In fact, the most difficult thing in cooking is to master the temperature and salinity, which can't be learned in books. Cook it a few more times and you will have experience. The basic principles are: should be light but not salty, should be raw and should not be rotten. Add salt when it is light, add some sugar when it is salty, and return to the pot when it is raw. You can't help it if it's overcooked! Recommended books, health series, such as two-person fire, four-season health dishes and so on. Generally, it's 5 yuan a book, which is booked online, and there are supermarkets such as Tesco and Carrefour, which are square and small.

Personal cooking experience:

Vegetables are usually fried with fire. First put oil, then add garlic, ginger slices, dried peppers and other ingredients and stir-fry for three to five times, then add salt to stir-fry vegetables (according to your feeling of eating in a restaurant, you can add chopped green onion or garlic or green pepper and chicken essence for two or three minutes, if it is tender, add some salt and water for about three to five minutes, and then add chopped green onion or garlic.

Meat dishes are mainly a meat processing procedure. Fish: After washing, marinate with salt and cooking wine 10 minutes. Chicken, chicken wings, ribs, etc. Need to boil water before washing; Chicken feet and pig's trotters should be boiled in a boiling water pot to produce brown floating foam, and then washed out of the pot.

Meat dishes burn the same. Oil, salt, soy sauce, vinegar, sugar, starch, cooking wine, ginger and garlic are essential. Dried red pepper, garlic, shallots, coriander and green pepper are prepared according to personal taste. It is best to marinate meat with salt, cooking wine and starch for ten or twenty minutes. For pixel dishes, put oil first, then add garlic and ginger slices. Generally, the amount of braised pork is less than that of meat. After boiling, add soy sauce and cook until the juice is almost collected. Finally, add garlic, shallots, coriander, green pepper and chicken essence according to personal preference. If you are not afraid of sweetness, you can add a little sugar when cooking, which can enhance the flavor of the dish.

Chicken essence: Personally, I prefer to use Le Jia for cooking and Thai Le Tai for meat dishes;

Soy sauce: Lee Kum Kee for soy sauce and Haitian for cold sauce;

I hope you become a happy housewife!