Who can tell me some tips and common sense in life?

1, when cooking, heat the pan first, then pour in the cooking oil, and then put the vegetables.

2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious.

3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can also be preserved.

When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.

5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.

6, boiled bacon: with a dozen walnuts drilled with many small holes, you can eliminate the odor.

7. Stir-fry mung beans in an iron pan for 10 minutes, and then cook them. They will boil quickly, but be careful not to stir-fry.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.

9. Adding a few drops of vinegar when cooking kelp is perishable; A few spinach trees will do.

10, before boiling the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.

1 1. When cooking jiaozi, put an onion or add some salt after the water is boiled, and then put the jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.

12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.

13, add a tablespoon of cooking oil when cooking noodles, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing.

14, when cooking noodles, add some salt to the pot, and the cooked noodles will not rot easily.

15. Don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16, boiled new bamboo shoots are good to cook, crispy and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.

17. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.

18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19, stew soup, add a few pieces of orange peel to the pot, which can remove the fishy smell and greasy taste and increase the taste of the soup.

20. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is parched, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets are cracked, immediately heat the water (not the chicken nuggets), then simmer for 10 minute, then add seasoning, simmer for 20 minutes, and pour sesame oil out of the pot. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3 ~ 4 hawthorn, chicken is easy to rot.

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.

23. Cook the old duck: It's easy to cook a few snails in the pot.

24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed, and the taste is more delicious.

25. Add a little tofu milk or juice when making tofu, which is very fragrant.

26. Add a little sherry red to the beef stew, and the meat tastes delicious.

27. Before cooking braised pork, marinate the meat with a little borax. Cooked meat is fat but not greasy, sweet and delicious.

28. When frying food, put a little salt in the pot so that the oil won't overflow.

29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that vegetable juice in the stuffing flows out of the bottom of the paste pot when frying.

30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.

3 1, when frying pork chops, cut 2 ~ 3 cuts where there are tendons, and the fried pork chops will not shrink.

32. Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out after frying. Fried chicken is crispy and delicious.

When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.

34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs will be cooked slowly, with beautiful appearance and non-stick pan.

35. When frying eggs, sprinkle some flour in hot oil, the eggs will look good in yellow light, and the oil will not easily spill out of the pot.

36, sheep oil scrambled eggs, delicious and odorless.

37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which makes egg products fluffy and soft.

38. Add a few drops of vinegar when scrambled eggs. Scrambled eggs are soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.

40. Adding vinegar when frying potatoes can avoid burning, decompose the toxins in potatoes, and make the color and taste suitable.

4 1. When frying bean sprouts, add some butter first, then add salt to remove the beany smell.

42. You shouldn't stamp when frying spinach.

43. Stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.

44. Stir-fried shredded beef: cut well, mix well with salt, sugar, wine, raw flour (or eggs), marinate with raw oil, stir fry after 30 minutes, tender and delicious.

45. When frying meat dishes, the salt is put too early and slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.

46. Shredded pork slices were soaked in baking soda solution before frying, which was particularly loose and delicious. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar 1 part vinegar, they can be moderately sweet and sour.

47. Fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish and "eat" less sugar, resulting in sweet outside and light inside.

48. When making meat pies and meatballs, put 2 teaspoons of salt into one kilogram of meat stuffing.

49. Make meatballs according to the ratio of 50g meat10g starch, and the dishes are soft and tender.

50. Make fried pork slices or diced Chili peppers, and size them according to the ratio of 50g meat and 5g starch, so that the dishes are fresh, tender and delicious.

5 1. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white and soft, but also delicious.

52. Adding a little orange peel when steaming steamed bread can increase the fragrance of steamed bread.

53. Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white.

54. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for ten minutes, wash and cook, which can prevent or reduce abdominal distension.

55. The milk is burnt. Put some salt in it, it will taste better after cooling.

56. Add vinegar when the dishes with peppers are too spicy or stir-fried peppers, and the spicy taste is greatly reduced.

57. When cooking, if you accidentally put soy sauce and pour vinegar, you can sprinkle a little baking soda to eliminate the vinegar smell.

58. This food is too sour. Mash a preserved egg and put it in.

59. This dish is too spicy. Add an egg and stir fry.

60. This food is too spicy. Adding vinegar can reduce the spicy taste.

6 1, the dish is too bitter, drop a little white vinegar.

62. When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

63. This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.

64. Fry peanuts, put them on a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after cooling, and leave them for a few days and nights, still as crisp as ever.

65. Rapeseed oil has an odor. After the oil is heated, add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

66. There is nothing strange about fried peanuts with vegetables at one time. The fried dishes are delicious and can be eaten as cold dishes.

67. After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue, and then fry it repeatedly in the pot. Turbid oil will become clear.

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

69. Boil lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure.

70. Put a dozen handfuls of pepper or a little maltose in the pickle jar to prevent the production of white flowers.

7 1, order dishes with good quality and good color with boiling water, so that the fried dishes are tender and have good color. If you use water, it will affect the crispy mouth.

72. Cooking with salt If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to the human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.

73. Proportion of sweet and sour juice No matter what sweet and sour dishes are made, as long as they are mixed according to the ratio of 2 parts of sugar+1 part of vinegar, moderate sweet and sour effects can be obtained.

74. Boiling of wiredrawing syrup When boiling wiredrawing syrup, adding an alum the size of a grain of rice to each plate can prolong the knotting time and lengthen the sugar filaments.

75. Pay attention to the vinegar in the dishes. For hot dishes that need vinegar, pour vinegar at the front of the pot, which is more mellow and rich than pouring incense directly.

76. Beer flavoring agent When making various cold dishes in summer, adding a proper amount of beer to stir can enhance the taste and fragrance.

77. Wine can be used as a salad. After the wine is boiled, if it is stored for too long, it will become "vinegar". It has a fragrant smell and is very delicious when used to make salads.

78. When washing vegetables with salt, remove some salt from clear water, so that the bugs in the vegetables can be cleaned out.

79. Wash and cut vegetables to prevent nutrient loss. Vegetables such as spinach and cabbage should be washed before cutting. Don't chop them up before washing them. Otherwise, you will lose too much nutrition.

80. Salt can turn the yellow leaves of vegetables back to green. If some leaves turn yellow (slightly), blanching with a little salt can change the color from yellow to green.

8 1, when the milk cauliflower is whiter and more tender, add 1 spoon of milk, and the finished product will be whiter and more delicious.

82. Add salt to the cold tomatoes. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.

83. The new method of strengthening beans selects fresh and tender beans picked in the morning, directly adds appropriate amount of salt, gently rubs them in the container, re-enters the cylinder after wetting (pay attention to avoid damaged or moth-eaten beans), compacts and compacts layer by layer, removes a small amount of salt, adds clean stones to press the top layer, and seals. This method is to pickle the beans directly with the juice, without adding water, so as to prevent the beans from rotting in water. The finished product has good taste, Huang Liang color and crisp taste, and can be stored for more than 1 year.

84. Pickled kimchi Pickled kimchi is prone to mildew (white film). 250 grams of dried broad beans can be taken; After frying, wrap it in gauze, put it in a jar and take it out the next day. In this way, the white film on the steel bottom can be removed, and the broad beans are still delicious after processing.

85. When mustard is used to make kimchi, mustard, celery slices and squid slices are added to make kimchi have good color and flavor.

86. When cutting peppers and onions, when cutting peppers and onions, your eyes are often so hot that you cry and feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water is placed next to the cutting board, and the knife edge is dipped in water for cutting, which can effectively reduce the spicy taste and keep the eyes from being stimulated.

87. Stir-fried peppers are too spicy. When cooking, pepper is cut into fine powder or diced, cooked with oil and salt first, then poured with fresh egg liquid and fried into "egg-wrapped pepper", which can greatly reduce the spicy taste.

88. Fresh ginger Fresh ginger is buried in yellow sand that is often kept moist and can be preserved for a long time without deterioration.

89. Remove the spicy taste of mustard. Mix mustard with water (thick paste), put it in a container, bake it on the stove, or steam it slightly on a steamer to remove some spicy taste.

90. Medical stone pickles are easy to preserve. Soaking vegetables and fruits in medical stone water and keeping them in a cool place can prolong the storage time by more than 1 time.

9 1, three treatment methods of soup too salty If the soup is too salty, wrap some cooked rice with gauze to absorb salt and reduce the salty taste. If the soup is too salty, you can cut some potatoes and cook them together. Take it out at once, and the soup will be less salty. The soup is too salty, so you can put a few pieces of tofu or tomato slices to cook together, which has the same effect as putting potatoes.

92. Porphyra can be removed from soup. When the soup is too greasy, you can roast a small amount of seaweed on the fire and then sprinkle it into the soup to reduce the greasy feeling.

93. The food is overcooked. These three courses are salty. You can add some sugar to dissolve the salt. The food is salty. Add some vinegar, and the salty taste will be greatly reduced. When vegetables have salty taste, the desalting effect is obvious when soaked in water mixed with liquor.

94. When cooking with milk, you can talk about sauce. If you put more sauce and add a little milk, you can reconcile the taste of the dish.

95. There is too much vinegar in the wine. You can add some rice wine to the dish to reduce the sour taste.

96. Talk about the salty and spicy taste of pickles. If they are too salty or spicy, you can cut the vegetables and soak them in 50% wine, which can dilute the salty or spicy taste and make them more delicious.

97. In addition to the bitter taste of vegetables, bitter vegetables such as radish and bitter gourd will be significantly reduced by adding a small amount of salt after cutting, filtering out the juice and burning it. After the spinach is scalded with boiling water, it can be fried to remove bitterness and oxalic acid.

98, frozen "dried radish" Put the cut radish in the refrigerator for a period of time, and then take it out to dry, which has become a lasting and unique flavor: dried radish, put some when burning meat, and it tastes excellent.

99. To remove fishy smell from radish, chop it first, put vinegar in the ratio of 300: 1, and then steam it in a pot to make the fishy smell disappear.

100, three methods of radish storage The fresh radish is cut off, the hairy roots are removed, and the radish with insect injury, mechanical injury, crack and too small is strictly removed. Dig a pit with a depth of L meters and a square shape 1 meter, with the radish root facing up and the top facing down, and lean against the pit wall, and code tightly in sequence. Wrap a layer of radish, remove a layer of pure land, the thickness is about 10 cm, alternately placed, four yards. If there is too much pit soil, it can be properly wetted with water. After the last layer is coded, the soil layer is gradually thickened according to the climate change, with less soil covered in warm weather, more soil covered in strong cold current, and soil covered before and after slight cold, with the soil layer thickness of *** 1 m. Radish with good quality will not be heated before into the pit and frozen after into the pit, and can be stored until early March of the following year. Mud storage method: remove the top of the radish and roll it in yellow mud, so that the radish is wrapped in a mud shell and piled in the shade. If a layer of wet soil is planted outside the radish pile, the effect will be better.

Storage outside the water tank. Put a water tank indoors, fill it with water, pile carrots around the tank, and cultivate wet soil with a thickness of 15 cm on it.

10 1. It is best to store peeled carrots in a dry container and cover them with a wet cloth, but the storage time should not exceed 3 hours.

102. If there is no cellar for storing Chinese cabbage in food bags, it would be better to store vegetables in non-toxic plastic bags in winter. If the indoor temperature is too low, you can put food bags on the roots of vegetables and tie them on them. If the temperature is above zero, you can put a plastic bag on the leaves of cabbage and poke it on the ground with the root down.

103, Preservation of Garlic Yellow and Leek Vegetables such as Garlic Yellow, Leek and Green Garlic cannot be eaten for a while. It can be wrapped in Chinese cabbage leaves and stored in a cool and waterless place for a period of time.

104. Soak fresh frozen onion in clear water; It can make onions fresh.

105, stir-fried onions should be mixed with noodles, and the onion cut with wine should be dipped in dry flour, and the color will be golden after stir-frying; Crispy texture, delicious; Add a little white wine when frying onions, which is not easy to fry.

106. Anti-irritant skin for processing taro. When peeling taro, it is easy to make the skin of hands itch. If you roast your hands on the fire, or wash them in water with a few drops of vinegar, it will stop itching. A little sesame oil will also help.

107, please copy the lotus root white when frying the lotus root silk, which often turns black. If you can add some water while frying, it will keep the finished product white.

108, processing eggplant anti-oxidation eggplant should be immediately immersed in water after cutting, otherwise the eggplant will be oxidized to brown.

109, new potato peeling method Soak new potatoes in hot water and pour them into cold water, so it is easy to peel.

1 10, the thinner the potato skin, the better. Potato skin is rich in nutrients; Don't peel thick. Once the potatoes are peeled, they should be kept in cold water, and then a few drops of vinegar should be dropped in the water. Can make potatoes white.

1 1 1. When cooking potatoes with milk, adding a little milk will not only taste good, but also prevent potatoes from turning yellow.

1 12. When cooking potatoes, add salt first and then raise the temperature. When cooking potatoes, add salt and heat up after discoloration. Otherwise; Potatoes will form a hard shell, and the juice will be mixed with oil, which will make vegetables brittle and affect the color and flavor.

1 13. Remove the strange smell of frozen potatoes. First, soak the frozen potatoes in cold water, then put them in boiling water with 1 tbsp vinegar, and slowly cool them before cooking. In this way, cooked potatoes will not have a strange smell.

1 14. Potatoes should not be stored with sweet potatoes. Otherwise, either the sweet potato is hard or the potato is sprouting.

1 15, the rice washing method in vegetables has a good effect. Taomi Shuifa kelp dried vegetables are equal to goods, which are easy to swell and rot when cooked.

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1 17. When cooking kelp, add some alkali or baking soda appropriately, or put some vinegar in the pot, which will make kelp soft; If you put some spinach, kelp will rot easily.

1 18, soaking auricularia auricula in boiled rice soup can make auricularia auricula fat, tender and delicious. Soaking auricularia auricula in cold water can make it crisp, tender and refreshing.

1 19. Auricularia auricula is easy to stick to wood residue and sediment after cleaning. You can wash it with salt water (salt is probably the weight of black fungus), and gently rub it. When the water becomes turbid, you can wash it with clear water.

120, skillfully soak Lentinus edodes in 1 kg warm water, add 25g sugar, cut the washed Lentinus edodes into sections and soak for12h. Adding sugar to pickled mushrooms can not only make them eat quickly and keep their fragrance, but also make them taste more delicious after burning because they are soaked in sugar solution.

12 1. Mushroom selection method is characterized by poisonous mushrooms, bright and beautiful colors, easy to change color after harvesting, and the squeezed juice is as turbid as milk. Non-toxic mushrooms are mostly white, light brown and old paper color, and the squeezed juice is clear as water.

122, treatment of day lily before cooking Fresh day lily (day lily) contains colchicine, which is oxidized into colchicine oxide in human body and is highly toxic. So soak it in boiling water, drain the juice and fry it thoroughly before eating.

123, swelling of dried bamboo shoots First, put the dried bamboo shoots in an iron pot, add water and boil for 30 minutes, then simmer with low fire, take them out, remove the old roots and wash them. Then soak in rice washing water or lime water for standby, change the water every 2-3 days 1 time, and cut into pieces before cooking, which is fresh and delicious.