71 Cooking Skills, No Matter Men And Women, Will Not Be Hungry After All!!

1. When boiled dumplings Put a green onion in the water or add some salt to the water, then put the dumplings into it. The dumplings are tasty and not attached. When the noodles are mixed, each 500 grams of flour mixed with an egg, and the skin of the dumpling will not stick.

2. When stewing meat, add a few pieces of orange peel in the pot, which can eliminate odor and greasy and increase the taste of the soup.

3. Add a small spoon of vinegar to boil bone soup, so that the phosphorus and calcium in the bones can be dissolved in the soup, and the vitamins in the soup can be preserved.

A small amount of aromatic vinegar is quickly stir fry until the chicken slices make a splashing noise. Immediately heat the water (no chicken pieces), and then burn it with a very heavy bell, then add the sauce to the seasoning, remove the small heat and simmer for 20 minutes, then pour the fragrant oil into the pot. After the soup is stewed, the temperature drops to 80~90 degrees Celsius or salt before eating; because the chicken contains high water content, the chicken is first added with salt, the chicken is soaked in the salt water, the tissues are penetrated into the water, the protein is solidified, the chicken is obviously contracted and tightened, and the nutrition is dissolved into the soup, and the cooked chicken tends to be hard and old, and the taste is rough. 4. Stewed chicken: wash and cut into pieces, pour into hot oil pot and stir fry.

　 People who live will surely cook.

Before cooking, we must pay attention to several problems: barley, rice 3: 7, cook the healthiest, cook in summer and use wine skillfully.

5, when boiled meat broth or sparerib soup, put a few fresh orange peel, not only delicious, but also reduce the greasy feeling.

6. When you cook tofu, add a little tofu or juice.

7. Stir fry the mung bean in the iron pan for 10 minutes and cook quickly, but be careful not to cook.

8. When you boil the egg, add vinegar to the water to prevent the eggshell from cracking.

9, when kelp is added with a few drops of vinegar, it is easy to rot.

10, before cooking the ham, put some sugar on the ham skin, easy to boil and taste more delicious.

11, the mutton goes to the smell of the mutton: put the radish pieces together with the mutton in the pot, remove Robtch from half a hour later, put a few pieces of orange peel better, put 5 grams of mung bean in a kilogram of mutton, boil it for 10 minutes, pour the water and mung bean together, put half pack of Hawthorn slices, put the walnuts in two or three shells and rinse them into holes, add 1 grams of mutton and curry powder 10 grams, 1 kilograms of lamb and split sugar cane 200 grams, 1 kilograms of water boil, add lamb 1 kg, vinegar 50 grams, and boil it after fish, then add water and seasoning.

12, when boiled dumplings, add a little salt in the pot, and when the pot is boiling, the water will not spilt.

13. Add a small tablespoon of cooking oil to the noodles. The noodles will not be stained, and prevent the noodle soup from foaming and overflowing.

14, when cooking noodles, add a little salt in the pot, the noodles cooked are not easy to be cooked.

15, don't use soda when gruel or boiled beans, otherwise it will destroy nutrients in rice and beans.

16, boiled bamboo shoots are easy to cook and crisp and tasty. If you want to make the bamboo shoots boil without shrinking, add a few slices of peppermint leaves or salt.

17, after the pork belly is cooked, cut into long pieces, add some fresh soup in the bowl and steamed for a while, then the pig tripe will double the thickness.

18, when you cook pork tripe, you must not put salt first, and then salt when you cook it, otherwise the pork tripe will shrink as hard as the beef tendon.

19, boiled beef: in order to make beef stew fast, stew rotten, add a handful of tea (about the volume of a pot of tea, wrapped with gauze) cooked together, meat quickly rotten and delicious.

20, when boiled beef and other tough, hard meat and game poultry, add vinegar to soften it.

21, stew the old chicken: add twenty or thirty beans to the stew in the pot, cook quickly and taste fresh; or before killing the old chicken, first give the chicken a tablespoon of vinegar, then kill it, cook it with simmer, cook it well, or put 3~4 hawthorn, and the chicken is rotten.

22, the old chickens and ducks are cooked with high heat, and the meat is hard to eat. If you first use cold water and a little vinegar for 2 hours, then simmer, the meat will become tender and delicious.

23, stew old duck: put several snail in the pot easily.

24, when burning ducks, remove the smell of beans on both ends of the duck, and taste more beautiful.

25, cook Bacon: use a dozen of walnuts with many small holes to cook, eliminating odor.

26, when braised beef, add a little snow red, delicious meat.

27, before making the braised pork, first use a little borax to marinate the meat.

28, when fried food, put a little salt in the pot, oil will not spatter.

29. Add some flour to the mix of spring rolls to avoid the phenomenon of vegetable juice coming out of the stuffing.

30, before frying potatoes, put the cut potato chips in water for a while, then make a thin layer of gelatin on the surface of the potato skin and then fry it.

31, when fried pork chops, cut 2~3 cuts in a gluten area, and the fried pork chops won't shrink.

32, first marinate chicken for a while, then seal the protective film into the fridge, and then remove it when fried. The fried chicken is crisp and delicious.

33. When you fry the poached eggs, pour a little cold water on the egg yolk to solidify, which will make the egg yellow and tender.

34. When you fry the eggs, put the oil in the pan. When the oil is slightly hot, the egg will slowly ripen, the appearance will be beautiful, and the pan will not stick.

35. When you fry the eggs, sprinkle some flour in the hot oil, the eggs will be fried to make Huang Liang look good, and the oil is not easy to spill out of the pot.

36. Stir fry eggs with mutton oil.

37. Adding a small amount of granulated sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thereby delaying the heating time and adding sugar to water retention, thus making the egg products become bulky and soft.

38. Add a few drops of vinegar to the scrambled egg, and stir fry the egg white soft flavor.

39, when frying eggplant, put some vinegar in the pot, and the eggplant won't turn black.

40, adding vinegar to fried potatoes can avoid scorching and decompose the toxins in potatoes and make them suitable for color and taste.

41. Sauteed bean sprouts When you add butter, then salt, you can get rid of the smell of beans.

42, stir fried vegetables should not be covered.

43, fried meat slice: cut the meat into thin slices, add soy sauce, butter and starch, break in an egg, mix well, fry and disperse; after the meat is discolourated, add some seasoning to stir fry a few slices, the meat slices are delicious and tender.

44, stir fried beef shredded: cut well, use salt, sugar, wine, raw powder (or eggs) mix, add oil pickle, 30 minutes later stir fried, fresh and tender;

45, fried meat dishes when salt is too early to slow down, it is appropriate to add salt when cooked, add a few drops of vinegar before the pot, tender and delicious.

46, cut the meat and put it in the baking soda solution to soak and stir fry. It is especially loose and tasty. No matter what kind of sweet and sour dishes you make, you can make it sweet and sour if you allocate 2 portions of sugar and 1 portions of vinegar.

47, fried sweet and sour fish, sweet and sour dishes and so on, should first put sugar, then salt, otherwise, the "dehydration" of salt will promote the solidification of protein in the dishes, and "eat" will not enter sugar, causing the outside sweet and light;

48. When making meat pie and meatball, put 2 teaspoons of salt in a kilogram of meat stuffing.

49, make meatballs according to 50 grams of meat 10 grams of starch ratio modulation, become soft vegetables.

50, make sliced fried meat or chilli meat, according to the ratio of 50 grams of meat 5 grams of starch sizing, fresh vegetables tender and delicious;

51. When making a steamed bread, if a small piece of lard is rubbed in the flour, the steamed bread will not only be white, soft and fragrant.

52. steamed bun When adding a little orange peel, the steamed bread will be fragrant.

53, the steamed bread will be more alkaline, such as adding 2~3 tablespoons of vinegar in the original steamer water, and then evaporating for 10~15 minutes.

54, put a small amount of alum and salt into the clear water, immerse the cut raw sweet potato for more than ten minutes, wash and cook, prevent or reduce abdominal distension.

55, milk boiled, put some salt, cool taste better.

56, when the chili dishes are too spicy or when you stir fry the pepper, add vinegar.

57, when cooking, if soy sauce is wrongly poured, vinegar can be eliminated by releasing a small amount of baking soda.

58, dish is too sour, put a broken egg into it.

59, dish is too spicy, put an egg with stir fry;

60, dish is too spicy, put some vinegar can reduce spicy taste;

61, the dish is too bitter, dripping a little white vinegar;

62. When the soup is too salty and not suitable for water, you can put a few pieces of tofu or potatoes or a few slices of tomatoes into the soup. You can also wrap a piece of rice or flour into the soup.

63, soup is too greasy, a small amount of porridge roasted on the fire, and then sprinkle into the soup;

64, the peanuts are fried deep fried into the plate, while the hot sprinkle a little white wine, slightly cooler and then sprinkle with a little salt, placed a few days and nights are crisp.

65, rapeseed oil has a peculiar smell. You can heat the oil and add some ginger, garlic, onion, cloves, and tangerine peel to fry for a while.

66, fried vegetables with peanuts, there is no strange smell, fried dishes are delicious, and can make cold dishes.

67. After the fried food, the oil will leave some residue and become cloudy. Cut the white radish into thick round pieces, use the chopsticks to stab a few holes in the leftover oil, and then fry it in the remaining oil. The residue will stick to the radish slices, remove and remove the residue, and then add it again in the pan, and the turbid oil will be clear.

68, when cooking, you should first heat the pan, then pour it into the cooking oil and then put the vegetables in it.

69. When the temperature of the pot reaches the highest level, adding the cooking wine can easily evaporate the wine and remove the fishy smell in the food.

70, boil lard: put a little water or vegetable oil in the rice praising, then put it into pig fat or fat. After the power is connected, it can automatically refine the oil, do not splash oil, do not paste the oil residue, and clean the oil.

71, put more than a dozen pepper or a little maltose in the kimchi altar to prevent white flowers.