1, boiled beef: beef stew in order to make faster, stew was rotten, plus a handful of tea (about a

10. Heat wok and put the oil, put the meat, pork oil will not stick after pot.
1, boiled beef: beef stew in order to make faster, stew was rotten, plus a handful of tea (about a pot of tea amount, wrapped with gauze) cook, soon rotten meat and delicious. 2, add a teaspoon of bone soup boiled blanching french fries vinegar, can bones of phosphorus, calcium dissolved in the soup, soup can be stored in the vitamin. 3, boiled beef and other tough, hard meat, poultry and game, add a little vinegar to soften. 4, when the boiling broth or pork ribs soup, add a few pieces of fresh orange peel, not only delicious, but also reduce the greasy feeling. 5, cook bacon: there are many with more than a dozen holes drilled walnut cook, can eliminate the smell. 6, green beans fried in the wok and cook for 10 minutes blanching french fries can quickly boiled, but be careful not Chaojiao. 7, when the water boiled egg add a little vinegar can prevent eggshell crack advance can also add some salt. 8, add a few drops of vinegar boiled kelp easily rotten; put trees spinach is also OK. 9. Prior to cook ham, ham coated leather some sugar, easily blanching french fries boiled, taste more delicious. 10, boiled dumplings, put a green onions in the water or in the water boiled, add some salt, add dumplings, dumplings and delicious non-stick; when and face, per 500 grams of flour plus a mix egg, dumpling skin Tinggua not adhesions. 11, boiled dumplings, add a little salt in the pot, the pot is not open when the water spill. 12, plus a small spoon when cooking pasta cooking oil, pasta will not stick even and prevent the soup from the bubble, overflow pan outside. 13, cook the noodles, add a little salt in the pot, cook the noodles easy mushy. 14, when the porridge or boiled beans do not put alkali, otherwise it will destroy rice, beans nutrients. 15, boiled pig stomach, do not be the first salt, then salt and other cooked after eating tripe would otherwise have to be as hard as the tendon contraction. 16, when the stew in the pot with a few pieces of orange peel, can be in addition to smell and greasy flavor and increase the soup. 17, stewed chicken: Wash cuts, pour the hot pan fry, fry until the water when dry, pour the right amount of vinegar, then quickly stir fry until chicken issued a crackling sound of the explosion, the immediate heating blanching french fries water (not too chicken), then Wang fire ten minutes, then add spices, then simmer 20 minutes blanching french fries on low heat transfer, topped blanching french fries with sesame oil to pan; should be a good stew soup, the temperature dropped to 80 ~ edible salt before or 90 degrees Celsius. Because the chicken in water containing high, stewed chicken with salt first, the chicken soaked in salt water, the water outside the cells within the tissue infiltration, coagulation protein produced, so that the chicken significantly shrink and tighten, affecting dissolved nutrients to the soup and cook After the chicken tends hard, old, rough texture. 18, the old chicken stew: Add two or three pieces of soybeans in the pot with the stew, cooked fast and fresh flavor; blanching french fries or before killing the old chicken, the chicken before filling blanching french fries a tablespoon of vinegar, then scrapping with Simmer stew, will be cooked thoroughly cooked; or put 3 to 4 Hawthorn, chicken easy rotten. 19, with the fierce heat and simmer old poultry, blanching french fries meat hard not delicious; if before taking a dip in cold water and a little vinegar 2 hours, and then simmer for micro, meat becomes tender and delicious. 20, cook duck: a few snail Guo Lifang easy overripe. blanching french fries 21, ducks midnight, on both sides of the duck tail end of beans to remove the smell of urine, taste more beautiful. 22, when the bean curd, bean curd, or add a little juice, blanching french fries aromatic flavor. 23, when braised beef, add a little potherb mustard, meat is delicious. 24, before doing Pork, first marinate the meat with a little bit of borax, burn out fat but not greasy meat, fragrant and delicious. 25, when oil food, Guo Lifang a little salt, oil does not splash outside. 26, in the right amount of spring rolls stuffing mix, add some flour to avoid filling juices flowing within the system during the paste pot phenomenon. 27, before the potatoes, first cut potato chips on the water boil for a while, so that the surface of the potato skin to form a thin layer of gelatinous layer, then oil. 28, when the pork chops, cut in tendons place two to three cuts, will not shrink out of pork chops. 29, the chicken marinate for a while first, blanching french fries sealing the cuticle into the refrigerator until then remove when out crispy and delicious chicken. 30, when fried egg, the yolk will congealing pour a little cold water, make egg yellow and tender. 31, when fried eggs, put enough oil in a pan, heat oil micro egg pot slowly getting cooked eggs, beautiful appearance, non-stick pan. 32, when fried eggs, sprinkle some flour in hot oil, fry the eggs will get nice Huang Liang, oil is also easy to spill outside the pot. 33, add a small amount of sugar when scrambled eggs, make coagulation protein denaturation temperature rise, thus delaying the heating time, coupled with a sugar water retention, which can become bulky soft egg products. 34, add a few drops of vinegar when fried egg, Stir the eggs soft shiang. 35, fried eggplant, Guo Lifang a little vinegar, Stir the eggplant blanching french fries color is not black. 36, when the vinegar fried potatoes can avoid burning, and biodegradable potato toxins, and to color, flavor affordable. 37, fried bean sprouts, blanching french fries first add a little butter, then salt, can remove the beany flavor. 38. Pork slices: meat cut into thin slices, add soy sauce, butter, starch, into an egg, mix well, causal; and other meat color after, plus a little fried a few condiments, meat and delicious, fresh. 39, fried shredded beef: chopped, salt, sugar, wine, cornstarch (or eggs) mixed with it, plus raw Youpao marinate for 30 minutes and then fried, fresh and delicious. 40, when the salt pork dish too precocious slowly, blanching french fries should be cooked when the salt in the pan before plus a few drops of vinegar, fresh and delicious. 41, after a good meat cut wire dipped in baking soda solution at Zaichao, especially loose and delicious sweet and sour dishes no matter what, just 2 parts sugar to 1 part vinegar ratio of deployment, you can do moderately sweet and sour. 42, fried sweet and sour fish, sweet and sour outer leaves, etc., should be put sugar, salt, otherwise salt "dehydration" action will promote coagulation protein dishes and "eat" not into sugar, causing the outside light sweet inside. 43, meatloaf and meatballs blanching french fries do when one kilogram of meat put 2 tsp salt. 44, 50 grams of meat to make meatballs by the ratio of 10 g of starch blanching french fries modulation, into a dish Ruannen 45, when making bread, if you rub a piece of lard in baking, the steamed bread is not only white, soft, and Wei Xiang. 46, the incorporation blanching french fries of a little orange Pisi steamed buns, bread can increase the fragrance. 47, steamed buns from alkali put more yellow, as in the original steamer 2 to 3 tablespoons of water and vinegar, then steam for 10 to 15 minutes to white. 48, boiled milk paste, put some salt, taste better after cooling. 49, plus when placed too spicy chili dishes or fried chili vinegar, spicy greatly reduced. 50. When cooking, put the sauce poured vinegar if wrong, can put a little sprinkle blanching french fries baking soda, vinegar blanching french fries can eliminate. 51, food is too acid, will put an egg smashed. 52, spicy dishes, put an egg fry. 53, spicy dishes, put some vinegar can reduce blanching french fries spicy. 54, bitter vegetables, drip a little vinegar. 55, when they should not be watered down soup is too salty, you can put a few pieces of tofu, or potatoes or a few slices of tomatoes to the soup; also be a handful of rice or flour together with the cloth into the soup. 56, the soup is too greasy, a small amount of seaweed and roasted on the fire, and then thrown into the soup. 57, peanut oil cooked, poured into a dish and serve hot sprinkled with a little white wine, cooler temperatures and then sprinkled with a little salt, place a few days and nights are crisp as ever revive. 58, rapeseed oil has an odor, after the oil pan can put the right amount of ginger, garlic, onion, cloves, orange peel with the moment, oil can become fragrant. 59, with vegetable oil once there is no smell of peanuts, delicious dishes blanching french fries Stir flavor, and make a salad. 60, oil finished food after leaving some residue and becomes blanching french fries cloudy, can be cut into thick discs of white radish, carrot with chopsticks to poke a few holes into the remaining oil residue blanching french fries will be attached to the radish slices, remove the clear The residue was then repeatedly into the pot, turbid oil variable clear. 61, cooking should first boil hot, then pour the oil, then add the vegetables. 62, add wine when the pot temperature reached highest, easy to make liquor evaporation to remove the smell of food, 63, boil lard: put a little water or vegetable oil in the electric rice praise, then put pork suet or fat, then After pass power, oil refining automatically good, do not splash oil, not paste diesel, oil and pure. 64, How to wash grapes: take a pot of water, put a little flour, gently turn the grapes into the water, blanching french fries then rinse in clean water, pesticide residues will be flushed grapes surface clean. 65, left to drink cola drained a pity, it could be poured into the toilet bowl, soak for 10 minutes or so, the general will be able to remove the dirt, if not thorough enough to clear, then brush removed. 66, when cooking with a microwave oven, the first to use the raw material soaked dressings. This is because the microwave cooking process faster, infiltration through difficult if not tasty, and the onions, ginger, garlic and other flavoring effect is difficult to play.
67, fried peanuts approach: fried peanuts do not put a lot of oil, about the amount of general cooking can be, cool cool cool oil pan peanut, sitting on the fire, hand spoon stirring constantly, do not stop, to heat evenly, when you find peanuts close to the color you want you can pan, do not fry until the color you want, because the peanuts pan, heat is still on peanuts, color will go further darken. The key step is after peanuts pan: When the peanuts poured into a dish, and immediately hot spray about 1-2 grams of liquor on peanuts, peanuts heard "Wow" to burst wave wine . After let it cool, add the salt or sugar drinks is pretty good. If you want to eat peanut Laocu, to use the old vinegar, sugar, salt, starch, put a little water in the pot, boil a little bit, pour in the fried peanuts, put chicken, parsley, drinks are pretty good - 68 fried potatoes wire Tips: How to crisp fresh fried potatoes wire? Fried potatoes wire is very common dish Road, but often bad fried fried slimy, limp, did not eat the head. In order to get crisp fresh fried potato silk, it can be: (1) To cut potatoes blanching french fries wire specifications and tidy, length, thickness consistency, to avoid even the knife cut and continuous. (2) the cut line is to be on the water dip two or three times, until the surface of the starch washed potatoes, washed up. More washing white potatoes, and dissolved substances discoloration, not only white and tender fried and crispy. (3) the fire to be prosperous, oil should be hot, stir quickly blanching french fries and evenly, timely pan, at first with the best fried green onion soy pan (or frying pepper blanching french fries flavor), add potato silk, rapid fan fry white, and side watering, while salt, vinegar, monosodium glutamate, watering is the key, it is to prevent dry fried, fried old, fried soft important measure, fried, and immediately poured into a tray.