1. The removal of sand from rice is very effective when it comes to scouring the rice. The method is: Take two large and small pots, put a large pot of clear water in a large pot, put the rice into a small pot, and even immerse the pot into the water of a large pot. The small basin oscillates back and forth. From time to time, pour the suspended rice and water into a large basin. Do not pour the net and the small basin does not have to be lifted. In this way several times back and forth, only a small amount of rice and sand remains at the bottom of the small pot, which can be used for feeding livestock and the like. If you have a good grasp of the essentials, all the rice can be washed out, leaving only the sand at the bottom of the pot. 2. When glutinous rice oil has a unique flavor of glutinous rice, adding a few drops of vegetable oil or animal oil to the water will not only loosen the glutinous rice, but also will not lick the bottom of the pot. 3. Risotto should be added to vinegar in summer when cooking, according to 1.5 kg of rice plus 2-3 ml of vinegar or lemon juice, boiled rice is more white, not bad, and no sour. 4. Calcium rice wash the egg shells into the pot, micro-fire baked crisp, research into powder, mixed with rice in the wash, you can boil "calcium rice", normal and calcium-deficient patients have food benefit. 5. The use of rice cookers for cooking rice cookers should be followed by rice foam for a while, and then poured into hot water, making rice not only delicious but also power saving. 6. When the remaining rice is re-steamed with the remaining fresh rice, 1 teaspoon of salt is added to the steamed rice so that the steamed rice is as tasty as the freshly cooked rice. 7. Chen Mihao rice fresh rice Chen Mi panning clean, soaked in water for two hours, remove and drain, and then into the pot, add the right amount of boiling water, 1 tablespoon of lard or vegetable oil, stir well, use the fire to cook, turn small Fire control system. If using a pressure cooker, cook for 8 minutes. The taste is as fresh as the new rice. 8. The thermos bottle is made of porridge and put 150 grams of rice in a hot water bottle, brewed into boiling water, self-contained rice porridge after a few hours, and has a good taste. 9. Adding borax rice porridge is easy to rotten summer glutinous rice porridge, add a little borax easy to rotten, save time and fuel. 10. When the orange peel porridge tastes sweet porridge, adding a few slices of orange peel before the ceasefire can make the taste of the porridge unusually fragrant. 11. Rice porridge should not put alkaline porridge or boiled beans, do not put alkali, so as not to destroy the nutrients. 12. When cooking over three methods 1 cooking porridge, little attention will spill out of the pot. If you drop a few drops of sesame oil into the pot, boil it with a medium and small simmer, and then boil will not spill. 2 Use rice cookers to cook rice, wash the rice 3 hours in advance, and soak it in a suitable amount of water. Cooking rice with such rice can prevent overflow of rice soup. 3 When porridge is porridge, first wash out the rice and wait until the pan is half-opened (water temperature 50-60°C). Then lower the rice to prevent spillage. 13. Remove the rice scorch taste six methods 1 with a bowl of cold water, into the middle of the rice cooker, pressed into the rice, so that the edge of the bowl and rice flat. Then cover the lid and change the fire to a small one. Then simmer for a minute or two and then expose the pan to eliminate the burnt smell. 2 Put the rice cooker from the top of the stove, open the lid, and place 35 fresh scallions on the rice and cover. A few minutes later, the scallion was taken out and the smell of rice was eliminated. 3 Once the smell of rice is smelling, put the rice pot in cold water of 3-6 cm deep, or put it on the cool ground. After about 3 minutes, the smell of char can be eliminated. 4 rice has a coke smell, can be used in a small piece of charcoal packed in a bowl, placed in a pot, the pot lid, ten minutes later, uncover the lid, remove the charcoal bowl, burnt taste can be eliminated . 5 When the rice has a coke smell, quickly turn off the fire, place a piece of bread crust on top of the rice and cover it with a lid. After 5 minutes, the crust will absorb the smell of coke. 6 Automatically insulated rice cookers often scorch rice, an important reason being that the contacts of the bimetal thermostat stick together. The method is as follows: first remove the two copper wires on the bimetal thermostat contact, then remove the thermostat from the base, and use a sharp knife to cut a few times along the middle of the two contacts. Then use No. 0 sandpaper (cut into a strip of about 1 cm) to pass through the middle of the two contacts, grinding two contacts in order to make it smooth and bright. When fixing the assembly, tighten the fixing screws for heat conduction. When cooking, press the automatic switch first, then plug in the power plug. 14. Rice pest control four methods 1 will be 25-50 grams of pepper, divided into 4-6 copies, sub-packed in a small gauze bag, placed in the middle of the rice barrel or rice cylinder and the four corners, rice will not be born maggots. 2 Put the rice in a clean container, and use a bottle to hold 50-100 grams of white wine. The opening is buried in the rice. The bottle mouth is slightly higher than the rice surface and the container is sealed to prevent rice from being eaten by insects. However, the storage time of rice can not be later than late spring and early summer, and the container mouth must be sealed. 3 Use the thin wire to pull out the bone marrow in the turtle shell, wash it with hot water, dry it and place it in the rice jar to prevent rice bran and moth. 4 Put some lime or ash in the bottom of the rice cylinder, spread the plastic cloth, and pour into the rice. Or put some garlic in the rice. This can effectively prevent insects. 15. Rice crackers cannot be mixed with food and fruits can not be stored together, otherwise the fruit will become dry, and the food will be rotten because of the absorption of fruit moisture. 16. The salt can prevent the flour from clumping with water and dough. It is easy to dry the dough. If a little salt is added and then mixed, the dried noodles will not clump. 17. Preparation of Fermenting Agent If you haven't made a face and you are eager to eat a steamed bun, you can use 500g of flour plus 50g of vinegar and 350g of warm water to make it. Mix it well and make it for 10 minutes. Add about 5 baking soda. Grams, rub until no sour taste. In this way, steamed buns are white and big. 18. In cold weather, it is better to add sugar to cold flour with baking powder and add some sugar to shorten the fermentation time. 19. Lard steamed buns are cleaner and white. When kneading steamed buns, if a small amount of lard is kneaded in the dough, steamed buns are not only loose, white, but also delicious. 20. When the salt water is soft and baking, if you put a little salt to reconcile, you can shorten the fermentation time, steamed bread is also more soft and delicious. twenty one. Steamed buns should be steamed on the first drawer and then steamed. When people are accustomed to boil the water in the pan and put the buns, it is not good. Because the steamed bread into the hot pot quickly heated, the first outside the hot, easy to make steamed bread. If you first put the steamer on the steamer and turn it on again, the temperature will rise slowly. Not only will the steamed bread be evenly heated, it will be steamed easily, and it will make up for the lack of dough fermentation. twenty two. The steamed bread sticks the steamer cloth processing steamed bread steamed, the bamboo steamer cover lifted, and then steamed for 3-5 minutes, steamed bread no longer sticky cloth cloth. twenty three. The steamed buns of steamed buns were steamed and found that when the base was yellowed, the water in the steamer was drained out, then some vinegar was added to the pot, and then the steamed buns were steamed for about 15 minutes. In response, the steamed buns turned white, and there was no alkali taste. twenty four. When you fry the bread and fry, save a steamed bun, prepare a bowl of cold water, cut the steamed buns into slices, heat the oil until it is hot, use chopsticks or use a clip to hold the steamed buns in the cool water, and soak it in the pan immediately. , soaking a piece of fried one, so that the steamed bread is delicious and fuel-efficient. In order to make the oil not "fried pan" in cold water, add some salt in the pan. 25. Adjusting dumplings to prevent nutrient loss When dumplings are dumped, it is often necessary to squeeze out the moisture in the dumplings, which bother and lose nutrition. If the amount of edible oil is used to mix the cabbage stuffing such as chopped cabbage, etc., and mix well with the meat with good taste, the stuffing is wrapped with oil, and the salt is not easily mixed with salt. 26. Dish filling can be used to dehydrate the family dumplings (or steamed buns) to squeeze the vegetable filling water, although the nutrients of the vegetables are lost, but in order to obtain a good taste, most families still use. It is generally time-consuming and laborious to manually squeeze the water in the vegetables. Sometimes it can not be squeezed, affecting its taste. At this point, you can use a clean wet towel, put the vegetable filling on it, and wrap it up with a wire. Then, it is dehydrated in the spin dryer. After a few seconds, it can be removed (the dehydration time depends on the amount of vegetable filling, and it should not be thrown too dry). 27. When boiled dumplings do not adhere to the four methods 1 and dumpling noodles, an additional egg is added per 500 grams of surface, which increases the protein content. When the pot is boiled, the protein shrinks and solidifies, making the dumpling skin firmer and less likely to adhere. 2 When cooking dumplings, if you put a few green onions in the pot, you can make the cooked dumplings not stick. 3 After the water is boiled, add a small amount of salt, dissolve the salt, and then make dumplings until cooked, without using any water or turning. In this way, the water will not overflow when it is opened, and the dumplings will not stick to the pan or the skin. 4 After the dumplings are cooked, dip the dumplings into the warm water and dip them. After they are loaded, they will not stick together. 28. Two ways to make dumplings in a pressure cooker Dumpling dumplings In a pressure cooker, add half a pot of water, and place a stir on the water. After the water boils, pour the dumplings (about 80 times each time), stir twice with a spoon, and fasten the lid (not The safety valve shall be deducted. When the steam is discharged from the valve hole for about half a minute, turn off the heat until it is no longer blown. 2 After the fried dumplings have been heated in the autoclave, apply a proper amount of oil and spread evenly. Dumplings are well laid. After half a minute, sprinkle some water in the pan. Then, put on the lid, buckle up the pressure valve, and then simmer for about 5 minutes, the dumplings will be cooked. Dumplings fried in this way are better than steamed, boiled, or dumplings cooked in a common pan. 29. Cooking noodles should not wait for the water to boil, then under the noodles, there should be a small bubble at the bottom of the pot, take the noodles, then stir a few times, cover the pot, add some cool water after boiling, and so the water boiled Cooked. Cooking noodles in this way is fast and the noodles are soft and clear. 30. Cook the noodles first and then add salt (15 grams per 500g of water) after the salt has been added. The noodles boiled in this way are not easy to "bad". 31. To make cold noodles sticky group, if the noodles form a group, you can spray some rice wine on the noodles, the noodle group can be dispersed. 32. If you want to slice a large loaf of bread, you can heat it and cut it. This will not cause the bread to be pressed together, and it will not be loosely slashed. It can be cut very well regardless of its thickness. 33. Putting a washed celery into the bag of bread preservation keeps the bread fresh. 34. If you want to cut the cake smoothly, you can put the knife in boiling water for a while, then cut it with a hot knife, and the cake will not break. 35. Preservation of Pastries When storing cakes, you can add a fresh slice of bread to the sealed container that holds the pastry. When the bread is stiff, you must replace it with a fresh one in time so that the cake can be kept fresh for a longer period of time.