1, mutton to 膻膻: Take the radish block and the mutton, take out the radish block half an hour; put a few orange skin better; put the green beans 5 grams per kilogram, boiled for 10 minutes, put the water and green beans together出; 放 半 山 山; 2 or three of the two three-three washing punch; 1 kg mutton plus curry powder 10 grams; 1 kg lamb, 20 grams of sugar cane; 1 kg water boil, plus Mutton 1 kg, 50 grams of vinegar, remove it after boiling, and then add water and add seasonings.
2, boiled beef: in order to make the beef stew quickly, stew, add a small tea (about bubble, the amount of tea, the gauze is well packaged), the meat is so bad and delicious.
3, add a small spoon vinegar when boiled bone soup, can dissolve the phosphorus, calcium in the bone in the soup, and save the vitamins in the soup.
4, boil beef and other tough, hard meat, and a wild bird, add a vinegar to soften.
5, when cooking the broth or rib soup, put a few fresh orange peels, not only delicious, but also reduce greasy feelings.
6, boiled salty meat: use a dozen diamond walnuts to cook, eliminate odor
7, put green peas in the iron pan for 10 minutes, cook can quickly boil, but pay attention not to fried
8, when the egg is boiled, add some vinegar to the egg shell, and add some salt in advance.
9. When boiled kelp, add a few drops of vinegar and easy to rot; put a few caucasi
10. Before boiling the ham, apply some white sugar on the ham, easy to boil, taste more delicious
11, when boiled dumplings, put a green onion in the water or add some salt after the water, then put the dumplings, the dumplings are delicious and not sticky; when it is, a 50 gram flour is added with a egg, the dumplings are very shaved. Adhesion
12. When boiling dumplings, add a little salt salt in the pot, and the water is not overflowing when the pot is opened.
13. When cooking noodles, add a small tablespoon to the oil, the noodles will not be contacted, and prevent the soup from foam, overflow the pot
14. When cooking noodles, add a small food salt in the pot, and the cooked noodles is not easy.
15. Do not let alkaline when porridge or boiled beans, otherwise it will destroy rice and nutrients in the beans.
16, boiled with boiled boiled bamboo shoots, and brittle and delicious; to make the bamboo shoots do not shrink, can add a few mint leaves or salt
17, after cooking, cut into a long piece, put in a bowl plus some fresh soup and steam, the pig will thicken double
18. When boiling pork belly, you can't put salt first. When you eat, you will then eat salt, otherwise the pork belly will shrink like a beef band.
19, stewed, plus a few orange peels in the pot, eliminate odor and greasy and increase the taste of soup
20, stewed chicken: Wash the cutting, stir fry in the hot oil pan, when the water is stirred, pour the appropriate amount of vinegar, then rapidly stir fry, when the chicken is sprouting, heated immediately Water (did not have a chicken block), then use the fire to bid for ten minutes, you can put it into the seasoning, move it on the fire and then stew for 20 minutes, and you can put the sesame oil. After the soup is stewed, the temperature dropped to 80 ~ 90 degrees Celsius or before consumption. 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 , Meat will become delicious
23, boiled old duck: Put a few field sockets in the pot easy
24. When burning ducks, remove the soybeans on the end of the duck, the taste is more beautiful.
25. When you have a tofu, add a little bean curd or juice, taste the fragrance.
26, when the red beef is burnt, add a small snow, delicious meat.
27. Before making red and burnt meat, first marinate the meat with a little boron, burned the meat fat, sweet and delicious.
28, when fried food, put less salt in the pot, oil will not sneak
29. The right amount of filling in the spring rolls can avoid the phenomenon of filling cuisine flowing out of the filling pot during the frying process.
30. Before the fried potatoes, put the cutting potato chips in the water for a while, so that the surface of the potato skin forms a thin layer of glue, and then use fried
31. When fried pork chops, cut 2 ~ 3 cuts in a gluten, the pork chops that fry will not shrink.
32. Painting the chicken for a while, sealed the film into the refrigerator, then take it out while frying, fried chicken crispy and delicious
33. When the water is covered with the packed egg, when the egg yolk is about to solidify, it will make the egg and yellow and tender.
34, when the fried egg, put the oil in the pan, the oil is slightly hot, the egg is slowly cooked, beautiful appearance, non-stick
35, when the fried egg, spread the flour in hot oil, and the egg will fry the yellow look, and the oil is not easy to splash out.
36, fried eggs with sheep oil, tasteless odor
37. Add a small amount of sugar when scratched eggs, which will increase the coagulation temperature of the protein degeneration, thereby delaying the heating time, plus the sugar has water, so that the egg product can become soft and soft.
38. Add a few drops of vinegar when scratching eggs, and the egg sauno
39, when the fried eggplant, put a vinegar in the pot, the fried eggplant color does not change black
40, add vinegar when fried potatoes, avoid charging, and decompose the toxins in the potato, and make the color, the taste is appropriate
41, when the fried bean sprouts, add some butter, then put the salt, can go to the bean smell
42, should not be capped when fried cars
43, fried meat: meat cut into thin soy sauce, butter, starch, into one egg, mix well, stir-off; after the meat is discolored, add the season to the slightly fried, fresh
44, stir-fry, mix, mix with salt, sugar, wine, raw powder (or egg), add a bubble, stir fry, fresh and delicious
45. When the fried meat, the salt is prematurely prematured. It is advisable to add salt at a time, plus a few drops of vinegar before the pan.
46. After the pork is cut, it will be immersed in the small Soviet solution, and the special loose can do what sweet and sour dishes, as long as the proportion of sugar 1 sugar can be done moderately
47, fried sugar vinegar fish, sweet and sour gang, etc.
48, when doing meaties and meatballs, a kilogram of meat stuffing 2 tbsp
49, doing meatballs according to the proportion of 10 grams of starch, into the vegetables
50, doing slippery meat or shuffle meat, according to 50 g of 5 grams of starch, it is a delicious beauty of 51, when doing steamed buns, if you get into a small lard in the hair, steamed steamed steamed bun White, soft, and flavored
52. When the steamed bun is incorporated into a small orange, it can increase the fragrance of the steamed bread.
53, the steamed bun is put a lot of yellow, such as adding 2 to 3 spoons in the original steamed pot water, then steaming 10 ~ 15 minutes can make white
54. Put a small amount of alum and salt into the water, immerse the cutana in a ten minute. After washing, cook after washing, prevent or alleviate bloating
55, milk is cooked, put some salt, cool after cooling
56. Put a hot or fried pepper when you put a pepper, a spicy amount is reduced.
57. When you cook, if you have a soy sauce, if you don't miss the vinegar, you can add less Xiaobu, and the vinegar is eliminated.
58. Cuisine is inexzygous, put a pine egg smashed into
59, the dishes are too spicy, put a egg with fried
60, the dishes are too spicy, put some vinegar can reduce the spicy flavor
61, the dishes are too bitter, drop a little white vinegar
62. Tang Tai Sin is not suitable for water, you can put a few tofu or potatoes or a few tablets of tomatoes to soup; you can also use a rice or flour to make it into the soup
63, soup is too tired, bake a small amount of seaweed on the fire, then sprinkle into the soup
64, peanut rice is fried, inserted into the dish, 趁 热 热 白 白 白 酒 酒 酒 酒 酒 酒 酒 酒 酒 酒 酒 上 上 酒 酒 酒 酒 酒 酒 酒 上 上 上 上 上 上 上 盐 上 盐 盐 上 上 盐 食 盐 上 食 上 食 食 食 上 上 食 食
65, rapeseed oil has a odor, you can put the oil after hot, put the right amount of ginger, garlic, onion, lilac, Chenpi with bombing, and the oil can be variable
66. If you fry with vegetables, there is no weird flavor, and the fried dishes are delicious, and can be used as a cold dish.
67. The oil after frying food leaves some residue and turbid. Can cut white radish into a thick piece, stamp the radish in a few holes with chopsticks, put it in the remaining oil, and the residue will be attached to the radish tablets. Take out the removal residue, then put it in the pot and blow it, the turbid oil can become clear
68. When stir-fry, you should first heat the pot, and then pour the oil, then let go of dishes.
69. When the temperature in the pot reaches the highest, add the cooking wine, easy to evaporate the wine and remove the smell in the food.
70, lard: put a little water or vegetable oil in the rice, then put the pig oil or fat, turn on the power, can automatically refine, no splash, no oil, oil
71, put ten seed peppers or a little maltose in the dishes, prevent white flowers
