Nowadays, more and more people are keen on cooking, training schools are scattered all over the place, and cooking books and periodicals are endless. Beginners often don't know how to start with thousands of Lai languages, and they are even more confused. There are tens of thousands of lai in China, including more than 5,000 famous dishes, and innovative lai is constantly coming out. If you learn by rote, you will not remember much, but you will be in a mess over time. To this end, when remembering recipes, we should "seek common ground while changing" and sum up some rules and tricks, so as to get twice the result with half the effort. First, memorize, understand and master common cooking skills. There are many techniques that can be called names in ancient and modern times, and only more than 30 are commonly used. The name of the dish is changeable, but it is always the same. As long as you know the cooking skills, you will know the way of Laiyao and master the cooking techniques. For example, the "wire drawing" technology is the beet technology of pouring a layer of sugar spring that can be pulled out on small fried food. The working procedures are as follows: primary processing of raw materials-knife changing-gelatinization treatment-frying-boiling sugar spring-stirring evenly-stirring ingredients (cooked sesame seeds or shredded pork, etc.). ) the key to even loading is to boil sugar. With this technology, dozens of wire drawing can be made. Second, memorize the commonly used fragrance types and compound fragrance types. China Lai cuisine has a variety of flavors and many seasonings, so it is difficult to remember the recipes. Some dishes have undergone fundamental changes in taste because of the addition or decrease of one or two seasonings. Although the flavors of dishes are ever-changing, only thirty or fifty kinds are commonly used.