I cook Sichuan cuisine. . . Home cooking is relatively simple. I personally think that as long as you master the following aspects, it will be indistinguishable: heat, proportion of ingredients in dishes, heating methods, cooking methods, seasoning, and knife skills. The above are considered basic cooking skills. You will become proficient in them as long as you practice them repeatedly. These things take time. As long as you have good basic skills, it will be very simple to learn more about recipes, follow the recipes and then practice your basic skills to cook. When you reach this point, you will be a qualified home chef.

Let me tell you carefully

1 Heat, heat is the amount of energy. Different raw materials and different cooking methods require different heat. The heat is divided into large, medium, small and mild fire.

High fire, also called Wuhuo, is suitable for fast cooking. It can reduce the loss of nutrients in dishes during the heating time and keep the raw materials fresh, crisp and tender. It is suitable for stir-frying, cooking, deep-frying and popping. , steaming and other cooking methods. Most of the vegetable dishes in Sichuan cuisine are stir-fried quickly with strong fire, so that the vegetables can achieve a crisp, tender and refreshing taste. I personally recommend stir-frying vegetables in this way, as the quickly cooked vegetables will cause less loss of nutrients.

Medium fire should also be civil and military fire, suitable for cooking methods such as roasting, boiling, frying, and frying.

Small fire is also called slow fire. This fire has a small flame and weak firepower, and is suitable for cooking techniques such as frying.

There is also a less commonly used method called low heat, which is generally used for cooking crispy and delicious stews, stews and other dishes. It can achieve the effect of being hot and cold, and is used when making soup.

The use of heat is often used in combination. For example, when dry-cooking fish, bring it to a high flame and then reduce it to a low heat and cook it slowly. When it is dry, change it to a high flame to collect the juice.

Raw ratio of raw materials

For example, if the combination of meat and vegetable dishes is delicious, then 1.5 meat: 1 vegetarian. For example, 150g of green bamboo shoots and meat slices, 100g of green bamboo shoots and fungus combined. There is also the ratio of onion, ginger and garlic: 3 onions: 2 garlic: 1 ginger. In fact, this thing is relatively lively. If you make it at home, you can make it according to your own preferences.

Cooking methods

Saute, stir-fry, pan-fry, braise, grill, steam, brine... Each has different characteristics and cooking requirements, you can check it out online.

Knife skills

The main thing is to divide the wire into pieces. If the professional requirements are higher, it is silver needle wire, with a thick head and two thick wires. At home, I think it’s ok as long as the sizes are even.

Seasoning

This is the core of whether the food is delicious or not. Chinese people eat food with their tongues. Generally speaking, whether it is delicious or not depends on whether it tastes good or not, so seasoning is the most important factor in Chinese food. It is considered a core part. I'm a student of Sichuan cuisine, so you can talk about Sichuan cuisine. I only know a little about other cuisines, so I won't "ruin" others. There is a saying that when you eat in China, the taste is in Sichuan. Sichuan cuisine has its own dish, and hundreds of dishes. White flavor. There are many flavors. There is also the theory of seven flavors and eight flavors. The seven flavors refer to sour, sweet, bitter, spicy, numbing, fragrant, and salty. The eight flavors refer to the eight famous taste types. There are so many flavors, so I found a few for you online

1. Fish flavor: Onion, ginger, and garlic paste 1. Pickled pepper 0.5. Sichuan bean paste 2. Sugar 1.5. Vinegar 1.5. Soy sauce, wine, and MSG in appropriate amounts. The preparation method is to first stir-fry onions, ginger, garlic, and pickled peppers, then stir-fry bean paste to produce red oil, and mix with other seasonings. Red color, sweet, sour and spicy taste, balanced, not too strong. It can be used to make fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce, etc.

2. Spicy flavor: 0.5 Sichuan peppercorns or 0.2 Sichuan peppercorn powder. 0.3 dried chili peppers. Sichuan bean paste 3. Sugar 1. Vinegar 1. Onion, ginger, garlic, wine, soy sauce, and appropriate amount of MSG. The preparation method is to fry the dried chili segments until brown, then add Sichuan peppercorns and stir-fry until fragrant, stir-fry onions, ginger and garlic, and then add other seasonings. To get the numbing flavor, you can also add some pepper powder. (The fried Sichuan peppercorns give off the aroma, and the numbing flavor comes from the Sichuan peppercorn powder). It is characterized by golden red color, spicy and delicious flavor, and slight sweet and sour taste. Can be used to make spicy diced fish, Mapo tofu, etc.

3. Spicy flavor: Sichuan Doubanjiang 1. Sugar 0.3. Vinegar 0.3. Onion, ginger, garlic and appropriate amount of soy sauce, MSG and wine. The preparation method is to first add onion, ginger and garlic and stir-fry until fragrant, then stir-fry the bean paste to produce red oil, and add other ingredients to blend. It is characterized by its spicy and slightly sweet and sour taste. It can be used to prepare spicy chicken, spicy fish and other dishes.

4. Tangerine peel flavor: Sichuan pepper 0.5. Dried chili pepper 1. Sichuan bean paste 3. Sugar 2. Tangerine peel 2. Soy sauce, monosodium glutamate, green onion, ginger, garlic and appropriate amount of wine. The preparation method is to fry the dried peppers first, then stir-fry the peppercorns to bring out the fragrance. If you use pieces of tangerine peel, you can also stir-fry. If you use the powder made from roasted tangerine peel, you can sprinkle it in near the end of cooking. Stir-fry the onions, ginger, and garlic until they become fragrant, then stir-fry the sauce, then add the soup and other condiments and simmer the ingredients. The flavor is spicy and fragrant, with the unique aroma of tangerine peel. It can be used to make tangerine peel beef, tangerine peel chicken, etc.

5. Pepper flavor: green onion 10. Sichuan peppercorns 2. soy sauce 12. sugar 2. vinegar 2. MSG, a little fresh soup. The preparation method is to soak the Sichuan peppercorns in wine overnight, then chop them into a fine paste together with scallions, and add soy sauce, sugar, vinegar and other ingredients to make it. It is characterized by its spicy and salty taste. It can be used to prepare dishes such as peppercorn slices and peppercorn belly slices.

6. Weird taste: Sichuan bean paste 1. Sesame paste 1. Sugar 0.8. Vinegar 0.8. Sichuan pepper powder 0.05. Oil 1. Onion and minced garlic 0.1 each. Soy sauce and fresh soup. The preparation method is to stir-fry Sichuan bean paste with oil until the oil turns red, then use fresh soup to stir-fry the sesame paste, and then add all the ingredients and mix evenly.

It is characterized by the integration of spicy, numbing, sweet, sour, salty, fresh and fragrant flavors, and the taste is very rich. It can prepare strange-flavored diced chicken, strange-flavored duck slices, etc.

7. Hot and sour flavor: Spicy flavor can be divided into stir-fried vegetables and stewed vegetables. The proportion of the former is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic and wine, soy sauce, fresh soup and red oil. . The preparation method is to stir-fry onions, ginger, garlic and bean paste first, and then mix in other seasonings. The ratio of the latter is 0.8 white pepper, 6 vinegar, 6 minced green onion and coriander, and a little sesame oil. The former is characterized by being sour, spicy and fragrant, with a slight sweetness, while the latter is sour, spicy and refreshing, with a salty and sour taste in the mouth and a spiciness when swallowed. Used for stir-fried dishes such as hot and sour squid rolls, spicy and sour fish fillets; stewed dishes such as hot and sour soup, hot and sour chicken blood stew, etc.

As long as you do these things well and read more recipes, cooking is no longer a problem.

If you have any questions, please ask me