I. Removing Lamb Odor
1. Add radish chunks to the pot with lamb. After 30 minutes, remove the radish chunks. Adding a few pieces of orange peel enhances the effect.
2. For every 1000g of lamb, add 5g of mung beans. Boil for 10 minutes, then discard the water and mung beans.
3. Wash two or three walnuts in their shells, pierce them, and add to the pot.
4. For every 1000g of lamb, add 200g of split sugarcane.
5. Bring water to a boil, add 1000g lamb and 50g vinegar. Once boiling, remove the lamb. Replace the water and add seasonings. II. Quickly Tenderize Beef Stew
Add a small handful of tea leaves (about the amount for brewing one pot of tea, wrapped in cheesecloth) while stewing. This makes the beef tenderize quickly and become flavorful.III. Preserving Freshness and Reducing Greasiness in Bone Broth 1. Add 1 teaspoon of vinegar to dissolve phosphorus and calcium from the bones into the broth while preserving vitamins. 2. When simmering pork rib broth, add a few pieces of fresh orange peel for enhanced flavor and reduced greasiness. IV. Preventing Dumplings from Sticking Together 1.Adding a pinch of salt to the pot prevents boiling water from overflowing.
2. Placing a whole scallion in the water before adding dumplings keeps them flavorful and prevents sticking.
V. Quickly Cook Fresh Bamboo Shoots
1. Boiling water cooks them faster, resulting in crisp and tender shoots.
2. Adding a few mint leaves or salt prevents bamboo shoots from shrinking after cooking.
VI. Preventing Pork Tripe from Toughening
1. Add salt after cooking is complete; otherwise, it hardens the tripe.
2. Adding a few slices of ginger or salt prevents the tripe from becoming tough.
2. Adding a few mint leaves or salt prevents volume shrinkage after cooking.
VI. Preventing Toughened Pig Stomach
1. Add salt only after cooking; otherwise, the stomach will shrink and harden like tendon.
2. After cooking, slice the stomach into long pieces. Place in a bowl with broth and steam briefly to double its thickness.
VII. Soaking Chicken in Vinegar Before Stewing
1. Before slaughtering, pour 1 tablespoon of vinegar into the chicken. Simmer over low heat for tender results.
VIII. Steaming Pork Belly with Vinegar
1. Before steaming, marinate pork belly in vinegar. This prevents toughening and enhances flavor.
IX. Steaming Eggs with Vinegar
1. Add a splash of vinegar to the steaming bowl. This prevents egg whites from curdling and keeps them fluffy.
X. Steaming Fish with Vinegar
1. Add a splash of vinegar to the steaming bowl. This prevents fish from becoming dry and enhances flavor.
XI. Steaming Me
VII. Soaking Old Chickens in Vinegar Before Stewing
1. Before slaughtering the chicken, pour 1 tablespoon of vinegar into its crop. Simmer over low heat to ensure tender results.
2. Add 20-30 soybeans to the pot while stewing. This speeds up cooking and enhances flavor.
3. Add 3-4 hawthorn berries to help the chicken break down easily.
4. Soak the chicken in cold water or a little vinegar for 2 hours before simmering over low heat. The meat will become fragrant and tender.
VIII. Tips for Perfectly Fried Eggs
1. When the yolk is almost set, drizzle in a little cold boiled water. The egg will turn out bright yellow and tender.
2. Use ample oil in a skillet. Add eggs when oil is barely warm. They'll cook slowly for a beautiful appearance without sticking.
3. Sprinkle flour into hot oil before adding eggs. This creates a golden, glossy finish and reduces oil splatter.
IX. Perfecting Scrambled Eggs
1. Add a few drops of vinegar for fluffy, tender scrambled eggs.
2. Adding a small amount of sugar prolongs protein coagulation and helps retain moisture, resulting in fluffy, tender scrambled eggs.
XI. Secret to Crispy Fried Chicken
Marinate chicken briefly, cover with plastic wrap, and refrigerate for 20 minutes before frying. This yields crispy, flavorful chicken.
XII. Secret to Stir-Fried Eggplant
Add a splash of vinegar to the pan to prevent eggplant from turning black.