To teach you good tips and tricks for home cooking?

Never put too much 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 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 should be a little lighter when you taste them, and when you taste them properly, they will be cooked for a while, and they will be salty when 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 6-7 mature and taste it, if it is obviously light, add a little salt (one-fifth of the amount of salt used in normal stir-frying).

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.

When stewing meat, put some dried hawthorn slices, and the meat is easy to rot, especially beef. Pork in a pot under cold water, beef in a hot pot. If you love sweet and sour pork ribs, there is a simple recipe of one, two, three, four, five on the Internet, which is simple and convenient, and it is also suitable for making braised pork, which is very recommended.

Before starting the fire, put all the ingredients in a separate category, for example, if you want to have a stall of eggs, no problem, beat the eggs first, measure out the salt that is ready to be put and put it in a small bowl. To the limit, measure out the oil that is ready to be put in the pan and put it in a small bowl. Then light the fire and put it in step by step.

Try to avoid being in a hurry, playing with a shovel in your hand, and thinking about beating eggs. It is said that in the field of professional cooking, ingredient preparation is always a very important part. Putting all the ingredients involved in a categorical way and arranging them on your cutting board will make you feel very good.

You can make more soup, then divide it into small lunch boxes and freeze it in the refrigerator. When eating, pour the whole piece directly into the pot and heat it, and then serve it with noodles, soup, cabbage, or something.

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.

Mixed cold vegetables like amaranth and cucumber, after cutting, you must remember to sprinkle some salt and water. In addition, share a little secret: light cold dishes, after putting in various spices, pour in a tablespoon of freshly fried ginger shredded oil (skim off the ginger shreds), and it will be extra fragrant when mixed out.

If you want to fry yams, be sure to rinse them with water several times after cutting them into slices, and try to bleach the slurry as much as possible, otherwise the fried vegetables will be sticky like snot. 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!

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.

Chop the pepper and dice. Ingredients: lotus root, chopped pepper, vegetable oil, green onion, salt.

Steps: 1. Peel and dice the lotus root.

2. Add vegetable oil to the pot, add chopped green onion and stir-fry.

3. After stir-frying until fragrant, add the diced lotus root and stir-fry well.

4. Add chopped pepper and salt, and stir-fry quickly over high heat for 40 seconds.

Roasted pork ribs with potatoes.

Ingredients: pork ribs, potatoes, green onions, star anise, bay leaves, dried chilies, rock sugar, orange peel, Sichuan peppercorns, ginger, garlic, dark soy sauce, light soy sauce, Lee Kum Kee marinade, cooking wine.

Steps: 1. Prepare the above ingredients.

2. Put oil in the pan, add the rock sugar and fry until the sugar turns yellow, and pour in the pork ribs.

3. Add green onions, garlic, dried chilies, bay leaves, star anise, and Sichuan peppercorns.

4. Add dark soy sauce, light soy sauce, cooking wine, salt, pour in the beans and stir-fry.

5. Add an appropriate amount of water, pour in the marinade, add an appropriate amount of water to the orange peel and bring to a boil, and then pour the ingredients into the saucepan and stew for about one hour. Can.

1. The timing of salt.

The amount of salt is related to the life and death of a dish, 99 dishes can only be added before the pot is cooked, vinegar, these two condiments, too early input not only affects the taste, but also makes the dish unsightly.

2. Tips for making fish.

After the fish is fried, it will become white soup when it is boiled, and it should be fried on both sides; Add boiling water or cold water, boiling water boils quickly.

3. Blanch the soup first.

The fresh meat used in the soup should be blanched first, and the effect is to remove blood and water, remove the smell (the effect of adding ginger slices is better), and clean, and the soup will be clearer.

4. Heat the pan with cold oil.

The reason is very simple, one is to maintain the temperature, the other is to form a layer of oil film between the bottom of the pot and the food, and then pour in a layer of cold oil, the high temperature of the bottom of the pot will instantly give a lifting force, and the ingredients will not stick to the pan immediately after being inserted. It is not suitable for all dishes, so pouring the oil evenly and then adding cold oil can effectively avoid sticking to the pan.

5. Preservation of ingredients.

The convenient way to preserve green vegetables and fruits, do not wash the leafy greens you bought, wrap them directly in the kitchen paper and put them in the fresh-keeping box for refrigeration, and the root and stem ingredients generally do not need to be refrigerated, and they can be cool and ventilated. Put melons and fruits into a crisper bag, put a few holes in it, and then put it in the refrigerator, but it is best not to exceed 5 days.

Beans can be refrigerated directly. Mushroom ingredients should be wrapped in kitchen paper and placed directly in the refrigerator, remember not to seal.

Use a simple approach, no need to add all kinds of complicated things. Just like the dishes made by the elderly in the family, only soybean oil, salt, sauce, soy sauce and other seasoning materials are put in it with ingredients, and the meals made are delicious.

Seasoning is the main reason why home-cooked food is good or not, as long as the ingredients are put more, the taste must not be too bad, the taste of Damei, fuel consumption is generally necessary to put, otherwise there is no taste at all.

I think there are too many tricks to lustful home cooking, first of all, you have to soak this garlic and ginger, so that it will fully absorb the flavor and make the dish more fragrant.

One of the main tricks to delicious home-cooked food is to choose the ingredients, which must be easy to take. For example, sauerkraut fish, choose aged kimchi at home; Another example is salted vegetables, which are available in almost every household in the countryside, such as making steamed buns, cooking soup, and making back pot meat.

Delicious home-cooked food needs to be made with love by the family.

Stir-fried pork slices with leek moss. Leek moss is a dish I like to eat, especially the taste of my father's cooking, no matter how you eat it, it is not enough.

Delicious home-cooked food, all the same, first of all, the ingredients should be fresh, secondly, the heat should be appropriate, and most importantly, the condiments, it is recommended to add oil consumption, add magical oil consumption, all delicious.

For home-cooked dishes, stir-fried vegetables should first put salt in oil, turn on the maximum heat, pour in vegetables and stir-fry quickly, and put seasonings out of the pot to taste. In fact, even if it is a simple fried shredded potatoes and a boiled green vegetable, it is delicious, and it is enough to have the taste of home.

I think it's good to make home-cooked food, with meat and vegetables, and color matching