What tips do you have for home cooked cooking?

In fact, ordinary home-cooked dishes are very simple, you can stir-fry a dish, change the ingredients, and you will be able to know more than a dozen dishes. Stir-fried vegetarian, vegetarian stir-fried meat, braised meat, stewed, fried, cold dressed, poured sauce (boiled), almost these methods each learn a dish, more than 70% of the home-cooked dishes will be, pay attention to the particularity of individual ingredients, flexible use, is a good chef :) Let's talk about a few of my own small experiences, but also from the long-term failures of the lesson:

One: Never put more salt, nine out of ten cooks are light, for the vast majority of dishes, you can add salt after making it light, but it is not easy to do it when it is salty. It's a good idea to try the food, but remember:

Dishes that have been fried for a long time (such as cauliflower), stews, and soups are all lighter when you taste them, and when you taste them, you can cook them for a while, and they will be salty when they are served. Cucumber, zucchini, lettuce, these three dishes, if you want to fry fast, keep fresh and green and flavorful, after cutting, add salt (times the amount of salt used in normal stir-frying) to marinate for 5 minutes, then rinse with water, drain the water and then put it in the pot, fry it until it is 6-7 ripe and taste it, if it is obviously light, add a little salt (one-fifth of the amount of salt used in normal stir-frying) is enough. Two:

Dishes that can be eaten raw are generally easy to cook, and then put them in the pot at the end, so don't cook them for too long - even if they are not cooked, it's fine, they can be eaten raw anyway. Three: Afraid of oil splashing on your body?

In addition to wearing protective equipment, keep in mind that the more refreshing the dish falls, the less likely the oil will spill out, and the more you throw the dish into the pan little by little, the longer the scene of the fried sky will last. So, in order to protect yourself, you need to be a little braver!

4. If you want to fry yams, you must rinse them several times with water after cutting them into slices, and try to rinse the slurry, otherwise the fried vegetables will look like ......Same sticky = =!If you want to fry potato chips, think about whether you like to eat crispy or soft ones, and if you want to be crispy, you should rinse off the starch with water, and if you eat soft ones, you won't float. Either way, be careful of sticking to the pan!

5. If you want the meat to be easy to cut, you must choose frozen meat, and put it there until it is halfway through before cutting, it will be much easier. 6. If you want to fry the meat tenderly, add the water starch and grasp it well; If the stew wants to be tender, put salt later, never mix cold water halfway, and stew with two spoons of vinegar with bones; If you want to be tender about braised pork, master the heat, bring the heat to a boil and turn to medium-low heat, and uncover the lid for 10-15, and decide whether to add water or not according to the situation (the same can only be mixed with boiling water!). When the water is left for 30, turn to low heat, and when the water is left for 10, open the lid and turn to high heat to stir-fry to reduce the juice and stir-fry the oil to taste.

1. Remove the smell of mutton: put the radish pieces and mutton in the pot together, and take out the radish pieces after half an hour; A few orange peels are preferred; Put 5 grams of mung beans per kilogram of mutton, boil for 10 minutes, pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts in the shell and put them in; 1 kg of lamb with 10 grams of curry powder; 1 kilogram of lamb plus 200 grams of cut sugarcane; Boil 1 kg of water, add 1 kg of mutton and 50 grams of vinegar, remove after boiling, and then add water and seasoning.

2. Boiled beef: In order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, the meat will quickly rot and taste delicious.

3. When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vitamins in the soup.

4. When boiling beef and other tough and hard meats and game poultry, add a little vinegar to soften it.

This is a dish ordered by his son, made with pork belly, fried dried tofu and eggs, and made 2 catties of meat, 10 eggs, and 2 catties of tofu, and ate it in two meals after it was made. This year's small yellow croaker is particularly cheap, and if you see something fresh in the market, buy a little. When you go home, you can marinate it for a while, wrap it in batter and fry it, and it is also very popular with your family.

During the epidemic, the community ordered three fish, the family killed the fish with salt, pepper, ginger, red pepper, closed well, put it in the refrigerator, two days later, the fish was opened, the fragrance was strong, the family began to make fish, the fish was fried in the pot until golden on both sides, ginger slices, you can put chili peppers if you like spicy food, you can not put chili peppers if you don't like to eat spicy, my daughter doesn't like spicy food, but I like to eat Kung Pao chicken I often make it for her, I share my experience I hope to like.

Stir-fry peanuts with salt: Put pepper, pepper and peanuts in the pot and fry them over low heat until they are slightly yellow, add salted water and fry for another two minutes to evaporate the water. The wine is particularly good, and the peanuts are crispy and not greasy at all.

We eat all three meals a day at home! Every day at dinner, the children come back from school, my husband comes back from work, and I feel very happy to eat my own food together! My slogan is, be a happy housewife!

Lean pork, cut into slices against the grain. Add ginger slices, oil, soy sauce, light soy sauce, thirteen spices, corn oil. Stir well and marinate for 10 minutes.

Bullfrogs must be marinated in advance with 1 tablespoon of pepper, 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of oyster sauce, and 2g of salt for 5-10 minutes in advance after chopping, and then add a lot of oil to fry until fragrant. Remove the oil control, and leave the bottom oil in China to dry the chopped green pepper and red pepper without water. It is ripe when both sides are slightly yellow.

Take a slice of lettuce, sandwich a slice or two of meat, add some sauce, put a piece of garlic, wrap it up and eat it in your mouth, and the taste is simply amazing. If necessary, it can also be grilled with some other dishes. Today's Food Sharing:

In fact, it is relatively simple to make home-cooked food, as long as you can control the amount of seasoning, pay attention to the heat, and pay attention to the handling of the ingredients, and lock in the nutrients of the ingredients, you can make delicious home-cooked dishes.

In fact, grasping the heat is the most important, you can practice more when you have nothing to do at home, you can be very proficient after a long time, seasoning is also a very important link, you can taste the taste of the dish when cooking, and remedy it in time.

During the new crown epidemic, the residential community bought three fish, and the family killed the fish with salt, pepper, ginger, red pepper, closed good, put it in the refrigerator, and the fish was brought out after two days, and the fragrance was strong, and the family began to make fishFry the fish in the pot until golden brown on both sides, add ginger slices, red peppers, a small amount of vinegar, old borrowed color, a small amount of rice wine, white sugar, and then put the water, submerge the fish as the standard, go red until the water fish boils, boil over medium heat, boil until a small amount of tea soup remains, prepare shallots, chop them, the fish is left in the plate, sprinkle the green onion segments, and then pour the juice in the pot on the green onions and fish, become, a great mother's taste of the stewed fish is done. People are iron, rice is steel, three meals a day. Don't be hungry for any meal.

As an ordinary office worker, breakfast is basically eaten outside, and the company charters a Chinese restaurant. But most of them didn't eat well, so they naturally had to treat themselves well when they bought fruit and cooked rice at night. Choose fresh ingredients that are in season, and if the food is not fresh, it will not taste delicious no matter how it is prepared.

And only fresh ingredients in season, large production, cheap price, and good taste. Recently, the small yellow croaker is only 5 yuan a catty here, and it is also very fresh, so it is a common dish on the table at my home. Follow your family's taste and choose your family's favorite food.

My family likes meat, so I need a lot of meat for every meal.

And the meat is stewed and rotten, so it doesn't take hard to eat, so the pork I buy at home will be cooked in a pressure cooker and frozen in the refrigerator, and when I eat it, I can take it out and thaw it back into the pot. That saves time and effort, and doesn't jeopardize the deliciousness. I think the taste is as light as possible when cooking at home, so that even if it is tasteless, it can be eaten with sauce, if it is salty, there is no way to save it!

You don't need too complicated condiments to cook at home, and there are some commonly used seasonings. You can eat the taste of the food itself, which can be regarded as the highest level of home-cooked stir-fry.

When you grow vegetables at home, you just look at how much land there is. If it's just a small balcony, then everyone generally likes to weigh on the green onions, amaranth and garlic, and some also plant some ginger slices. But if the territory is relatively large, then you can grow some seasonal vegetables, such as Chinese cabbage, summer white broccoli and kale.

Winter melon, basket, long beans, tomato lettuce. If the small one doesn't even have a living balcony, it can only make bean sprouts. For example, bean sprouts, bean sprouts, peanut sprouts.

Planting vegetables is actually interesting, if there is no pressure in life, it is really an effective feeling to plant vegetables to strengthen the exercise and nourish the character!

Scrambled eggs with tomatoes, scrambled eggs with leeks, scrambled eggs with garlic, chicken wings with cola, pork ribs with cola. When making these home-cooked dishes, you must pay attention to the heat, and also pay attention to the pot used, which must be non-stick, pay attention to the way of production, pay attention to the production process, and pay attention to the control of temperature.

I think you can make Shanxi oily potato chips, when making this dish, first we wrap the cut meat slices in batter, and then quickly put them in the pot, fry the hands and potato slices together, and add some green peppers.

I can give you some tips and tricks on cooking.

1.Choose good ingredients and condiments: High-quality ingredients can improve the taste and quality of a dish, and using the right amount of condiments can also add flavor and depth to a dish.

2.The knife work should be meticulous: the knife technique must be skilled, which can not only improve the beauty of the dish, but also make the dish better flavored.

3.Master the appropriate heat: Different dishes need different heat, and Xian La must learn to master the heat according to the characteristics of the ingredients and the taste of the dishes.

4.Uniform heat distribution: During the heating process, the heat should be evenly distributed to avoid excessive or overgrowth of some ingredients.

5.Unique Creativity and Taste: You can add your own unique creativity and flavor to adjust the taste of the dish and make it more personalized.

6.Careful care: Be patient and meticulous in the process of cooking, pay attention to details, and ensure that the final dish is presented with delicious and palatable dishes.

The above are some of the tips and tricks I know about cooking delicious food, I hope it will be helpful to you.

1.Preparation: Wash and cut the dishes and prepare the condiments, which can reduce the anxious waiting time and improve efficiency.

2.Pay attention to the combination of ingredients: Choose the right ingredients to match to add to the delicious taste of your dish.

3.Tips: For example, when frying eggs, add some water to make the eggs softer; When stir-frying, put greens or vegetables with high moisture content first, so that the dish does not boil.

4.Serious cooking: Whether it is boiling water or frying, you need to carefully observe and grasp the time, otherwise it will affect the taste and texture.

5.Condiments: The selection and addition of condiments can not only increase the taste and level of dishes, but also play a role in preservation, seasoning, and color improvement.

In short, the key to making delicious dishes is to have a positive attitude, take every link seriously, choose the right ingredients, add the right condiments, and master certain skills.

1. Choose a good wok: a wok: a wok, the iron pot is more durable, and the human body needs iron for nutrition, when choosing an iron pot, you should choose a thicker, a pot of three with a diameter of 32cm, so that the residual temperature will be maintained for a long time when stir-frying, and the pot that is too thin is easy to burn through a hole and burn out.

2. Master the heat: heat is an important factor in stir-frying, and the heat should be determined according to the size and nature of the dish; When the portion is small, the heat should be small, and vice versa. When stir-frying meat dishes, the heat should not be too large; When stir-frying vegetables, turn up the heat to the maximum so that they will cook quickly and keep them green.

3. Add water appropriately: When stir-frying, some dishes themselves have less moisture, and they will be scorched and black-fried when stir-frying, and a small amount of water can be added during the stir-frying process. Some green leafy vegetables have more water, not only do you not need to add water, but also turn the heat to the maximum and get out of the pot as quickly as possible.

4. Master the order of putting the ingredients into the pot: when stir-frying the meat dishes and vegetables together, you should first put the meat vegetables into the pot and fry them for a while, and then fry them until they are fried.

When the seventh or eighth is ripe, add the vegetables. In this way, several foods can be ripe at the same time, otherwise one food is not cooked, and the other food has turned yellow and rotten, which is very unpalatable!

5. Seasoning placement should be appropriate: oil, salt, sauce, vinegar, monosodium glutamate and other seasonings should be put when stir-frying, these seasonings are placed in order, the oil is put after the pot is heated, and the salt is generally put in the last pot.

6. Blanch to keep the vegetables green: In order to keep the fried vegetables green, some vegetables can be blanched in boiling water first, squeezed dry and then fried. Such as:

When stir-frying the greens, boil the greens in a pot, then blanch the greens in it, remove it, squeeze out the water, and stir-fry again.

Here are some tips and tricks on how to "cook deliciously":

1.Choose fresh, high-quality ingredients: The first step in cooking is choosing good ingredients. Choosing fresh, high-quality ingredients will make the dishes more delicious and tasty.

2.Careful handling of ingredients: The way the ingredients are handled directly affects the texture and taste of the dish. For example, meat needs to be removed from fat and fascia, vegetables need to be washed and peeled, and careful handling of ingredients will increase the flavor of the dish.

3.Learn to match spices: Seasonings are one of the important factors in cooking dishes, and different dishes need to be paired with different seasoning plum ingredients. Learning how to mix seasonings wisely will make the dishes taste more harmonious and beautiful.

4.Proper cooking methods: Choose the right cooking method according to the recipe and master the cooking time of different ingredients, which can make the dishes more tender and more fragrant.

5.The heat should be appropriate: the mastery of the heat is very important for the taste and taste of the dish, such as the heat should be fierce when stir-frying, the steamed vegetables should be steamed slowly over low heat, and the taste of the dish will be affected if the heat is not enough or too hot.

6.Pay attention to plate plating: It is also important to present dishes with all the colours, flavors and shapes. Place the ingredients on the center of the plate and garnish them with spices, side dishes, etc., to make the dish more beautiful and attractive.

7.A lot of practice: cooking is a technical job, it takes time and energy to practice and master, only through a lot of practice can you continue to improve your cooking level and skills, and master the skills of "opening the bow without turning back".

In short, cooking tirelessly is a gradual and in-depth process, finding what you are good at and constantly exploring and practicing, actively learning from the experience and skills of others, and continuing to learn and improve your skills, which is the only way to cook delicious food.