做菜秘诀(国外英文资料).docVIP

做菜秘诀(国外英文资料) 1, first while cooking sautes the heat, pour the cooking oil, and then put the vegetables. 2, cook beef: in order to make beef stew fast, stewed soddenly, plus a handful of tea (about tea amount, with gauze wrap) Tongzhu, soon rotten meat and delicious. 3, cooking soup bones, add a teaspoon of vinegar, the bones of phosphorus, calcium dissolved in the soup, soup and preservation of the vitamin. 4, boiled beef and other tough, hard meat and poultry venison, vinegar can soften. 5, boiling broth or ribs soup, add a few pieces of fresh orange peel, not only delicious, but also can reduce the greasy feeling. 6, cook Bacon: in a dozen drill holes of the walnut Tongzhu, can eliminate odor. 7, boiled mung bean: mung bean in the wok and stir fry for 10 minutes in the cook can quickly Zhulan, but be careful not to chaojiao. 8, when the water boiled with vinegar can prevent the shell cracked, can also add some salt in advance. 9, boiled kelp, add a few drops of vinegar black; put a few dishes for wave. Before 10, boiled ham, ham skin with some sugar, easy to cook, taste more delicious. 11, Boiled dumplings boiled in water, put a green or in open water with salt, add dumplings, dumplings taste delicious not in adhesion; and when, every 500 grams of flour mixed with an egg, dumpling skin scratch adhesion. 12, Boiled dumplings boiled, add a little salt in the pot, the pot when the water does not overflow. 13, the noodles with a small spoon of cooking oil, noodles can not touch even, and can prevent the surface bubble, soup pot overflows. 14, cook noodles, add a little salt in the pot, cook the noodles are not easy to smear. 15, so dont put alkali cooking beans, otherwise it will destroy the nutrients in rice, beans. 16, with boiling water boiled new shoots easily cooked, crisp and tasty; to make bamboo shoots cooked not narrowing, add a few slices of mint leaves or salt. 17, cooked pork stomach: pork stomach cooked, cut into long pieces, add some soup in the bowl and