1. Mutton to 膻膻: Take the radish block with the lamb, take out the radish block after half an hour; put a few orange skin better; 5 grams of green beans per kilogram, boil 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 stewed quickly, stew, add a small tea (approximately a pot of tea, it is good to use the gauze), the meat is so bad and delicious. 3. Add a small spoonful vinegar when boiled bone soup, allowing phosphorus, calcium in the bone in the soup, and saves the vitamins in the soup. 4. When cooking beef and other tough, hard meat, and a wild bird, add a vinegar to soften. 5. When cooking the soup or rib soup, put a few pieces of fresh orange peel, not only delicious, but also reduce greasy feelings. 6. Boiled bacon: With a dozen a few small holes, there are many small holes, can eliminate odor 7. Fry the green peas in the iron pot for 10 minutes and boil can be cooked quickly, but pay attention not to stir-fried 8. When boiled eggs, add a vinegar to prevent the egg shell, add some salt in advance. 9. Add a few drops of vinegar when the kelp is easy to rot; put a few caucasi, before the ham, apply some ham. White sugar, 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; when it is in the same, every 500 grams of flour Mix one egg, dumpling skin is not sticking 12. When boiling dumplings, add a little salt salt in the pot, and the water is not overflowing when the pot is opened. Decoction, spill, overflow the pot 14. When boiling noodles, add a little salt salt in the pot, the cooked noodles are not easy to rot, do not release the alkali when porridge or boiled beans, otherwise it will destroy rice, and the nutrients in the beans 16. It is easy to cook with boiled water, and it is crisp; it is necessary to make the bamboo shoots will not shrink, can add a few mint leaves or salt 17. The pig belly is cooked, cut into a long piece, put some fresh soup in the bowl. Steaming for a while, the pork belly will thicken double 18. When boiling pork belly, you can't put salt first, wait until you eat and eat salt, otherwise the pork belly will shrink like a beef band. 19. Stew At the time, add a few orange peels, eliminate odor and greasy and increased soup. 20. Stew chicken: Wash and cut into pieces, pour into the hot oil pan, when the water is stirred, pour into the appropriate 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 to stery, it is familiar with it, and the taste is fresh; or before killing old chickens, I will fill a spoonful of vinegar, then kill, use the temple to cook. It will be cooked; or put it 3 ~ 4 hawthorn, chicken is easy to rot to cook, the old chicken duck is boiled, the meat is hard to eat; if you use cold water and a little fritter for 2 hours, then use a micro-fire , Meat will become delicious 23. Boiled Duck: Put a few field sockets in the pan 24. When burn duck, remove the sodes on both sides of the duck, more beautiful 25. When burning tofu, Add a little soybean curd or juice, taste the fragrance 26. When the burnt beef, add a small snow red, delicious and delicious 27. Before making red meat, first marinate the meat with a little boron, burn it, the meat fat is not greasy, Gan Fragrance 28. When frying food, there will be little food salts in the pot, and the oil will not sneak 3. The appropriate amount of flour in the mixed filling of the spring roll can avoid the phenomenon of stuffing in the bottom of the cuisine. Before the fried potatoes, put the cutting potato chips in the water and cooked for a while, so that the surface of the potato skin formed a thin layer of glue, and then used a fried 31. When the pork chop, in a gluten place Cut 2 ~ 3 cut mouths, the pork chops that are blown out will not shrink 32. Pick the chicken in a while, the film is placed in the refrigerator, and then take it out when frying, the fried chicken crispy 33. When the pompam, when When the egg yolk is about to solidify, it will make the eggs and yellow and tender 34. When the egg is placed in the pan, the oil is slightly hot, the egg is slow, and the appearance is beautiful, not sticky. 35. When the fried egg, spread the flour in hot oil, and the egg will fry the yellow look. It is not easy to spill out the pot. 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 be expanded and soft 38. Add a few drops of vinegar when the egg is added, and the Egg Snaked 39. When frying eggplant, put a vinegar in the pan, the color of the fried eggplant does not change black 40. Avoid vinegar when fried potatoes, avoid charging, and decompose the toxins in the potato, and make color, taste 41. Fry When the bean sprout, add some butter, then put the salt, can go to the bean smell 42. Whenever fried cars should be added 43. Fried meat: Meat cut into thin soy sauce, butter, starch, and enter an egg, mix well, After the meat is disappear, then add a little more fried, and the meat is beautiful, fresh 44. Fried beef: cut, mix with salt, sugar, wine, raw powder (or egg), plus bubbles Pickled, stir fry after 30 minutes, fresh and delicious 45. When the fried meat, I will put salt and slow down. It is advisable to add salt at a time, add a few drops of vinegar before the pan, fresh and delicious 46. After the small Soviet solution, it was soaked, and the special loose, no matter what kind of sweet and sour, as long as the proportion of sugar 1gar, the proportion of sugar can be done. 47. Fried sugar vinegar fish, sweet and sour Vegetable help, etc. Sugar, then put the salt, otherwise the "dehydration" of the salt will promote the protein solidification in the dish and "eat" does not enter the sugar, causing the sweetness of sweet 48. When making meat and meatballs, a kilogram of meat put 2 ts Salt 49. Make the scale of 50 g of 10 grams of starch, into the vegetables, soft 50. Make slip fried meat or tannedi, press 50 g of 5 grams of starch,
