When cooking Sichuan cuisine and Hunan cuisine, you must use bean paste. In fact, I often use Laoganma as seasoning, which tastes good.
Question 2: What do you need for cooking? Induction cooker, rice cooker.
Knife, chopping block, wok, shovel, spoon.
Salt, vinegar, soy sauce, monosodium glutamate, cooking wine, sesame oil.
Pepper, aniseed, or buy special stew seasoning.
Question 3: What do you need to prepare for cooking? Wok, spatula, apron, spoon, small table for eating, dish cloth, dish basin (washbasin can be replaced), bowl, spoon and chopsticks depend on the number of people. Ordinary people keep one or two sets of chopsticks ... if one person has two or three sets of chopsticks, two people have three or four sets ... and so on! If there are not many people, just two or three dishes, one or two pots to make soup, and then a packet of rice, oil, salt, monosodium glutamate (chicken essence), soy sauce and vinegar. According to your situation, try to buy these condiments in small packages ... I tell you, this is the most basic ... There is another need: soup pot = > you can buy a slightly larger one ... instead of buying a table for dinner, you can use a coffee table, desk and so on. Not a stool for eating! There are not many people (one or two) sitting on the bed, and many people will buy it. That's all I can think of ...
Question 4: What basic materials are needed for cooking? Hello, there are many things needed for cooking. Simply put:
1, kitchen utensils:
Pots, bowls, basins, dishes, knives, chopping boards, tableware and so on.
Step 2: seasoning
What about the usual onions, ginger, garlic, vegetables, fruits, meat and so on?
3. Condiments
Common things such as oil, salt, sauce and vinegar are needed.
I hope it is useful to you and I hope it will be adopted ~
Question 5: How to cook? What are the cooking dishes?
Generally, frying is to heat the pot with warm fire, put a little oil (suitable for covering the bottom of the pot), then add the raw materials processed into a flat shape, continue to fry one side with warm fire, then turn the raw materials over, fry the other side (after making both sides golden), add seasoning and turn it over several times. The raw materials of the wok generally need to be seasoned or hung before frying. Some people don't need to cook with seasoning after cooking, but dip them in seasoning when eating. Cooking is characterized by crispy outside and soft inside.
Example 1: fried eggplant clip
Peel eggplant 5 and cut into two pieces; 3. Put half an egg into the pork pulp, add salt, monosodium glutamate, sesame oil, yellow wine and minced onion and ginger, stir well to form a meat stuffing, and embed it into eggplant slices. Mix one and a half eggs with 7 yuan water and 1 flour to make an egg paste.
Heat a wok with high fire, pour in 3 yuan sesame oil and heat it to 50% to 60%. Eggplant dipped in egg paste, deep-fried until golden and crisp on both sides, fished out and put on a plate, dipped in spicy soy sauce.
Example 2: Fried Chicken Breast
Cut 6 pairs of tender chicken into 6 minutes long and 4 minutes wide, add soy sauce, eggs and dried dough powder and mix well. Heat the pan from the fire, pour in half a catty of lard, pour the oil at the bottom of the pan evenly (1.5 liang), add the chicken pieces, fry on warm fire until both sides are golden, drain the remaining oil, add cooking wine, tomato juice, monosodium glutamate, Chili oil and sesame oil, and mix well. Stir-fry for another minute, put a plate with 2 yuan of fried shrimp skin around it.
Strawberry mm 9-5-200412:11
Cooking skills: cooking
"cooked will be fried." Cooking is the transformation of frying. Cooking is to fry small pieces of raw materials with or without paste into golden brown with strong fire, then drain the oil, leave a little residual oil at the bottom of the pot, add seasoning, then stir fry quickly for a few times and take out the spoon. Among them, the sauce used for cooking is generally clear juice (without adding dough powder).
Clean cooking is to hang the raw materials into a thin paste without scattering. Cut the main ingredients into pieces, segments, etc. After feeding, fry in 90% hot oil twice. Add the main ingredients to the wok, pour in the right amount of juice, and remove the coriander stalks from the spoon, such as boiled shrimp.
Stir-frying is to shred the main ingredients, stir-fry them with hot oil, add mixed juice and cook them in clear soup. The finished product is soup.
Stir-frying is to cut the main ingredients into pieces, segments, strips, blocks and other shapes, feed them well, hang a small amount of hard paste, fry them over high fire, pour them out, drain the remaining oil, leave the bottom oil in the original spoon, put the main ingredients, onion and ginger in the wok, cook them with appropriate juice, and take out the spoon of coriander stalks.
The cooked dish is tender and smooth outside and mellow.
Boiled bean sprouts
Heat a wok over high fire, add 3 yuan sesame oil, add Chili after the oil is heated, add 5 liang bean sprouts, and fry over high fire. Put 4 yuan vinegar in the bean sprouts before they are ripe, and fry them quickly.
Boiled shrimp part
Cut prawns 1 kg and green garlic 1 into small pieces with a groove knife, and cut each shrimp into 4 pieces. Stir-fry the shrimps twice until 7% is ripe. Drain the excess oil and add the green garlic and ginger. Vinegar, soy sauce, monosodium glutamate, stir fry quickly.
Fried pork section
Pork belly is cut into three inches square, fed and dried. Shred onion and ginger, cut coriander stalks into sections, and mix with soy sauce, cooking wine, sugar and vinegar to make clear juice for later use.
Put the oil in the pot, heat it until it is 70% cooked, fry it until it is slightly hard, then fry it in the pot for a while and drain the water. Leave the oil at the bottom of the pot. When the oil is hot, add the main ingredients to the pot with shredded onion and ginger. Stir fry quickly, pour in clear juice, turn over, sprinkle with coriander stalks, and drop sesame oil out of the pan. Serve.
Strawberry mm September 5, 2004
Cooking technology: combustion
Before firing, the raw materials (some raw materials, some semi-finished products after preliminary processing such as steaming and boiling) are put into an oil pan, then the raw materials are put into the pan and stir-fried until they are raw, then seasoning and soup (or water) are added, and they are fired at low temperature until they are crisp and rotten, and then moved to high temperature for firing. In order to thicken the soup, add clear oil and serve. Generally, cooking soup is about two-quarters of the raw materials, but if it is dry cooking, the soup should all penetrate into the raw materials, leaving no soup in the pot. There are six burning methods:
1. braise in soy sauce: stir-fry the raw materials with quick fire, add seasoning and fresh soup, cook with slow fire or quick fire according to the requirements of different raw materials, and then pour the starch juice on the main materials. The commonness of braise in soy sauce is that it needs soy sauce to turn old and red.
For example: braised fish
Ingredients: clean carp 1.5 kg, 2 ounces of oil, 3 ounces of soy sauce and sugar, 3 ounces of salt, 4 ounces of cooking wine and garlic, 5 ounces of shredded onion, ginger, mushrooms and bamboo shoots, and 6 ounces of dough.
Methods: Remove the scales, gills and five internal organs of fish, and then wash them. Use a diagonal cross knife on one side, and cut horizontally on the other side every 3 minutes. Heat the oil pan, fry the fish until golden brown, take it out, then add garlic, onion, ginger, broth and cooking wine, and then put the fried fish in the pan. See the opening ... >>
Question 6: What materials do you need for cooking? Cooking requires a lot of things. To put it simply:
1, kitchen utensils:
Pots, bowls, basins, dishes, knives, chopping boards, tableware and so on.
Step 2: seasoning
Commonly used are onions, ginger, garlic, vegetables, fruits, meat and so on.
3. Condiments
Common things such as oil, salt, sauce and vinegar are needed.
Question 7: What seasoning do you need for cooking? Basic and popular seasonings include soy sauce, salt, monosodium glutamate or chicken essence, spiced powder, ginger, garlic, pepper, sugar, cooking wine and so on. It mainly depends on your taste and the kind of food you cook.
Question 8: What are the uses of cooking materials? Oil: fresh oysters are used as raw materials, cooked and concentrated, and refined with auxiliary materials. Contains a variety of amino acids and trace elements needed by human body. Oyster sauce is widely used and suitable for cooking all kinds of dishes. Oyster sauce is also suitable for a variety of cooking methods, which can be directly used as a seasoning dipping point, and can also be used for heating, stewing, roasting, frying and frying. , can also be used for cold dishes and snacks.
Light soy sauce: Light soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with distiller's yeast, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor. The taste is salty, so you can use cold salad to enhance the umami flavor.
Soy sauce: It is a kind of soy sauce. Dark color, brown luster, rich and sweet taste. It is fermented soy sauce. Used for stewing and cooking.
Cooking wine: wine specially used for cooking and seasoning. It contains 8 kinds of amino acids needed by human body, and the ingredients come from yellow rice wine, and various spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger are added. It can remove the fishy smell of animal viscera and fish, dissolve trace organic matter, and make dishes soft and tender; Make the dishes taste more delicious.
Chicken essence: the main ingredient is developed from sodium glutamate, and its freshness is more than twice that of sodium glutamate. Cooking can add flavor. Stir-fry, make stuffing, mix cold dishes and make soup.
MSG: It is as rich in amino acids as chicken essence, but it is tasteless and has toxic and side effects when stored at high temperature for a long time. Observe the rules of use when cooking, otherwise it will be harmful to human body.
Zanthoxylum bungeanum powder: Zanthoxylum bungeanum is a unique spice in China, ranking first among the thirteen spices. Can be used for marinated vegetables, marinated vegetables, side dishes, Sichuan pickles, chickens, ducks, fish, cattle and sheep, etc. You can also grind it into powder, mix it with salt, and make it into salt and pepper to eat. Stir-fried, stewed, stuffed and soup are all acceptable.
Delicious and fresh: very delicious. It can be served cold or dipped in jiaozi.
It's enough to know so much about cooking ordinary dishes. Put some soy sauce (or braised soy sauce) when frying meat dishes.
Vegetarian dishes don't need soy sauce, and cold dishes are smoked (or extremely delicious) ...
When cooking in actual combat, it's best to read more recipes and how much seasoning to put in order to be practical.
Question 9: What basic condiments does a normal family need for cooking? Oil, salt, sugar, monosodium glutamate or chicken essence, soy sauce, soy sauce, cooking wine or yellow wine, starch. If you like spicy food, you can prepare some Pixian Du Pie or Chili sauce. Seasonings such as onion, ginger and garlic are essential for cooking, others are pepper and aniseed, and the rest can be added according to the specific needs of cooking.
Question 10: What seasonings do you usually need for cooking? Oil, salt, monosodium glutamate, chicken essence, vinegar, soy sauce, cooking wine, bean paste, Chili onion, ginger and garlic (dried or Chili powder)
When cooking, you should also buy a little star anise, cinnamon, pepper, mushrooms and red dates.
Western cheese bone, curry powder, tomato sauce spice, etc.
Actually, it's enough to cook the first row of ordinary home cooking, depending on what you want to do.
Ask me if you have any questions.