Method 1. Put the radish block and mutton into the pot, take out the radish block after half an hour, and put some orange peels.
Method 2: Put 5g mung beans into every 1000g mutton, cook for10min, and then pour out the water and mung beans together.
Method 3: Wash and punch two or three walnuts with shells and put them in.
Method 4: 1000g mutton and 200g cut sugarcane.
Method 5: Add mutton 1000g and vinegar 50g after the water is boiled, take it out after the water is boiled, and then add water and seasoning.
2. Stewed beef is perishable.
In order to make the beef stew fast and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook it together. Meat will soon rot and taste delicious.
3, boiled bone soup is rarely greasy.
Methods Adding 1 and 1 teaspoon vinegar can dissolve the phosphorus and calcium in the bone and preserve the vitamins in the soup.
Method 2: When cooking sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
Step 4 cook bacon
Boiling with a dozen porous walnuts can eliminate the odor.
5. Cook hard meat and soften it.
And other hard meats and game, which can be softened by adding vinegar.
6. Mung beans are cooked
Stir-fry mung beans in an iron pan 10 minutes and then cook them, but be careful not to stir-fry.
7. boiled eggs
Adding vinegar to water can prevent eggshells from cracking, or adding salt in advance.
8. Boil kelp
Adding a few drops of vinegar will rot easily; A few spinach trees will do.
9. Boil ham
Put some sugar on the ham skin before cooking, it is easy to boil and tastes more delicious.
10, dumplings
Method 1. When the water boils, add an onion or add some salt, and then add jiaozi. Jiaozi is delicious and not sticky.
Method two. When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
Method 3: When cooking jiaozi, add a little salt to the pot so that the boiled water won't overflow.
1 1, cooking noodles
Method 1. Add a tablespoon of cooking oil when cooking noodles, so that the noodles will not stick and the noodle soup can be prevented from foaming and overflowing;
Method two. When cooking noodles, add some salt to the pot so that the cooked noodles are not easy to rot.
12, porridge without alkali
Don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.
13, the new bamboo shoots are almost ripe.
Method 1. Cooked quickly with boiling water, crispy and delicious.
Method two. Adding a few mint leaves or salt can prevent bamboo shoots from shrinking after maturity.
14, to prevent boiled pork belly from hardening.
Method 1. Add salt after cooking. Never put it in the first place, or the pork belly will shrink as hard as beef tendon.
Method two. After cooking, cut the pork belly into long strips, put some fresh soup in a bowl and steam for a while, and the pork belly will thicken 1 times.
15, use vinegar before stewing old chickens and ducks.
Method 1. Pour 1 tbsp vinegar before killing the chicken, then kill it, stew it gently and cook it thoroughly.
Method two. Add 20-30 soybeans to the pot and stew together. It will cook quickly and taste fresh.
Method 3, put 3-4 hawthorn, chicken is easy to rot.
Method four. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious. Chicken and duck will be soaked in cold water or a little vinegar for 2 hours, and then stewed with low fire, and the meat will become tender and delicious.
16, fried chicken
Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken pieces crackle, immediately heat the water (no chicken pieces), then simmer for 10 minute, add seasoning, simmer for 20 minutes, and then 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.
17, boiled old duck
Method 1. It's easy to cook a few snails in the pot.
Method two. Remove the peas from both sides of the duck's tail, and it tastes more beautiful.
18, baked tofu
Add a little tofu milk or juice when making tofu, which is very fragrant.
19, braised pork
Method 1, add a little sherry red, and the meat tastes delicious.
Method two. Marinate the meat with a little borax first, and the cooked meat is fat but not greasy, sweet and delicious.
20. Fried food
Put a little salt in the pot so that the oil won't overflow.
2 1, fried spring rolls
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.
22. Fried potatoes
Boil the cut potatoes in water for a while to form a thin gelatinous layer on the surface of the potato skin, and then fry them.
23, fried pork chops to keep fit
Before frying pork chops, cut 2 ~ 3 incisions where there are tendons, and the fried pork chops will not shrink.
24. fried chicken
Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out after frying. Fried chicken is crispy and delicious.
25, omelet coup
Method 1. Pour a little cold water when the yolk is about to solidify, and the fried egg is yellow and tender.
Method two, put enough oil in the pot. When the oil is slightly hot, the eggs will be cooked slowly, with beautiful appearance and non-stick pan.
Method three. Sprinkle some flour in the hot oil, Huang Liang's eggs will be fried well, and the oil will not easily spill out of the pot.
26, scrambled eggs coup
Method 1. Add a few drops of vinegar, scrambled eggs are soft and delicious.
Method two. Adding a small amount of sugar will prolong the coagulation time of protein, and sugar also has water retention, making scrambled eggs fluffy and soft.
Method three, scrambled eggs with sheep oil, delicious and odorless.
27, fried eggplant
Put some vinegar in the pot, and the fried eggplant will not turn black.
28. Fried potatoes
Adding vinegar can avoid burning, decompose the toxins in potatoes, and make the color and taste suitable.
29. Fried pork slices
Method 1. Slice the meat, add soy sauce, butter and starch, beat an egg, stir well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.
Method two. After cutting the shredded pork, soak it in baking soda solution, and then fry it, which is particularly loose and delicious.
30. Shred pork
Soak shredded pork in baking soda solution before frying, which is especially loose and delicious; No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar.