Such a large aquarium is enough. Your water turns white because there is too much bleaching powder in the water rather than a lack of oxygen. Too much bleaching powder will cause the fish's oxygen absorption capacity to decrease and damage the protective layer. its surface
I suggest that when you change the water in the future, it is best to let it bask in the sun for about 3 days. If you find this inconvenient, use solar water to cool it, then. change the water
Also, guppies are docile and don't let them mix with Red Arrow. Raising red arrows will bite him
I wish the fish health! ! ! !
1. When cooking, first heat the pan, then pour in the cooking oil, then put in the vegetables.
2. Boil the beef: To make the beef stew become tender quickly, add a handful of tea leaves (about the amount needed tomake a pot of tea, wrap it in gauze) and cook together. The meat will soon become soft and delicious.
3. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium from the bones in the soup and preserve the vitamins in the soup.
4. When cooking beef and other tough, tough meats as well as game, add a little vinegar to soften them.
5. When cooking broth or rib soup, add a few pieces of fresh orange zest, which not only tastes delicious, but also cuts the fat.
6. Cook the bacon: Boil it with a dozen walnuts with lots of small holes in them to eliminate the smell.
7. Cook the mung beans: Sauté the mung beans in an iron pan for 10 minutes, then cook until they are quickly mashed, but be careful not toburn.
8. When boiling eggs, add a little vinegar to the water to prevent egg shells from cracking. You can also add a little salt in advance.
9. When you boil the kelp, add a few drops of vinegar to rot it. You can also add a few spinach plants.
10. Before cooking the ham, apply a little sugar to the skin of the ham, which will make cooking easier and taste more delicious.
11. When cooking dumplings, put a green onion in the water or add salt after the water boils, then put the dumplings, which taste delicious and will not stick to each other when cooking. noodles, add one green onion for every 500 grams of flour. The eggs and skin of the dumplings are smooth and not sticky.
12. When cooking the ravioli, add a little salt to the pan so that the water does not boil over when the caseserole is boiled.
13. Add a small tablespoon of cooking oil when cooking the noodles. This will prevent the noodles from sticking and prevent the noodle soup from foaming and spilling out of the pot.
14. When cooking the noodles, add a little salt to the pot to prevent the cooked noodles from becoming mushy.
15. Do not add alkali when cooking porridge or beans, otherwise it will destroy the nutrients in the rice and beans.
16. New bamboo shoots cooked in boiling water are easy to cook, crispy and delicious; To prevent the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.
17. Boil the pork belly: After the pork belly is cooked, cut it into long pieces, add some fresh soup in a bowl and steam it for a while, the pork bellyThe pork will double in thickness.
18. When cooking pork belly, never add salt first and then add salt after cooking, otherwise the pork belly will shrink and become as tough as beef tendon.
19. When simmering meat, add a few pieces of orange zest to the pot to remove the odor and fat and increase the flavor of the soup.
20. Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir-fry when the water is dry, add appropriate amount of balsamic vinegar, then quickly stir-fry until. the chicken pieces crackle. When there is a dry noise, immediately heat the water (cover the chicken pieces), simmer over high heat for ten minutes, then add the seasonings, put on low heat and simmer for another 20 minutes, water sesame. oil and serve; the soup must be mijote. Then add salt when the temperature drops to 80 to 90 degrees Celsius or before eating. Because chicken contains a high water content, salt is added first when cooking chicken. The chicken is soaked in salt water and the water in the tissue cells penetrates outwards. The protein coagulates, causing the chicken to significantly shrink and tighten, thereby affecting dissolution. of nutrients in the soup, and it is cooked. The resulting chicken tends to be tough, old, and has a rough texture.
21. Old Chicken Stew: Add twenty or thirty soybeans to the pot and cook them together. They will cook quickly and taste fresh or before killing the old chicken, give the chicken a tablespoon of vinegar and then kill it and let it simmer over low heat, and it will be well cooked, or add 3 to 4 hawthorns, and the chicken will rot easily.
22. Cooking ofs old chickens and ducks: If old chickens and ducks are cooked over high heat, the meat will be tough and unpalatable if you soak it in cold water and a little vinegar for 2 hours, and then simmer it over low heat, the meat will become tender, it is tender and delicious.
23. Boiling old duck: Put a few snails in the pot so they are easily overcooked.
24. When roasting the duck, remove the beans from both sides of the duck tail to make it taste more delicious.
25. When cooking tofu, add a little fermented tofu or juice for a fragrant taste.
26. When braising beef, add a little xuelihong to make the meat delicious.
27. Before making braised pork, marinate the meat with a little borax. Cooked meat will be fatty but not greasy, sweet and delicious.
28. When frying food, put a littleof salt in the pan so that the oil does not splash.
29. Adding an appropriate amount of flour to the spring roll filling can prevent vegetable juices from leaking out and burning the bottom of the pan during the frying process.
30. Before frying the potatoes, boil the cut potato slices in water for a while to form a thin layer of gelatin on the surface of the potato skins, then fry them again.
31. When frying pork chops, make 2-3 cuts on the tendons so that the fried pork chops do not shrink.
32. Fried chicken: Marinate the chicken for a while, seal it with protective film and put it in the refrigerator when fried. The fried chicken will be crispy and delicious.
33. When frying poached eggs, pour in a little cold water when the yolk is aboutto solidify, which will make the eggs yellow and tender.
34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, add the eggs to the pan. The eggs will become slowly cooked, nice looking and non-stick.
35. When frying eggs, sprinkle a little flour into the hot oil. The eggs will fry brightly and beautifully, and the oil will not easily leak from the pan.
36. Scrambled eggs with mutton fat: Scrambled eggs with mutton fat are fragrant and odorless.
37. Adding a small amount of sugar when scrambling eggs will increase the coagulation temperature of protein denaturation, thereby delaying the heating time. Additionally, sugar has water-retaining properties, which can make egg products chewy and soft.
38. Add a few drops of vinegar when frying thes scrambled eggs.
39. When frying eggplants, put a little vinegar in the pan so that the color of the fried eggplants does not turn black.
40. Adding vinegar when frying potatoes can avoid burning, decompose the toxins in potatoes, and return the appropriate color and taste.
41. When frying bean sprouts, add a little butter first, then add salt to remove the bean smell.
42. It is not advisable to cover when frying spinach.
43. Fried meat slices: Cut the meat into thin slices, add soy sauce, butter, starch, stir in an egg, mix well and stir-fry until the meat slices change color, add seasonings and fry stir fry several times, the meat slices will be delicious and delicious.
44. Fried shredded beef: cut into pieces, mincedchange with salt, sugar, wine, cornstarch (or eggs), add raw oil and marinate, stir-fry after 30 minutes, it will be fresh and delicious. .
45. Adding salt when frying meat and vegetables will slow premature cooking. It's best to add salt when they're almost cooked and add a few drops of vinegar before removing them from the pot. will be fresh and delicious.
46. Fried shredded pork: Cut the shredded pork and dip it in a baking soda solution before frying. No matter what sweet and sour dishes you make, just use the ratio of. 2 parts sugar to 1 part vinegar By mixing, you can get the right amount of sweetness and acidity.
47. When frying sweet and sour fish, sweet and sour vegetables, etc., you should add sugar first and then add salt, otherwise the "dehydration" effect of salt will promote coagulation of theproteins. the dish and you won't be able to "eat" the sugar. The result is sweet on the outside and bland on the inside.
248. When making meatloaf and meatballs, add 2 teaspoons of salt per kilogram of meat filling.
49. When making meatballs, use the ratio of 50 grams of meat to 10 grams of starch. The finished dish will be soft and tender.
50. Prepare slices of sautéed pork or diced spicy pork, sizing them according to the ratio of 50 grams of meat to 5 grams of starch. The finished dish will be fresh and delicious.
51. When making steamed buns, if you rub a small piece of lard into the dough, the steamed buns will not only be white and soft, but also fragrant.
52. Adding a little orange zest when steaming steamed buns can increase the parsteamed buns.
53. Steamed buns will turn yellow if too much alkali is added. For example, add 2 to 3 tablespoons of vinegar to the original steamer water and steam for 10 to 15 minutes to turn them white.
54. Steaming sweet potatoes: Put a small amount of alum and salt in water, soak cut raw sweet potatoes for ten minutes, wash them and steam them to avoid or reduce the abdominal distension.
55. Boil the milk: If the milk is boiled, add a little salt once it cools.
56. When the dish with peppers is too spicy or when you add a little vinegar when frying the peppers, the spiciness will be significantly reduced.
57. When cooking, if you add vinegar by mistake when adding soy sauce, you can sprinkle a little baking soda and itvinegar smell will be eliminated.
58. The dish is too acidic. Crush a canned egg and put it in.
59. The dish is too spicy, add an egg and fry it together.
60. The dish is too spicy. Add a little vinegar to reduce the spiciness.
61. The dish is too bitter, add a little white vinegar.
62. When the soup is too salty and should not be mixed with water, you can put a few pieces of tofu, potatoes or tomatoes into the soup; you can also wrap a handful of rice or flour in it; a cloth and put it in the soup.
63. If the soup is too oily, toast a small amount of seaweed over the heat and then sprinkle it into the soup.
64. Fry the peanuts until cooked, put them on a plate, drizzle them with a little white wine while they are hot, then sprinkle them with a little salt after 'they havent cooled a little, and they will remain as crisp as ever after being left for a few days and nights.
65. Rapeseed oil has a distinctive smell. You can heat the oil and add appropriate amount of ginger, garlic, green onions, cloves and tangerine peel and fry for a while, and the oil will become. fragrant. 66. Fry the peanuts once in the vegetables and there will be no strange smell. Fried dishes will be delicious and can be used as cold dishes.
67. After frying food, the oil will leave residue and become cloudy. You can cut the white radish into thick round slices, poke a few holes in the radish with chopsticks and fry it. the remaining oil. The residue will stick to the radish slices. Take them out and clean them, then put them in the pan and fry them several times. The oil will become cloudyis clear.
68. When the temperature in the pot reaches its maximum, add cooking wine, which will easily evaporate the wine and remove the fishy smell from the food.
69. Boil lard: Put a little water or vegetable oil into the rice cooker, then add lard or fat after the power is turned on, the oil can be refined automatically without splashing or splashing. oil residue, pure oil quality.
70. Put a dozen peppercorns or a little maltose in the pot of kimchi to avoid white blossoms.
71. When ordering green vegetables with boiling water to improve their quality and color, use boiling water to order them, so that the fried vegetables are tender in quality and color. If you order with water it will affect the crispiness.
72. Add salt skillfully when cooking. If you use oilideal for cooking, it is best to add salt before adding the vegetables. This can reduce the residual amount of organic chlorine in animal oil. beneficial to the human body. If you use peanut oil for cooking, you should also add salt before adding the vegetables. Indeed, peanut oil may contain Aspergillus aflatoxin and the iodide contained in salt can eliminate this harmful substance. In order to make the stir-fry delicious, you can add less salt first and then season it after the vegetables are cooked. If soybean oil, camellia oil or vegetable oil is used, the vegetables should be added first, then the salt. This can reduce the loss of nutrients in vegetables.
73. Sweet and sour sauce ratio No matter what sweet and sour dish you prepare, as long as you mix it with the ratio of 2 parts sugar and 1 part vinegar, you can achieve a sweet and sour sauce effect.was moderate. and acidity.
74. When making carrot syrup, adding a rice-sized grain of alum to each plate can extend the binding time and lengthen the sugar strands.
75. Be careful with vinegar in dishes. For hot dishes that call for vinegar, pour the vinegar along the edge of the pan before serving. The aroma will be sweeter and richer than pouring it directly.
76. Beer flavor: When preparing various cold dishes in summer, adding an appropriate amount of beer can enhance the flavor.
77. Make a salad with wine: After opening the bottle, if the wine is kept too long, it will turn into “vinegar”. It has an aromatic flavor and is delicious in salads.
78. Use salt to clean vegetables. When cleaning vegetables, add salt to the water to kill insects in the vegetables.
79. Wash and cutz vegetables to avoid loss of nutrients. Spinach, cabbage and other vegetables should first be washed and then cut. Do not cut them into pieces and then wash them. Otherwise, too many nutrients will be lost.
80. Salt can turn yellow leaves of vegetables green again. If some spinach leaves and other greens turn yellow (slightly), blanch them with a little salt and the color may change. from yellow to green.
81. Milk cauliflower will be whiter and more tender When frying cauliflower, add 1 spoon of milk to make the finished product whiter, more tender and more delicious.
82. Salt should be added to cold tomatoes. When chilling tomatoes with sugar, adding a little salt will make them sweeter, as salt can change the acid-to-sugar ratio of the tomatoes.
83. New Method of Making Green Beans: Choose Fresh, Crisp, Tender Beans Pickedllis in the morning, directly add an appropriate amount of salt, knead them gently in the container, wait until they are damp and then put them in the bowl (be careful to avoid any damage or insect infestation). Stir in the beans), press and compact the layers, add a small amount of salt, add a clean stone to press the top layer and seal. This method directly uses the juice of the beans themselves to marinate them without adding additional water to prevent the beans from rotting in the water. The finished product has a good taste, bright yellow color and crisp texture, and can be stored for more than one year.
84. Remove mold from pickled vegetables. When you pickle pickled vegetables, mold (white film) is likely to occur. Take 250 grams of dried beans, fry them and let them cool, then wrap them in gauze and put them ina jar and take them out the next day. This way the white film on the steel bottom can be removed. After processing, the beans remain a good dish to accompany wine.
85. Mustard for making kimchi. When making kimchi, add mustard, celery shavings and squid shavings to give the kimchi a good color and taste.
86. Cutting Peppers and Scallions When cutting peppers and scallions, your eyes often become watery and uncomfortable. If you put the vegetables in the refrigerator to freeze them before cutting them, or if you dip the kitchen knife in cold water before cutting them, you can also put a basin of cold water next to the cutting board and dip the knife in water while cutting, which can effectively reduce the spiciness. Protects eyes from irritation.
87. Method to reduce spiciness by frying peppers: The spiciness of the peppers is too strong when cooking, cut the peppers into small pieces or cubes, mix them with oil and salt first, then pour a little spiciness into them. fresh egg liquid. Fry it in “egg-wrapped diced peppers” to significantly reduce the spiciness.
88. Preserving fresh ginger: Fresh ginger is buried in yellow sand which is always kept moist. It can be taken as needed and can be stored for a long time without spoiling.
89. To remove the spiciness of mustard, mix the mustard thoroughly with water (thick paste), put it in a container, cook it on the fire or steam it in a basket to remove a part of the spiciness. spicy.
90. Medical stone kimchi is easy to store. Soak vegetables, fruits and vegetables in medical stone water and place them in a cool place.ais to extend the shelf life by more than two.
91. Three ways to deal with soup that's too salty. If the soup is too salty, wrap some cooked rice in cheesecloth and put it in to absorb the salt and reduce the salty taste. If the soup is too salty, you can cut a few slices of potatoes and cook them together, then drain them immediately. The soup is no longer so salty. If the soup is too salty, you can add a few pieces of tofu or slices of tomatoes to cook together. Its salt-reducing effect is the same as adding potatoes.
92. Seaweed can remove fat from soup. When the soup is too oily, you can roast a small amount of seaweed on the fire and then sprinkle it into the soup to reduce the fat.
93. Three ways to deal with overly salty vegetables: If the vegetables are salty, add an appropriate amount of sugar to dissolve the salt. If the vegetables are salty,add a little vinegar and the salty taste will be considerably reduced. If the vegetables are salty, soak them in water mixed with white wine, which will have the obvious effect of eliminating the salty taste.
94. Milk can be used to melt into the sauce. When cooking, if you add too much sauce, add a little milk to mix the taste of the dish.
95. Wine can relieve acidity: If you add too much vinegar, you can add a little rice wine to the dish to reduce the acidity.
96. How to reduce the salty and spicy taste of pickled vegetables. If the pickled vegetables are too salty or spicy, you can cut the vegetables and soak them in 50% wine to dilute the salty or spicy taste. .And it's even more delicious.
97. To remove bitterness from vegetables, radishes, bitter melon and other bitter vegetables should be cut and salted with a small amount of salt, then the juice should be filtered and then burned. be considerablyreduced. Blanching spinach in boiling water and then frying it can remove bitterness and oxalic acid.
98. Frozen "dried radishes" Put the cut radish in the refrigerator for a while, then take it out and dry it in the sun. It will become a long-lasting and unique flavor: dried radish, put a little when roasting meat, it's delicious.
99. To remove the smell of radish, when you steam it and eat it, you should first cut it into pieces, add vinegar in a ratio of 300:1, and then steam it in a pot to get the smell to disappear.
100. Three radish storage methods: Pit storage method: peel off the tops of fresh radishes, remove hairy roots, and strictly remove radishes with insect injuries, mechanical injuries, cracks and undersized radishes. Dig a pit 1 meter deep and 1 meter square, with thes roots of the carrots facing upwards and upwards downwards, leaning against the wall of the pit and coding them in order. Stack a layer of radishes, then remove a layer of pure soil about 10 cm thick, and stack them alternately in this way, for a total of four layers. If the soil is too deep, spray water appropriately to moisten it. After the top layer is laid, the soil layer should be gradually thickened according to climate changes. When the weather is hot, cover less soil, and when there is a severe cold snap, cover more soil before and after. slight cold, with a total soil thickness of 1 meter. A good quality radish will not be heated before entering the pit and will not be frozen after entering the pit. It can be kept until the beginning of March of the following year. Mud storage method: peel off the tops of the radishes and roll themthem in yellow mud so that the radish and radish form a mud shell, then pile them in a cool place. If you build a layer of moist soil outside the radish pile, the effect will be better. Storage method outside the water tank. Place a water tank inside, fill it with water, stack the radishes around the tank and cover it with 6 inches of moist soil.
101. Storing peeled carrots Peeled carrots are best placed in a dry container and covered with a damp cloth, but the storage time should not exceed 3 hours.
102. If you don't have a root cellar to store Chinese cabbage in food bags, you can get better results by using non-toxic plastic bags to store vegetables in winter. If the indoor temperature is too low, place the food bag over the roots of the vegetables. Go ahead and tie off the top. If the ttemperature is above zero degrees Celsius, you can put a plastic bag over the cabbage leaves without stinging your mouth, just push them into the ground with the roots down.
103. Storing Garlic and Leeks: If you can't finish purchased garlic, green leeks, green garlic and other green vegetables at once, you can wrap them with Chinese cabbage leaves and store them in a cool place. Keep away from water, it can be stored for a while without spoiling.
104. Rejuvenate Frozen Onions: Soak frozen onions in clean water to rejuvenate the onions.
105. When frying onions, it is best to add pasta and wine. Dip the cut onions in dry flour. After frying, they will turn golden brown.
106. Taro treatment prevents skin irritation. When peeling and scraping the taro scalp, it iseasy to cause itching if you put your hands on the fire to cook them, or add a few. drops of vinegar in water to wash them, this can relieve itching. Applying a little essential oil can also be effective.
107. When you stir-fry lotus roots, the lotus roots often turn black. If you can add a little water during frying, the finished product will remain white.
108. Anti-oxidation of processed eggplant. After cutting the eggplant, it must be immediately immersed in water, otherwise the eggplant will be oxidized and turn brown.
109. Method for peeling new potatoes: Soak new potatoes in hot water, then pour them into cold water. Peeling is easy.
110. The thinner the potatoes are peeled, the better the potato skin contains richer nutrients; Once the apples are from yourre peeled, keep them in cold water and add a few drops of vinegar to the water to make them whiter.
111. Add milk to give the potatoes a good taste. When boiling potatoes in white water, adding a little milk not only tastes good, but also prevents the potatoes from turning yellow.
112. Add salt before cooking the potatoes, then heat them. When cooking potatoes, add salt after they change color and heat them. Otherwise, the potatoes will form a tough skin, the juice and oil will be mixed, and the finished dish will be fragile, affecting color and flavor.
113. To get rid of the strange smell of frozen potatoes, first soak the frozen potatoes in cold water, then put them in boiling water with 1 tablespoon of vinegar and cool them slowly before cooking. Potatoes cooked this way will not have any strange smell.
114. Potatoes or Sweet Potatoes Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potatoes will become hard or the potatoes will sprout.
115. Rice water is very effective for cooking vegetables. Use rice water to soak kelp and dried vegetables, which are easy to rise and rot when cooked.
116. Steam the dried kelp then steam it for half an hour, take it out and rub it with alkaline flour, soak it in water for 2-3 hours before drying. cooking, whether in cooking. or make a soup, all crispy, tender and delicious, without any fishy smell.
117. When cooking kelp, it is easy to rot. When cooking kelp, add a little alkali or baking soda, or put an appropriate amount of vinegargre in the pan, which can easily soften the kelp; add some spinach, kelp rots easily.
118. The second method of soaking the mushroom is to soak the mushroom in boiled rice soup, which can make the mushroom plump, soft and delicious. Soak the mushroom in cold water. This can make it crispy, tender and refreshing.
119. Cleaning fungus and sediment. Black fungus easily adheres to wood residue and sediment. You can use salt water (salt is about as heavy as the mushroom) to gently wash it. the water becomes muddy, then use clean water. Wash.
120. Add 25 grams of sugar to 1 kilogram of warm water for 12 hours. The aroma is preserved, and because the mushrooms are. soaked in liquid sugar, they taste more delicious after being cooked.
121. Mushroom breeding method LThe characteristic of poisonous mushrooms is that they are shiny and beautiful in color, and they are easy to change color after being harvested. . The juice is cloudy like milk. Non-toxic mushrooms are mostly white, light brown, and old-paper colored, and the squeezed juice is as clear as water
122. Lily). Contains colchicine, which is oxidized to colchicine oxide in the human body and is highly toxic, so it must be steeped in boiling water to remove the juice and carefully fried before consumption. bamboo shoots To grow bamboo shoots, first put the dried bamboo shoots into an iron pot, fill with water and boil for 30 minutes, then put on low heat and simmer, remove, cut them old roots, wash them, then soak them in rice water or lime water and set aside. Change the water once every 2-3 days and turn them offsliced before cooking to keep them tender and delicious