1. Salt. When you first start cooking, the most effective way is to test the dishes while adding salt, add a small amount at a time, add several times, and then remember the amount you put in. Vegetables are rich in water and absorb salt quickly. Compared with meat, they require less salt.

When cooking soup, add more salt than dry frying. The soup will be more salty. If the vegetables are salty when fried, you can add a little water and simmer to remove some of the salt.

You can cut the meat slices first and marinate them with salt and soy sauce. You don’t need to add salt when you fry them in the pot.

Some foods, such as ham sausage, contain salt themselves, so there is no need to add additional salt. When mixing and frying with other foods, you should consider reducing the amount of salt.

Put a little salt in the oil to make it less likely to splash out.

2. Oil. Dishes without enough oil and water are not tasty. If there is not enough oil, the pan will dry out easily, which will cause the vegetables to stick to the pan and become black and mushy. Basically, when frying a plate of vegetables, the amount of oil required is more than two shovels (ordinary shovels, about nine centimeters).

When frying vegetables, adding a little lard will make them taste better. When frying meat and vegetables, you can first add the fatty meat and let it release the oil, then add the appropriate amount of oil depending on the situation, and finally add the lean meat and other vegetables for cooking.

3. Heat. Green vegetables should not be fried for a long time, so you can turn on a higher fire and fry them quickly; when frying eggs, fry them slowly on low heat; when you first add oil, you can turn on low heat to avoid oil splashing on your body, but you must Wait until the oil is hot before adding other vegetables; for beginners, if you are afraid of overheating and cooking the meat, you can turn on a low heat and cook slowly for meat and vegetables; when cooking soup, turn on a high heat, and turn off the water when it boils. Small, the water will keep boiling as long as the pot absorbs the heat.

4. Ingredients. Good ingredients do not require any seasoning. As long as they are cooked to produce the original flavor, they will be very delicious. For example, stir-fried lotus root slices. If the lotus root is sweet, as long as it is fried, it will be a crisp, sweet and delicious dish.

Green vegetables (such as cucumbers) are generally cooked without adding seasonings such as soy sauce. Potatoes and carrots can be cooked with appropriate amounts of soy sauce. Various seasonings can be added to the meat. Beginners don’t need too many condiments. Use chicken essence for soups, soy sauce, chili sauce, pepper, etc. for noodles and meat dishes.

Thin slices such as fried potatoes must be cut thinly and all slices must be of the same thickness. Otherwise, they may be heated unevenly, causing one slice to be cooked and another to be hard. Auxiliary tools such as a paring knife can be used.

Generally, ingredients that are difficult to fry are put in first, and ingredients that are easy to heat and cook last.