71 must know cooking skills ( worth a look , wheth
 

1, boiled dumplings, put an onion in the water or in the water is boiling, add salt, add dumplings, dumplings taste delicious without adhesions; in and faces, each 500 grams of flour mixed with an egg, dumpling skin Tinggua not adhesion
2, stew, in the pot with a few pieces of orange peel can be added in addition to smell and oily and the soup flavor
3, boiled bone soup when you add a teaspoon of vinegar, the bones in the can phosphorus, calcium dissolved in the soup, and save the soup of vitamins.
4, stewed chicken: Wash the cut, pour the hot oil in stir fry until dry water, into the amount of vinegar, then quickly stir fry until chicken explosive crackling sound when issued immediately heated water (not too chicken), and then Wang fire ten minutes, then add spices, then boiled on low heat transfer 20 minutes, topped with sesame oil to pan; should be a good stew soup, the temperature drop 80 to 90 degrees Celsius or salt before consumption. Because the higher moisture content in chicken, stewed chicken with salt first, the chicken soaked in salt water, the water outside cells infiltration, coagulation protein produced, shrink and tighten the chicken was, of dissolved nutrients to the soup, and tend to hard-cooked chicken, the old, rough texture.
5, when the boiling broth, or pork ribs soup, put a few pieces of fresh orange peel, not only delicious, but also reduce the greasy feeling.
6, bean curd, add a little fermented bean curd, or juice, taste, aroma
7, fry the green beans in the wok and cook for 10 minutes, quickly boiled, but do not Chaojiao
8, When the water boiled add a little vinegar to prevent the shell cracked, add some salt in advance can also be
9, when kelp add a few drops of vinegar cooked easily broken; put spinach trees also line
10, cooked ham, before put some skin on the ham, sugar, easily boiled, taste even more delicious
11, mutton to smell: the carrot and lamb with pot, remove the carrot in half an hour; put a few pieces of orange peel better; each put green beans 5 grams kg mutton, boiled for 10 minutes, pour with water and green beans; put half a pack of hawthorn tablets; be washed two or three walnut shells into the hole; 1 kg mutton curry powder plus 10 g; 1 kg mutton cut open additional 200 grams of sugar cane; 1 kg of water to a boil, add 1 kg of lamb, 50 grams of vinegar, boil, remove and then re-add water, add spices.
12, boiled dumplings, add a little salt in the pot, the pot of water does not spill when opened
13, noodles, cooking oil when you add a small spoon, pasta will not stick with, and prevent the soup from the foam, spill pot outside
14, cook the noodles, add a little salt in the pot, cook the noodles easy mushy
15, porridge or Zhudou Do not put base, otherwise it will destroy rice, beans, and nutrients in
16, boil the new shoots easily cooked, and crispy and delicious; make boiled bamboo shoots are not reduced, can add a few mint leaves or salt
17, tripe cooked, cut into pieces, placed steaming bowl for a while and then add some soup, pig stomach will be thicker than doubled
18, boiled tripe, do not be the first salt, then eat when cooked such as salt, or pig stomach will shrink like a cow muscle as hard
19, cook beef: Beef stew to make fast, too bad stew, add a pinch of tea (about the amount of a pot of tea, wrapped with gauze) cook the meat quickly rot and delicious.
20, cook beef and other tough, hard meat, poultry and game time, add a little vinegar to soften.
21, the old chicken stew: two thirty in the pot and add beans with stew, cooked fast and fresh flavor; or kill the old chicken before filling a tablespoon of vinegar to the chicken, then scrapping with a slow fire cook stew, it will cook thoroughly cooked; or put 3 to 4 Hawthorn, chicken easily rotten
22, the old with the fierce heat and simmer for poultry, meat, hard is not good; if they start with cold water and a little vinegar Paoshang 2 hours, and then micro-cook the meat becomes tender and delicious
23, stewed duck: In a few snail easy Guo Lifang overripe
24, duck midnight, the end of both sides of the duck Remove beans smell of urine is more delicious
25, cook bacon: there are many with a dozen holes drilled walnut cook, remove the smell
26, braised beef, add a little potherb mustard, meat is delicious
27, do Pork before marinate the meat with a little bit of borax, burn fat and not greasy meat out, Ganxiang delicious
28, fried food, Guo Lifang a little salt, oil does not splashing
29, the spring roll in the amount of stuffing mix to add some flour and frying to avoid the juice out of the process of filling paste pot phenomenon
30, fried potatoes before the first cut and The cooked potato chips while on the water, so that the surface of the skin potatoes thin plastic layer, and then fried
31, pork cutlet, in the place where a tendon cut incision 2 to 3 , fried pork chops will not shrink out of
32, first, the chicken marinate for a while, sealing the cuticle into the refrigerator, to be removed again when fried, fried chicken, crispy and delicious
33, when fried egg in egg yolk topped with about freezing cold water on the occasion, will make the egg yellow and soft
34, fried eggs, put enough oil in the pan, heat the oil slightly egg pot, slowly getting cooked eggs, the appearance of United States, non-stick
35, fried eggs, the point spread in the hot oil flour, eggs will be fried too nice Huang Liang, the oil spill is not easy to pot outside
36, with the sheep Fry eggs, no Weixiang odor
37, scrambled eggs, a small amount of sugar was added, the freezing temperature will rise in protein denaturation, thus delaying the heating time, together with sugar with water retention, which can become bulky soft egg products
38 , scrambled eggs are added a few drops of vinegar, Stir the egg soft Weixiang
39, fried eggplant, in the Guo Lifang vinegar, Stir the eggplant color is not black
40, when the vinegar fried potatoes , to avoid burning, and biodegradable potato toxins, and to color, taste affordable
41, fried bean sprouts, first add a little butter, then salt, to remove the beany flavor
42, speculation spinach appropriate to affix
43, Pork slices: plus sliced ​​meat sauce, butter, starch, into an egg, mix well, stir powder; such as meat color, together with a few fried a little seasoning, the steak delicious, fresh
44, Fried Shredded Beef: chopped, salt, sugar, wine, cornstarch (or eggs) mixed with what, with students Youpao marinate for 30 minutes and then fried, fresh and delicious
45 , Pork dishes salt too early too slow, should be cooked in salt, a few drops in the pan before the addition of vinegar, fresh and delicious
46, after a good meat cut wire dipped on the baking soda solution about Zaichao, especially osteoporosis and delicious sweet and sour dishes no matter what, as long as the sugar by 2 copies of the proportion of 1 part vinegar to deploy, can be sweet and sour moderate
47, fried sweet and sour fish, sweet and sour outer leaves, etc., should be first sugar, then salt, or salt, filling put 2 tsp salt
49, with 50 grams of meat balls to do 10 grams of starch, the ratio of modulation, into a dish Ruannen
50, do slide film or Spicy Pork cubes of meat by 50 grams 5 grams of starch proportional sizing, fresh vegetables into delicious
51, make bread, if a small rub in the lard in baking, steaming out of the bread is not only white, soft, and Weixiang
52, when mixed with steamed buns a little orange Pisi, can increase the fragrance of bread
53, steamed buns from the base put more yellow, as in the original pots 2 to 3 tablespoons of vinegar water, then steam for 10 to 15 minutes white
54, Add a small amount of alum and salt water in, to cut ten minutes of raw potato dipped, cleaned cooking, to prevent or reduce bloating
55, boiled milk, paste, and put some salt, taste better after cooling Good
56, placed the food too spicy chili or add a little vinegar, fried chili, spicy greatly reduced
57, cooking, put down the vinegar sauce, if wrong, can put a little sprinkle of baking soda, vinegar taste can be removed
58, food is too acid, the egg smashed into a
59, food too spicy, put an egg fry
60, food too spicy, put some vinegar to reduce the spicy
61, bitter vegetables, drip a little white vinegar
62, when the soup is too salty and not watered down, can put a few pieces of tofu, or potatoes or a few slices of tomato to the soup; also be a handful of rice or wrapped together flour into the soup
63, soup is too greasy, a small amount of seaweed and roasted on the fire, and then thrown into the soup
64, peanut oil Zhashu, poured into a dish, while Heat sprinkled with a little white wine, cooler and then sprinkle a little salt, place a few days and nights are crisp Jesus ever
65, rapeseed oil has an odor, can the amount of oil after the Heat put ginger, garlic, onions, cloves, dried tangerine peel fried moment, the oil can become Hong
66, a fried peanuts with no food smell, the smell of delicious dishes Stir, and make cold dishes
67, after the bombing for food, leave some residue of oil and become cloudy, can be cut into thick discs of white radish, carrot with chopsticks to poke a few holes into the remaining oil in frying, the residue will be attached to the radish slices, and remove the residue removal , and then fried again into the pot, the oil variable cloudy clear
68, cooking should first boil hot, then pour into the oil, then add the vegetables
69, when the pot temperature reached the highest When adding wine, easy to make wine evaporation to remove the smell of food
70, rendered lard: the electric rice praise put a little water or vegetable oil inside and then into the leaf lard or pig fat, after power automatically the oil refining, and do not splash, do not paste diesel, oil pure
71, pickle jars put pepper or a little more than a dozen grain malt, a preventive of white flowers.