I would like to know some of the methods of cooking food and specific steps ...?

71 ways of cooking 1, lamb to the stink: turnip chunks and lamb together in the pot, half an hour after taking out the turnip chunks; put a few pieces of orange peel is better; 5 grams of mung beans per kilogram of mutton, after boiling for 10 minutes, the water and mung beans with the pouring out of the water; half a packet of hawthorn slices; will be with the shell of the walnuts of the two or three washed and punched holes in the; 1 kilogram of mutton with 10 grams of curry powder; 1 kilogram of mutton with 200 grams of dissected sugarcane ; 1 kilogram of water to boil, add 1 kilogram of mutton, vinegar 50 grams, boil and fish out, and then re-add water with seasoning. 2, boiled beef: in order to make beef stew fast, stewed rotten, add a handful of tea (about the amount of tea for a pot of tea, wrapped in gauze) with the cooking, the meat will soon be rotten and delicious flavor. 3, cooking bone soup with a spoonful of vinegar, can make the bones in the phosphorus, calcium dissolved in the soup, and can save the soup vitamins. 4, cooking beef and other tough, hard meat and game birds, add some vinegar can make it soften. 5, cooking meat soup or pork chop soup, put a few pieces of fresh orange peel, not only flavorful, but also reduce the greasiness. 6, cooking salted meat: with a dozen or so drilled with many small holes in the walnut with cooking, can eliminate the odor. 7, the green beans in the iron pan fried for 10 minutes before cooking can be quickly cooked, but pay attention to not fried. 8, boiled eggs in the water with a little vinegar can prevent eggshell cracking, add some salt beforehand can also be. 9, boiled seaweed with a few drops of vinegar easy to rot; put a few cabbage is also good. 10, before cooking ham, the ham skin coated with some sugar, easy to cook, the flavor is more delicious. 11: When cooking dumplings, put a scallion in the water or add some salt after the water boils, then put the dumplings in, the dumplings will taste delicious and not sticky; when mixing flour, add an egg for every 500 grams of flour, and the dumpling skin will be quite scratchy and not sticky. 12: When cooking dumplings, add a little salt to the pot, and the water will not overflow when the pot opens. 13: Add a small tablespoon of cooking oil when cooking noodles, the noodles will not stick together, and can prevent the noodle soup from foaming and overflowing out of the pot. 14、When cooking noodles, add a little salt in the pot, the noodles will not be easy to be cooked. 15, porridge or cooking beans do not put alkali, otherwise it will destroy the nutrients in the rice and beans. 16, with boiling water to cook new bamboo shoots easy to cook, and crunchy and delicious; to make bamboo shoots after cooking does not shrink, can add a few mint leaves or salt. 17, pork belly cooked, cut into long pieces, placed in a bowl with some fresh soup and then steamed for a while, pork belly will be doubled. 18, cook pork belly, never put salt first, and so on when cooked and eat salt, otherwise the pork belly will shrink as hard as a cow's tendon. 19, stewed meat, in the pot with a few pieces of orange peel, in addition to odor and grease and increase the freshness of the soup. 20, stewed chicken: wash and cut into pieces, poured into a hot frying pan and stir-fried, to be dry when the water fried, poured into the appropriate amount of balsamic vinegar, and then quickly stir-fried, to the chicken pieces of the splitting popping sound, and then immediately heat the water (not over the chicken), and then burn ten minutes on high heat, you can put the seasoning, move to a small fire on the stew for another 20 minutes, drizzled with sesame oil can be out of the pot; should be stewed in the soup, the temperature fell to 80-90 degrees Celsius, or add salt before eating. Because the chicken contains high moisture, stew chicken first salt, chicken soaked in salt water, tissue cells in the water outward penetration, protein coagulation, so that the chicken obviously shrink tight, affecting the nutrition to the soup dissolved, and cooked chicken tends to be hard, old, rough taste. 21, stewed old chicken: add twenty or thirty soybeans in the pot with stew, cooked fast and fresh flavor; or before killing the old chicken, first pour a tablespoon of vinegar to the chicken, and then kill it, cook and stew over a moderate fire, it will be cooked rotten; or put 3-4 hawthorn, the chicken is easy to rot. 22, old chicken and duck cooked with fierce fire, hard meat is not delicious; if first soaked in cool water and a little vinegar for 2 hours, and then stewed with slight fire, the meat will become tender and delicious. 23、Cooking old duck: put a few snails in the pot to make it easy to be rotten. 24, when burning duck, remove the bashful beans on both sides of the duck's tail end, the flavor is more beautiful. 25, when burning tofu, add a little tofu milk or juice, aromatic flavor. 26, braised beef, add a little snow red, meat flavor. 27, do braised meat before, first with a little borax to marinate the meat, burned out of the meat fat and not greasy, sweet and savory. 28, fried food, put a little salt in the pot, the oil will not splash. 29, in the spring rolls in the mixing of stuffing in moderation with some flour, can avoid frying process within the filling of vegetable juice out of the bottom of the paste pot phenomenon. 30, before frying potatoes, first cut the potato slices in the water to boil for a while, so that the surface of the potato skin to form a thin layer of gelatinous layer, and then deep-fried. 31, when frying pork chops, cut 2-3 incisions in the place where there are tendons, and the fried pork chops will not shrink. 32, the chicken will be marinated for a while, sealed with a protective film into the refrigerator, to be fried and then removed, fried chicken crispy and delicious. 33, fried eggs, in the yolk is about to solidify when pouring a little cold water, will make the egg and yellow and tender. 34, when frying eggs, put enough oil in the pan, the oil is slightly hot when the egg in the pan, the egg slowly cooked, the appearance of the United States, do not stick to the pan. 35, frying eggs, sprinkle some flour in the hot oil, the eggs will be fried yellow bright good-looking, the oil is not easy to splash out of the pan. 36, scrambled eggs with mutton oil, flavorful and odorless. 37, scrambled eggs, add a small amount of sugar, will make the protein denaturation of the coagulation temperature rises, thus slowing down the heating time, coupled with the sugar has a water retention, and thus can make the egg products become fluffy and soft. 38, scrambled eggs when adding a few drops of vinegar, scrambled eggs fluffy flavor. 39, fried eggplant, put some vinegar in the pot, fried eggplant color will not turn black. 40, fried potatoes with vinegar, can avoid burning, but also can decompose the toxins in the potato, and make the color, taste appropriate. 41, fried bean sprouts, first add some butter, and then put salt, can remove the smell of beans. 42, fried cabbage should not be covered. 43, fried meat: meat cut into thin slices with soy sauce, butter, cornstarch, beat an egg, mix well, stir-fried; such as meat discoloration, and then add the condiments slightly fried a few times, meat flavor, tender. 44, fried shredded beef: cut, with salt, sugar, wine, cornstarch (or egg) mix, plus raw oil bubble marinade, 30 minutes before frying, tender and delicious. 45, fried meat dishes put salt too early to cook slowly, it is appropriate to add salt when cooked, before the pan with a few drops of vinegar, tender and delicious. 46, shredded meat cut in the baking soda solution after a dip before frying, especially loose and delicious. No matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar, you can do sweet and sour moderation. 47, fried sweet and sour fish, sweet and sour vegetable gangs, etc., should be put sugar first, then put salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in the outside of the sweet and light. 48, do meat cakes and meatballs, a kilogram of meat put 2 tsp salt. 49, do meatballs according to 50 grams of meat 10 grams of starch ratio of modulation, into the dish soft and tender. 50, to do the slice of fried meat or spicy diced meat, according to 50 grams of meat 5 grams of starch proportion of sizing, the dish is tender and flavorful. 51, do steamed bread, if in the flour kneaded into a small piece of lard, steamed bread is not only white, fluffy, and flavorful. 52, steamed buns mixed with a little orange peel silk, can make the steamed buns to increase the fragrance. 53, steamed buns put more alkali yellow, such as in the original steamer water with vinegar 2-3 tablespoons, and then steamed for 10-15 minutes can become white. 54, will be a small amount of alum and salt into the water, cut the raw sweet potato immersed in more than ten minutes, after washing and steaming, can prevent or reduce bloating. 55, milk boiled paste, put some salt, cooled taste better. 56, put a chili pepper dish is too spicy or fried chili pepper with a little vinegar, spicy taste greatly reduced. 57, cooking, put soy sauce if the wrong pouring vinegar, can be sprinkled with a little baking soda, vinegar flavor can be eliminated. 58, the dish is too sour, will be a pine egg mashed into. 59, vegetables too spicy, put an egg with fried. 60, vegetables too spicy, put some vinegar can reduce the spicy flavor. 61, vegetables too bitter, drop a little white vinegar. 62, the soup is too salty and should not be watered down, you can put a few pieces of tofu or potatoes or a few slices of tomato into the soup; you can also put a handful of rice or flour wrapped in a cloth into the soup. 63, soup is too greasy, will be a small amount of seaweed in the fire roasted, and then sprinkled into the soup. 64, peanuts fried in oil, served on a plate, sprinkled with a little white wine while hot, a little cooled and then sprinkled with a little salt, placed a few days and nights are Jesus crisp as the beginning. 65, canola oil has an odor, you can heat the oil into the right amount of ginger, garlic, green onions, cloves, Chen Pi with a few moments of frying, the oil can become fragrant. 66, with vegetable oil fried peanuts once there is no strange smell, fried dishes flavorful and delicious, and can do cold dishes. 67, after frying food oil to leave some residue and become cloudy, you can cut the white radish into thick round slices, use chopsticks to poke a few holes in the radish, into the leftover oil to fry, the residue will be attached to the radish slices, take out to remove the residue, and then repeatedly put into the pot to deep-fry, the turbid oil can become clear. 68: When frying vegetables, you should first heat the pan, then pour in cooking oil, and then put the vegetables. 69, when the pot temperature reaches the highest when adding wine, easy to make the wine evaporation and remove the fishy flavor of the food. 70, boiling lard: put a little water or vegetable oil in the electric rice commendation, and then put the lard or fat, turn on the power, can automatically refine the oil, not splash oil, not paste oil residue, pure oil. 71, pickle altar put a dozen peppercorns or a little maltose, can prevent the production of white flowers.