Who has the recipe for cooking? How to cook, what are the dishes

There are actually many ways to cook, you can go to the home to have a look at the tips, you can also go to the Internet, or go to Xiaohongshu, there will be ways to cook, as long as you search for it, there will be it. Go for it.

If you want to learn to cook, I can recommend a software to you to cook. It's still very good, there are steps, and most of the dishes are available. If I ask how to learn or cook well, my answer is to practice or cook.

1. Heat the pot first, and then pour the oil; The oil must also be heated before pouring in the vegetables;

2. The materials for stir-frying, whether they are shredded, diced or diced, must be cut to the same size, so that the materials can be evenly fried in a short time;

3. Put the ingredients that are not easy to cook into the pot first, fry them until they are slightly hot, and then fry the materials that are easy to cook together and fry them evenly, and then remove from the pot;

4. When stir-frying, high heat should be used to maintain the deliciousness and original color of the dish.

5. The skills and know-how of cooking are: the materials to be cooked, whether they are cut into pieces or slices, should not be cut too small, otherwise they will not be beautiful;

6. Some ingredients should be soaked with seasonings before cooking;

7. Some ingredients should be slightly fried and then boiled with water;

8. When boiling, you should first boil over high heat, and then use low heat to cook until the juice is slightly thick, if the material is not cooked enough, you can add water to continue cooking.

If you search for what you want to cook, there will be a lot of them.

You have to see what you cook, be specific! For example, cold stir-fry? What to fry? That's how we have purpose!

It can be fried, stewed, fried, steamed, burned, marinated, and so on.

1. Stir-fry. Stir-frying is the most widely used cooking method, it is mainly based on oil as the main heat conductor, the small raw materials are heated and matured in a short period of time with medium and high fire, because the fried is generally fast and fast, to a large extent, the nutrients of the raw materials are maintained.

Stir-frying is a traditional Chinese cooking method, when cooking food, a small amount of oil is put in the pot and quickly cooked on a hot fire, stirring and turning the pan. During the frying process, the food is always in motion. Spread the food on the sides of the pan and then into the pan, repeating constantly.

This cooking method makes the meat juicy and delicious, and the vegetables tender and crispy.

2. Stew. Stewing is a healthy way to cook, with a temperature of no more than 100 °C, which maximizes the preservation of various nutrients without the production of harmful substances due to overheating. When stewing, cover the pot and isolate it from oxygen, so that antioxidants can be retained.

After simmering over low heat for a long time, the meat becomes very soft and rotten, easy to digest and absorb, and is suitable for the elderly, children and people with poor gastrointestinal function. Simmering over low heat makes the ingredients very flavorful and delicious. There are often four or five ingredients in a pot of stew, which is nutritious and diverse.

3. Frying. Frying is a cooking method that is heated with a strong fire and uses cooking oil as the heat transfer medium, which is characterized by a strong fire and a large amount of oil (generally several times more than the raw materials, and the catering industry is called "big oil pot"). Most of the ingredients heated in this way are fried twice apart.

The raw materials used for frying generally need to be impregnated with condiments before heating, and after heating, they are often accompanied by auxiliary condiments (such as pepper salt, tomato sauce, chili oil, etc.) on the table, and the characteristics of fried dishes are fragrant, crispy, crispy and tender. Due to the different textures of the raw materials used and the requirements of the products, fried-fried can be divided into clear frying, dry frying, soft frying, crispy frying, roll fried and special frying.

4. Cyanogen. 氽 (cooking term) is a cooking method that boils water and boils water. The raw materials are mostly small or processed into sheets, silks, strips and balls.

Generally, the soup or water is boiled over a strong fire first, and then the ingredients are put into the pot, only seasoning, not thickening, and the water is boiling. There is also a method of soaking, the raw materials are scalded in a pot of boiling water until they are eight mature, then they are taken out and put in a bowl, and the boiling fresh soup that has been adjusted is poured into the bowl, and it is ready to be scalded. This method is also commonly known as soup blasting or water blasting.

The dishes are characterized by a variety of soups that are fresh and tender, and are tender and refreshing.

5. Steaming. Steaming is a cooking method that refers to the process of putting seasoned food ingredients in a utensil, and then putting them in a steamer to use steam to mature them. According to the different food raw materials, it can be divided into three types: fierce steaming, medium steaming and slow steaming.

For example, "steamed fresh fish", "steamed eggs", etc.

Steaming, a seemingly simple cooking method, makes urbanites miss the original and delicious steamed dishes after eating a variety of dishes. Looking through the information, it was found that Chinese cuisine has exquisite skills and a long history.

1.Soak the greens to be fried for 10 minutes, then rinse. You can choose to cut it smaller.

2.Prepare a clean wok, if there is water in the pan, heat the pan first to allow the water to evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the flat bottom of the pan, and heat the oil. 4.When the smoke rises in the pot, that is, the oil is hot, pour in the greens.

5.Use a spatula to stir-fry the greens so that all the greens are stained with oil, and the power of the induction cooker is about 1200 1400. Spicy shrimp.

Efficacy characteristics The color is red and bright, spicy and fresh.

Spicy shrimp production ingredients.

Ingredients: crayfish and chili peppers.

Ingredients: green onion, ginger, garlic, star anise, cinnamon; Seasoning: salt, soy sauce, cooking wine, vinegar, tempeh, hot sauce.

Preparation of spicy shrimp.

How to make spicy shrimp:

1.Raise the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud from their bodies. Use a discarded toothbrush to scrub the lobster clean, especially the connection between the head and the body, which is very dirty;

If necessary, consider removing the head of the lobster and making a cut on the back of the shrimp's tail to rip off the black line.

2.Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, remove from the pot;

3.Put an appropriate amount of vegetable oil in a pot, put garlic and ginger in the oil pan and fry it over medium heat until fragrant, then put the shrimp and eight.

Put the horn and cinnamon into a pot, add an appropriate amount of water and cook over high heat.

4.After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it simmer for a while;

5.Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for ten minutes, wait for the water to boil into a thick juice, add chopped green onions out of the pot and serve in a bowl.

If you like to eat spicy food, you can add hot sauce containing tempeh to make the taste more spicy and rich!

What do you think it's cooking? If you want to make braised vegetables, soak the meat in water first. Actually pickle it.

Atom after ten hours put it in the pot again. Mr. Guo's house has all kinds of condiments. Cook him, soak it for three hours, and then scoop it up and you're done.

Three strands of cabbage stewed.

Ingredients required: Cabbage ...4 trees.

Ham ..75 grams.

Chicken breast ...75 grams.

Shiitake mushrooms .5 flowers.

Stock ...3 rice bowls.

Salt ...2 teaspoons.

MSG .1 teaspoon.

Too white powder water .2 tablespoons.

Oil ..3 tablespoons.

Steps:1Soak the mushrooms until soft, remove the stems, cut them into thin strips with ham and chicken breast, and set aside.

2.Wash the cabbage, remove the yellow leaves and hard stems, peel off the large cabbage leaves, leave only 10 cm long cabbage sum and cut it in half, row it in the pot, pour the broth, boil it over high heat and then change to low heat to continue to simmer, about 30 minutes until the cabbage heart is soft and rotten, that is, it is clamped out and discharged in a large disc.

3.Heat the oil in the wok, the stew juice is secreted into the pot, add salt, monosodium glutamate, shredded ham, fragrant shreds, shredded chicken and boil, after the shredded meat is cooked thoroughly, thicken it with too white powder, and pour it on the cabbage sum to serve on the table.

This one is relatively simple.

Buddha jumped away from the yang cabbage.

Ingredients Required: Chinese cabbage ...350 grams.

Shrimp ...50 grams (Kaiyang).

Shiitake mushrooms .10 grams.

Steps:1Wash the whole bok choy without tearing it open and pour it whole into a deep bowl or casserole.

2.Wash and soak the dried shrimp, soak the shiitake mushrooms and cut them into shreds, stuff them into layers of cabbage leaves, pour in the soup that soaked the shiitake mushrooms and dried shrimps, seal (cover) the whole bowl of noodles, put them in a steamer or electric pot and steam them for 30 minutes, and wait until the whole dish is fully cooked and ready to eat.