Haha, I have been learning to cook for more than two years, and it is pretty good now. Let me give you some experience:

1. Stir-fry leafy vegetables: clean the pot, and then heat it on the fire. I use the induction cooker for more than 20 seconds and it is almost done, then put the oil and heat it until it is 70% hot. , 70% hot means that the oil is almost done smoking~~ Just pour the washed vegetables in and stir-fry~~ Add salt when it becomes soft. MSG is optional. You can add some minced garlic. It will be delicious~~

This is suitable for water spinach, bok choy, lettuce, Chinese cabbage and other leafy vegetables

2. Stir-fried meat**: cut the meat into shreds or slices, use Mix the starch and soy sauce and marinate for about ten minutes. If necessary, cooking wine and pepper can also be added. When marinating the meat, wash and cut the vegetables (green peppers, fungus, oyster mushrooms, etc.) and set aside.

Then heat the pot again, and make the oil 50% hot. 50% hot means the oil has just started to smoke~~~ Add the meat and fry until it changes color (the color becomes lighter, you can see it), then put the vegetables in Stir-fry, when it is almost cooked, pour the meat in, add soy sauce, salt and MSG to start the pot~~~

Simple meat dishes such as shredded green pepper pork, shredded fungus pork, sliced ??oyster mushrooms, stir-fried pork with garlic sprouts, etc. You can do this. If you like to eat onions, ginger, and peppers, you can put them in the pot when there is oil before frying the vegetables to let out their fragrance. The fire should be smaller, otherwise they will be black~~~

< p>3. Before frying tofu, bean sprouts and other soy products, it is best to blanch them in boiling water to remove the beany smell~~ and then stir-fry them in the same way as above~~

4. Braised dishes: roasted pork with potatoes , carrot roasted pork, taro roasted pork, etc., the meat is also stir-fried first. At this time, the meat can be cut into large pieces, and then the meat does not need to be cut out, just add vegetarian vegetables, add some ginger slices, stir-fry, and then add a small bowl of water to cover it. Put the lid on the pot and cook it until the water is almost dry (professionally called juice reduction), add soy sauce, salt and MSG and put it on the plate

5. Soup: Boil the water, then put the ingredients in and cook, add some salt and sesame oil, if there are green onions, it will taste better

For example, cucumber and preserved egg soup, mustard and shredded pork soup, you can do this,

Seaweed and egg drop soup, tomato and egg soup If so, boil the water, cook the seaweed or tomatoes, and then beat the egg flakes in, so that the eggs will not get old easily

For more complex soups, such as winter melon ribs, corn pig heart, mushroom stewed chicken, etc. For soups, it is best to use an electric stew pot or a pressure cooker, as it is easier to cook them. For these soups, just add some ginger slices and salt. No other ingredients are needed. The salt should be added last! Otherwise, the meat will never be stewed well

Hey~~~~This is a beginner’s course in cooking. It’s so tiring~~~I also started with a plate of fried shredded potatoes~~

Also a reminder:

The pot must be wiped dry with a clean rag, otherwise if there is water, the oil will splash out, which is very dangerous~~

Also That is, if it is very dry when frying, you can sprinkle some water on the side of the pot to prevent the vegetables from being burnt.

Or add a little more oil when frying, and stir-fry more , it’s less likely to get mushy

You definitely don’t know how much salt to put in when you first start cooking. If you say a little, you don’t know how much, and if you say 15 grams, it’s even more unreasonable. The only way is to put less salt first, and then taste it. Taste it, and if it tastes bland, add salt until it feels right. You can also taste the soup directly. A little salty is enough~~

Okay, I hope this helps. No one is born to cook. Yes, take your time, and one day you will be able to cook good food

If you have any questions about cooking, you can send us a message to discuss it

I often go to a "Gourmet Jie" The website, the dishes in it are quite homely, you can take a look~·But you must first learn the above basics before you can better understand the recipes