Cooking is tasteless. First of all, it is impossible. Although it has been made into a dish, it is tasteless, so it is very likely that it will not even be cooked at ordinary times. You are welcome to call it difficult to cook. Many people who haven't systematically studied cooking can also stir-fry at home, because they have mastered the periodicity of ingredients, what auxiliary materials to match and when to put them, including the use of raw and cooked specifications, according to the finished dishes. Cooking is tasteless, but it is unclear about the characteristics of the dishes. Many people grasp their beards and eyebrows when cooking, which is definitely the practice of Wulin. For example, the common wok of ginger, onion and garlic is fried, and these three kinds, no matter what dishes are fried, just cool the wok and put them down together for frying. In order to be delicious, garlic should be cut into garlic, and this garlic must be thrown into the pot before it is cooked, so that it can have a soul.

Therefore, cooking should be based on the characteristics of the dish, plus auxiliary materials suitable for you, and master the order of adding auxiliary materials to the main meal. Because the home is not an integrated stove in a restaurant, even a fierce stove is not so fierce. Therefore, it is necessary to pay attention to what auxiliary materials should be added when cooking a dish every day, the order in which the auxiliary materials are put, and the staged use of raw and cooked specifications. Many people have the same taste in cooking, that is, they have formed a mindset, such as frying a dish for min after adding salt, frying the pot for one minute after pumping, and frying the pot for seconds with chicken essence, and this consciousness will always be maintained and will be inherited by many dishes. In the case of preparing vegetables, we should attach great importance to the collocation of dishes, which dishes can produce what flavor when fried with what, what can be fried together, and what can't be fried together. This must be a long-term cooking experience to master, for example, fried fungus should be onion and garlic, hot and sour potato shreds can't be matched with pepper, onion attributes match mushrooms, and edible fungi should be garlic.

For example, rapeseed, chrysanthemum, broccoli and kale are green leafy vegetables. Spinach can be boiled first, but it is not. However, if the kitchen and restaurant are professional, the fire power is strong enough, and the green leafy vegetables are blanched with water, and finally a little oil or sesame oil is poured. But most people use cooking oil, such as frying rape. The key is to prepare enough water starch in the middle of cooking, cut ginger and garlic into pieces and burn them in the pot. Garlic should be put in two times. At first, put ginger and some garlic in the pot, then add salt, put a little sugar, then add chicken essence and sesame oil after frying, and stir-fry the previous juice into juice to set the taste. In fact, it can only be served.

in my operation process, pot gas means putting all kinds of spices into the pot and running out in an instant according to the smell of high temperature weather. The chance for everyone to put condiments in cooking is at the very beginning. When the condiments are put into the pot, cover the pot immediately, and then put other fruits and vegetables after seconds. Before making sure of this, your family was short of firepower, and you were able to fry dishes that tasted particularly good. Some dishes are salted before frying, some should be salted when entering the dish, and some should be salted when the dish is half cooked. When to add salt depends on the expected effect that salt can taste or the damage to vegetables. The general standard is that it is better to add salt when the dish is half cooked. At this time, the overall working temperature of the dish is very high and uniform, which is conducive to the taste. For example, stewed tofu with Chinese cabbage should be salted about one minute after boiling, and the salt should not be put in early or late. The cooking is all the same.