1. When cooking jiaozi, put an onion or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.

2. When stewing the soup, add a few pieces of orange peel to the pot to remove the fishy smell and greasy taste and increase the taste of the soup.

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 also be preserved.

4. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets are cracked, immediately heat the water (not the chicken nuggets), then simmer with high fire for 10 minute, then add seasoning, simmer with low fire for 20 minutes, and pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

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. Add a little tofu milk or juice when making tofu, which is very fragrant.

7. Stir-fry mung beans in an iron pan 10 minutes before cooking, which will boil quickly, 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 cabbages will do.

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

1 1, mutton odor removal: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and 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; Mutton 1 kg, 200 grams of cut sugarcane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.

12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.

13, add a tablespoon of cooking oil to the noodles, the noodles will not stick together, and the noodle soup can be prevented from foaming and overflowing the pot.

14, when cooking noodles, add some salt to the pot, and the cooked noodles will not rot easily.

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 good to cook, crispy and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.

17. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.

18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

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

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

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, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3 ~ 4 hawthorn, chicken is easy to rot.

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

23. Stew the old duck: It's easy to cook a few snails in the pot.

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

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

26. When you stew beef, add a little sherry red and the meat will be delicious.

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

28, when cooking, put a little salt in the pot, the oil will not overflow.

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

30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.