1. Put the oil in the pot. The oil must be heated before you put down the vegetables. Chinese cabbage and bean sprouts should be fried quickly. When they are almost ripe, put less salt first. Taste the salt. If the salt is not enough, add it.

2. Soy sauce should be of good quality. There are three varieties, and two are enough: super soy sauce king, which is used for cold salad, light in color and salty in taste; Super straw mushroom is used for coloring in braising or marinating. First of all, put less, lighter than your target color, because you need to add soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly to add soy sauce.

3. Buy a bottle of Changyu Gold Award Brandy for cooking wine. The quality is very good. It was originally used for western food. Although it is a little more expensive, it costs little. Generally, braised pork (preferably pork belly), first put the oil, heat it, put the meat, fry it dry, add brandy, and add 3/4-65438+ to 500-750g of meat.

Introduce some simple dishes and pasta for your reference:

(1) cooking:

Raw materials also have certain relations!

Eggplant should be slender, preferably when it is just on the market (tender).

First, the simplest way of eggplant:

Cut eggplant into oblique knives, fry it in an oil pan until it becomes soft, take it out, pour out the oil, leave a little, stir-fry minced garlic, pour in eggplant, add light soy sauce, stew for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is almost the same as that of usual cooking), add minced garlic and stir fry the eggplant for a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to low heat, and keep it open until the ribs are rotten. Add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Third, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water halfway, so that cuttlefish is chewy. Does not contain alkali.

Wash cuttlefish: skin cuttlefish, bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil water in the pot, and the water is much less. Put the cuttlefish shreds into the water and remove the water for later use. Never pour out the water. You can eat it below. Very fresh.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Put oil in the pan, add shredded pork and stir-fry until cooked, add shredded green pepper, the green pepper will change color, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, fry the pork (ribs) first, then add cuttlefish, fry until dry, add cooking wine, add a little Haitian soy sauce to color, stir fry a few times, add water to drown the fish, and use low fire (keep the water boiling but don't boil it) 1-2 hours, you will feel rotten, and the fire will drain the water. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (poor quality), so it can only be soaked more, and then soy sauce or light soy sauce can't be put in cooking.

Fourth, stew potatoes:

1 Fry the thick potato chips in the oil pan before stewing (chopsticks can pass through).

A little time.

Tomato and potato soup:

First, boil the potato chips (hurry up, you can cut them thinner) in water. Never add salt. Turn the water to a low heat. When it is almost rotten, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and monosodium glutamate.

Five, shrimp cooking:

First, put the shrimp in a bowl and soak it in cooking wine.

First, you can burn wax gourd or cook wax gourd soup.

Second, the dried tofu is cut into filaments and cooked with shrimp.

Six, scallop cooking:

Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry in a pot, add scallops, simmer slowly (don't add salt first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg liquid and fry them with high fire.

Seven, white cut meat:

Pig hind leg meat, fully cooked, sliced, cut perpendicular to pork texture.

Seasoning: soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage into it for frying.

You can also fry the steamed sausage slices with Dutch beans when they are just on the market, instead of Chili (fresh and refreshing).

Nine, fried chicken wings:

Wash and drain chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it into egg white, then dip it in bread crumbs, and then fry it in an oil pan. Fry first with low fire and then with high fire to make the appearance golden.

X. Practice of dried salted fish:

If the fish is big and salty, you can roast pork belly or row it straight without 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 drown the fish, and stew for 1-2 hours (keep the water boiling) until it feels rotten. Drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. Do it.

spaghetti

First of all, the simplest noodles.

Boil water, more water,

Add soy sauce, sesame oil, pepper, monosodium glutamate and chives into the bowl.

Then the water began to boil and become a little harder.

Put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (you have to cut it yourself, the prepared diced mustard tuber is not delicious) and sesame sauce (diluted with sesame oil or cold water and eaten now), the taste will be better.

Second, tomato and egg soup noodles:

Scrambled eggs first, add water, put tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Bring the water to the boil and make it a little hard.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, after cooking, add Chinese cabbage, change color, add mushrooms, stir fry a few times, add noodles a few times, mix well, change to medium fire, add salt, pepper and a little monosodium glutamate, change to low fire, stir fry with a spatula with one hand, and shake the noodles loosely with chopsticks with the other hand, and try to mix the noodles and seasonings evenly so that the Chinese cabbage will not turn yellow.

Tip:

Add some vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Four, shrimp and vegetable noodles

First, put shrimps (good quality) in water for a short time, then add oil and noodles. When it is almost ripe, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Add pepper, monosodium glutamate and minced chives into the bowl.

Boil the water below, a little harder,

Put it in a pot with sesame oil and mix well. Blow it in front of the air conditioner for 1-2 minutes, and stir while blowing to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (cut by yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water and eaten now).

Six, fried rice with eggs:

Heat the pan, add oil, stir-fry the eggs, then add rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.

Seven, shrimp wonton:

Making meat stuffing:

Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped shallots, stir well, preferably in one direction, and then let it stand in the refrigerator for 30 minutes.

In order to be delicious, you need to add a shrimp to each big wonton (use live river shrimp, make your own shrimp, marinate it with a little salt and pepper, and take out the remaining shrimp head and shell after boiling water, which can be used to make wonton soup, salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and minced shallots).

Wrap wonton:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make the two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.

The skin of a large wonton is generally equilateral trapezoid with the short side facing itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle, and then pinch it tightly.

Eight, curry beef powder (soup)

Curry should be fried, the oil temperature should not be too high, it will paste.

Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped spring onion, pepper and a little monosodium glutamate to beef soup, and add fine flour (slightly harder) and beef slices. This is curry beef powder. Without powder, it is curry beef soup.

Nine, the simplest method of beef stew (powder):

Good beef, cut into pieces, put oil in the pot and heat it, add some cooking wine, stir fry, add a little soy sauce to color, add soy sauce, stir fry without salt, add water, submerge the meat, boil it, and use a casserole or iron pan to simmer (keep the water boiling) 1-2 hours, and feel rotten.

Boil water, more water,

Put some soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, and add boiling water.

Then the water boiled, a little hard,

Put it in a bowl and add the braised beef. Do it.

Finally, the production of the simplest lemon juice and iced black tea is introduced.

First, juice with a juicer, add water and add some sugar cubes. Authentic lemon juice. Less water and ice. It is delicious.

2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine.

After being chilled, it is authentic iced black tea.

The practice of sweet and sour pork ribs:

Cut into one-inch pieces in a straight row, fry in an oil pan until the surface is hard, leave a small amount of oil in the pan, add a small amount of extra-grade straw mushroom soy sauce, put a little less first, and add extra-grade soy sauce, preferably without salt, mainly soy sauce. Add cooking wine and sugar, stir well, then drain the water, submerge the meat, boil it with high fire, and then turn to low heat to keep the water in the pot boiling.

The easiest way to roast meat with dried bamboo shoots:

Cut pork belly into pieces, heat it in oil, fry the meat dry, add cooking wine, fry it dry, add a little color with soy sauce, add soaked dried bamboo shoots, wash and cut into thick shreds, add soy sauce, stir well, add water, submerge the meat, boil it, and then burn it in a casserole or iron pot with low fire (keep the water boiling).

The practice of steaming meat with powder:

If you like to be thin, you can use a good straight row. )

First, cut the pork belly into pieces and marinate it with soy sauce and pepper, so that the meat tastes better.

Step 2: Add the soaked and crushed rice, add the red sufu water, mix well, and add the meat and mix well.

Third, steaming.

Tip:

If you like spiced powder, you can add a little and mix well. No glutinous rice flour!

This is rice for cooking. Soak in cold water for 2-3 hours, then put it on a chopping board and crush it with a rolling pin.

Generally, there are steamed pork in supermarkets.

Steamed pork rice noodles should be soaked in cold water first, so it is easy to steam.

Mix pork belly marinated with a little soy sauce and pepper.

Steamed will do.

The practice of frying pork liver:

Slice pork liver, mix well with soy sauce and pepper, add corn starch and mix well, add oil and mix well.

The oil in the pot was hot and the fire soon exploded.

Shred green pepper, heat in oil, stir-fry over high fire, change color, add salt, and pour in fried pork liver.

The practice of lotus root clip:

Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped shallots, stir well, preferably in one direction, and then let it stand in the refrigerator for 30 minutes.

Wash and peel the lotus root, cut it into 0.5 cm thick slices, put a little meat between each two slices, and gently press it for later use.

Mix the flour into a thin paste with water and a little salt.

Heat the wok over medium heat. When the cooking oil is heated to 80%, soak the green lotus root into the thin paste one by one, then fry it in the oil pan until it is light yellow and solidify, take it out, cool it in the pan for a while, and then fry it in the oil pan until it is golden yellow.

The practice of pie:

1. Add dry yeast mixed with warm water (according to the instructions) to the flour and knead thoroughly.

2. Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped shallots, add a little water (add vegetables without water) and stir evenly, repeatedly, preferably in one direction, and then put it in the freezer for 30 minutes.

3. Wrap the meat stuffing with the prepared noodles, with random size and flatten (moderate thickness).

4. Put oil in the pan, ignite, put the pie, add cold water, smooth the top of the pie, cover it, turn on the fire, and remove the cover when the water is almost dry. Change to medium heat, slowly turn the pot, let one side of the pot roast on the fire, fry until golden brown, and then turn over and fry until golden brown.

Tip:

The practice of adding vegetables to stuffing:

Generally, vegetables (Chinese cabbage, Chinese cabbage and celery can also be boiled in a pot of water. After boiling, add an appropriate amount of vegetables, remove the color, put them in a large basin of cold water, cool them in time (otherwise, the vegetables will turn yellow), fish them out by hand, squeeze out the water, and chop them up, so that it is easier to chop them up. Then squeeze out the water and mix them with oil. Mix well with minced meat! Use in time!

There are two kinds of tofu: tender tofu and old tofu.

Suggest buying tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.

Tofu paste:

Heat the oil in the pan, add minced meat and stir-fry until fragrant, add king soy sauce, pepper, a little monosodium glutamate and minced shallots, and put them in a bowl for later use.

Add a little water to the pot, add some salt, boil the water, add tofu, shovel the tofu into irregular small pieces with a spatula, add starch after boiling, mix well, cook, put it in a plate and pour in minced meat.