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○羊肉去膻味:将萝卜块和羊肉一起下锅,半小时后取出萝卜块;放几块桔子皮更佳;每公斤羊肉放绿豆5克,煮沸10分钟后,将水和绿豆一起倒出;放半包山楂片;将带壳的核桃两三个洗净打孔放入;1公斤羊肉加咖喱粉10克;1公斤羊肉加剖开的甘蔗200克;1公斤水烧开,加羊肉1公斤、醋50克,煮沸后捞出,再重新加水加调料。○煮牛肉:为了使牛肉炖得快,炖得烂,加一小撮茶叶(约为泡一壶茶的量,用纱布包好)同煮,肉很快就烂且味道鲜美。○煮骨头汤时加一小匙醋,可使骨头中的磷、钙溶解于汤中,并可保存汤中的维生素。
○ lamb to smell: the radish block and lamb with the pot, remove the radish block after half an hour; put a few pieces of orange peel better; put five grams of green beans per kilogram of lamb, boiled for 10 minutes, the water and green beans together ; Put half a pack of hawthorn pieces; two or three washed walnuts walnuts into the hole; 1 kg of mutton plus curry powder 10 grams; 1 kg of lamb and cut open 200 grams of sugar cane; 1 kg of water boil, add mutton 1 kg, vinegar 50 grams, remove after boiling, and then add water plus seasoning. ○ boiled beef: In order to stew beef fast, rotten stew rotten, add a handful of tea (about the amount of a pot of tea, wrapped with gauze) cook, the meat quickly rotten and delicious. ○ boiled bone soup add a teaspoon of vinegar, bones can make phosphorus, calcium dissolved in the soup, and can save the soup of vitamins.