Don't rely on recipes when cooking. You must have a "concept", which is the feeling of cooking.

Why do many mothers have been cooking for a lifetime, but still cannot praise the taste? Why do some people just learn to cook, but the taste of food is very good?

Mastering the feel of cooking is more important than simply frying a recipe.

Simply put, what exactly are you doing?

That means fully understanding your raw materials and cooking them according to their characteristics.

Think about what effect you want to achieve with the dishes you cook?

Consider many aspects including color, flavor, and image.

Then, how do you plan to achieve this effect?

Which method or methods should be used for frying, frying, stewing, and steaming, and the combination of multiple methods.

Of course, many conditions must be considered, such as pots, fires, eating habits, etc.

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The space here is limited and there is really no way to go into details.

In short, use your brain more, think it over before doing it, and don’t ask too many questions.

What should be cooked must be cooked thoroughly to avoid poisoning. The most important thing is to pay attention to the safety of fire, gas and food hygiene.

If you are in a hurry, learn first - stir-fry meat with vegetables. Almost all kinds of vegetables and meat are ready. Stir-fried pork with rapeseed is the easiest to achieve.

Just cut the meat and marinate it with starch, soy sauce, cooking wine, etc. for half an hour; during the marinating time, wash the vegetables, break or cut the large rapeseeds, and fry the small ones whole.

First, put oil in the pot over medium heat. When it starts to smoke, stir-fry the onions, ginger, garlic, chili peppers, etc. or directly stir-fry the meat - when you smell the aroma of the cooked meat, you can add the vegetables directly.

If you are particular about it, stir-fry the meat until it is fully cooked and take it out, then brush the pan, add oil, stir-fry the vegetables, put the meat into the pan and stir it twice (you can thicken with water, starch and white pepper before serving).

Master the techniques of knife skills, heat, and stir-frying through this dish. Remember to learn how to marinate the meat with starch and seasonings before frying, how to cut the meat evenly according to its fiber cross-section, and how to keep the moisture in the vegetables before frying them quickly.

The technique of adding salt to preserve green.