets) are not well disinfected, even if they are well disinfected , was also contaminated during the placement process. Using such toilet paper to wipe dishes or fruits will not wipe the items clean. Instead, the process of wiping with toilet paper will bring more bacteria to the food.

5. Wipe the table with a rag

Experiments show that the bacteria that breed in a brand-new rag after being used at home for a week will surprise you. If it is used in restaurants or food stalls, the situation will be even worse. Difference. Therefore, when wiping the table with a rag, it should be washed thoroughly before use, and should be boiled with water every three or four days. Of course, if you use disposable tablecloths, you can avoid the hazards caused by rags.

6. Long-term use of the same medicated toothpaste

Medical toothpaste has a certain inhibitory effect on certain bacteria. However, if you use the same medicated toothpaste for a long time, the bacteria in your mouth will slowly adapt and develop drug resistance. Therefore, in our daily life, we should change toothpaste regularly.

If the leather shoes are not oiled for a long time, the grease in the leather shoes will disappear and make the leather hard. Now apply a layer of Vaseline and wait until it is absorbed before applying shoe polish. The leather surface will become soft. If the leather shoes are too dry, it will also You can use a piece of fat meat or chicken fat, rub it repeatedly, and then bake it over low heat to allow the oil to penetrate into the leather surface. After two days, use an alcohol cotton ball to clean the shoes, and then apply a layer of shoe polish. The uppers will be extremely rich. Glossy.

As much as possible, vegetables should be fried and eaten immediately, and avoid long-term heat preservation and repeated heating. In addition, in order to make the vegetable stems cook easily, you can add a little water to simmer them after quick frying.

Bread can eliminate carpet stains: If the small carpet at home is dirty, you can wipe it with hot bread crumbs and then hang it in a cool place. After 24 hours, the stain can be removed.

Men can use toothpaste instead of soap when shaving. Since toothpaste does not contain free alkali, it is not only non-irritating to the skin, but also has rich foam and a fragrant smell, making people feel cool and comfortable.

The wonderful use of Fengyoujing (1): Sprinkle a few drops of Fengyoujing on the leaves of the electric fan. As the fan blades continue to rotate, the room will be filled with fragrance and it can repel mosquitoes. utility.

Grape juice taken with antihypertensive drugs is effective! Using grape juice instead of boiled water to take antihypertensive drugs can lower blood pressure steadily without the phenomenon of high and low blood pressure.

It is not advisable to use raw water for cooking. Because tap water contains chlorine, it will destroy the vitamin B1 contained in the food during the cooking process. If you use boiling water to cook, the vitamin B1 will be protected from loss.

Tips for preventing chopping boards from cracking: After buying a new chopping board, apply cooking oil on the upper and lower sides of the chopping board and around it. Wait for the oil to dry up before applying it again. Apply it three or four times. Once the oil dries, it can be used. This way the cutting board will last a long time.

The wonderful use of Fengyoujing: When taking a bath, add a few drops of Fengyoujing into the water. After bathing, you will feel cool and comfortable all over the body. It can also prevent and treat prickly heat, mosquito bites, and remove sweat odor. Sprinkle a few drops of essential oil on the lit mosquito-repellent incense. The smoke emitted by the mosquito-repellent incense will not choke, and the fragrance will be fragrant, and the mosquito-repelling effect will be better.

When frying the steamed bun slices, first soak the steamed bun slices in cold water and then fry them in a pan. The fried steamed bun slices will be browned and crispy, which is both delicious and fuel-saving.

When cooking or making soup, if it becomes salty, you can cut a washed potato in half and put it in the soup for a few minutes, so that the soup will become lighter.

Tips for relieving eye fatigue: Soak medicinal eyebright or chamomile flowers in water, then soak a towel and apply it to the eyes for 10 to 15 minutes, which can effectively relieve eye fatigue.

The weather is hot in summer, and prickly heat is easy to develop on the body. You can wash the area with warm water and apply a layer of toothpaste. The prickly heat will disappear soon.

No matter how clean the indoor toilet is, it will often leave a smell. As long as you place a small cup of balsamic vinegar in the toilet, the smell will disappear. It is valid for six or seven days and can be replaced once a week.

If you use old rice to make rice, after washing the rice, you can add 1/4 or 1/5 beer to the rice while adding water. In this way, the steamed rice will be sweet and shiny, just like Like new rice.

When cooking dumplings, most of the water-soluble nutrients in the dumpling wrappers and fillings are lost due to heating, and most of them are dissolved in the soup. Therefore, it is best to drink the soup when eating dumplings.

Soaking your hands in hot water can cure migraines. Soak your hands in hot water, enough to cover your wrists, and heat the water continuously to keep it warm. After half an hour, the pain will be relieved or even disappear completely

Don’t eat fresh day lilies! Because fresh daylilies contain toxic substances called colchicine, eating them can cause nausea and diarrhea.

The processed dried day lilies have dissolved colchicine and will not be poisonous when eaten.

Insert the scallions root-down vertically in a basin with water. Not only will the scallions not rot, but they will also Growing! Dry the scallion leaves in the sun, then bundle them with the leaves and place them in a dark place for long-term storage.

Beware of the seven traps of invoices: Excuses that there is no invoice; no product name on the invoice; failure to indicate the date of exchange; use a purchase and sale contract instead of an invoice; consumers bear taxes; no official seal; and a "non-refundable" seal.

Spring is the period of high incidence of epidemics. You can make more cold dishes at home to improve human immunity: shredded kelp, shredded asparagus, shredded radish, Houttuynia cordata, wolfberry, etc. Eat more appropriately to prevent Infectious diseases.

Mahogany furniture should be kept damp, avoid drying, and should not be exposed to the sun. Avoid air conditioning blowing on the furniture; wipe it with a little wax every three months; use mild soapy water to remove surface grease, avoid using gasoline, kerosene.

You can spray some ordinary perfume in the closet to remove the musty smell; dip cotton in perfume and stuff it in your bra to make your body smell fragrant; when you wash your hair with water for the last time, put a little perfume in it. Your hair will be scented.

71 Tips in Life

1. Remove the mutton smell: put the radish cubes and mutton into the pot together, take out the radish cubes after half an hour; add a few pieces of orange peel for more Best; put 5 grams of mung beans per kilogram of mutton, boil for 10 minutes, pour out the water and mung beans together; add half a pack of hawthorn slices; wash and punch two or three shelled walnuts; add curry powder to 1 kilogram of mutton 10 grams; 1 kilogram of mutton and 200 grams of cut sugar cane; boil 1 kilogram of water, add 1 kilogram of mutton and 50 grams of vinegar, take it out after boiling, then add water and seasoning.

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 tender. 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. Fry the mung beans in an iron pot for 10 minutes and then cook them until they are cooked 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. 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. After the pork belly is cooked, cut it into long pieces, put it in a bowl and 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. Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir-fry. When the water is dry, add an appropriate amount of balsamic vinegar, and then stir-fry quickly until the chicken pieces crackle. When there is a popping sound, immediately heat the water (cover the chicken pieces), simmer over high heat for ten minutes, then add the seasonings, turn to low heat and simmer for another 20 minutes, drizzle with sesame oil and serve; the soup should be simmered Then, add salt when the temperature drops to 80 to 90 degrees Celsius or before eating. Because chicken contains high water content, salt is added first when stewing the chicken. The chicken is soaked in salt water, and the water in the tissue cells penetrates outward. The protein coagulates, causing the chicken to shrink significantly and tighten, affecting the dissolution of nutrients into the soup, and it is cooked The resulting chicken tends to be hard, old, and has a rough texture.

21. Stew old chicken: Add twenty or thirty soybeans to the pot and stew them together. It will cook quickly and taste delicious; 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 it will be thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.

22. If old chickens and ducks are cooked over high heat, the meat will be hard and unpalatable. If you soak it in cold water and a little vinegar for 2 hours, and then stew it over low heat, the meat will become tender and delicious.

23. Boiled duck: Put a few snails in the pot to make them overcooked.

24. When roasting duck, remove the beans on both sides of the tail end of the duck to make it taste more delicious.

25. When cooking tofu, add a little tofu milk or juice for a fragrant taste.

26. When braised beef, add a little xuelihong to make the meat taste delicious.

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

28. When frying food, put a little salt in the pot so that the oil will not splash out.

29. Adding an appropriate amount of flour to the spring roll filling can prevent the vegetable juices from flowing out and scorching the bottom of the pot during the frying process.

30. Before frying potatoes, boil the cut potato slices in water for a while to form a thin gelatin layer on the surface of the potato skins, and then fry them again.

31. When frying pork chops, make 2 to 3 cuts on the tendons so that the fried pork chops will not shrink.

32. Marinate the chicken for a while, seal it with a protective film and put it in the refrigerator. Take it out when it is time to fry. The fried chicken will be crispy and delicious.

33. 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, put the eggs into the pan. The eggs will slowly become cooked, beautiful in appearance, and non-stick.

35. When frying eggs, sprinkle some flour in the hot oil. The eggs will fry brightly and beautifully, and the oil will not splash out of the pan easily.

36. Scramble eggs with mutton oil, which tastes fragrant and has no peculiar smell.

37. Adding a small amount of sugar when scrambling eggs will increase the coagulation temperature of protein denaturation, thereby delaying the heating time. In addition, sugar has water retention properties, which can make egg products fluffy and soft.

38. Add a few drops of vinegar when scrambling eggs. The scrambled eggs will be soft and fragrant.

39. When frying eggplants, put some vinegar in the pot so that the color of the fried eggplants will not turn black.

40. Adding vinegar when frying potatoes can prevent them from burning, decompose the toxins in the potatoes, and make the potatoes have a pleasant color and taste.

41. When frying bean sprouts, add some butter first and then add salt to remove the beany smell.

42. It is not advisable to cover when frying spinach.

43. Fried meat slices: Cut the meat into thin slices, add soy sauce, butter, and starch, beat in an egg, mix well, and stir-fry until the meat slices change color. Add seasonings and stir-fry for a few times. The meat slices will be delicious and delicious. Fresh and tender.

44. Stir-fried shredded beef: Cut into pieces, mix with salt, sugar, wine, cornstarch (or eggs), add raw oil and marinate, stir-fry after 30 minutes, it will be fresh and delicious.

45. Adding salt when frying meat and vegetables will slow down premature cooking. It is better to add salt when it is cooked, and add a few drops of vinegar before taking it out of the pot. It will be fresh and delicious.

46. After cutting the shredded meat, soak it in the baking soda solution and then fry it. It will be especially loose and delicious. No matter what sweet and sour dishes you make, just mix it in the ratio of 2 parts sugar to 1 part vinegar. Make it moderately sweet and sour.

47. When frying sweet and sour fish, sweet and sour vegetables, etc., you should add sugar first and then salt. Otherwise, the "dehydration" effect of salt will promote the coagulation of the protein in the dish and you will not be able to "eat" the sugar. The result is sweet on the outside and bland on the inside.

48. When making meatloaf and meatballs, add 2 teaspoons of salt per kilogram of meat filling.

49. When making meatballs, use the ratio of 50 grams of meat to 10 grams of starch. The finished dish will be soft and tender.

50. Make stir-fried pork slices or spicy diced pork, sizing according to the ratio of 50 grams of meat to 5 grams of starch. The finished dish will be fresh and delicious.

51. When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white and soft, but also fragrant.

52. When steaming steamed buns, add a little orange peel shreds to increase the fragrance of the steamed buns.

53. Steamed steamed buns will turn yellow if too much alkali is added. For example, add 2 to 3 tablespoons of vinegar to the original steamer water and steam for 10 to 15 minutes to turn them white.

54. Put a small amount of alum and salt into water, soak the cut raw sweet potatoes for ten minutes, wash them and steam them to prevent or reduce abdominal distension.

55. If the milk is boiled, add some salt. It will taste better after cooling.

56. When the dish with chili is too spicy or when frying the chili, add some vinegar to reduce the spiciness.

57. When cooking, if you add vinegar by mistake when adding soy sauce, you can sprinkle a little baking soda and the vinegar smell will be eliminated.

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

59. The dish is too spicy, add an egg and fry it together.

60. The dish is too spicy. Add some vinegar to reduce the spiciness.

61. The dish is too bitter, add 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, potatoes or tomatoes into the soup; you can also wrap a handful of rice or flour in cloth and put it into the soup.

63. If the soup is too greasy, roast a small amount of seaweed on the fire and then sprinkle it into the soup.

64. Fry the peanuts until cooked, put them into a plate, sprinkle them with a little white wine while they are hot, and then sprinkle them with a little salt after they cool down a little. Leave them for a few days and nights until they are as crispy as ever.

65. Rapeseed oil has a peculiar smell. You can heat the oil and add an appropriate amount of ginger, garlic, onions, cloves, and tangerine peel and fry for a while, and the oil will become fragrant.

66. Once peanuts are fried in vegetables, there will be no strange smell. The fried dishes will be fragrant and delicious, and can be used as cold dishes.

67. After frying the food, the oil will leave some residue and become cloudy. You can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks, and fry it in the remaining oil. Residues will adhere to the radish slices. Take them out and clean them, then put them in the pot and fry them repeatedly. The turbid oil will become clear.

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

69. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell from the food.

70. Boil lard: Put a little water or vegetable oil in the rice cooker, and then add lard or fat. After the power is turned on, the oil can be refined automatically without splashing or splashing. Paste oil residue, pure oil quality.

71. Put a dozen peppercorns or a little maltose in the kimchi jar to prevent white flowers.