1, there are two ways to stew:? 1), stewing without water: stewing without water is to scald the raw materials in boiling water to remove blood stains and fishy smell, then put them in a pottery vessel, add seasonings such as onion, ginger, wine and water (the amount of water added can generally be slightly more than that of raw materials, such as one and a half to two kilograms of water can be added to one kilogram of raw materials), cover them and cook them directly on the fire. When cooking, first boil over high heat, skim off the foam, and then simmer on low heat until crisp and rotten. The stewing time can depend on the nature of the raw materials, generally about two or three hours. ?

2) Water-proof stewing method: Water-proof stewing method is to scald the raw materials in boiling water to remove fishy smell, put them into porcelain and pottery bowls, add seasonings such as onion, ginger and wine and soup, seal them with paper, put the bowls into a pot of water (the water in the pot should be lower than the mouth of the pot, so as not to soak the boiling water artificially), and cover the pot tightly to prevent air leakage. Burn with fire. Make the pot boil forever, and it can be stewed in about three hours. This stew method can make the fresh flavor of raw materials difficult to be lost, and the prepared dishes are fragrant and delicious, and the soup is clear. Some put the sealed bowl of raw materials on a boiling steamer, and the effect is basically the same as that of stewing without water. However, due to the high temperature of stewing, it is necessary to master the steaming time. Insufficient steaming time will make the raw materials immature and less fragrant and delicious; Steaming for too long will also make the raw materials too ripe and lose the fragrance and taste. ?

2. What's the experience of cooking to keep fresh green? Vegetables often turn yellow when cooked. How to keep them bright green? ?

1) cover the pot at the right time. If the pot is tightly covered at the beginning, it will fade and turn yellow. It is said that this is because the chlorophyll of vegetables contains magnesium, which will be replaced by another substance of vegetables-organic acids (containing hydrogen ions) when cooking, generating a yellow-green substance. If you fry or cook it first, let this substance play out first when it is heated, and then cover the lid, it will not make chlorophyll yellow under the action of acid. ?

2) If you want to look beautiful, you can add some baking soda or alkaline noodles when cooking, which can make the color of vegetables more bright and transparent, without affecting the nutritional value of vegetables. ?

3. The knowledge of "frying": the methods and key points of raw frying, cooked frying, soft frying and dry frying? ? Fried? It is the most widely used cooking method. The raw materials suitable for frying are mostly small diced, silk, strips, balls and so on. Stir-fry in a small oil pan, and the amount of oil depends on the raw materials. When operating, remember to heat the pot first, and then oil it. Generally, hot oil is used, but the size of firepower and the oil temperature depend on the raw materials. During operation, the materials shall be discharged in turn, and the materials shall be stirred with a spoon and shovel, and the action shall be agile. The key principle is that it is good to break the life. It is characterized by crispness, tenderness and smoothness. Specific methods can be divided into raw frying, cooked frying, soft frying and dry frying. ?

(1) stir-fry. Also known as fire-side frying, it is mainly made of raw materials that are not sticky. First, put the main ingredients in a boiling oil pan, stir-fry until they are five or six times ripe, and then release the ingredients. The ingredients that are easy to cook can be put in later, and the ingredients that are not easy to cook can be put in together with the main ingredients. Then, add the seasoning, quickly turn it over a few times, and it will be good. This kind of frying method has little soup and fresh and tender raw materials. If the block shape of raw materials is large, a small amount of soup can be mixed with people when cooking, and stir-fry a few times to make the raw materials stir thoroughly, and then the pot is served. ?

Key points: when you put the soup, you need to fry it dry in the water of the raw materials before you put it in order to taste it. ?

(2) cooked and fried. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc.), then sliced and diced, put into a boiling oil pan and stir-fry slightly, then add auxiliary materials, seasonings and a little soup in turn, and stir-fry for several times. Cooked cooking is characterized by a slight marinade and crispy taste. ?

Key points: most of the cooked and fried raw materials do not hang paste. When cooking, they are generally hooked into thin fluorescence with wet dough powder, and they are also cooked with seasonings such as bean paste and sweet noodle sauce instead of hooking fluorescence. ?

(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasoning and crisp, then starched with egg white dough powder, put into a warm oil pan with heat of five or six days, stir-fry while increasing the oil temperature, stir-fry until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, put in the main ingredients and stir-fry them several times, add some marinade, and hook up the pan. Soft-fried dishes are very tender and smooth, but it should be noted that after the main ingredients are put into the pot, the main ingredients must be scattered to prevent the main ingredients from sticking together. ?

Key points: the main ingredients should be fried while increasing the oil temperature. When the oil is about 90% hot, take it out of the pan and fry the ingredients separately. When the ingredients are almost cooked, put in the main ingredients and fry them together.

(4) dry speculation (also known as dry incitement). Dry-frying is to stir-fry small raw materials that are not sticky, after being marinated with seasonings, in an 80% hot oil pan. When they are browned outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc.) and stir-fry them several times. After all the marinade is absorbed by the main ingredients, they can be taken out of the pan. The general characteristics of fried dishes are dry, crisp and slightly spicy.

Key points: when cooking, all the marinade of the dish can be absorbed by the main ingredient before it can be cooked. ?

4. What's the trick of frying meat slices in electric stove and pan? If the sliced meat is over-fried, it is because the water in the meat has trickled out. In order to keep the water as much as possible, the meat must be mixed with starch in advance, and it is best not to add salt. You can add some soy sauce, and you must add some wine just before you put it in the pot, because foreign pigs grow up without knowing what to eat, and the meat is particularly stinky. The wine can be deodorized, so add some oil to avoid the meat slices from touching each other. ?

In China, gas is used for cooking, the wok is at the bottom, and the wall of the wok is heated evenly. Therefore, the method of stir-frying the meat quickly after it is put into the pan is adopted, while in many places in North America, the electric stove is used, and the wok is flat-bottomed, and the heat of the pan is concentrated at the bottom. According to the old experience, if the meat is put into the pan, it will paste and be raw, and when it is cooked, the meat will be old. Therefore, when using a flat pan, the oil cannot be too hot. ?

When I first cooked, no matter how the dishes were fried, the pieces of meat were as old as firewood. Later, after this method was adopted, the pieces of meat would never be old again. Try it. ?

5. How to use seasonings? (1) Liquid flavoring?

Soy sauce: It can make dishes tasty and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. ?

Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized by sugar. ?

Salad oil: common cooking oil, and can also be used to cook cakes. ?

Sesame oil (sesame oil): pour it on the dishes before they are cooked, which can increase the flavor. When curing food, it can also be added to add flavor. ?

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell. ?

Chili sauce: the sauce ground by red peppers is reddish and thick, also known as hot sauce. It can add spice and color to dishes. ?

Sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better. ?

Spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as to avoid the finished product being too salty. The color and taste of the oil explosion are better. ?

Sesame paste: It is dry. It can be diluted with cold water or cold broth. ?

Tomato sauce: it is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes. ?

Vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot to avoid the fragrance dispersing. Slightly boiled white vinegar can make the sour taste lighter. ?

Abalone sauce: made of natural abalone essence by concentration, suitable for: frying, boiling, frying, frying and marinating? Wait?

XO sauce: Most of it is mainly concentrated from many seafood essences, which is suitable for all kinds of seafood dishes. ?

(2) solid flavor?

Salt (low sodium salt): the most important seasoning in cooking. It has strong permeability and is suitable for curing food, but attention should be paid to curing time and quantity. ?

Sugar: adding a little sugar to braised and braised dishes can add flavor and color to the dishes. ?

MSG: It can add flavor to food. In particular, it is most suitable to add soup to cook. ?

Hair powder: added to the batter can increase the swelling feeling of the finished product. ?

Flour: it is divided into three types: high, medium and low gluten. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has coloring function. ?

Sweet potato powder: it is mostly used to dip powder in fried food. It can also be used as a powder. ?

Raw flour: It is one kind of thickening powder. When it is used, it is dissolved in water before thickening, which can make the soup thick. In addition, it can increase the crispness when it is used to dip powder in fried food. When used for sizing, it can keep food smooth and tender. ?

Baking soda powder: marinating meat with proper amount of baking soda can make the meat softer, smoother and tender. ?

Douchi: Soak dried Douchi until soft, and then chop it up for use. Wet douchi can be used as long as it is washed. ?

(3) Spices?

Onion: it is often used to explode fragrance and remove fishy smell. ?

Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes. ?

Pepper: It can make dishes spicy and colorful. ?

Garlic: a commonly used explosive spice, which can be sliced or chopped with dishes. ?

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braising and marinating. Zanthoxylum bungeanum granules are ground into powder after being fried and fragrant. If fried salt is added, it becomes pepper salt, which is often used for frying food. ?

Pepper: spicy and fragrant, which can remove fishy smell and add flavor. White pepper is mild, while black pepper is heavy. ?

Star anise: also known as anise, it is often used for braising and marinating. The aroma is very strong, so it should be used appropriately. ?

Dried Chili: Remove the seeds. When frying in oil, pay attention to the heat, and it is not suitable for frying. ?

Red onion: When chopping and frying, you should pay attention to the heat. If it is fried too much, it will be bitter.