1, boiling water point vegetables.
When frying vegetables, the application of boiling water point vegetables, so that the fried dishes, the quality of tender color good. If you use the general water point vegetables, affect the crisp.
2, tofu before the pot, first soaked in boiling water for more than 10 minutes, can remove the brine flavor, so that the tofu made of good taste, sweet flavor. 3, cooking fish to put a tablespoon of milk in the pot, not only can remove the fishy flavor, but also make the fish become soft ***, taste extraordinarily delicious 4, soup over-salted disposal of three methods.
If the soup is too salty, use gauze to wrap some cooked rice and put it in, absorb the salt, reduce the salty taste. Or cut a few pieces of potato slices into the pot and cook together, immediately fish up, the soup is not so salty.
Or put a few pieces of tofu or tomato slices with the cooking, its salty effect with the potatoes. 5, boiled eggs, the first egg into the cold water soak, and then into the hot water to cook, so that the boiled eggs eggshells do not break, but also easy to peel the shell.
There is a lot of good family cooking knowledge, are in the love of music family cooking life learned.
2. Basics of Cooking
There is a book called Basics of Cooking
Chapter 1: Overview of Chinese Cooking
Section 1: The Meaning of Cooking
Section 2: The Origin of Cooking
Section 3: The Development of Chinese Cooking
Section 4: Basic Characteristics of Chinese Cooking
Chapter 2: Cooking Raw Material Knowledge
Section 1: Concept and Classification of Cooking Raw Materials
Section 2: Livestock and Poultry
Section 3: Aquatic Products
Section 4: Vegetables
Section 5: Dried Products
Section 6: Seasonings
Chapter 3: Forming of Ingredients and Side Dishes
Section 1: Forming of Ingredients
Section 2: Use and Methods of Side Dishes
Chapter 3: Forming of Ingredients and Side Dishes
Section 5: Sauce and Sauce Utilization and Methods of Side Dishes
Section 3: Naming of Dishes
Chapter 4: Cold Dishes and Dishes
Section 1: Mixing, Choking, Pickling and Dishes
Section 2: Sauces, Marinades, Crispy Dishes and Dishes
Section 3: Smoking, Smoking, Frozen Dishes and Dishes
Chapter 5: Cooking Methods of Hot Dishes and Dishes
Chapter 5: Cooking Methods of Hot Dishes and Dishes
The first section of fried, stir-fried, stir-fried, buttery and dish introduction
The second section of grilled, grilled, stewed, simmered, braised and dish introduction
The third section of blanching, shabu-shabu, steaming, roasting and dish introduction
The fourth section of cooking, boiled, simmered and dish introduction
The fifth section of frying, sticking, collapsed and dish introduction
The sixth section of hanging frosting, honey sauce, pulling the threads and dish introduction
Section 1: Origin and evolution of pastry
Section 2: Types, schools and characteristics of pastry
Section 3: Introduction to flavoured pastry
Chapter 7: Knowledge of feasts
Section 1: Formation and development of feasts
Section 2: The significance and role of spindle
Section 3: Types and characteristics of spindle
Section 3: The spindle Section 4: Design of the Spindle
Section 5: Examples of Menus
Chapter 8: Local Layout
Section 1: Shandong Cuisine
Section 2: Sichuan Cuisine
Section 3: Jiangsu Cuisine
Section 4: Guangdong Cuisine
Chapter 9: Western Layout
Section 1: Overview of Western Cuisine
2. choke Choke Choke vegetable production method is a little hot with boiling water or warm frying pan slightly fried, drained of water, oil, while hot (can also be cooled as needed) with pepper oil, pepper flour-based seasoning mixed and put a few moments to make the flavor penetration that is made. The difference between grabbing and mixing is: (1) mixing vegetables with soy sauce, vinegar, sesame oil (commonly known as three oil); choking vegetables with pepper oil and other seasonings mixed.
(2) most of the mixed vegetables with raw or cooked ingredients cooled and made; choking dishes are more cooked ingredients hot or cooled and made. Cabin dishes are also made of raw materials, such as chili cucumber.
The characteristics of chili are tender, soft and crispy, and the flavor is transparent and refreshing. 3. Fry with a small amount of oil in the pot, when the oil is hot, put the raw materials.
First use rapid fire, then turn slow fire, fry until both sides become golden brown, another under the seasoning cooked. 4. Frying First, the oil with a high fire rolling (there are only seven, eighty percent of the heat), the food into the pot, the fire should not be too fierce, and turn at the right time, to prevent too old or undercooked.
Usually fried into a burnt yellow can be, some of the larger materials need to be repeated frying. 5, fried This is a widely used cooking method.
With a small amount of oil heating, into the raw materials stir fry with seasoning, less or no soup. Stir frying is generally used to heat the oil, raw materials in the pot to accelerate the stirring, stir fry to half-cooked after adding seasoning, break the raw can be up.
6. raw fried also known as stir-fry, to not hang paste-based. First, the main ingredients into the boiling oil pot, stir-fried to five, six mature and then put the ingredients, then add seasonings, quickly turn over a few times, break the raw can be.
7. burst of raw materials with boiling water to mourn, or with hot oil explosion for a moment, poured into the funnel, drain the remaining oil, the original pot to leave a little oil, add seasonings and main ingredients, and then poured into the pre-prepared juice, turn a few times out of the pot, known as the explosion. 8. pickpocket pickpocket is the first ginger chili pot, and then the raw materials (raw materials or steamed semi-finished products) into, add other seasonings, soup cooked over moderate heat until crispy, and finally thickened the pot.
9. braised several ingredients with soup and seasonings mixed into a soup dish. 10, buckle dishes in a bowl with seasonings, after steaming, the bowl will be inverted over the basin, remove the bowl, into a steamed bun, such as "eight treasures rice" burning method.
11. simmering first in the pot with oil, hot (some first ginger shell pot), step into the ingredients, a little fried, and then add the soup (broth or water equal to the amount of raw materials) and seasonings cooked over a moderate fire. Applicable slices, blocks, dices, silk, strips and other raw materials.
12, stew Generally, the raw materials are processed into semi-finished products in a frying pan (or fried first), and then placed in a pot, add a small amount of broth and an appropriate amount of seasonings boiled, stewed over a slight fire rotten, "cassoulet" and "cassoulet" difference is that the products are different colors and shades of color, can be used to aggravate the "cassoulet" of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color of the color. 13.hot pot Put the raw materials into the hot pot and cook them, then dip them in the seasoning.
Hot pot dishes are the best winter dishes. 14. casserole is both cooking utensils and containers, with which the dishes are cooked with a unique flavor, but can not be choked.
The main and auxiliary ingredients are prepared and placed in the pot, plus a variety of seasonings, add fresh soup blanch rotten food. It is characterized by the coarse dishes can be done carefully, the texture is soft and rotten, soup flavor thick and fragrant, with a variety of seasonings, light and tasty, eaten without fatigue, is the best meal for the public.
15, blanch soup dishes raw materials see open and cooked. First soup and water with a high fire to boil, and then cast the material into the pot, to be flavored, not thickened, the water is open to the pot.
Another blanching method, is the first raw materials cooked in boiling water and fished out, placed in a container, the other has been flavored with boiling fresh soup poured into the container into a scald into. This method is called soup or water explosion.
16. Cooking refers to the method of cooking food in boiling water. Boiled food is characterized by soup and vegetables, fresh flavor, not thickened, more soup.
17. Steam steam as a conduction heating method of cooking. It is not only used for cooking dishes (steamed dishes), but also for the initial processing of raw materials and dishes heat preservation.
18. Set is the whole or large pieces of raw materials, from the center of the hollow or batch of pieces. In the middle of the stuffing, and then after steaming, frying and other heating processes for cooking methods.
Such as tomatoes, peppers, gluten, cucumbers, eggplants, lotus root, etc. can be raw materials, set into the filling can be a variety of things, generally after chopping and chopping. 19. stew food and water at the same time in the pot, put the seasoning, placed on the fire (fire) on the boil, skimmed off the foam, and then placed on the fire (fire) on the stew until cooked cooking method, characterized by soft texture, original flavor.
20. pocket With a thick cloth clamped on one side of the pot handle, hand will be frying pan end away from the fire, will have been fried in the center of the pot to throw a few times, so that it is uniform, known as the pocket. 21. rolled over with the same method of flying water, in boiling water into the material, slightly scalded, and then immediately fished out, aimed at removing the material odor.
22. coarse grain commonly known as "Ding". 23. soak oil In the appropriate oil temperature, put down the material soak fried for a moment (with high heat) called "hot bubble" or pull oil; in a certain oil temperature, put into the material immersed in only cooked, the temperature of the oil is lower than the temperature of the frying, called "cooked bubble".
24. Fort noun solution: casserole; dynamic with the solution: "cook". 25. velvet scraping or chopping into mud.
26. 老火汤 小火，煮的时间长。 27. change a cut Various forms of cut.
28. control dry Drip dry water or oil. 29. On the soup Half a cup of mushroom stalks, 15 grams of straw mushrooms in, 250 grams of soybeans, 15 dates to remove the core, a teaspoon of white pepper grains, a large piece of ginger, 1/3 of the peel, a tablespoon of cinnamon meat.
Directions: (vegetarian recipes are also described) (1) red dates, mortar and pepper, cinnamon meat washed. (2) soybean wash, soak in water for an hour.
(3) Shiitake mushroom stalks, straw mushrooms soaked soft and cleaned, straw mushrooms into the boiling water to cook for three minutes to pick up, clean and squeeze in the water. (4) Fifteen cups of water or appropriate amount of boiling water, put all the ingredients to boil.
Slowly burn two to three hours, filter the slag will become the soup. After the soup is finished, when completely cold, into a food bag into the freezer for freezing so that it can be used at any time.
You can also use soybean sprouts net pot fried in water, add ginger and the right amount of water to burn the flavor, it will become a quick and easy soup. 30. Fresh soup There are two kinds of fresh soup: red and white.
The red soup is made from thick mushroom tips and mushroom tips; the white soup is made from bamboo shoots or soybean sprouts. (2) The use of seasonings (a) Liquid seasonings Soy sauce: it can make the dishes taste good and increase the color of the food.
Suitable for braising and making marinade. Oyster sauce: oyster sauce itself is very salty, can sugar slightly neutralize its salinity.
Salad oil: common cooking oil, can also be used for cooking cakes. Sesame oil (sesame oil): dishes before the pot dripping, can increase the flavor.
It can also be added to marinated food to add flavor. Rice wine: add a little wine when cooking fish and meat, can remove the fishy flavor.
Chili sauce.
4. Knowledge about cooking
What is cooking? Simply put, cooking is the heating of food, that is, heating raw food ingredients to mature food, so that the food in the heating process undergoes a series of physical and chemical changes. These changes include food coagulation, softening, dissolution and so on. Adjustment is seasoning, in the food heating process, while adding the required seasonings, so that the food into a delicacy. Cooking two words together means: heating the food, while adding different seasonings, so that the raw food into a finished product, into people's favorite dishes and a variety of food.
There are many ways to cook, the most commonly used are frying, boiling, stir-frying, pan-frying, simmering, stewing and baking, etc.; there are many kinds of seasonings, due to the different dietary habits of different places, the use of seasonings are not the same. There are many kinds of seasonings, which are used differently due to the different dietary habits of different places. The ones we are used to are green onion, garlic, ginger, wine, sugar, oil, salt, soy sauce, vinegar, cornstarch, star anise, peppercorns, pepper and monosodium glutamate (MSG). Different cooking methods, adding different seasonings, even the same kind of food, but also can make a variety of different flavors of the dishes.
5. What is the basic knowledge of learning to cook
Learning to cook must know the knife, turning the pot, correctly identifying and mastering the oil temperature, throwing the material accurately and timely, mastering the fire, thickening the gravy, out of the pot in a timely manner, plating, etc.
The cooks industry.
The chef industry generally knife work, spoon work, pumping paste, slaughter pick as a chef's entry to the necessary basic skills, and in the crowd engaged in the culinary industry, none of the basic skills of cooking as a mandatory course, and always grasp the unremitting.
At the same time, learning to cook requires a certain amount of cultural knowledge and a certain degree of tolerance and judgment, learning to cook cook can be enrolled in the relevant culinary school or with the master or directly to the catering service places.
Learning to cook needs to be a thousand hammers, constantly summarized, and the value of perseverance in the long practice. Learning to cook, is a discipline, as long as their efforts, one or two years of time, you can learn a craft.