How to make a good cook? How can you cook a good dish?

The focus is on the accumulation of experience, this kind of thing can't be fast. When I first took over the family's food at home, I always felt that it was a little bit worse, and the taste of this thing has something to do with many things: it is also related to the people you face, my classmate's eating is heavier, and the dishes I cook are too weak; It also has something to do with the season, the three of us use more salt in summer and eat lighter in winter; It is related to your materials, coarse salt or fine salt, I always feel that the coarse salt on our side is lighter than the fine salt, with MSG, if you use MSG, the salty will be slightly salty and the sweet will be slightly sweeter, whether it is seafood or river fresh, if it is seafood, you can basically not put any seasonings; It also has to do with the spices you use, whether it's pepper or cinnamon ......I think if you cook a year's worth of family food, try the seasonal fresh vegetables in each season, and don't let go of the fresh seafood of the beef and mutton river, I guess you will have a feeling for the taste.

Hehe, these are my practical experiences as a novice in the kitchen).

By the way, if you are reading a book, you can read some magazines or something, not how to cook a specific dish, but some kitchen tips and tricks, which will tell you how to use some spices, how to cook a pot or something, ......For example, some people say that when cooking chicken soup, add a handful of rice, wrap it in gauze and stew it together in the soup, and the soup will be more fragrant. (I haven't tried it yet, I'm going to try it in two days).

Practice, the mastery of taste is mainly the accumulation of experience, just like the same method, n people make n total taste.

Learn how to be a foodie first.

Go to a chef training school, and if you don't have a high demand, buy a few cookbooks and figure it out for yourself! It's all about gaining experience! You can't be quick about this!

Stir-fry a good dish, the most important thing is the heat, you can't master the heat, that is, no matter how good the taste of your frying is, and there is a good dish to fry, you can master 6 o'clock.

1: Color, depending on the dish you fry, people want to eat it just by looking at it before they taste it.

2: Xiang, when you take the dish out of the kitchen, before it is served, you ask about the fragrance.

3: Taste, in terms of taste, you must pay attention to it first, and it is the most important, that is, the first of all the flavors (salt), stir-fry all the dishes, you have less salt. The dish will definitely not be delicious, and as for other condiments, it is up to you to master it.

4: Meaning, that is, what does it mean when you fry this dish? I don't have to work outside, and sometimes I have to create something to come out.

5: Shape: The dish is fried deliciously, it depends on your knife skills, if you cut the big one. If it's small, it's not good, and there is a shape match between the main ingredient and the ingredients.

6: Raising: Stir-fry you also have to look at its nutrients, and there are some dishes that can not be fried together, this aspect of raising, you should pay more attention to or read more books and related things in this area.