分享71种做菜技巧（Share 71 cooking techniques）.docVIP

分享71种做菜技巧（Share 71 cooking techniques） 1, go to the smell of mutton: the carrot and mutton pieces together under the pot, half an hour after the removal of Robtch; put a few pieces of orange peel is better; every kilograms of lamb 5 grams of mung bean, boil for 10 minutes, and the water poured out half a pack of mung bean together; put hawthorn tablets; the shell walnut two or three wash hole add; 1 kg mutton curry powder 10 grams; 1 kg mutton with cut sugar cane 200 grams; 1 kilograms of water to boil, add 1 kg mutton, vinegar 50 grams, boiled fish, - water and spices. 2, boiled beef: in order to make beef stew quickly, stew rotten, plus a small amount of tea (about a pot of tea amount, wrapped in gauze) cooked with the meat will soon rotten, 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, boil beef and other tough, hard meat and game poultry, add vinegar to soften it. 5, boil broth or pork ribs soup, add a few pieces of fresh orange peel, not only delicious, but also reduce greasy feeling. 6, boiled Bacon: with more than a dozen drilling with many small holes cooked with walnuts, can eliminate the stench 7, the mung beans in the iron pot for 10 minutes, and then cook, you can quickly cook rotten, but pay attention not to stir fry 8, when the water boiled with vinegar can prevent the shell cracked, can also add some salt in advance 9, cook kelp, add a few drops of vinegar easily rotten; put a few waves vegetables also OK 10, before cooking ham, ham coated with some sugar, easy to cook rotten, taste more delicious 11, boiled dumplings, put a scallion in the water, or in the water after a little salt, and then put dumplings, dumplings taste delicious, not adhesion; in and noodles, every 500 grams of flour plus an egg, dumplings leather scrape not adhesion 12, boiled dumplings, add a little salt in the pot, when the pot opened, the water does not spill 13,