Bitter gourd egg cake, minced bitter gourd, chopped, beat five eggs, stir and add bitter gourd pieces, add chopped green onion, add pepper noodles, add refined salt, chicken powder, order a little cooking wine, stir well for later use, boil the oil in a pan, cool the oil in a hot pan, and pour the egg liquid. The fire should be small and even, and it can be used when it is set. Because the egg cake is light, I always use it before. Frying golden micro coke is finished!

Don't let the dishes stick to the pot, so that the seasoning of the dishes in the pot is even. Both hands must be well coordinated, and the river sand in the pot must be turned over several times in a row without falling out of the pot.

After proficiency, you can use a plate of lettuce, and then seriously follow the same action as the river sand, actually operate on the burning stove, and skillfully fry the dishes without falling out of the pot.

However, some dishes must be turned over in moderation. Like some stir-fried vegetables, it requires green color and crisp taste. It is necessary to quickly attach the seasoning to the raw materials in a short time by turning over the spoon. More typically, the cauldron dishes in the canteen must also be turned frequently, otherwise it will be easy to paste the bottom and stick to the pot. The wedding banquet dishes with dozens of tables in a pot in the hotel belong to this type.

There will also be a special taste. Once, eating spring cake bean sprouts outside tastes very special. Later, at home, the fire was turned up to a big spoon-the taste came out, just like everyone likes barbecue, and the food tastes good when it is burned.

Let the dishes in the pot bump to the side of the pot, and the mouth of the pot is exposed to fire at the moment when it is close to the fire source. If the fire is big and continues, don't bump it. Just stir it with a shovel. The overheated dishes are delicious. This is why chefs like to bump the pot.

First, the water consumption during the peak period of cooking is very high, especially for washing pots and adding soup. Second, every time you add seasoning or turn the spoon, you will get red oil or vegetables, and the red rapeseed residue floating in the water tank will be washed away by the current. When you add soup to the next dish, the water will be very clear, ensuring that every dish will not taste bad! ! ! If you see that the chef's water tank is dirty, it means that the chef's cooking morality is very poor and the dishes are not clean.