Chef cooking skills. The head chef teaches you 20 cooking tips.

1. When frying eggs, knock the eggs into a basin, add a little cold water, stir evenly, and then pour into the oil pan. When frying, add a little wine into the oil pan to make the fried eggs fluffy, tender and delicious.

2. When making pork rib soup, adding a small amount of vinegar can help release the calcium in the ribs, allowing the body to absorb more calcium.

3. When frying the shrimps, put the shrimps in a bowl, add 1g of refined salt and 1g of edible starch for every 250g of shrimps, gently rub them with your hands for a while, and then wash them with clean water. The fried shrimps are as transparent as crystal, tender and delicious.

4. Before frying the shrimp, blanch it in boiling water soaked in cinnamon, so that the fried shrimp will taste more delicious.

5. When frying the kidneys, add a little white vinegar to the cut kidneys and soak them in water for 10 minutes. The kidneys will become enlarged and have no blood. They will be white and refreshing after frying.

6. When frying fish, wipe off the water before putting the fish in the pot. When the frying oil is heated until there is no water, remove from the fire and cool slightly, then add the fish and salt; if you soak the fish first milk, and coated in batter (add baking soda), making it softer and more delicious.

7. Before frying the pork liver, soak the prepared pork liver with some borax and white vinegar, and then wash it with water, because borax can make the pig liver crisp and white vinegar can make the pig liver impermeable. Blood water, after frying, the pork liver tastes particularly good.

8. When frying the meat slices, cut the meat into thin slices, add soy sauce, butter, starch, beat in an egg, mix well, and stir-fry until the meat slices change color. Add seasonings and stir-fry for a few times. The meat slices will taste delicious. , fresh and tender.

9. Fried shredded beef: cut into pieces, mix with salt, sugar, wine, cornstarch (or eggs), add raw oil and marinate, stir-fry after 30 minutes, it will be fresh and delicious.

10. When frying beef slices, dilute beer and flour before frying, pour it on the beef slices, stir well and marinate for 30 minutes. Beer can decompose protein and increase the freshness of beef.

11. Stir-fried peppers to reduce spiciness. The peppers are too spicy. When cooking, cut the peppers into fine pieces or dices, stir them with oil and salt first, then pour in a fresh egg liquid and stir-fry. Into "egg-wrapped pepper dices", the spiciness can be greatly reduced.

12. When frying bean sprouts, because the bean sprouts are relatively tender, you need to fry them quickly and just break them. However, young bean sprouts often have an astringent taste. If you add a little vinegar when frying, it can not only remove the astringent taste, but also keep the bean sprouts crisp and tender.

13. When frying onions, coat the cut onions with flour and then fry them in a pan. The fried onions will be golden in color, crisp and tender in texture, and delicious. When frying onions, add a little white wine to prevent them from burning.

14. When frying green peppers, be sure to fry them quickly. When frying, add a little refined salt, monosodium glutamate, and vinegar, stir-fry for a few times, and serve.

15. When frying the lotus root slices, cut the lotus root slices into thin slices, stir-fry a few times, add an appropriate amount of salt and MSG and cook immediately. The fried lotus root slices will be as white as snow. Crisp and juicy. If the lotus root slices become sticky the more you fry them, you can add a little water while frying. Not only is it easier to fry, but the fried lotus root slices will be white and tender.

16. When frying sweet and sour fish, sweet and sour vegetables, etc., you should add sugar first and then salt. Otherwise, the "dehydration" effect of salt will promote the coagulation of the protein in the dish and you will not be able to "eat" the sugar. The result is sweet on the outside and bland on the inside.

17. When frying eggplants, put some vinegar in the pot so that the color of the fried eggplants will not turn black.

18. Adding vinegar when frying potatoes can prevent them from burning, decompose the toxins in the potatoes, and make the potatoes have a pleasant color and taste.

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

20. When frying peanuts, add peanuts to the hot pot when the oil is cold. Stir-fry over low heat until they change color and the crackling sound just disappears. After pouring in a few drops of white wine, turn off the heat and remove from the pot. The peanut crisps fried in this way do not change color or take off their clothes.