1. Put the oil in the pot. You must heat the oil before you put down the vegetables. Chinese cabbage and bean sprouts should be fried quickly. When they are almost ripe, put less salt first. Taste the salt and add it if it is not enough.

2. Soy sauce should be of good quality. There are three varieties, and two are enough: Super King Soy Sauce, used in cold dishes, light in color and salty in taste; Super straw mushroom is used for coloring in braising or stewing. Put a little less first, lighter than your target color, because you need to add soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add soy sauce.

3. Buy a bottle of Changyu Gold Award Brandy for cooking wine. The quality is very good. It was originally used to eat western food. Although it is more expensive, it costs little. Generally, braised pork (preferably pork belly), first put oil, heat, put meat, stir-fry until dry, add brandy, and add 3/4-65438+ to 500-750g meat.

Introduce some simple dishes and pasta for your reference:

(1) Cooking:

Raw materials also have a certain relationship!

Eggplant should be slender, preferably when it is just on the market (tender).

First, the simplest method of eggplant:

Cut the eggplant with an oblique knife, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add light soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut 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 usual cooking), add minced garlic to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, 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 want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Three, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.

Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.

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

Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.

Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 fry thick potato chips in the oil pan before stewing (chopsticks can pass through).

A little time.

Tomato and potato soup:

First, put the potato chips (quick, you can cut them thinner) in water and cook them. Never add salt. Turn the water into a small fire. When it is about to rot, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and monosodium glutamate.

Five, 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, the dried tofu is cut into filaments and cooked with shrimp.

Six, scallop cooking:

Soak scallops in a bowl with 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 in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

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

Seven, white cut meat:

Pig hind leg meat, whole cooked, sliced, cut perpendicular to pork texture.

Seasoning: soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage into it for frying.

You can also stir-fry steamed sausage slices with Dutch beans without pepper when they are just on the market (tender and refreshing).

Nine, fried chicken wings:

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

X. Practice of dried salted fish:

If the fish is big and salty, you can roast pork belly without salt or row it straight.

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 drown the fish, and simmer for 1-2 hours (keep the water boiling) until it feels rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. Do it.

(2) spaghetti

First of all, the simplest noodles.

Boil water, more water,

Put the soy sauce, sesame oil, pepper, monosodium glutamate and chives out of the bowl.

Then the water boiled and became harder.

Stir in a bowl. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious) and sesame sauce (diluted with sesame oil or cold water and eaten now), the taste will be better.

Second, tomato and egg soup noodles:

Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Bring the water to the boil and make it a little hard.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, shake the noodles loosely with chopsticks with the other hand, and mix the noodles and seasonings as well as possible to prevent the Chinese cabbage from yellowing.

Tip:

Add some vinegar when eating fried noodles.

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

Four, shrimp and vegetable noodles

First, put shrimp (good quality) in water for a short time, then add oil and noodles. When it's almost cooked, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold (mixed) noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Mix the tobacco, pepper, monosodium glutamate, minced chives,

Boil the water below, a little harder,

Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.

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

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Six, fried rice with eggs:

Put the pan on the fire, heat it with oil, pour in the egg mixture and stir-fry the eggs, then add the rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.

Seven, shrimp wonton:

Making meat stuffing:

Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped shallots, stir well, preferably in one direction, and then put it in the refrigerator for 30 minutes.

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 head and shell after boiling water, which can be used to make wonton soup, salt, pepper, laver without sand, monosodium glutamate, diced mustard tuber, oil and chopped green onion).

Wrap wonton:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick 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 to pinch it tightly), so that the wonton will stand up.

The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.

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

Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup.

Nine, the simplest way to stew beef (powder):

Good beef, cut into pieces, put oil in the pot and heat it, add some cooking wine, stir fry, add a little soy sauce to color, add soy sauce, stir fry without salt, add water, submerge the meat, bring to a boil, and simmer in a casserole or iron pan (keep the water boiling) 1-2 hours, feeling rotten.

Boil water, more water,

Put some soy sauce, sesame oil, pepper, monosodium glutamate and minced chives in a bowl, and add boiling water.

Then the water boiled and it was a little hard.

Put it in a bowl and add the braised beef. Do it.

Finally, introduce: the simplest production of lemon juice and iced black tea.

First, juice with a juicer, add water and some sugar cubes. Authentic lemon juice. Add less water and ice. It is delicious.

2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine.

After being chilled, it is the authentic iced black tea.

The practice of sweet and sour pork ribs:

Cut it into one-inch pieces in a straight row, fry it in an oil pan until the surface is hard, leave a little oil in the pan, add a little extra-grade straw mushroom soy sauce, put a little less first, and add extra-grade soy sauce, preferably without salt, mainly soy sauce. Add cooking wine and sugar, stir well, then drain the water, submerge the meat, bring to a boil with high fire, turn to low fire, and keep the water in the pot boiling.

The easiest way to roast meat with dried bamboo shoots:

Cut pork belly into pieces, heat it with oil, fry the meat dry, add cooking wine, fry it dry, add a little color with soy sauce, add soaked and chopped dried bamboo shoots, add soy sauce, stir well, add water, submerge the meat, boil it, and then burn it in a casserole or iron pot with low fire (keep the water boiling).

The practice of steaming meat with powder:

(If you like thin, you can use a good straight row. )

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

Second, add the soaked broken rice, add the water of red fermented bean curd, mix well, add the meat and mix well.

Third, steaming.

Tip:

If you like spiced powder, you can add a little and mix well. No glutinous rice flour!

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

There are steamed pork rice noodles in general supermarkets.

Steamed pork rice noodles should be soaked in cold water first, so it is easy to steam.

Mix pork belly marinated with a little soy sauce and pepper.

Steamed, yes.

The practice of frying pork liver:

Slice pork liver, mix well with soy sauce and pepper, add corn starch and mix well, add oil and mix well.

The oil in the pot is hot and the fire is about to explode.

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

The practice of lotus root clip:

Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate and chopped green onion, stir evenly, preferably in one direction, and then put it in the refrigerator for 30 minutes.

Wash and peel the lotus root, cut it into 0.5 cm thick slices, and put a small amount of meat between each two slices, and gently press it for use.

Mix flour with water and a little salt to make a thin paste.

Heat the wok over medium heat. When the cooking oil is 80% hot, 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 solidified, take it out, cool it in the pan for a while, and then fry it in the oil pan until it is golden yellow.

The practice of pie:

1. Mix the dry yeast with warm water, add to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate, chopped green onion and a little water (add vegetables without water), and stir evenly for many times. It is best to stir in one direction and then let it stand in the refrigerator for 30 minutes.

3. Wrap the meat stuffing with the prepared noodles, any size, and flatten it (moderate thickness).

4. Put oil in the pan, ignite, put the cake, add cold water, flatten the cake, cover the lid, turn on the fire, and remove the lid when the water is almost dry. Switch to medium heat, slowly turn the pot, let one side of the pot roast on the fire, fry until golden brown, and then turn over and fry until golden brown.

Tip:

The practice of adding vegetables to stuffing:

Generally, vegetables (Chinese cabbage, Chinese cabbage and celery can also be boiled in a pot of water. After boiling, add a proper amount of vegetables, remove the color, put them in a large basin of cold water, cool them in time (otherwise the vegetables will turn yellow), fish them out by hand, squeeze out the water, and chop them up, so that it is easy to chop them up a lot. Then squeeze out the water and mix them with oil. Mix well with minced meat! Use in time!

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

Suggest buying tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.

Tofu powder:

Heat oil in a pot, add minced meat, stir-fry until fragrant, add king soy sauce, pepper, a little monosodium glutamate and chopped green onion, and put them in a bowl for later use.

Add some water to the pot, add some salt, boil the water, put the tofu, shovel the tofu into irregular small pieces with a spatula, boil it, add starch, mix well, cook it, put it in a plate, and pour in minced meat.