Food is the most important thing for the people, and every household is cooking. It is impossible to live by ordering takeout all the time, so cooking skills have become very important. The deliciousness of a dish all depends on the skill of the chef. In this issue of Food Culture, I will teach you some practical cooking tips. You can take them away without any thanks.

1. The fish soup will turn white only after it is fried and then boiled, and it must be fried on both sides.

2. When stewing bone soup, simmer it under low heat for 6 hours under cold water until it becomes white. When adding water repeatedly, do not add cold water. The soup must be kept heated until it is milky white. Adding a drop of vinegar will instantly turn it into a clear soup.

3. Any meat will not rot no matter how you cook it when it is hot and then cold, so when cooking dishes such as braised pork, do not add cold water during the cooking process.

4. Salt and vinegar can be added to 99% of the dishes just before they are cooked. Premature addition of these two condiments will not only affect the taste, but also make the dishes look ugly.

5. Use soy sauce flexibly and distinguish its functions. The simplest ones are light soy sauce for seasoning and dark soy sauce for coloring.

6. When frying scrambled eggs, remember to use chopsticks. Slowly spread the eggs when copying. You will find that the eggs become fluffier and larger because they are evenly heated.

7. Learn to blanch vegetables and take them out when they change color. Some vegetables that need a crisp taste need to be immersed in cold water immediately.

8. There is a principle to follow when cooking. The most difficult to cook dishes are put in the pot first, and the ones that can be eaten raw are put in last.

9. Never forget onions, ginger and garlic, they are very important.

10. Sugar is sometimes used for sweetness, and sometimes it is used to make the food more salty or spicy. Similarly, salt is sometimes used for the sake of being salty, and sometimes it is used to make it more sweet.

11. Meat will become tender when exposed to sourness. Many dishes do not taste sour, but there is an indescribable aroma of vinegar. In fact, that is because a bottle cap was added before serving. Cooking vinegar, cooking vinegar is suitable for most meat stir-fries.

12. There are many things that can remove the smell. MSG, chicken essence, sugar, cooking wine, and lemon peel can all be used to remove the smell.

13. The fire should not be too high when frying meat, otherwise the batter will be burned and the meat will not be cooked. When it is almost cooked, the fire should not be low, otherwise the oil will be absorbed into the food. This is the purpose of re-frying.

14. Learn to pour oil, the easiest way to practice boiling meat slices.

15. Remember every dish you have eaten. Some classic combinations of vegetables are universal, such as eggplant with garlic and onion with meat.

16. Adding some oil to steamed rice will make the grains of rice distinct, adding lily will make the rice sweeter, and adding beer will make the rice fragrant. Steaming rice in a pressure cooker will make it more fragrant, and steaming rice in water will make it chewier. Tao Rice water is the best natural dishwashing agent. Sometimes adding a few green onions can save the rice from being burnt.

17. If you want the eggs to be tender, add water when beating them.

18. When cutting meat, you should cut it lengthwise against the grain, otherwise it will not be chewable and will not be cooked properly. Tender meats such as instant chicken need to be cut along the grain, otherwise they will fall apart. The meat of quick-cooked pork is older than chicken and more tender than beef and needs to be cut diagonally, while local pork needs to be cut lengthwise, and the whole piece of pork needs to be cut against the grain. In short, you need to understand the firmness of the meat and choose the cutting direction. When cutting bamboo shoots, avoid the grain and cut at an angle, otherwise you will not be able to cut or bite.

19. Spicy is not only chili, but also black and white pepper, ginger, and garlic. In the same way, sweetness is not only sugar, but also honey, fructose, various beverages, etc. The sourness is not only vinegar, but also lemon, hawthorn, etc.

20. Be sure to test the dishes. Since the important seasoning of many dishes is in the last step, tasting the dishes can largely solve the problem of insufficient taste. As the saying goes, a cook who starves to death weighs three hundred pounds. That is to say of tasting dishes.