Many people in life don't know how to cook. As the saying goes, everyone has different tastes, some like sweet and spicy, and some like salty and sour, so it is difficult to unify this "delicious" standard. Generally speaking, cooking can be roughly divided into several techniques such as frying, frying, frying, stewing and burning.

skill

1

The materials should be complete. Especially some small seasoning materials. This is often overlooked by ordinary families. Seasonings commonly used in families are nothing more than vegetarian, sweet, sour, spicy, bitter, fragrant and fresh. Salty with salt and soy sauce; Sweet food with sugar, jam, etc. Acids include vinegar and tomato juice; Chili pepper, pepper, onion, ginger, garlic, mustard; Bitter taste includes almond and dried tangerine peel; The fragrance includes cooking wine, sesame oil and star anise; Umami flavor includes monosodium glutamate and shrimp skin. Besides, you should also prepare a little powder and pepper particles (which can be used for soaking in water). Pay attention to cooking, generally do not use Chili noodles, which will affect the color and taste of Lai. If you use a little flour when cooking, it can not only protect the nutrition of radish, but also combine the flavor of radish with seasoning to increase the color of the dish. For example, fried garlic seedlings, melon slices, green peppers, fungus and so on. It is best to thicken them with flour.

2

Pay attention to the knife work. Although cooking at home is not as strict as in a restaurant, at least you should know how to cut the meat horizontally, otherwise the fried meat will not rot easily. Cut the vegetables thinly and evenly, otherwise it will be difficult to master the cooked and soft vegetables.

three

To master the heat, generally speaking, cooking should be done quickly with fast fire, and the action should be clean and neat, which requires full preparation and must not be forgotten when cooking. Stew the braise in soy sauce slowly, and don't lift the lid.

four

Pay attention to side dishes. Matching Lai mainly pays attention to color matching, such as black and white (fungus and fat), white and green (green pepper and potato) and other colors. Matching: stir-fried garlic sprouts with diced, diced, sliced, shredded and shredded pork, fried fungus with sliced meat, and stir-fried green beans with diced meat.

five

Ordinary families are often inseparable from soy sauce. In fact, soy sauce should also be measured. Not all dishes can be served with soy sauce. The function of soy sauce is to improve the taste and color. Put more soy sauce in the braised Lai Ke, but don't forget to add some sugar. Put less or no soy sauce in cooking. If you want to put it, you must put it in the pot with the meat. You can't put soy sauce after vegetables. Generally, there is no need to put soy sauce in the soup, because the soup is mainly light, especially if soy sauce is put in the cooked winter melon soup, the winter melon will have a bitter taste.

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Matters needing attention

Some people don't know much about the usage of onion, ginger, garlic, vinegar and sugar. Generally speaking, when frying in a wok, onions and ginger are indispensable, but garlic is different. Making eggplant, stewed kidney beans, boiled fish, and making some "parallel imports" such as heart, liver, lung, intestine and belly are all inseparable from garlic, but if left behind, it can play a role in removing fishy smell. When frying shredded potatoes, if you add some garlic and vinegar, the dishes will be delicious. When cooking fish and parallel imports, vinegar is also indispensable. When frying meat, if you can put a few drops of vinegar or wine, then the meat will be tender and fragrant. Sugar can also play the role of refreshing and deodorizing, and can also inhibit the bitterness of raw materials.