I. Removing the gamey smell from lamb
Method 1: Put radish blocks and the lamb in the pot together. After half an hour, remove the radish blocks. Adding a few pieces of dried tangerine peel is even better.
Method 2: For every 1000g of lamb, add 5g of mung beans. After boiling for 10 minutes, pour out the water and the mung beans together.
Method 3: Wash two or three walnuts with their shells on, poke holes in them, and put them in.
Method 4: For 1000g of lamb, add 200g of peeled sugarcane.
Method 5: After the water boils, add 1000g of lamb and 50g of vinegar. Boil, then remove the lamb. Add fresh water and seasonings again.
II. Making stewed beef tender faster
Adding a small pinch of tea (about the amount for one pot, wrapped in gauze) to cook with the beef can make it stew faster, become tender, and taste delicious.
III. Making bone broth less greasy and preserving freshness
Method 1: Add 1 teaspoon of vinegar. This can dissolve the phosphorus and calcium from the bones into the broth and preserve the vitamins in the soup.
Method 2: When making pork rib soup, add a few pieces of fresh tangerine peel. This not only makes the soup more delicious but also reduces the greasy feeling.
IV. Preventing boiled dumplings from sticking together
Method 1: Add a little salt to the pot to prevent the water from boiling over.
Method 2: Put a large green onion in the water before adding the dumplings. The dumplings will be delicious and not stick together.
V. Cooking fresh bamboo shoots faster
Method 1: Using boiling water will cook them faster, and they will be crisp and tasty.
Method 2: Adding a few slices of fresh mint or salt can prevent the bamboo shoots from shrinking after cooking.
VI. Preventing boiled pork tripe from becoming tough
Method 1: Add salt after the tripe is cooked, otherwise it will shrink and become as tough as beef tendon.
Method 2: After cooking, cut the tripe into long strips, place them in a bowl with some fresh broth, and steam for a while longer. The tripe will double in thickness.