There are many cooking books and periodicals on the market now. Novices should do what they can, and it is best to try it out with simple practices and low raw material costs (even if it is wasted). When you have some experience, you should cook some slightly complicated dishes. Don't ignore the subjective and objective conditions, learn which one is beautiful and which one is beautiful. That will often discourage you because of failure, and eventually lead you to think that you have no talent for cooking.

No matter what you learn, you can only succeed if you follow the principles of easy first, difficult later, easy first and step by step.

Second, what should I do if I lack ingredients and seasonings?

Some people say that the ingredients and seasonings listed on the menu are difficult to prepare at home or even impossible to buy at all. This is a common problem when learning to cook. Beginners may think that different ingredients can't make delicious dishes. In fact, they can solve it as long as they understand the role of ingredients and condiments.

For example, stir-fried pork tenderloin diced, its standard is: the main ingredient pork tenderloin diced is as white as jade, the ingredients peas are as green as jade, and the main and auxiliary materials set each other off, refreshing and pleasing to the eye. If it is just a single sliced tenderloin, it may seem too simple. The function of ingredients is to enrich color, adjust taste and match nutrition.

Tenderloin is not seasonal, and fresh peas are not always available. Although supermarkets are more convenient now, they are sometimes hard to find. What should I do if I can't find peas? At this time, you need to use your head. Can we use cucumbers and green peppers instead? They are also green, which can also set off the color and can also be diced as a side dish.

Similarly, if the functions of various seasonings are clearly defined, other seasonings can be used instead in the absence of family.