The hardest part of cooking is actually mastering the fire and salty, which is not learned in the book, more than a few burns on the experience, the basic principle is: it is better to be light than salty, it is better to be raw than rotten. Fade and then add salt, salty, add some sugar, raw and then back to the pot, burned too much on no way! Recommended books well, health flavor series, such as two people fire, four seasons of health dishes, generally 5 yuan a book, online, Tesco, Carrefour and other large supermarkets also have, four square, a very small book.

Personal experience of cooking:

General frying vegetables are on high heat, the first oil, and then under the garlic, ginger, dried red chili pepper and other ingredients fried three or five, and then under the vegetables and salt stir fry (fried for a long time, according to the feeling that you eat in the restaurant, you need to be crispy a little bit of the two or three minutes you can add onion or garlic or green peppers and chicken out of the pot to be crispy a little bit of the, add a little bit of salt and water cooking about three or five minutes or so. Water to cook a three or five minutes or so, under the minced onion or garlic or green pepper and chicken out of the pot.

Meat dishes are mainly more than one meat processing procedures, fish: wash, wipe salt and wine marinade for about 10 minutes on it; chicken, chicken wings, ribs, etc. need to be over a bit of boiling water and wash; chicken claws, pig's feet should be under the boiling pot of boiling water to cook out of the brown floating foam and then out of the pot to wash.

Meat burn up the same, oil, salt, soy sauce, vinegar, sugar, starch, cooking wine, ginger, garlic essential, dry red pepper, garlic, scallions, cilantro, peppers, etc. according to personal taste to prepare the meat is best to add salt, cooking wine, starch marinade for ten or twenty minutes, the same as the vegetarian dishes, the first oil, and then under the garlic, ginger, dry red pepper segments, such as ingredients fried for three to five times, and then under the meat stir fry for three or five minutes! The soup is more water (usually triple) to boil until the soup color thick white, braised water is generally no more than the amount of meat can be, after the water boils, add soy sauce to boil until the juice is almost closed, and finally according to personal preference plus garlic, green onions, cilantro, green peppers, and chicken can be out of the pan it. If you don't avoid sweet, you can add a little sugar to the stir-fry, which can enhance the fresh flavor of the dish.

Chicken essence: I personally advocate fried vegetables with Knorr, meat dishes with Mrs. Le;

Soy sauce: old soy sauce braised with Lee Kum Kee, cold soy sauce with Haitian;

I hope you become a happy housewife Oh!