1. Cooking tips

The following experience is for your reference.

Start simple, and sum up your experience while doing it: put oil in the pot, and the oil must be heated before you can put the vegetables down. Chinese cabbage, bean sprouts and the like should be fried quickly with strong fire. When they are almost cooked, put less salt first, taste the salty taste and not add enough. Soy sauce should be of good quality. I have used Haitian brand for more than 21 years, and it was introduced by a friend. There are three varieties and two. Super-grade straw mushroom is used for coloring when braised or braised. First, put a little less, which is lighter than your target color, because it needs to be added with light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly add light soy sauce. Then buy a bottle of Changyu Gold Award Brandy, which is used as cooking wine. It is of good quality. It was originally used for western food. Although it is more expensive, the dosage is very small. Generally, braised pork is best. Add a 3/4-1 lid (brandy bottle cap) to 511-751g of meat, stir-fry, add soy sauce-soy sauce, then drain, submerge the meat, bring it to a boil with strong fire, turn it to low heat, keep the water in the pot as if it were boiling until you feel rotten, drain the water with strong fire, and add a little monosodium glutamate to it. Introduce some simple dishes and pasta for reference: Eggplant should be slender, preferably when it is just on the market (tender). First, the simplest method of eggplant: cut the eggplant into oblique knives, fry it in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

fuel-saving method: cut the eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of normal cooking), add minced garlic to fry, pour in eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few more minutes with low heat, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add cold water to raw ribs and kelp, and bring to a boil over medium heat.

when you are about to open, skim the foam off the surface. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt.

When eating, add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl. Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy.

no alkali. Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them.

fresh cuttlefish method: shredded cuttlefish with green pepper: cut cuttlefish into shreds, boil water in the pot, with a little less water, put the cuttlefish shreds into the water, and remove the water for later use. Never pour out the water. You can eat it below. It's very fresh.

Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times.

Roasted meat with dried cuttlefish:-Roasted pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces.

the best pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, add Haitian soy sauce, stir-fry for a few times, add water to submerge the fish, and simmer for 1-2 hours (keep the water boiling but not boiling) until it is rotten. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking. Stewed potatoes: 1 First, fry the thick potato chips in the oil pan (chopsticks can pass through), and then stew.

2 a little time is longer. Tomato and potato soup: first, put potato chips (quickly, you can cut them thinner) in water, and never add salt. Turn the water to a low heat. When it is almost rotten, change the fire, add tomato chips, and cook them red, but tomatoes cannot be cooked yellow.

Add salt, pepper, and a little monosodium glutamate. 5. Shrimp cooking: First put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup.

second, good dried tofu, cut into filaments, and cook with dried shrimps. Cooking scallops: put scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (the scallops taste salty before adding salt), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry them over high fire.

7. White-cut meat: pork hind leg meat, cooked in whole, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil.

dip it in. Eight, sausage practice: sliced, steamed in water, to be steamed.

You can also fry the green pepper first, then pour the steamed sausage in and fry it. It's ok. When the Dutch beans just came into the market (it's tender and refreshing at this time), the Dutch beans fried the steamed sausage slices without the pepper. 9. Fried chicken wings: wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, then pour out the marinated water, then drag it in the egg white, then dip it in bread crumbs, and then fry it in an oil pan. First, fry it with a small fire, and then make it look golden. Salted and dried fish practice: the fish is big and salty, and you can burn pork belly or.

cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water with strong fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) Pasta 1. The simplest mixed noodles. Boil water, a little more water, put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, then boil the water, a little harder, and put it in the bowl and mix.

if it is alkaline water, you can add a little good vinegar at this time. Remember the sequence, or the taste will be different.

if you add a little good diced mustard tuber (you have to cut it yourself, the finished diced mustard tuber is not delicious) and sesame sauce (diluted with sesame oil or cold water, now eaten and adjusted), the taste will be better. Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, open the noodles with water until cooked, and add pepper monosodium glutamate.

third, fried noodles: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little harder.

take out, rinse with cold water, and drain the water. Fire, stir-fry shredded pork first.

2. Some knowledge about chefs

Ginger is an indispensable spice in many dishes, but how to use it is not known to everyone.

Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, adding ginger and onion juice into the minced fish, and then adding other condiments to stir and squeeze them into fish balls, you can get fresh, fragrant, tender and white in color.

If you chop ginger into rice grains and mix it with minced fish to make fish balls, they will make your mouth spicy, dark in color and bad in taste. Another example is that before cooking fish, ginger slices should be put into a small amount of oil pan to stir-fry the wok, then the fish should be fried and branded on both sides, and then water and various condiments should be added to cook the fish and ginger until cooked.

In this way, ginger not only does not stick to the pan when frying fish, but also can remove the smell and smell. If the ginger slices are cooked with the fish or the ginger rice is cooked, the effect is not good. Therefore, ginger should be used reasonably and skillfully in cooking according to the specific situation of dishes.

3. What is the basic knowledge of cooking theory?

One-year cooking class: based on the training of national qualified chefs, students will be familiar with the knowledge of Introduction to Cooking, Cooking Materials, Cooking Technology, Cooking Nutrition and Hygiene, Catering Management and Cost Accounting through one year of cooking theory study and skill practice.

The system has mastered the complete set of techniques such as raw material identification and cooking (dry material rising, whole material breaking, etc.), special flavor modulation, making of hot pot, dry casserole, crock, pot and clay pot, cooking of Cantonese representative dishes, fashionable dishes, classic dishes of eight major cuisines, various banquet combinations, fruit and vegetable carving, and assorted colors. This class not only focuses on cooking skills, but also highlights the comprehensiveness and practicality of technology.

students can also choose to learn any two skills, such as burning brine, midpoint and skill, according to their needs and hobbies. Tuition fee: 2,111 yuan, internship fee: 3,281 yuan. Short-term cooking class setting: The basic cooking class lasts for 41 days, so that students can learn basic skills such as knife cutting and frying, systematically master raw material cutting and blending, cooking temperature, sizing, hanging paste, seasoning, soup making and dozens of cooking techniques and hot and cold dish loading techniques. The supporting dishes are mainly Guangdong and Guangxi dishes, taking into account local specialties and flavor dishes.

ensure that students can operate dozens of dishes of different grades independently. Tuition fee: 481, internship fee: 481 yuan, miscellaneous fee: 121 yuan, 61 days: systematic study of all kinds of raw material knowledge and unique cuisine, comprehensive teaching of classical and famous dishes in Guangxi and Guangdong, fashionable dishes in eight major cuisines, innovation of local flavor dishes and hot dishes, color platter, banquet combination, cost accounting, nutrition and hygiene, catering management, etc., to master hotels, hotel operation management and famous experts' unique skills, so that

Tuition fee: 581, internship fee: 641 yuan, and two classes with an incidental fee of more than 1.21 yuan only charge 1.981 yuan for one-time registration. Carving class (31 days): teaching "Nanpai" carving methods: soaking flavor carving, agar carving and flower mud carving, and systematically learning flowers, birds, fish, insects, animals, dragons and phoenixes, figures, melon lanterns and pavilions. (Students from two classes of cooking are transferred to this class, and only the internship fee is charged, and other fees are free. )

Tuition: 281 yuan, internship fee: 311 yuan, miscellaneous fee: RMB 111. The Chinese pastry class is organized for 31 days according to the National Chinese Pastry Skills. Based on the standard of training qualified pastry chefs, the famous foods all over the country are systematically taught: fried dough sticks, rice noodles, buns, cakes, dumplings, Lamian Noodles, refreshments, etc. Tuition: 481 yuan, internship fee: 461 yuan, miscellaneous fees: 41 yuan Western-style pastry class (baking class) organizes teaching for 31 days according to the National Western-style (baking) pastry skills, systematically teaches baking, puffiness, crisp fragrance and other production principles based on the standard of training qualified pastry teachers, and comprehensively learns cakes (batter, hurricane, emulsion, crispy skin, and flower decoration). There are nearly 111 kinds of bread (French bread, toast bread, hamburgers, Korean baked buns, soft bread, etc.) and western cakes (old woman cakes, chicken cakes, pizzas, jellies, puffs, cookies, egg tarts, etc.). (Students in two classes of cooking are transferred to this class for study, and tuition fees are free.).

Tuition: 481 yuan, internship fee: 711 yuan, miscellaneous fees: 81 yuan bartending class (31 days) systematically learns the basic knowledge of drinks, fruit platter, Chinese and foreign wine identification, Chinese cocktail, western pre-dinner wine, table wine, after-dinner wine and other wine preparation and drinking, bar management, cocktail party planning and production and other complete technologies. Students who have studied in two classes of cooking will be transferred to this class for study, and only the internship fee will be charged. )

Tuition: 381 yuan, internship fee: The barbecue class in 381 yuan is mainly Cantonese-style cooking for 31 days, and it comprehensively teaches barbecue (roast duck, suckling pig, barbecued pork, etc.), sauce-marinated chicken (braised pork feet, etc.), salt-baked chicken (salted baked chicken, etc.) and fine cold dishes and assorted dishes all over the country. Students practice with their own hands every day, and after graduation, they can not only run the camp independently, but also be competent for the halogen burning work in high-standard hotels.

(Students who have completed two classes of cooking will only receive internship fees when they transfer to this class. Tuition: 381 yuan, internship fee: 611 yuan cake decorating class teaches Hong Kong and Taiwan decorating technology for 21 days, and adopts face-to-face, hands-on demonstration and practice teaching methods, so that students can fully master the cake design, layout design and overall decorating skills from the types, processing, properties and use of cake decorating utensils and materials.

The framed figures, animals and scenery are lifelike, and the framed works are natural, concise and bright, with reasonable color matching and prominent theme. (The pastry class is transferred to the cake decorating class, and tuition and miscellaneous fees are free.) Tuition: 211 yuan, internship fee: 681 yuan, and miscellaneous fees: 61 yuan food platter class (art platter class) allows students to learn from the meaning, characteristics and types of platters for 31 days; Raw material production; Knife cutting; Making principles, techniques, steps, etc., and comprehensively master four kinds of common patchwork forming methods (arc, parallel, leaf and wing), and five kinds of concrete methods of cold spelling (single spelling, double spelling, assorted spelling, color spelling and fruit spelling).

The learning works are varied and vivid, which will play a multiplier role in the future development of students. (Only the internship fee is charged for the two classes of cooking, and all other fees are free) Tuition: 281 yuan, internship fee: 281 yuan, miscellaneous fees: 61 yuan Western cooking class teaches the basic knowledge of western food for 21 days; Characteristics of national dishes; Use and maintenance of common equipment and tools; Knowledge of western food raw materials; Processing methods of raw materials such as vegetables, livestock and poultry; Basic cooking techniques; Making salads, sandwiches, hamburgers, pizzas, steaks, fried products, fried rice, etc. France, Britain, Italy, Germany, Russia, the United States and other countries are popular in the production of cold and hot dishes.

(Students from two classes of cooking are transferred to this class for study, only the internship fee is charged, and other fees are free) Tuition: 381 yuan, internship fee: 581 yuan, miscellaneous fee: 111 yuan TC elite class: skills+academic qualifications: intermediate skills+technical education, high starting point training, employment-employment rate of 11%, Learning content-theoretical content: 1. Introduction to cooking 2. Cooking raw materials 3. Cooking technology 4. Cooking raw materials processing technology 5. Banquet knowledge 6. Cooking nutrition and hygiene 7. Cooking service and management 8. Cooking cost accounting 9. Pasta making technology 11. Public relations 11. Cooking aesthetics 12. Wine mixing knowledge 13. Western-style pasta 14.

4. Cooking knowledge, the more complete the family dishes, the better

Basic family dishes introduce six cooking methods: love the kitchen, love cooking, and it is very important to choose a handy pot if you want to be promoted from a good housewife to a clever housewife.

what kind of cooking utensils should we choose for frying and frying? What are the materials of the pot? What kind of careful and considerate designs can help us better play our cooking skills? Get to know them in 361 degrees! Cooking method 1 frying means heating a small amount of oil in a pot, and then putting food in it to make it cooked. After heating, the temperature of oil is higher than that of boiled water, so it often takes a short time to fry food.

When the cast-iron frying pan cooks steak at home, the flat-bottomed frying pan made of cast iron is the most useful. Its heating surface is concentrated at the bottom, which can continuously heat evenly and slowly. The bottom of the pan with a crisscross pattern can retain oil and separate oil from meat.