Teach you some cooking tips
1, to the smell of mutton: the carrot and lamb with pot, remove the carrot in half an hour; put a few pieces of orange peel better; per kilogram of lamb put 5 grams of green beans, boiled for 10 minutes, pour with water and mung bean Out; put half a pack of hawthorn tablets; the walnut shell washed two or three holes into; 1 kg mutton curry powder plus 10 g; 1 kg mutton cut open additional 200 grams of sugar cane; 1 kg of water to a boil, add 1 kg mutton, 50 grams of vinegar, boil, remove and then re-add water, add spices.
2, boiled beef: beef stew to make fast, too bad stew, add a pinch of tea (about the amount of a pot of tea, wrapped with gauze) cook the meat quickly rotten and delicious.
3, boiled bone soup when you add a teaspoon of vinegar can make the bones of phosphorus, calcium dissolved in the soup, and save the soup of vitamins.
4, boiled beef and other tough, hard meat, poultry and game time, add a little vinegar to soften.
5, boiled pork broth or soup, put a few pieces of fresh orange peel, not only delicious, but also reduce the greasy feeling.
6, cook bacon: there are many with a dozen holes drilled walnut cook, remove the smell.
7, the green beans fried in the wok and cook for 10 minutes, quickly boiled, but do not Chaojiao.
8, when the water boiled add a little vinegar to prevent the shell cracked, can also add some salt in advance.