Cooking a delicious and delicious recipe requires a series of cooking techniques, because each different ingredient has a different production method. Which cooking apps can be downloaded? The following are the ways to understand

Check out the recommendations of useful cooking software that the editor has put together for you. I hope they can help you.

Recommendations for easy-to-use cooking software 1. Online Kitchen: Online Kitchen is different from other recipe software. The system can analyze the ingredients currently in the user's refrigerator and then recommend recipes for these ingredients to the user.

This feels a bit like "Please, Refrigerator", where you cook based on the ingredients.

2. Coco’s Private Kitchen: Private Kitchen is a dish that many users like to eat. The shooting and text writing of the dishes in Coco’s Private Kitchen are all done by Coco alone. The recipe of each dish will be introduced in great detail, and at the same time, according to different

Make some nutritious meals for your career.

3. Douguo Gourmet: Douguo Gourmet is an app used by many people. Its diverse cuisine collection and user-friendly special recipes allow users who like to cook to find their own exclusive kitchen.

4. Gourmet World: With tens of thousands of high-quality dishes, users can also upload their own created dishes by taking photos and descriptions. The most important thing is that it can satisfy users' desire to pk dishes and let other users be judges for scoring.

5. Meishijie: Meishijie is also very popular among cooking apps. Users can search for tutorials on hundreds of thousands of dishes, and it also has dishes for medicinal diet.

Cooking skills 1. Stir-frying: Stir-frying is a basic cooking technique and a cooking method with a wide range of applications.

Stir-frying is divided into raw stir-fry, cooked stir-fry, smooth stir-fry, clear stir-fry, dry stir-fry, scratch stir-fry, soft stir-fry, etc.

The character in front of the word stir-fry is the basic concept of various stir-frying methods.

Raw stir-fry: The basic characteristic of raw stir-fry is that the main ingredients, whether plant-based or animal-based, must be raw and not smeared or sizing.

Cooked stir-fry: The raw materials for stir-frying must first be cooked by boiling and other methods, and then cut into shapes such as slices, shreds, dices, strips, etc., and then stir-fried.

The seasonings for stir-fry are mostly sweet noodle sauce, yellow sauce, soybean curd, bean paste and so on.

Whether the main ingredients for stir-frying are slices, shreds, or dices, the slices should be thick, the shreds should be thick, and the dices should be larger.

Fried stir-fry: The main ingredients used in stir-fried stir-fry are raw and must be sizing and oily before they can be stir-fried with the ingredients.

Stir-fried: Stir-fried is basically the same as stir-fried. The difference is that no gravy is used, and usually only the main ingredients are used without ingredients, but there are also ingredients.

Dry stir-fry: Dry stir-fry is also called dry stir-fry.

It is to fry the moisture of the main ingredients to make them dry, fragrant and crispy.

The similarity between dry stir-frying and raw stir-frying is that the ingredients are raw and not starched, but dry stir-frying takes longer.

Catch and stir-fry: Catch and stir-fry is a quick stir-fry that combines grabbing and stir-frying.

The main ingredients are battered, fried until thoroughly fried, and then fried with gravy.

There are two ways to make the paste. One is to use egg liquid to turn the starch into a porridge-like paste; the other is to use water to turn the starch into a porridge-like paste.

Soft stir-frying: Soft stir-frying is to process the raw main ingredients into puree, use soup or water to make them liquid (some main ingredients themselves are liquid), and then stir-fry with an appropriate amount of hot oil.

The finished dish is soft and white as snow.

2. Exploding: Exploding means that the raw materials are scalded in boiling soup or quickly fried in hot oil in a very short period of time (it can also be quickly fried in a base oil with a higher temperature), and then stir-fried with the ingredients, and the prepared gravy is quickly added.

Stir fry quickly.

The characteristic of explosion is rapid development.

The raw materials used are mostly tough tripe, chicken, duck and lean pork, beef, mutton, etc.

In general, the raw materials are first processed by knife.

The main ingredients should not be too dry when sizing to prevent them from forming into lumps when exposed to heat.

The steps of blanching, frying and blasting must be closely connected and cannot be disconnected.

Bursting can generally be divided into oil bursting, coriander bursting, sauce bursting, onion bursting, soup bursting, water bursting, etc.

Oil frying: Oil frying is stir-frying with hot oil.

There are two cooking methods for oil-frying. One is to scald the main ingredients without sizing them, then scald them with boiling water and immediately remove the water. Add hot oil and fry at medium speed. After frying, stir-fry with the ingredients, then add them and mix well.

The other method is to stir-fry the main ingredients in a hot oil pan at medium speed after sizing them. After frying, remove part of the oil, add the ingredients, add the gravy and stir-fry quickly.

Coriander popping: Coriander popping is similar to oil popping. The difference is that the ingredients of coriander popping must be coriander, that is, coriander, hence the name.

Sauce stir-fry: Sauce stir-fry is to use stir-fried sauces (sweet noodle sauce, yellow sauce, soy sauce tofu) to stir-fry raw materials.

Scallion stir-fry: Scallion stir-fry is to stir-fry green onions and main ingredients together.

The main ingredient of scallion stir-fry does not require sizing, oiling, or boiling water. Instead, it is made with seasonings and stir-fried scallions.

Soup popping and water popping: Soup popping and water popping are very similar.

First, simmer the main ingredients in boiling water until they are half-cooked, and then pour in the tempered boiling soup, which is called soup bursting; if you add boiling water, it is called water bursting.

Dip the fried dishes in condiments when eating.

3. Stir-fried: Stir-fried is similar to stir-frying and stir-frying in terms of high heat and quick cooking. The difference is that the gravy used in stir-frying is more than that of stir-frying and stir-frying. The raw materials are blended with the bright gravy. The raw materials of braised vegetables are generally lumpy.

, even with monolithic materials.

There are many ways to make rice noodles, including Jiao rice noodles, smooth rice noodles, soft rice noodles, etc.; according to the difference in seasonings, there are also vinegar rice noodles and glutinous rice noodles.

Jiaoxiao: Jiaoxiao is also called crispy rice.

Jiaofu is a method of coating marinated ingredients with starch paste and frying until crispy.

Then use more gravy to make it thicker.

Hua Li: Hua Li is developed from Hua stir-fry and is a cooking method commonly used in the north. The difference between it and Hua Shao is that it uses more gravy.

Soft noodles: Soft noodles are a cooking method in which the main ingredients are soaked in oil (some are steamed, boiled, boiled, etc.) and then added with gravy. The main ingredients of soft noodles are in liquid or solid form.

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