Boiling water, water to be a little more,

bowl of Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, chopped scallions,

and then the water below the boil, a little harder,

put in the bowl of a mix. If it is alkaline water surface, this time you can add a little good vinegar.

Must remember the successive procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (diluted with cool water, eat now, mix).

Two, tomato and egg soup noodles:

First scrambled eggs, add water, put tomato slices, put salt, water open noodles until cooked, add pepper monosodium glutamate.

Three, fried noodles:

Small cabbage, shredded meat, shredded mushrooms.

Below, a little harder.

Fish out, put cold water rinse, Li dry water.

High heat, first stir fry shredded meat, cooked, add cabbage, brown, add mushrooms, stir fry a few times, add noodles stir fry a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate, change to low heat, one hand with a spatula to stir fry, one hand with a pair of chopsticks to the noodle shaking loose, the noodle and the ingredients as much as possible to mix, the cabbage can not be yellow.

Note: 1 Eat fried noodles with a little good vinegar.

2 tenderloin cut into thin shreds, add a little salt and mix with cornstarch, add a little oil and mix well.

four, first put shrimp (to buy good quality) in the water for a few moments of small cooking, and then give the oil, put the noodles, almost cooked, add baby bok choy, cooked, add salt, pepper, a little monosodium glutamate, can be.

Five, the simplest cold (mixed) noodles.

Boil water, a little more water,

shallow stainless steel pot, add sesame oil, to be used.

In a bowl, put Haitian brand soy sauce, pepper, MSG, chopped scallions,

Then under the boiling water, a little harder,

Put in the pot with sesame oil, mix well, put in front of the air-conditioning blowing for 1-2 minutes, while blowing and mixing, so that it is cooled evenly.

Then, put it in a bowl and mix. If it's lye water, add a little good vinegar at this point.

Must remember the sequence of procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (thinned with sesame oil or cooled water, now eat now adjust).

Sixth, egg fried rice:

Put the pan on the fire, scoop into the oil is hot, pour into the egg mixture scrambled eggs, then add rice, chopped green onions, stir-fried until the rice is hot, add salt, pepper, a little monosodium glutamate, and then stir-fried can be.

Seven, wrapped wontons:

Large wonton skins, the meat filling in the middle, in the filling of the periphery of the skin with the forefinger dipped in water to draw a circle, and then the lower edge of the skin folded up, so that the two semicircular overlap, with the two forefingers pressed along the water trail above the top of the sweep, so that it is bonded, and then folded after the bottom of the skin two corners in the meat filling underneath the adhesion (a corner of the corner of the water can be dipped a little bit, and the other corner of the pressure in the top pinch), so that the wontons will stand up:

Wonton Skin:

Big wontons skin, meat filling in the middle, in the filling of the skin with the forefinger dip a little bit, another corner pressed on the top pinch ), so that the ravioli stands up.

Large wonton skins, usually in the shape of an equilateral trapezoid, with the short side facing you.

For small wonton skins, grab the skin with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip it into some of the meat mixture, scrape it in the center of the skin, and pinch it tightly.

Eight, curry beef noodles/powder (soup)

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

Beef chunks in the water to cook (rotten), sliced plate; beef soup with salt, oil curry, minced green onions, pepper, a small amount of monosodium glutamate (MSG), add the next good powder (a little harder), put the cut beef slices. This is the curry beef powder. Without powder, it is curry beef soup.

nine, the simplest braised beef (noodles/powder) practice:

good beef, cut into pieces, oil in a pot to heat, under the meat fried dry water, add a good bit of wine, fried dry, and then add Haitian soy sauce a little color, and then add Haitian daytime pumping, do not add salt, frying, add water, flooding the meat, boil, and then use a casserole dish or iron pot with a very small fire (to keep the water seems to be open non-open state), burn 1 -2 hours, you feel rotten on the line, high heat to collect dry water, not too dry, add pepper, a little monosodium glutamate.

Boiling water, water to be a little more,

Bowl of Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, chopped scallions, add boiling water,

Then the water boiled under the powder, a little hard,

Put in a bowl, add braised beef. Can be.

The following experience, for reference.

From the simple to do, while doing the summing up of experience:

Pot of oil, oil to be hot, in order to put the vegetables down, cabbage, bean sprouts and so on to high-fire frying, almost cooked when the salt, the first a little less put a little taste of salty, not enough and then add. Soy sauce to use good quality, I have used more than 20 years of Haitian brand, but also a friend of the introduction, there are three varieties, there are two will be enough: Extra gold standard soy sauce king, cold stir-fried vegetables, light color salty and fresh; Extra straw mushrooms old soy sauce, braised or marinated vegetables when the color with the first less than your target color lighter than the color of a few, because you also want to add soy sauce, burn braised pork or beef and mutton, it is best not to put the salt, the main addition of soy sauce. And then buy a bottle of Zhang Yu Brand Gold Medal brandy, when the wine with a very good quality, originally for Western food, although the price is more expensive, but the amount of each time is very small, generally burned braised meat (preferably with a good five-flake meat), the first oil, hot, put the meat, high-fire stir-fry until the water dries up, add brandy, 500-750 grams of meat plus 3/4-1 cap (brandy bottle cap), stir-fry dry, and then add light soy sauce - soya sauce, and then put the water, drowning the meat, high-fire boiling, change to light, and then put water, flooded meat, high-fire. Fire boil, change the micro-fire, keep the pot of water seems to open non-open state, until you feel rotten until, high fire to collect dry water, add pepper a little monosodium glutamate, you can.

Introduction of a few simple dishes and pasta, for reference:

(a) cooking:

one, the simplest way to do the eggplant:

Eggplant cut diagonal knife block, put in a frying pan frying soft, the eggplant out of the oil pouring out, leave a little, put the minced garlic to fry incense, pour into the eggplant, add the Haitian brand of soya sauce, simmer on a small fire for 1-2 minutes, add pepper and a little monosodium glutamate (MSG).

Oil-saving practices: eggplant cut diagonal knife block, soak in water for a few minutes, take out a little Li dry for a while, the pot of oil (the amount of and usually stir-fried vegetables about the same), put the minced garlic fried incense, pour into the eggplant, stir-fry a few times, add Haitian brand soy sauce, simmer for a few more minutes, add pepper and a little monosodium glutamate.

Two, ribs and kelp soup:

Raw ribs, kelp and cold water, boil with medium heat. Almost open, skim off the foam on the surface. Open, change the micro-fire, keep seemingly open non-open state, to the ribs rotten, add salt, can be. Eat, in the bowl with pepper, a little monosodium glutamate

Three, fresh cuttlefish and dry cuttlefish practice.

Hair dry cuttlefish: first put in cold water to soak soft, to a few hours, you can change the water in the middle, so that the hair of the cuttlefish chewy. Do not put alkali.

Washing cuttlefish: peel off the film on the cuttlefish, take out the bones and guts, wash it.

Fresh cuttlefish practice:

green pepper cuttlefish shredded meat:

cuttlefish shredded, boil water in the pot, the water is less many a little more, put the cuttlefish shredded into the water, the water boiled and fished out for spare. The water must not be poured out, you can eat below, very fresh.

The tenderloin cut thin, add a little salt with cornstarch mix, add a little oil, and then mix well.

Put oil in the pan, high heat, hot oil put meat, fried plus green pepper wire, green pepper color, pour into the cuttlefish silk fried, add a little water, add salt, pepper, a little monosodium glutamate, fry a few times.

Dry cuttlefish roasted meat:

-Broil pork or straight pork, no salt.

Cut the cuttlefish into mahjong-sized pieces.

Good pork, cut into pieces, pot of oil, fry meat (ribs), then add cuttlefish, fry dry water, add a good wine, add a little Haitian soy sauce coloring, add Haitian natural pumping, fry a few times, add water to submerge the fish, with a small fire (keep the water seems to open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect the dry water, do not be too dry, add pepper, a little monosodium glutamate, put a little sugar. Add a little scallion. The end.

Note: There is a kind of dry cuttlefish on the market is very salty (bad quality), that can only soak a little more, and then cooking can not put the old soy sauce, soy sauce.

Four, stewed potatoes:

1 First, thick potato slices in a frying pan fried (chopsticks can pass through), then stewed.

2 A little longer.

Tomato Potato Soup:

First, put the potato slices (to be fast, you can slice a little thinner) in the water to cook, never add salt, the water opened to change the micro-fire, to the fast boiling, change the fire, add tomato slices, cook out the red color, tomatoes can not be boiled yellow. Add salt, pepper, a little monosodium glutamate, can

five, shrimp cooking:

First of all, you have to put the shrimp in a bowl with cooking wine to soften it.

I, you can roast winter melon, or boil winter melon soup.

Two, good dried tofu, cut into thin shreds, put shrimp to cook together.

Six, dried scallop cooking:

Dried scallop diced in a bowl with cooking wine to soften, and then steamed over water to rot, or crushed by hand, spare.

Dried scallops buckle radish:

Superior radish cut into cubes, put the pan fried, add dried scallops, simmer over low heat, (first do not add salt, dried scallops have a salt flavor), add pepper, a little monosodium glutamate, can be.

Scrambled eggs with dried scallops:

Put dried scallops in the beaten egg, scrambled over high heat.

Seven, white cuts of meat:

Pork hind leg, whole boiled, thinly sliced, and cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, small sesame oil. For dipping.

Eight, sausage practice:

Sliced, steamed under water, to be steamed.

You can also, first fried green pepper, and then the steamed sausage into the fried, can

You can also, in the Dutch beans just listed (this time tender, refreshing), Dutch beans fried steamed sausage slices, do not put pepper.

nine, fried chicken wings:

Chicken wings cleaned and drained, put salt, pepper, a little monosodium glutamate (MSG), marinated for about 1 hour, the water out of the marinade, and then placed in the egg white dragged, and then dipped in the bread crumbs to be dipped tightly, and then put in a frying pan fried, the first a little bit of a smaller fire to fry, and then a little bit of fire to make the appearance of the golden

ten, salted and dried fish practices:

Fish large, salty can be roasted pork or straight rows, without salt.

Cut pieces, pot of oil, first fry meat, then add fish, fry, add good cooking wine, add water to submerge the fish, with a small fire (to keep the water seems to be open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect the dry water, do not be too dry, add pepper, a little monosodium glutamate (MSG), a little bit of sugar, add a little bit of scallion segments. End.

Sweet and sour pork ribs practice:

Straight rows cut into one-inch pieces, put into the frying pan and fry until the surface is hard, leave a small amount of oil in the pan, add a small amount of Haitian brand special grass mushrooms old soya sauce, first a little bit less, lighter in color than your target, add Haitian brand special soy sauce king, it is best not to put salt, the main addition of soy sauce. Add wine, sugar, stir fry, and then put the water, submerged meat, large fire boil, change the micro-fire, keep the pot of water seems to open non-open state, until you feel rotten until, add Hengshun brand banquet vinegar, large fire to collect dry water, add pepper, a little monosodium glutamate, sesame oil, stir fry, can be.

The simplest dried bamboo shoots roast meat practice:

Five-flake meat, cut into pieces, oil in a pot to heat, under the meat fried dry water, add wine, fried dry, add Haitian old soy sauce a little color, plus soak well washed and cleaned and cut into coarse bamboo shoots, and then add Haitian daytime pumping, stir fry, add water, submerged meat, boiling, and then a casserole dish or a wok with a very small fire (to keep the water seems to be open non-open state), burn 1 -2 hours, you feel rotten on it, high heat to collect dry water, not too dry, add salt, pepper, a little monosodium glutamate, put a little sugar. End

Raw materials also have a certain relationship!

Eggplant should be thin and long kind, to just listed when (tender) is good.

The easiest way to make eggplant:

Cut the eggplant into diagonal cut pieces, put them in a frying pan to soften, take the eggplant out, pour out the oil, leave a little, put in minced garlic to fry, pour in the eggplant, add Haitian brand soy sauce, simmer on a low heat for 1-2 minutes, add pepper and a little monosodium glutamate.

Oil-saving practices: eggplant cut diagonal knife block, soak in water for a few minutes, take out a little Li dry for a while, the pot of oil (the amount of and usually stir-fried vegetables about the same), put the minced garlic fried incense, pour into the eggplant, stir-fry a few times, add Haitian brand soy sauce, simmer for a few more minutes, add pepper and a little monosodium glutamate.

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

I suggest you buy young tofu, it's tastier! Usually small (thin) cubes, about 1cm+ thick, or boxed inner fat tofu.

One, minced pork tofu:

Pot of oil hot, put minced pork, stir fry flavor, add Haitian brand special gold standard soy sauce king, pepper, a little monosodium glutamate, minced green onions, add to the bowl, standby.

Pot a small amount of water, put a little salt, water boiling, put the tofu, use a spatula to shovel the tofu into small irregular pieces, open, add water starch, mix well, cooked, add to the plate, pour the minced meat.

Note: the minced meat is slightly salty, tofu to light.

(old tofu, cut into flat squares, oil pressed into light yellow, fish up and add some water, cook slowly over medium heat, put some curry powder, tomatoes cut into small pieces, oil sautéed into the pot, the ingredients discretion to put, thickening into the dish. Answer: KATHY23)

Finally, introduce you:

The easiest lemon juice, iced tea production.

I. Juice in a juicer, water, add some sugar cubes. Authentic lemon juice. Less water, add ice, very good.

Second, Lipton black tea 1 sachet, lemon 1 slice, sugar or icing sugar a number of, boiling water brewing. Hot and cold drinks can be.

After chilling is authentic iced tea.