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1, when boiled dumplings, put an onion in the water or add some salt in the water boiled, add dumplings, dumplings and delicious non-adhesion; in and face, each additional 500 grams of flour mixed with an egg, dumpling skin Tinggua not adhesion.

2, when the stew in the pot with a few pieces of orange peel, can smell and greasy than the soup and add flavor

3, boiled bone soup plus one teaspoon vinegar, allows bones of phosphorus, calcium dissolved in the soup, soup can be stored in the vitamin.

4, stewed chicken: Wash and cut into pieces into the hot oil with stir fry, fried until dry water, into the amount of vinegar, then quickly fry until chicken crackling of the issue crackling, the immediate hot water (not too chicken), and then Wang fire ten minutes, you can add spices, then boiled on low heat transfer 20 minutes, leaves the pot can be topped with sesame oil; be good stew in soup after , the temperature dropped to 80 to 90 degrees Celsius or when the salt before consumption. Because chicken meat contains high moisture, chicken first salt, chicken soaked in salt water, tissue infiltration within the water out, protein coagulation effect produced, so that contraction of chicken tighten significantly affect the nutrient solution to the soup, and cooked chicken tends hard, old, rough texture.

5, boiled pork broth or soup, put a few pieces of fresh orange peel, not only delicious, but also reduce the greasy feel.

6, roast tofu, fermented tofu, or add some juice, taste aromatic

7, the green beans in the wok and cook for 10 minutes in the fry quickly boiled, but do not fry Coke

8, when the water boiled egg add some vinegar to prevent the shell cracked, add some salt in advance can

9, when kelp add a few drops of vinegar cooked easily broken; up trees at the wave vegetables have line

10, boiled ham, to have some sugar coated ham skin, easily boiled, taste more delicious

11, to the smell of mutton lamb flavor: the radish with the next block and mutton pot, remove the carrots in half an hour block; put up a few tangerine peel better; per kg mutton up 5 grams of green beans, boiled 10 minutes, green beans with water and poured; put half a pack of hawthorn tablets; will shelled walnuts 2 washed into the three hole; 1 kg mutton curry powder 10 grams; 1 kg mutton cut open additional 200 grams of sugar cane; 1 kg of water to a boil, add 1 kg of mutton, 50 grams of vinegar, boil until golden, then re-adding water plus spices.

12, when boiled dumplings, add a little salt in the pot, pot of water does not spill when opened

13, the noodles add a small spoon of cooking oil, noodles will not stick with, and may to prevent the soup from the foam, overflow pan outside

14, cook the noodles, add a little salt in the pot, cook the noodles easy Lanhu

15, porridge or Beans Do not put base Otherwise, it will destroy rice, beans, and nutrients in

16, the new shoots easily with boiling water and cooked, and crispy and delicious; make bamboo cook-not reduced, can add a few slices of mint leaves or salt

17, pig stomach cooked, cut into pieces, placed in a bowl add some fresh soup and steam for a while, pig stomach will be thicker double

18, boiled pig stomach, do not start salt, and other cooked food again when the salt, or pig stomach will shrink like a tendon as hard

19, cook beef: beef stew to make fast, too bad stew, plus a handful of tea (a pot of tea is about the amount of foam, wrapped with gauze) cook the meat quickly rot and delicious.

20, cook beef and other tough, tough meat and game birds, add vinegar to bring the softening point.

21, the old chicken stew: 30 in the pot plus two 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 Simmer stew, it will cook thoroughly cooked; or put 3 to 4 Hawthorn, chicken easily rotten

22, with the fierce heat and simmer old poultry, meat, hard is not that good; if they start with cold water and Paoshang 2 hours a little vinegar, then simmer for micro, meat becomes tender and delicious

23, braised duck: In a few snail Guo Lifang easy overripe

24 , duck the hour of midnight, the smell of urine on both sides of the duck tail beans to remove more delicious

25, cook bacon: there are many with a dozen drill holes in the walnut cook, remove the smell

26, stewed beef, add a little Xue Lihong, meat tasty

27, do Pork before marinate the meat with a little borax about burning fat instead of meat out tired, Ganxiang delicious

28, fried food, Guo Lifang a little salt, oil does not splash outside

29, the spring roll filling in the appropriate mix add some flour, to avoid fry within the juice out of the process of filling paste bottom of the pot phenomenon

30, fried potatoes before, first cut potato chips on the water boil for a while, so that potatoes form the surface of a thin skin glial layer, then use the deep-fried

31, pork cutlet, the places where tendons cut 2 or 3 cut, fried pork chop will not shrink out of

32, Marinate the chicken first moment, sealing the cuticle into the refrigerator, to be removed again when fried, crispy and delicious chicken blasted

33, fried poached egg, the yolk will congealing in a little cold water poured will make eggs to yellow and tender

34, when fried eggs, put enough oil in the pan, heat the oil when the micro egg pot slowly getting cooked eggs, the appearance of the United States, non-stick

35, fried eggs, the point spread in hot oil in the flour, eggs will be fried Huang Liang nice, not easy to spill the oil pan outside

36, with sheep fried eggs, shiang no smell < br>
37, scrambled eggs when a small amount of sugar, protein denaturation of the solidification temperature will rise, thereby 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 shiang

39, fried eggplant, the point at Guo Lifang vinegar, Stir in the eggplant color is not black

40, when the vinegar fried potatoes, to avoid burning, but also biodegradable potato in the toxin, and to color, flavor affordable

41, fried bean sprouts, the first plus point of butter, then salt , to remove the beany flavor

42, when fried spinach should not be stamped

43, Pork films: Add sliced meat, soy sauce, butter, starch, into an egg, mix uniform, causal; such as meat color, together with a few seasonings a little fried, meat and delicious, fresh

44, Fried Shredded Beef: chopped, salt, sugar, wine, cornstarch (or eggs) Mix about, plus health Youpao salt, 30 minutes before frying, fresh and delicious

45, Pork dishes too mature slowly when the salt, should be cooked in salt when, in the leaves the pot before the re- add a few drops of vinegar, fresh and delicious

46, well after the meat cut wire dipped about fry on baking soda solution, in particular, no matter what loose delicious sweet and sour dishes, as long as the sugar by 2 1 vinegar the proportion of allocation, will be sweet and sour moderate
47, fried sweet and sour fish, sweet and sour outer leaves, should be the first sugar, then salt, or salt, \\the proportion of meat, 10 grams of starch modulation, into food Ruannen

50, do slide film or Spicy Pork cubes and 50 grams of meat, according to the proportion of 5 grams of starch sizing, fresh vegetables into delicious

51, do bread, if you are failing in rub in a small piece of lard, steamed out of the bread is not only white, soft, and shiang

52, when mixed with a little steamed buns orange Pisi, can bread increased fragrance

53, steamed buns from the base up more yellow, as in the original pots 2 to 3 tablespoons of vinegar water, then steam for 10 to 15 minutes white

54, will a small amount of alum and salt into the clean water, to cut raw potato dipped 10 minutes, washed and cooked, to prevent or reduce bloating

55, milk, cooking paste, and put some salt, cooled taste better

56, placed the food too spicy chili pepper fry when the time or add some vinegar, spicy greatly reduced

57, cooking, put down the vinegar, soy sauce, if wrong, can put a little sprinkle baking soda, vinegar can remove

58, food is too acid, a preserved eggs will be smashed into the

59, food spicy, put an egg with Fried

60, food spicy, put some vinegar can reduce the spicy

61, bitter vegetables, drip a little white vinegar

62, it should not be watered down when the soup is too salty can put up a few potatoes or a few slices of tofu or tomato to the soup; also a handful of flour into the soup up with a cloth

63, Tom is too greasy, a small amount of seaweed in fire roasted, and then cast into the soup

64, peanut oil Zhashu, poured into a plate and serve hot sprinkled with a little white wine, cooler and then sprinkle a little salt, place a few days and nights are Jesus crisp as ever

65, rapeseed oil has an odor, can be put into appropriate post-oil Heat ginger, garlic, onion, cloves, dried tangerine peel fried moment, the oil can become Hong

66, with a peanut fried vegetables no smell, and Stir smell delicious dishes, cold dishes and can do

67, after the bombing of oil for food, leave some residue and become turbid, can be cut into thick discs of white radish, radish with chopsticks to poke a few holes, add remaining oil in the fry, residues will be attached to the radish-chip, remove the clear the debris, and then fried again into the pot, the oil turbidity Variable clear

68, heat wok cooking should be first, and then poured into the oil, then came alive again in food

69, when the pot temperature reaches a maximum when adding wine, easy to make liquor evaporation to remove the smell of food

70, boiled lard: the electric rice praise a little water or vegetable oil in place, then put pork suet or fat, power on, it can automatically Oil refining is good, do not spill oil, do not paste diesel, oil pure

71, pickle jars, put a dozen or a few grains pepper maltose, prevent produce white flowers

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