A person will experience many different things in his life, many of which are your first time, such as the first time to climb a mountain, the first time to ride a bicycle, the first time to swim... But the most profound impression on me is my first time.

The first stir-fry is because it is a rare life experience for me, and it also contains special meaning! I will share it with you below, and you are welcome to read it.

Cooking experience 1 During the summer vacation, the teacher left a strange homework, which was to cook a meal.

For me, pasta is my favorite food. How could I miss this great opportunity? I added shrimp and tomato sauce to the ingredients according to my own taste, and prepared the necessary meat sauce for pasta.

Tomatoes, spaghetti and broccoli.

After the materials were ready, I started making the noodles.

I know noodles take a long time to cook, especially spaghetti, so I first put the pasta into a big pot and added boiling water. After a while, I saw the noodles playing up and down in the water like dolphins.

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After the noodles were put in the pot, I took advantage of my free time to start chopping tomatoes. I usually watch chefs on TV chopping vegetables with ease and speed, but when I picked up the kitchen knife, it felt heavy. I felt numb in my right hand after just two cuts.

I obeyed the order, but in desperation I could only use both hands, and even the strength of both arms was used. It was more like chopping than chopping vegetables. "It turns out that cooking is also a physical job." I thought to myself

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I chopped the tomatoes a few times and cut them into many thin slices. Then I put the slices into a pile and cut the tomatoes into countless tic-tac-toe shapes. At this time, the tomatoes had turned into diced tomatoes. I used a knife to cut the tomatoes.

I scraped the diced vegetables into a large bowl and finished chopping. By this time, I was sweating profusely and my hands were very weak.

After preparing the diced tomatoes, I put the wok on the stove and poured some oil into it until the oil covered the bottom of the pan. I poured the bright red minced meat into the pan and turned the heat to the maximum. The meat crackled in the pan.

It kept ringing, so I hurriedly stir-fried it with a spatula to avoid burning it.

When the flaming red meat gradually turned gray, I squeezed two packets of tomato sauce onto the meat. When the high-temperature pot met the liquid tomato sauce, the noise became louder, and it was as noisy as firecrackers in the kitchen.

After a while, the noise gradually stopped, and a strong smell of meat came out of the wok. I quickly poured as many diced tomatoes as half a watermelon into the wok. When I saw that the pot was full of red, the meat was already cooked.

When they disappeared, I belatedly discovered that there were too many tomatoes. "It's broken. There are too many tomatoes and the meat is invisible. What can I do? It won't affect the taste, right?" Just as I was thinking, I heard the pot.

There was a "hissing" sound coming from the pot. I looked into the pot and found that the tomatoes were getting smaller.

"By the way, there is water in the tomatoes, and the high temperature will naturally evaporate some of it. I almost forgot, you can check it again, and if it doesn't work, just scoop out some." I thought to myself, keeping my hands on it, grabbing a shovel and filling it with water.

Push the ingredients in the pot forward, then put the spatula to the bottom of the pot, turn it to the right, and repeat it several times until the tomatoes and meat are completely integrated together, turning into a thick tomato meat sauce.

The previous pasta had been cooked, taken out and put on a plate. I poured the tomato meat sauce from the pot into the pasta, stirred them thoroughly, and added the cooked broccoli and shrimp. It was done. I couldn't wait.

I took a big mouthful first, "The noodles you make yourself are different," I sighed.

It's rare that I succeeded in cooking for the first time, which gave me a lot of confidence. However, I had my mother's guidance in the process. I should have the opportunity to help my mother more and try to show my skills next time.

Cooking Experience 2 Today, this girl is going to make a super delicious dish that will shock the world and make us cry - shredded potatoes.

Opening the refrigerator door, I took out two "dusty" potatoes.

Turning on the faucet, I put them under the faucet in disgust and rubbed them hard, wishing I could peel off a layer of skin on my fingers.

I held the peeler in my left hand and the potato in my right hand. With a casual movement, I peeled off the potato skins piece by piece.

Peeled potatoes are light yellow and much more beautiful than when they are not peeled.

I took out the cutting board and put two potatoes on it.

After discussion, my mother decided to let her and I each cut a potato to see who could cut it better, with priority given to the younger ones.

I was complacent: Ha, after you see this girl's sword skills, you will be ashamed of yourself.

I proudly took out the potato, placed it sideways on the cutting board, and pressed the potato with my fingers.

The kitchen knife was pressed against the knuckles, and it was cut slowly, for fear of cutting into the hand.

After three or four seconds, I cut off a potato slice about three millimeters thick.

According to this thickness and speed, it took me a full 5 minutes to cut the whole potato. My mother joked: If you cook it, I will starve to death on the way.

I spread the cut potato slices diagonally on the cutting board and slowly cut them into shreds with a kitchen knife.

Although I cut slowly and the shredded potatoes were not very thin, I still felt very good about myself.