Life is actually eating, drinking and playing, and eating is in the first place. The following is a small compilation of 20 cooking tips for everyone, retired old chefs have said to collect good, each one is very practical, can solve many problems in cooking Oh ~

1

Add a small spoonful of vinegar when cooking bone broth

It can make the phosphorus and calcium in the bones dissolve in the soup

and preserves the vitamins in the soup

2

Add some vinegar to the water when boiling eggs to prevent the eggshell from cracking

You can add salt beforehand

3

Add a few drops of vinegar when cooking seaweed to make it easy to rot

Put a few cabbage also can

4

When dumpling, put a big onion in the water

Or add some salt after the water boils, then put the dumplings

Tasty dumplings without sticking

When mixing the flour, add one egg per 500g of flour

The dumpling skin is scraped and does not stick

5

Add a tablespoon of cooking oil when cooking the noodles

The noodles will not stain

And can prevent the noodle soup from foaming and overflowing out of the pot

6

New bamboo shoots cooked in boiling water are easy to cook and crunchy

To make the shoots not shrink after cooking, add a few mint leaves or salt

7

When cooking pork belly can not put salt first

Wait until it is cooked and eaten before adding salt

Otherwise the pork belly will shrink as hard as a cow tendon

8

Stew old chicken in a pot with 20 to 30 soybeans

Cooks quickly and tastes fresh

Or put 3 to 4 hawthorn chicken easy to rot

9

Old chicken and duck cooked with a fierce fire, hard meat is not good

If soaked in cool water and a little vinegar for 2 hours first

Then simmer it on a light flame, the meat will become tender and tasty

10

Roast tofu with a little tofu milk or juice.

Aromatic flavor

11

Before making roast pork

First use a little borax to marinate the meat

The roasted meat is fatty but not greasy, sweet and delicious

12

Before frying potatoes

First, put the sliced potatoes in water and cook for a while

Forming a thin gelatinous layer on the surface of the potato skin

Then fry it in oil

13

When frying pork chops, make 2~3 cuts in the ribbed area

The fried pork chops will not shrink

14

When frying an omelette, when the yolk is about to solidify

Pour a little cold boiling water

It will make the eggs yellow and tender

15

When frying eggs, put enough oil in the pan

When the oil is slightly hot, add the eggs to the pan

The eggs cook slowly, look beautiful and do not stick to the pan

16

When frying eggplant, put some vinegar in the pan

The color of the fried eggplant will not turn black

17

Stir-fry bean sprouts with a little butter

Then put salt to get rid of the fishy smell of beans

18

Stir-fried meat slices: meat cut into thin slices with soy sauce, butter, starch

Beat in an egg, mix well and scramble

When the meat is browned, then add spices and stir-fry a few times

Tasty and tender slices of meat

19

Shred the meat and soak it in a baking soda solution before frying

It is particularly fluffy and tasty no matter what kind of sweet and sour dishes you make.

Just mix in the ratio of 2:1 sugar and vinegar

Then you can achieve the right amount of sweet and sour

20

Stir-fried sweet and sour fish, sweet and sour vegetable helper, etc.

Sugar should be put first, followed by salt

Otherwise, the "dehydrating" effect of salt will promote

Protein coagulation in the dish without eating sugar

Causes sweetness on the outside and lightness on the inside

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