How do I learn to cook? How to learn to cook

Raw stir-frying, also known as fire-side stir-frying, is based on raw materials that do not hang paste. First, put the main ingredients in a pot of boiling oil and stir-fry until it is until.

Five, six mature, and then put in the ingredients, the ingredients are easy to cook can be delayed, not easy to cook and the main ingredients together, and then add seasoning, quickly turn over a few times, break the birth is good. Pot collapsed chicken skewers.

Ingredients: 750 grams of chicken breast. 1 egg, 50 grams of fatty pork fat, 25 grams of spinach leaves. 5 grams of refined salt, 10 grams of green onions, 10 grams of ginger, 5 grams of cumin, 15 grams of wet starch, 10 grams of flour, 100 grams of lard.

The practice of pot collapse chicken skewers:

Pot collapsed chicken skewers. 1. Remove the fat skin of the chicken breast, wash the white tendons, slice 12 pieces of centimeter square and centimeter thick, chop the chicken into a puree, put it in a bowl, add egg white, wet starch, refined salt, shredded green onion, shredded ginger, cumin flour and mix well.

2. 12 slices of fat pork fat that are the same size as chicken, poke a small hole with the tip of a knife to prevent rolling during frying; The spinach leaves are also cut into 12 slices as large as the chicken.

3. Spread the fat slices on the board, smear the centimeter-thick chicken puree, cover with 1 piece of chicken slices, then smear a layer of chicken puree, and finally cover with 1 spinach leaf to make a "chicken skewer", make 12 pieces in turn, dip a layer of thin flour on the fat surface of the fatty meat, and then dip a layer of egg yolk, wet starch, flour and water around it and stir it in a thick egg yolk paste, put it into a pot of lard that is hot (about 110) and fry it until it is hard, and then turn over it one by one until it is light yellow, and decant the oil in the potThen add the clear soup, refined salt, green onion and pepper puree to the slight heat and stir-fry until the soup is exhausted, turn the pan and buckle it in the plate (the side with spinach leaves is facing up).

Learn to control the heat first, and the order of cutting greens: first put the seasonings such as oil and salt, heat it on high heat, put in the greens, remember to turn the pot often, and put onions and garlic when the pot is about to start. It is characterized by its freshness, and it does not feel like it is tasteless!

Meat: If you want to eat tender, first mix the meat with wet starch and heat it over the same heat as the vegetables. The same blanking sequence.

In order to change the color of onions and lotus roots, remember to add boiling water when adding water halfway.

1000 sheets, carrots, remember to be sure to put garlic, otherwise there will be a big smell.

Add more oil to the eggplant.

In the case of mushrooms, depending on the severity of the smell, you can choose whether to put cinnamon or not.

Beans, potatoes, don't put soy sauce Home cooking is generally very simple.

Choose seasonings and condiments according to the color and smell of the dish.

I'm not going to tell you that there are 3 generations of chefs in my family. I don't really like it though.

Take advantage of the summer vacation now, play less on the Internet, and search for similar dishes, mom and dad must be in the pot at noon before the water in the pot is dry, you will pour oil, so you must learn to cook first learn to protect yourself from it,

It is highly recommended to enroll in an amateur chef training course, which is really different from self-study.

It is recommended to make some simple dishes first, such as scrambled eggs with tomatoes.

Study online or at a chef's school.