01, mutton to 膻膻: Method 1: Radish blocks and mutton together, take out radish blocks after half an hour; put a few orange skin more better; method 2: Green beans 5 grams per kilogram, boil for 10 minutes, Pour out the water and green beans; the method is three: half a bag of hawthyl; method 4: 3 to wash the shell walnut; method 5: 1 kg mutton plus curry powder 10 grams; method 6: 1 kg mutton, 50 grams of sugar cane; method seven: 1 kg water boil, add 1 kg of lamb, 50 grams of vinegar, boiling, remove it, then add water and add seasoning. 02, boiled beef: in order to make the beef stew quickly, stew, add a small tea (about bubble, the amount of tea is used, the gauze is hooked), the meat is so bad and delicious. 03. Add a small spoonful vinegar when boiled bone soup, which allows the phosphorus and calcium in the bone in the soup and saves the vitamins in the soup. 04, boiled beef and other tough, hard meat and a wild bird, add a vinegar to soften. 05, when cooking the soup or rib soup, put a few fresh orange peels, not only delicious, but also reduce greasy feelings. 06, boiled salty meat: With many small holes, there are many small holes, can eliminate odor 07, stir fry in the iron pot for 10 minutes and boil, but pay attention not to stir-fried 08, When boiled eggs, add a vinegar to prevent the housing, add some salt in advance, and add a few drops of vinegar when boiling the kelp; put a few caucasi 10. Before boiling ham, put the ham skin. White sugar, easy to boil, taste more delicious 11, boiled dumplings, put a green onion in the water or add some salt after the water, then put the dumplings, the dumpling taste is tasty non-adhesion; when there is a 500 grams of flour Mix one egg, dumpling skin is not sticking 12, boiled dumplings, add a little salt salt in the pot, and the water is not overflowing when the pot is opened, and a small tablespoon will be added, and the noodle will not be contacted, and can prevent it Decoction, spill, overflow the pot 14, boiled noodles, add a little salt salt in the pot, the cooked noodles are not easy to rot, do not release the base when porridge or boiled beans, otherwise it will destroy the rice, the nutrients in the beans 16, It is easy to get ripe with boiling water, and it is crispy; if the bamboo shoot is not shrunk, you can add a few pieces of mint leaves or salt 17, and the pork belly is cooked, cut into a long piece, put some fresh soup in the bowl. Steaming for a while, the pork belly will thicken twice 18, when boiled pork belly, don't put salt first, wait for the cooking, then put salt, otherwise the pork belly will shrink like a beef band is as hard 19, stew At the time, add a few orange peels, eliminate odor and greasy and increase the taste of soup 20, stewed chicken: Wash cutting, pour into the hot oil pan, stir fry, pour into the right amount Balvite, then rapidly stir fry, until the chicken block sounds the burst of burst, immediately heats water (did not have a chicken block), then burn it with a fire, you can put it into the seasoning, move it on a small fire. 20 Minutes, the sesame oil can be added; after stewing, the temperature is reduced to 80 ~ 90 degrees Celsius or before eating salt. Because the chicken is high, the stewed chicken is added to salt, and the chicken is soaked in salt water. The tissue intracellular water is penetrated, and the protein produces a solidification effect, so that the chicken is obviously contracted, affects the dissolution of the nutrients to the soup, and cook After the chicken is troops, the old, the taste is rough.
21, stewed elderly: add two thirty yellow beans in the pot, cooked quickly and tastefully; or before killing old chickens, first filling a soup with a spoonful of vinegar, then kill, cook with a fire, It will be cooked; or put 3 ~ 4 hawthorn, chicken is easy to rot, the old chicken duck is cooked, the meat is hard to eat; if you use cold water and a little food for 2 hours, then use a micro-fire , The meat will become delicious 23, boiled the old duck: Several field sockets in the pot are easy to rotten 24, when roast the duck, remove the soybeans on the end of the duck, taste more beautiful 25, and when burning tofu, Add a little tofu milk or juice, taste the aroma 26, when the red beef is burned, add a small snow, delicious, the meat is tasty 27, do the red burnt meat, first marinate the meat with a little borus, burnt meat fat is not greasy, sweet Xiangkou 28, when fried food, in the pan, the oil will not sneak 3, and the amount of flour in the mixed flour in the spring roll can avoid the frying process. Before the fried potatoes, put the cutting potato chips in the water for a while, and formed a thin-thin glue layer on the surface of the potato skin, and then used fried 31, fried pork chops, in a gluten place Cut 2 ~ 3 cut mouths, the fried pork chop will not shrink 32, pick the chicken first, sealed the film into the refrigerator, then take out again, fried chicken crispy 33, fried buns, When the egg yolk is about to solidify, it will make the egg and yellow and tender 34. When the fried egg is placed in the pan, the oil is slightly hot, and the egg is slowly cooked, the appearance is beautiful, not sticky 35, when the fried egg, spread the flour in hot oil, the egg will fry the yellow look, the oil is not easy to spill out the pot 36, stir-fry the egg with a sheep oil, the flavor is not a odor 37, stir fry eggs, add a small amount of sugar, The coagulation temperature of the protein denaturation will rise, thereby delaying the heating time, plus the sugar has water storageability, and thus makes the egg product becomes soft 38, add a few drops of vinegar when the egg is added, and the egg sauno 39, When frying eggplant, put a vinegar in the pan, the color of the eggplant does not change black 40, add vinegar when fried potatoes, can avoid charging, and decompose the toxins in the potato, and make the color, taste 41, fried When the bean sprout, add butter first, then put the salt, can remove the bean smell 42, stir-fry when there is no wrapping 43, fried meat: meat, soy sauce, butter, starch, enter an egg, mix well, After the meat is disappeared, then add a little more fried, the meat is delicious, fresh 44, fried beef: cut, mix with salt, sugar, wine, raw powder (or egg), plus bubbles Marinated, stir fry after 30 minutes, fresh and delicious 45, fried meat food, prematurely premature skin, should be plus salt, plus a few drops of vinegar, fresh and delicious 46, fresh and delicious 46 After the small Soviet solution, I will soake it, and I can do a sweet and sour, I can do it, I can do sweet acid, one-piece vinegar, and the proportion of sugar, I can do it. 47, fried sugar vinegar fish, sweet and sour Vegetable gang, should put the sugar first, then put the salt, otherwise the "dehydration" of the salt will promote protein condensation in dishes. Solid and "eat" does not enter the sugar, causing a sweet 48, when doing meatloaf and meatballs, one kilogram of meat stuffing 2 tbsp 49, do the meatballs, 10 grams of meat, 10 grams of starch, into the dish Soft tender 50, do slidable meat or shuffle,
