Start from simple things and sum up experience while doing it:

Put oil in the pot. The oil needs to be hot before you can put the vegetables in. Bok choy, bean sprouts and the like need to be heated quickly. When frying, add salt when it is almost cooked. Add a little less first, taste it for saltiness, and add more if it is not enough. Use good quality soy sauce. I have used Haitian brand for more than 20 years and was introduced by a friend. There are three varieties. Two are enough: Special Gold Label King Light Soy Sauce, used for cold stir-fries, light in color and salty in taste; Special Grade Straw Mushroom Dark Soy Sauce, used for coloring when braised or braised vegetables, put less at first, it will be lighter than your target color, because You also need to add light soy sauce. When braised in braised pork or beef or mutton, it is best not to add salt and mainly add light soy sauce. Buy another bottle of Changyu brand gold medal brandy to use as cooking wine. The quality is very good. It was originally used for Western food. Although The price is more expensive, but the amount used each time is small. Generally, braise pork in red sauce (it is best to use pork belly). First put oil, heat, add meat, stir-fry over high heat until water is dry, add brandy, add 3/4-3 to 500-750 grams of meat. 1 lid (brandy bottle cap), fry until dry, add dark soy sauce-light soy sauce, then add water to cover the meat, bring to a boil over high heat, then change to low heat, keep the water in the pot almost boiling but not boiling until you feel it is rotten Until then, drain the water over high heat, add pepper and a little MSG.

Introducing a few simple dishes and pasta for reference:

(1) Cooking:

The raw materials also have a certain relationship!

Eggplants should be long and slender, preferably when they are fresh on the market (tender).

1. The simplest way to cook eggplant:

Cut the eggplant into oblique pieces and fry them in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, and add minced garlic. Fry until fragrant, add eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG.

Fuel-saving method: cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, then pour in the eggplant , stir-fry a few times, add Haitian brand light soy sauce, simmer over low heat for a few more minutes, add pepper and a little MSG.

Second, pork ribs and kelp soup:

Add raw pork ribs and kelp to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face. Turn on the heat, change to low heat, and keep it open but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl.

3. How to make fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy. No alkali.

Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.

How to make fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil water in a pot with a little more water, and put in the cuttlefish shreds Water, boil the water, remove it and set aside. Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish, stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times Just download it.

Dried cuttlefish roasted pork:

-Burned pork belly or straight ribs without salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian soy sauce for color, add Haitian soy sauce Smoke and fry for a few times, add water to cover the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper, a little MSG, and put A little sugar and some chives. Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality), so you can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

Four. Potato stew:

1 First fry the thick potato slices in an oil pan (chopsticks can pass through them), and then stew.

2 A little longer.

Tomato and potato soup:

First put the potato slices (quickly, you can cut them thin) in water and boil. Do not add salt. When it's almost cooked, turn to high heat, add tomato slices, and cook until the tomatoes turn red. Don't cook the tomatoes yellow. Add salt, pepper, and a little MSG.

Five. Cooking shrimps:

First put the shrimps in a bowl and soak them with cooking wine until soft.

1. You can burn winter melon or make winter melon soup.

2. Cut the dried tofu into thin strips and cook together with the dried shrimps.

6. Cooking scallops:

Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside.

Scallops and radish:

Cut the good radish into cubes, stir-fry it in a pot, add scallops, and simmer over low heat (don’t add salt first, the scallops have a salty taste) ), add pepper and a little MSG.

Scrambled eggs with scallops:

Put the scallops in the beaten egg liquid and fry over high heat until cooked.

Seven, white cut meat:

Pork hind leg meat, cooked whole, cut into thin slices, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, small sesame oil. Eat with dip.

8. How to make sausage:

Slice it into slices, steam it over water, and steam it till it’s tender.

Also, you can fry the green peppers first, then add the steamed sausages and stir-fry them.

Also, when the snow peas are just on the market (when they are tender and refreshing), Stir-fried and steamed sausage slices with snow peas, without adding pepper.

9. Fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little MSG, marinate for about 1 hour, pour out the marinated water, and then Put it in the egg white, then dip it in the bread crumbs, make sure it is firmly coated, and then fry it in a frying pan. First fry it on a lower fire, then use a higher fire to make the outside golden.

Ten, How to make salted dried fish:

If the fish is large and salty, you can grill it as pork belly or steak without adding salt.

Cut into pieces, put oil in the pot, fry the meat first, then add the fish, stir fry, add cooking wine, add water to cover the fish, and cook over low heat (keep the water boiling but not boiling) 1-2 Hours later, when you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and some chives. Finish.

(2) Noodles

1. The simplest noodles.

Boil water, a little more water,

Put Haitian brand light soy sauce, sesame oil, pepper, MSG, chopped chives in the bowl,

Then boil the water Below, make it a little harder,

Put it in a bowl and mix it. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious) and sesame paste (dilute with sesame oil or cold boiled water, eat and mix now), the taste will be better.

2. Tomato and egg noodle soup:

First scramble the eggs, add water, add tomato slices, add salt, boil the water until the noodles are cooked, add pepper and MSG.

3. Fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Underneath, a little harder.

Take it out, rinse it with cold water and drain it.

High heat, first stir-fry the shredded pork until cooked, add cabbage, change color, add mushrooms, stir-fry for a few times, add noodles and stir-fry for a few times, mix well, change to medium heat, add salt, pepper, a little MSG, change to Turn on low heat, stir-fry with a spatula in one hand, and fluff the noodles with a pair of chopsticks in the other. Mix the noodles and seasonings as evenly as possible, and the cabbage should not turn yellow.

Notes: 1. Add some good vinegar when eating fried noodles.

2 Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

4. First put the dried shrimps (buy good quality) and simmer in the water for a while, then add oil and put the noodles. When it is almost cooked, add the cabbage. When it is cooked, add salt, pepper and a little MSG. , that’s it.

Fifth, the simplest cold (mixed) noodles.

Boil water, a little more water,

In a shallow stainless steel pot, add sesame oil and set aside.

Put Haitian brand light soy sauce, pepper, MSG, and chopped chives in a bowl.

Then boil the water and make it a little harder.

Place it with sesame oil. In the pot, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing to cool it evenly.

Then, mix it in a bowl. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).

6. Egg fried rice:

Put the pot on the fire, pour in the oil and heat it, pour in the egg liquid and scramble the eggs, then add rice and chopped green onions, and stir-fry until the rice is hot. Add salt, pepper, and a little MSG, and stir-fry again.

7. Shrimp wontons:

Make the meat filling: mince the pork belly into the filling, add salt, pepper, and a little Add MSG and minced green onion, stir well, it is best to stir in one direction, then put it in the refrigerator to rest for 30 minutes.

To be delicious, you need to add a shrimp to each large wonton (use live river shrimp, remove the shrimp yourself, marinate it with a little salt and pepper, remove the remaining shrimp head, shrimp The shell can be boiled in water and taken out. The water is used to make wonton soup. Add salt, pepper, sand-free seaweed, MSG, good mustard cubes, oil, and chopped green onions).

Wrap wontons:

Put the meat filling in the middle of a large wonton wrapper, dip your index finger in water to draw a circle around the wrapper, and then fold the lower edge of the wrapper upwards , make the two semicircles overlap, use two index fingers to press and sweep on it along the water mark to make it bond, and then glue the two corners of the folded bottom edge of the leather under the meat filling (one corner can be dipped in a little water, and the other corner can be Press on top and pinch) so that the wontons stand up.

Large wonton wrappers are generally in the shape of an equilateral trapezoid, with the short side facing itself.

To make a small wonton wrapper, grab the wrapper with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip some meat filling into it, scrape it into the middle of the wrapper, and then pinch it tightly.

8. Curry beef powder (soup)

The curry needs to be fried in oil. The oil temperature should not be too high, otherwise it will become mushy.

Cook large pieces of beef in water (rotten), slice it and put it on a plate; add salt, oil curry, chopped green onion, pepper, a small amount of MSG to the beef soup, and add the prepared powder (a little harder) , add sliced ??beef. This is beef curry. Without the powder, it’s just beef curry soup.

9. The simplest way to make braised beef (noodles):

Cut the beef into pieces, heat the oil in a pot, stir-fry the meat to dry out the water, and add a little more Cook wine, fry until dry, then add a little Haitian soy sauce to color, add Haitian soy sauce, no salt, stir-fry, add water, submerge the meat, bring to a boil, then use a casserole or iron pot over a very small fire (keep the water boiling) (non-boiling state), burn for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper and a little MSG.

Boil water, need a little more water,

Put Haitian brand light soy sauce, sesame oil, pepper, MSG, minced chives in a bowl, add boiling water,

Then boil water and add powder, a little harder,

Put it in a bowl and add braised beef. That’s it.

Finally, let me introduce you:

The simplest way to make lemon juice and iced black tea.

1. Use a juicer to squeeze the juice, mix it with water and add some sugar cubes. Authentic lemon juice. Mix less water and add ice cubes, it tastes great.

2. 1 small bag of Lipton black tea, 1 slice of lemon, some sugar cubes or rock sugar, brew with boiling water. Both hot and cold drinks are available.

After being chilled, it becomes authentic iced black tea.

How to make sweet and sour pork ribs:

Cut the ribs into one-inch pieces, put them into a pan and fry until the surface is hard. Leave a small amount of oil in the pan and add a small amount of Haitian brand special grade. For the straw mushroom dark soy sauce, add less soy sauce first, it will be lighter than your target color. Add Haitian brand special light soy sauce king, it is best not to add salt, mainly add light soy sauce. Add cooking wine and white sugar, stir well, then add water to submerge the meat. , bring to a boil over high heat, change to low heat, keep the water in the pot boiling, until you feel it is rotten, add Hengshun brand banquet vinegar, drain the water over high heat, add pepper, a little MSG, sesame oil, stir well , that's it.

The simplest method of roasting pork with dried bamboo shoots:

Cut the pork belly into pieces, heat the oil in a pot, add the meat and stir-fry until the water is dry, add cooking wine and stir-fry Dried, add a little Haitian soy sauce to color, add soaked dried bamboo shoots that have been washed and cut into thick shreds, add Haitian soy sauce, stir well, add water, submerge the meat, bring to a boil, then use a casserole or iron pot with a small Turn on the fire (keep the water boiling but not boiling) and cook for 1-2 hours. If you think it's rotten, drain the water over high heat. Don't make it too dry. Add salt, pepper, a little MSG, and a little sugar. End

How to make steamed pork with rice flour: (If you like thin, you can use a good straight steak)

1. Cut the pork belly into pieces and marinate with Haitian brand light soy sauce and pepper. The meat will be more flavorful this way.

2. Add the soaked and crushed rice to the red bean curd water and mix well. Add the meat and mix well.

3. Steam until mashed.

Note: If you like five-spice powder, you can add an appropriate amount and mix well. Do not add glutinous rice flour!

It is rice commonly used for cooking. Soak it in cold water for 2-3 hours, then place it on a cutting board and crush it with a rolling pin.

Steamed meat rice noodles are generally sold in supermarkets.

For steamed meat and rice noodles, you need to soak them thoroughly in cold water first, so that they can be steamed easily.

Mix with the pork belly marinated with a small amount of Haitian brand light soy sauce and pepper.

Steam until cooked.

How to stir-fry pork liver:

Slice the pork liver, mix with Haitian brand light soy sauce and pepper, add cornstarch and mix well, add oil and mix well.

Heat the oil in the pot, stir-fry quickly over high heat, and that’s it.

Cut the green pepper into shreds, heat the oil, fry over high heat, change color, add salt, and pour in the fried pork liver.

How to make lotus root clips:

Make the meat stuffing: Chop the pork belly into the stuffing, add salt, pepper, a little MSG, and chopped green onions, stir and mix well. It is best to stir in one direction, and then put it in the refrigerator to rest for 30 minutes.

Wash and peel the lotus root, cut into 0.5 cm thick slices, sandwich a small amount of meat filling between each two slices, press lightly and set aside.

Add appropriate amount of water and a little salt to the flour to make a thin paste.

Heat the wok over medium heat. Pour in cooking oil and heat until it is 80% hot. Dip the lotus root slices into thin paste one by one. Then fry them in oil until light yellow and set. Remove and place on a plate to dry. Let cool for a while, then fry in oil until golden brown.

How to make pie:

1. Add flour and dry yeast mixed with warm water (according to instructions), and knead thoroughly.

2. Make the meat filling: Chop the pork belly into the filling, add salt, pepper, a little MSG, minced green onions, add a little water (don’t add water when adding vegetables), stir and mix well, repeat several times, stir the best. It is better to face it in one direction, then put it in the refrigerator to rest for 30 minutes.

3. Use the risen dough to wrap the meat filling in any size, and press it flat (the thickness is moderate).

4. Put oil in the pan, light the fire, prevent the finished pie from entering, add cold water, flatten the top of the pie, cover the pot, turn on the high heat, and wait until the water dries quickly. Pot lid. Change to medium heat, slowly turn the pan, let the side of the pan roast over the fire until golden brown, then turn over and fry until golden brown as well.

Note: How to add vegetables to the stuffing:

I usually use green vegetables (baby cabbage, Chinese cabbage, and celery are also acceptable), boil a pot of water, boil, add an appropriate amount of green vegetables, and wait until the color changes. Take it out, put it into a large basin of cold water next to it, cool it in time (otherwise, the vegetables will turn yellow), then take it out with your hands, squeeze out the water, and chop it into pieces. This will make it easier to chop, then squeeze out the water and mix with oil.

Mix with the meat filling and mix well! Use it in time!

There are two types of tofu: soft tofu and old tofu.

I suggest you buy soft tofu, it’s more delicious! Generally small (thin) pieces, about 1 cm thick, or boxed tofu with fat inside.

1. Minced Pork Tofu:

Heat the oil in the pot, add the minced meat, stir-fry until fragrant, add Haitian Brand Premium Gold Label King Light Soy Sauce, pepper, a little MSG, minced green onion, add Transfer to a bowl and set aside.

Add a small amount of water to the pot, add some salt, boil the water, add tofu, use a spatula to shovel the tofu into irregular pieces, boil, add water starch, mix well, cook, and add to the plate. Pour in minced meat.

Note: The minced pork should be slightly saltier and the tofu should be lighter.

(Old tofu, cut into flat cubes, press oil until light yellow, remove and add some water, cook slowly over medium heat, add some curry powder, cut tomatoes into small pieces, stir-fry with oil and put into the pot. Consider the ingredients, thicken the sauce and put it on the plate. Answered by: KATHY23)