Name of raw materials: It is difficult to unify the names of raw materials, usually with different names due to different regions, such as bitter gourd, sometimes also called cold melon; Squid is sometimes called squid or cuttlefish. In the future, this website will publish some articles one after another to introduce the common sense of raw materials and help you associate the names of raw materials on the menu with your customary names. Raw material consumption: it is often obtained through repeated practice by operators, and there are estimated components. When operating according to the recipe, the amount of general raw materials (mainly seasonings) is not fixed. Due to the different texture of raw materials, different degree of temperature control and different taste preferences of residents, it is increased or decreased according to the actual situation. Accessories: some of them are decorative, but there is no such thing, and the requirements are not high. Seasoning: Sometimes the seasoning on the menu is not available at home or not to your taste, so you can change it according to its characteristics. For example, if you don't want to eat monosodium glutamate, it may be better to use chicken powder instead. About practice, that is, the process of cooking. The recipes provided by this website are not necessarily from the hands of professional chefs, so for the cutting of raw materials and the level of oil temperature, common terms such as shredding, cutting into sections or small fire are used. Knife worker: A skilled person can definitely cut it thin and beautifully. If they are not skilled, it doesn't matter if they eat it themselves or cut it roughly. Use fire: fry, slide, explode, fry and other cooked dishes should be cooked with fire; Medium fire should be used for frying, boiling and burning; Stew, stew, simmer.