1. Cooking:

Use a rice cooker and follow the instructions.

2. Cooking:

Start from simple things and sum up experience while cooking:

Put oil in the pot. The oil must be heated before putting it in. When the vegetables are done, stir-fry the cabbage, bean sprouts, etc. over high heat and quickly. When they are almost cooked, add salt. Add a little less first and taste it for saltiness. If it is not salty enough, add more. Use good quality soy sauce. I have used Haitian brand for more than 20 years. , also introduced by a friend, there are three varieties, two of which are enough: Special Gold Label King Light Soy Sauce, used for cold stir-fries, light in color, salty and fresh; Special Grade Straw Mushroom Dark Soy Sauce, used for coloring when braised or stewed, start with less Add a little, and it will be lighter than your target color, because you 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 it is more expensive, the amount used each time is very 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 the water is dry, add Brandy, add 3/4-1 lid (brandy bottle cap) to 500-750 grams of meat, fry until dry, add dark soy sauce-light soy sauce, then add water to submerge the meat, bring to a boil over high heat, change to low heat and keep the water in the pot Keep it boiling until you feel it's rotten. Remove the water over high heat, add pepper and a little MSG.

Introducing a few simple dishes and pasta for reference:

(1) Cooking:

1. The simplest way to cook eggplant:

Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take out the eggplant, add oil Pour it out, leaving a little, add minced garlic and 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.

2. Spare ribs and kelp soup:

Add raw 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 in a state of boiling but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl

Third, 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.

Recipe for 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 dark 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). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

4. 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, and you're done

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 best 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 in one piece, cut into thin slices, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Eat with dip.

8. How to make sausage:

Slice it into slices, steam it over water, and steam it until 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 attached, and then fry it in an oil pan. First fry it on a smaller fire, and then fry it on a larger fire until it is 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, monosodium glutamate, minced 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), sesame paste or peanut butter (dilute with cold water, mix it now).

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 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 done, add the cabbage. When 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 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 onion, and stir-fry until the rice is hot. Add salt, pepper, a little MSG, and stir-fry again.

Seven, wrap the wontons:

In a large wonton wrapper, put the meat filling in the middle, and use it on the outer wrapper of the filling Dip your index finger in water and draw a circle, then fold the lower edge of the leather up so that the two semicircles overlap. Use two index fingers to press and sweep along the water mark on it to make it bond, and then fold the two bottom corners of the leather. Glue the bottom of the meat filling (one corner can be dipped in a little water, and the other corner is pressed on top and pinched tightly) 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.

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.