1. Cold salad
It is easiest for a chef to cook cold dishes. You can mix a delicious cold dish with various seasonings, such as cucumber, lettuce, Flammulina velutipes, shredded chicken, thousand pieces of silk, preserved eggs and so on. Some of these ingredients can be mixed directly, while others need cooking. Here is a brief introduction to the practice of cold dishes:
Pat the whole cucumber flat (cracks are easy to taste), cut it into small pieces, cut some minced garlic and millet, add salt, soy sauce, balsamic vinegar, sesame oil, red oil, pepper oil, monosodium glutamate and chicken essence, and stir well. Shredded chicken, Flammulina velutipes and other ingredients need to be boiled in boiling water, especially when chicken breast is cooked, ginger and cooking wine need to be added to remove the fishy smell. After cooking, air-cool and tear into filaments, and mix well with various seasonings. You can directly mix the ingredients with cucumber, and you can add a little more if you like coriander and onion. 2. Hot dishes (simple home cooking)
Stir-frying is actually one of the more difficult cooking techniques, and there are few particularly simple dishes. I suggest that you can cook some dishes with relatively simple steps, such as fried lettuce, scrambled eggs with tomatoes, braised eggplant and fried ham sausage with cucumbers.
Stir-fry lettuce: first slice lettuce directly for later use, heat oil in the pot, add minced garlic and stir-fry, then add lettuce and stir-fry with salt and soy sauce, and add pepper, monosodium glutamate and chicken essence before taking out the pot. Scrambled eggs with tomatoes: peel two tomatoes and dice them for later use (peeling is too troublesome, but the taste is slightly worse). Beat three or four eggs, add some salt, stir well, put oil in the pan, stir-fry until fluffy, add tomatoes, stir-fry until the water is half dry, add soy sauce and soy sauce, stir well (soy sauce is used for coloring, so don't add it if you don't like the dark color), and put some pepper and chopped green onion before taking out. barbecue
Barbecue is relatively simple. First, prepare the materials. Meat is marinated with cooking wine, salt, pepper, onion, ginger, soy sauce, oyster sauce and cooking oil, and then baked with other ingredients. Vegetables and bean products can be roasted directly. Remember to brush oil to prevent the ingredients from burning, sprinkle some cumin and Chili noodles, and roast seafood ingredients such as abalone, scallops and oysters with garlic sauce.
The production method of garlic sauce: cut a large amount of garlic into powder, add a small amount of chopped millet, add oyster sauce, soy sauce, salt, sugar and monosodium glutamate, stir well, heat oil in the pot, add raw garlic powder while it is hot, and stir well.
4. Hotpot
Hot pot is even simpler. Just prepare a bag of hot pot bottom material, and prepare the dishes, meat and seafood you want to eat. Slice the meat, replace the seafood with a flower knife and cook it easily. Slice potatoes, radishes and other ingredients, and then rinse them in the pot.
Hot pot dip: sesame sauce, soy sauce, balsamic vinegar, chopped peanuts, chopped mustard tuber, chopped green onion, coriander, sesame oil, Chili oil, celery powder and other ingredients (prepared according to your own taste).
Personally, I think the above dishes are more suitable for people who are not very good at cooking. It shouldn't be difficult for students who are still at school. In addition, I want to remind you that when cooking all kinds of food, you must not put too much seasoning. You'd rather make it light, not too salty. If it's too salty to eat, you can make up for it with sauce. The above is my personal experience, and I hope it will help every student who loves food.