How to learn to cook home cooking, learn to cook home cooking?

The following is my own cooking experience, and it is all typed word by word.

Hope it helps.

Personally, I love cooking.

Let's start with stir-fry.

It's easier to get vegetables like that.

1.Pour the oil into the pan and bring to a boil, then pour the vegetables down and wait until they are cooked and add salt and MSG.

Finally, salt is put because salt contains iodine, and if it is left early, the high temperature in the pot will volatilize the iodine, and there will be no nutrients. (If it's beans such as green beans, remember to cook them before stir-frying.) Because to avoid food poisoning.

2.If you want to stir-fry meat, such as shredded pork with green peppers, remember to stir-fry the meat first and then put the green peppers. Tender meat powder should be put in the meat, otherwise the fried meat will be very old and not refreshing. The other steps are the same as stir-frying vegetables. Remember to put salt at the end.

3.Stewing chicken soup is very simple. Wash the chicken you bought (usually slaughtered for you), drain the water, then heat the pot, pour the chicken into the pot and stir-fry for 1 2 minutes (put a few peppercorns in it will be very fragrant), then take it out and pour it into the pot for making soup.

Add water and bring to a high fire. For about 1 hour, change to a small fire. The chicken soup will be stewed for a long time, and the taste will be strong and fragrant!

Remember that the chicken soup is not filled with MSG, and a pinch of salt is fine. The soup is still light and good. ）

4.Cook the fish, cut the fish into pieces, wash it (usually buy it back, and people will cut it for you), then put it in a larger bowl and put some cooking wine to marinate for a few minutes. Take advantage of the marinating time to pour oil into the pan, heat the pan and put it:

About 2 spoons of watercress, about half a bowl of dried chili, Sichuan pepper, garlic, ginger. Stir-fry on high heat, then pour the fish ingredients you bought into it and stir-fry them together for 2 minutes. Add water and boil the fish.

Remember to put the fish head first, which is large and thick (because the fish is easier to cook.) Then put the small fillets. Cook for 2 minutes.

The salt flavor is basically gone. If it is lightened, you can add points appropriately. (Because the watercress and fish seasoning all contain salt.)

Basically, that's how you cook, and you'll get better and better at it.

The attention is to control the fire and not burn the food.

Oh, I wish you to become a chef soon!

1。When cleaning up crucian carp, you must remove the gills and the contents of the fish's belly and wash them, especially if there is no black membrane in the belly, otherwise it will be very fishy.

2。The cleaned crucian carp should be left for a while before cooking, and the fish (soup) produced in this way is fresh. Note: No seasoning should be placed on the fish!!

3。Start the oil pan (put a little less oil, the amount of oil must not be more), put the crucian carp into the pot when the oil is hot (medium heat, the fire is too big and the fish will be mushy), when the fish body turns yellow on both sides, cook cooking wine (or rice wine), immediately cover the pot and simmer for half a minute (in order to let the aroma of the wine enter the fish and remove the fishy smell), and then add cold water (depending on personal preference: the fish soup boiled out by more water is light in color and taste, otherwise the taste is strong - milky white).

Add the ginger cubes and green onions. After the fire boils, switch to low heat and boil slowly (about 2 hours).

4。Add a little salt five minutes before turning off the heat (according to personal taste), and you can also put a little less chicken essence (you can also leave it alone, the fish soup itself already has umami).

5。Once the fish broth is ready, it is best to drink it hot. You can drink white soup, or you can put a little seasoning:

Sprinkle a little white pepper and chopped chives in each person's bowl, and then serve it with milky white fish broth, which is also delicious. The fish is also edible, and the meat is very tender and has a light fragrance and sweet taste.

A bowl of milky white fish soup is steaming hot, and it tastes delicious in your mouth. This crucian carp soup has always been my favorite. I never order fish soup to drink when I eat out, because I feel that the fish soup made outside is not at home, and the taste of fish soup is purely based on MSG, so I often boil fish soup by myself to drink, especially when I am sick (I don't want to eat), I drink a bowl or two of fish soup, which is both nutritious and very light.

But I would like to remind you that if you put tofu in fish soup, don't put frozen tofu. Because the fish soup itself has no oil, and the taste of frozen tofu will affect the umami of the fish soup itself.

Where to learn, of course, is to go to the brand, strong strength, good equipment. There are many students and veteran copyists. Don't try to learn the kind, it's easy to deceive.

Employment in 100 liquor stores. What did you learn in such a school? Also, you must go to the school to compare and decide the best.

A school is good or bad. Look at the teachers, look at the brand, look at the environment, look at the quality, look at the reputation, and most importantly, look at the employment.

How to stir-fry chrysanthemum with garlic Step 1 Divide the chrysanthemum into two with a knife, if it is very large, it can be divided into four, remove the old roots, old leaves, and rotten leaves, and rinse them well, especially the roots. Pat the garlic flat, put oil in the pot, stir-fry the garlic, and then add the chrysanthemum.

1. Go home and ask your mother, starting with scrambled eggs.

2. Ask a friend to learn from stir-fried vegetables, 3. Buy a recipe and follow it Learn to make one or two dishes every week, starting from simple and easy to obtain materials

That's how I learned to cook, and now I can cook well, but I still have to read the recipe a lot

Do it often, and you will

If you want to cook at home, you can go to a chef school to learn, and there are special courses.

There are food forums online and blogs.

Go there and have a look. I did exactly that.

It's very detailed.

Real home-cooked dishes don't need to be thickened with starch, oiled, or seasoned.

1. Vinegared baby cabbage.

1. Wash the baby cabbage and cut it into sections, cut the dried chili pepper into sections, and chop the garlic.

2. Stir-fry garlic and chili peppers in hot oil, stir-fry vegetable stalks to soften, add vegetable leaves and stir-fry.

3. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, stir-fry evenly and serve on a plate.

2. Stir-fried yuba with celery.

1. Soak the bean curd in warm water and cut it into sections for later use, blanch the celery into sections and set aside, cut the green onions, ginger and garlic, and millet spicy and set aside 2. Put a little oil in the pot, pour the green onions, ginger, garlic and millet spicy and stir-fry after the bean curd is fried.

3. Add celery, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 point of salt, and stir-fry for another minute.

3. Stir-fried cauliflower with green pepper and carrot.

1. Boil water in a pot, add a little salt and a few drops of cooking oil to the water, pour in cauliflower and carrots, blanch for about a minute and remove it.

2. Heat the oil, stir-fry the shallots and garlic, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, pour in cauliflower, carrots, green peppers, stir-fry over high heat, add salt, chicken powder, stir-fry to taste, and thicken the water starch.

You can start with the simplest, such as tomato scrambled eggs, which are simple and easy to use, and if you don't make them unpalatable, they should be quite delicious.