1, cooking for the first time, don't be nervous. In fact, it's very simple. Remember to add the corresponding seasoning on the basis of cooking, and be careful not to burn it.
2, vegetables: cook for about 2-5 minutes, first oil and then vegetables, in the case of clean vegetables, most of them can be eaten raw, most of them do not need to cook for too long, the taste is not good, according to personal taste plus favorite seasonings.
3, class: about 5-20 minutes, ginger to smell, garlic into the taste. Meat bacteria need to be thoroughly cooked, and novices would rather be boiled than undercooked. Different meat practices are different.
4, soup: add water and materials, simmer slowly 15-40 minutes later, put the corresponding seasoning. Meat is more water and less sweet, and water is more meat and less boiled water.
Tips for novice cooking
1, how to cut the meat: remember one sentence: cut the cattle and sheep horizontally, cut the pigs vertically, and cut the chicken obliquely. The meat quality of pork is tender, and there are few tendons in the meat. Just cut it along. Beef is always fibrous tissue, and there are many tendons, that is, there are many connective tissues. It must be cut across the fiber lines, that is, cutting against the muscle lines is also called top knife cutting, so as to cut off the tendons and facilitate the cooking of palatable dishes.
2, the dish should be hot and cool: Many people add oil when the pot is slightly hot, and then burn the oil until it smokes, so the fried dish is delicious, but you don't know that such oil is very harmful to the human body. Vegetable oil contains very little trans fat. However, high oil temperature will produce trans fats.
3, how to clean vegetables: vegetables should be cleaned when they are bought home, because they are afraid of residual pesticides, so they must be washed repeatedly in the water, that is, using the soaking method, and it is best to change the water after ten minutes. Here, I still solemnly recommend that you use Taomi water. Washing vegetables with Taomi water can remove some pesticides remaining in vegetables. At present, most organophosphorus pesticides are used to kill insects in China, and these pesticides will lose their toxicity when they meet acidic substances.
4. When to add salt to dishes: Generally, nutritionists now advocate that everyone put salt after cooking, except for some dishes that must be put with salt first, such as baking and frying foods. Putting salt after cooking has many advantages: when you put salt in the early stage of cooking, the salty taste of salt will be lost when the dishes are cooked. If the salty taste is the same, the amount of salt put after cooking is less than that put first, so putting salt after cooking can achieve the effect of putting less salt. When frying leafy vegetables, if you put salt first, the umami taste and vitamins of the vegetables will be lost, and the color of the vegetables will be bad.