Start simple, and sum up experience while doing it:

Put oil in the pot, and the oil should be heated before you can put the vegetables down. Chinese cabbage, bean sprouts and the like should be fried quickly. When they are almost cooked, put less salt first, taste the salt and not add enough. Soy sauce should be of good quality. I have used Haitian brand for more than 2 years, and it was introduced by a friend. There are three. Super-grade straw mushroom is used for coloring when braised or braised. First, put a little less, which is lighter than your target color, because it needs to be added with light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly add light soy sauce. Then buy a bottle of Changyu Gold Award Brandy, which is used as cooking wine. It is of good quality. It was originally used for western food. Although it is more expensive, the dosage is very small. Generally, braised pork is best. Add 3/4-1 lid (brandy bottle cap) to 5-75g of meat, stir-fry, add soy sauce-soy sauce, then drain, submerge the meat, bring it to a boil with strong fire, turn it to low heat, keep the water in the pot as if it were boiling until you feel rotten, drain the water with strong fire, and add a little monosodium glutamate to pepper.

Introduce some simple dishes and pasta.

Eggplants should be slender, preferably when they are just on the market (tender).

First, the simplest method of eggplant:

Cut the eggplant into oblique knives, fry them in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

fuel-saving method: cut the 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 similar to that of normal cooking), add minced garlic to fry, pour in eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few more minutes with low heat, 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 are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl. < P > Third, the method of fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water for several hours, and change the water in the middle, so that the dried cuttlefish is chewy. No alkali.

Wash cuttlefish: Peel off the film from cuttlefish, take out the bones and internal organs and wash them.

fresh cuttlefish method:

shredded cuttlefish with green pepper:

cuttlefish is shredded, and water is boiled in the pot, with a little less water. Put the cuttlefish into the water, and the water is boiled and fished out for later use. Never pour out the water. You can eat it below. It's very fresh.

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

put the oil in the pan, put the shredded pork in the fire, stir-fry until it is cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper and monosodium glutamate, and stir-fry for a few times.

Roasted meat with dried cuttlefish:

- Roasted pork belly or straight row, without salt.

cuttlefish is cut into pieces as big as mahjong.

the best pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, add Haitian soy sauce, stir-fry for a few times, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten, and the fire will drain the water. End.

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

Fourth, stew potatoes:

1 First, put thick potato chips in the oil pan and fry them (chopsticks can pass through), and then stew them.

2 a little time is longer.

Tomato and potato soup:

First, put potato chips (quickly, you can cut them thinner) in water, never add salt. Turn the water to low heat, and when it is almost rotten, turn to high heat, add tomato chips, and cook them red, but tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate, and you can

5. 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, good dried tofu, cut into filaments, and cook with dried shrimps.

6. Cooking scallops:

Put diced scallops in a bowl and soak them in 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 it in a pot, add scallops, simmer it on low heat, (salt is not added first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg mixture and fry them over high fire.

Seven, white-cut meat:

Pig hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage method:

Slice and steam in water, and steam until it is rotten.

You can also fry the green peppers first, and then pour the steamed sausage into it for frying, which can be

You can also fry the steamed sausage slices without pepper when the Dutch beans are just on the market (tender and refreshing at this time).

Nine, fried chicken wings:

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

Ten.

cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water with strong fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) Pasta

First, the simplest mixed noodles.

Boil water, with more water.

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chopped chives in the bowl.

Then boil the water and make it a little harder.

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

remember the sequence, or it will taste different.

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

second, tomato and egg noodle soup:

first, stir-fry the eggs, add water, add tomato slices, add salt, add pepper monosodium glutamate until the noodles are cooked.

Third, fried noodles:

Chinese cabbage, shredded pork and shredded mushrooms.

underneath, a little harder.

take out, rinse with cold water, and drain the water.

on a big fire, first fry shredded pork, cook it, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir well, change the medium fire, add salt, pepper, a little monosodium glutamate, change the small fire, stir-fry with a spatula in one hand, and shake the noodles loosely with chopsticks in the other. Mix the noodles and seasoning as well as possible, and the Chinese cabbage should not be yellow.

Remarks: 1 Add some good vinegar when eating fried noodles.

2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Fourth, first put the shrimp (good quality) in the water for a short time, then give the oil, put the noodles, and when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

five, the simplest cold (mixed) noodles.

Boil more water.

Add sesame oil to shallow stainless steel pot for later use.

put Haitian brand soy sauce, pepper, monosodium glutamate and chopped chives in the bowl,

then boil the water and make it a little harder,

put it in a pot with sesame oil, mix well, and blow it in front of the air conditioner for 1-2 minutes, while blowing, so as to cool it evenly.

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

remember the sequence, or it will taste different.

if you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat and adjust).

6. Fried rice with eggs:

Put the pan on the fire, scoop in the oil and heat it, pour in the egg liquid to stir-fry the eggs, then add the rice and minced shallots, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and then stir-fry.

7. Shrimp wonton:

Make meat stuffing: chop the pork belly and add salt.

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 heads and shells after boiling water, which can be used to make wonton soup, and add salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and minced shallots).

Wrapping wonton:

Put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with your index finger dipped in water, then fold the lower edge of the skin upwards to make the two semicircles overlap, and sweep it with your two index fingers along the water trail to bond it, and then bond 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).

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

For the 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 of the skin, and then pinch it tightly.

eight, curry beef powder (soup)

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

Boil beef chunks in water (rotten), slice them and plate them; Add salt, curry oil, minced shallots, pepper and a little monosodium glutamate to the beef soup, add the fine flour (a little harder) and add the sliced beef. This is curry beef powder. Without powder, it is curry beef soup.

IX. The simplest method of braising beef (powder):

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry, add a little cooking wine, fry until dry, then add a little Haitian soy sauce for coloring, then add Haitian soy sauce, stir-fry without salt, add water, submerge the meat, boil it, and then use a small casserole or iron pot.

Boil water, with more water.

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, minced chives and boiled water in the bowl.

Then boil the water to make it a little harder.

Put it in the bowl and add braised beef. Just do it.

Finally, I will introduce you:

The simplest way to make lemon juice and iced black tea.

1. Juice with a juicer, add water, and add some sugar cubes. Authentic lemon juice. Add less water and ice. It's delicious.

2. 1 small bag of Lipton black tea, 1 slice of lemon, and some sugar cubes or rock candy, brewed with boiling water. Both hot and cold drinks are acceptable.

iced tea is authentic iced tea.

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 Haitian brand extra-grade straw mushroom soy sauce, and put a little less first, which is lighter than your target color. Add Haitian brand extra-grade soy sauce king, preferably without salt, and mainly add soy sauce. Add cooking wine and sugar, stir well, then drain and drown. Add Hengshun brand banquet vinegar, drain the water with strong fire, add pepper, a little monosodium glutamate and sesame oil, and stir well.

The simplest way to roast dried bamboo shoots is:

cut pork belly, heat the oil in a pot, stir-fry the meat to dry water, add cooking wine, stir-fry, add a little color with Haitian soy sauce, add soaked dried bamboo shoots, and then add. End

Steamed pork with flour: (If you like thin meat, you can use a good straight row)

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

second, add the water of red fermented bean curd to the soaked and crushed rice and mix well, add the meat and mix well.

third, steam it until it is rotten.

note: if you like spiced powder, you can add a little and mix well. Do not add glutinous rice flour!

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

most supermarkets sell steamed meat and rice noodles.

steamed pork rice noodles should be soaked in cold water first, which is easy to steam.

Mix well with pork belly marinated with a small amount of Haitian brand soy sauce and pepper.

steam.

Method of frying pork liver:

Slice pork liver, mix well with Haitian brand soy sauce and pepper, add cornstarch and mix well, add oil and mix well.

when the oil in the pan is hot, stir-fry it quickly over high fire.

shred the green pepper, heat it in oil, stir-fry it over high fire, change its color, give salt, and pour in the fried pork liver.

The method of lotus root clip:

Make meat stuffing: chop the pork belly, add salt, pepper, a little monosodium glutamate and chopped shallots, stir well, and it is best to stir in one direction, and then let it stand in the refrigerator for 3 minutes.

Wash and peel the lotus root, cut it into pieces with a thickness of .5 cm, and put a small amount of meat between each two pieces, and gently press it for later use.

mix flour, water and a little salt into a thin paste.

heat the wok in medium heat. When the cooking oil is poured to 8% heat, dip the green lotus root into the thin paste one by one, then fry it in the oil pan until it is light yellow and set, take it out and put it in the pan to cool for a while, then put it in the oil pan and fry it until it is golden yellow.

Method of pie:

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

2. Making meat stuffing: chop the pork belly, add salt, pepper, a little monosodium glutamate, minced shallots, and a little water (add vegetables but no water) and stir well, repeatedly, preferably in one direction, and then put it in the refrigerator for 3 minutes.

3. Wrap the minced meat with the cooked noodles, with any size, and press it flat (moderate thickness).

4. Put oil in the pan and light it. Put the prepared pie in, add cold water, flatten the top of the pie, cover the lid, turn on the fire, and remove the lid when the water is almost dry. Change to medium heat, slowly turn the pan, let the side of the pan bake on the fire, fry until golden brown, then turn over and fry until golden brown.

note: the way to add vegetables to the stuffing:

I usually use vegetables (Chinese cabbage, Chinese cabbage and celery are also acceptable), boil a pot of water, add a proper amount of vegetables, remove them after discoloration, put them in a large pot of cold water next to them, cool them in time (otherwise, the vegetables will turn yellow), then remove them by hand and squeeze them dry, chop them up, so that they are much easier to chop, and then squeeze them dry.

mix with the meat and mix well! Use in time!

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

I suggest you buy tender tofu, which is delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu.

first, minced meat tofu