The learning process is actually very simple. First you need to practice your knife skills, and then you need to learn some commonly used sauce combinations. The last thing is to understand the combination of ingredients in practice. Practicing knife skills was originally the most difficult, but now there are many vegetable cutting machines. After spending money to buy one, you can basically skip this step. Unless the knife worker is very skilled, it will be difficult to match the efficiency of the machine. By the way, if you want to practice your knife skills, just start by chopping potatoes. Apprentices in restaurants and cooks in the army all start from this step when practicing knife skills.

There’s not much to say about knife skills, it’s just a process where practice makes perfect. So let’s talk about how to prepare the sauce. First, let’s talk about the sauce used for preparing cold dishes (applicable to most cold dishes). Half a spoon of salt, half a spoon of chicken essence, two spoons of minced garlic, two spoons of light soy sauce, one spoon of oil, one spoon of mature vinegar, one-third of a spoon of sesame oil, and half a spoon of five-spice powder. Then find a small bowl and add sesame seeds, pepper noodles, and chili noodles. Then heat the oil in the pot, and when the oil is hot, pour it into a small bowl. Combine the chili oil in a small bowl with the seasoning you just prepared. Finally add a little bit of pepper oil. Use this sauce to make cold dishes, it's very delicious.

The next step is the sauce for mixing the noodles. Put half a spoon of five-spice powder, half a spoon of salt, one-third of a spoon of pepper noodles and chicken essence into a bowl, add light soy sauce and oil and mix well. Finally, find another small bowl, add sesame paste and a little dark soy sauce, pour a little boiling water, and stir evenly. After the noodles are cooked, pour them into cold water, pour the prepared sesame sauce and sauce over them, sprinkle some chopped green onion and mix with it, it will be very fragrant.

Finally, you need to become familiar with some home-cooked dishes, such as braised in soy sauce, braised with garlic, steamed, teriyaki, etc. For example, in the braised method, whether it is braised eggplant or braised pork, the only difference is that the pretreatment of the meat and eggplant is different. The meat needs to be drained and the eggplant needs to be breaded and fried. Other than that, the method of teriyaki is the same. First put the onion, ginger and garlic into the pot and stir-fry until fragrant. After taking out the residue, stir-fry with rock sugar or white sugar until the sugar color appears. Finally, pour in the prepared ingredients and stir-fry until coloured. After coloring, add water to simmer and add dark soy sauce to enhance color. Finally add salt and MSG and serve.

In fact, in my opinion, if time permits, it is best to cook at home. On the one hand, cooking at home is easy and saves money; on the other hand, cooking at home is clean and hygienic. Not to mention anything else, the money for ordering takeout is enough to eat two meals at home.