How to start learning to cook

Knife work is a basic skill necessary for a chef, and it is also an important criterion to test whether a chef is qualified and excellent. For a chef, the skill of the knife affects not only the sight of the dish, but also the taste of the dish. To be a good chef, you must have skilled knife skills and be able to use the right thickness and fineness.

The first thing to learn is the knife skills, every day in the teacher's explanation of the continuous practice, groping for the introduction of the way to learn to cook, and the knife technique is not only the first skill to learn from the chef, even if you become an excellent chef, it is essential to keep practicing knife skills. Turning the pot (turning the pot), like knife work, is also a basic skill necessary for chefs, and it is also one of the criteria to test whether a chef is qualified and excellent. The level of turning directly determines the flavor of the dish, and different dishes use different stirring techniques, so that when the dish is ready, it can reach the level that the chef wants.

While practicing knife skills, you have to practice turning pots, and gradually get better in continuous practice, so as to become a qualified and excellent chef. Learning to be a chef requires a lot of tempering and continuous summarization, although it is not hard, but it is important to persevere in long-term practice. Learning to be a chef is a science, it is not difficult to start from scratch, as long as you work hard, in one or two years, you can learn a craft and win a more powerful stepping stone in life.

Should you learn to cook in a professional cooking school, taught by masters, and there are many dishes? To learn to cook, you should go to a professional cooking school and come to New Oriental Cooking School. It is recommended to learn to cook in a formal school, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent, only if there are more operations, practice makes perfect, and natural technology will be learned.

The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best thing is to combine practice and theory, and going to the field is the best, you can learn more.

Cooking, like learning, requires research, searching, comparing, recording, thinking, and creating. Actually, it's quite troublesome. I find it hard to persevere without real determination.

In the past, I used to cook without a pair, but the quality was very unstable, one would be scorched and one would be raw, one would be salty and one would be sweet, until I slowly felt that the food I made at home was more comfortable than the restaurant, so I made up my mind to start researching. Going to the kitchen requires a mental preparation of trial and error. There is no secret, if it is not a particularly complicated and troublesome dish and fails, it can be done well after trying it up to three times.

In the kitchen, you must learn to understand the relationship between temperature and ingredients, and the relationship between seasoning and ingredients. You must have the awareness of "knowing why" in order to learn to cook well. The above is the preparation.

Overcome your fear, many people can't cook well, basically one reason, that is, fear of being splashed with oil, but everything has a beginning, just like when you first learned to ride a bicycle, if you are afraid of falling, then you will never learn to ride a bicycle, and cooking is the same, so only by overcoming your fear first, can you cook well.

Raw materials of different properties should be fried separately. Why? a) Eggs are easier to cook than tomatoes, so they should be fried separately; The same is true for stir-fried pork slices with green vegetables, green vegetables need to be fried for a long time, and meat slices will be old after a long fry.

b) Eggs require a higher oil temperature than tomatoes, so they should be fried separately. In the same way, the meat slices should be cut thinner, and stir-fried in the pot at a high oil temperature until slightly rolled up, so that the meat slices are not only cooked, but also have the taste of stir-frying (Cantonese people call it Qi, and science students call it "Maillard reaction"). If the green vegetables and meat slices are put into the pot together, the green vegetables will pull the oil temperature very low at once, and the meat slices will not be cooked quickly, and it is easy to overburn, so it is not delicious.

Stir-frying + simmering is basically the introductory cooking method for many leafy greens. After the vegetables are stir-fried, they are often not fully cooked, so you can add a little water to simmer. Add too much water, and the aroma from stir-frying will be diluted; But if you add a small amount of water, the fire is too big and the temperature is too high, the water will evaporate quickly, and the dish will bottom out before it is fully cooked.

For meat and vegetable stir-frying, you need to cut the raw materials thinner, and the size should be about the same, and it is easy to cook when fried on high heat. Meat and vegetable stir-fry must be pre-fried separately with different ingredients. If it is a carrot fungus sliced meat, it is better to fry the carrot and fungus separately.

The characteristics of different ingredients are different. The meat slices are thinly sliced, easy to cook, and fragrant. If you have a large amount of meat, you can put it into the pot in part to maintain the temperature in the pan.

Scrambled eggs with tomatoes. Heat the frying pan, add the beaten egg mixture, stir-fry and remove. Pour the chopped tomatoes into the pan and press flat with a spoon while stir-frying.

Add the egg pieces and stir-fry together, add salt, decide whether to add sugar according to taste, and remove from the pan. This dish looks simple, but it is not easy to stir-fry. Those who claim to be "just good at scrambling eggs" can't actually scramble this plate of eggs.

Master the skills, it is basically impossible not to be splashed with oil in the process of cooking, unless you make soup, there is always a certain chance of being splashed, and what we have to do is to use certain skills to reduce the possibility of being splashed, how to do it, you can try to turn the pot when the oil pan is hot, and use a spatula to constantly stir back and forth, so that the oil can't spray up.

How to cook, first of all, the seasoning must be ready, because a good dish is inseparable from good seasoning, and then how to make a dish, here I recommend you can go to the cooking network, there are all kinds of recipes in it, what you want to do according to the steps on the line, okay, I can help you so much, I wish you to become a star chef.

How much oil should I put in a pan? What kind of oil temperature is suitable for Chinese cooking? The amount of oil for scrambled eggs needs to be sufficient, about the same as the amount of oil for stir-frying a plate of vegetables.

When the oil is enough, the eggs will fluffy in the pan. (Actually, it is essentially temperature, enough oil brings enough temperature to keep the cold egg liquid at a certain temperature after it goes down). This amount of oil needs to be tested.

If you are a beginner to learn how to cook, you can go to the chef's cooking school.

There are both long-term and short-term courses, and they are also relatively comprehensive and systematic.

If you want to learn how to cook, you can consider our side

What is "moderation"? The kind of plastic scoop 1 3 scoops of salt that comes with the spice bottle is the amount of salt I use to make a dish. My taste is on the light side. Try your taste for yourself. After trying, remember this amount. Also, salt is generally added before cooking.

Then you have to train for a while, so that you can do a little better.