Where do you start cooking?

First of all, add water to the pot, if you make Shanxi ramen, you should mix with the noodles, pull it open with your hands, repeat it dozens of times, and then put it in the pot after pulling, it is best to stir-fry the vegetables, you can use beef, coriander and other condiments, scoop the noodles in the bowl, and hand over these dishes to eat beautifully!

You can start with a simple home-cooked meal. For example, make noodles, steam rice, chop vegetables with a kitchen knife, learn to use various kitchen utensils, and so on!

Learning to cook and cooking is a must.

Secondly, be familiar with the characteristics of various ingredients, cut vegetables, choose vegetables and so on.

Familiar with all kinds of seasoning condiments, according to different tastes with different condiments.

Read the recipes and get acquainted with the various cuisines.

If you don't know how to cook at all, then start by cooking instant noodles, master how long it takes to cook noodles, how much water to put in, and then, learn to cook rice and vegetables, start with scrambled eggs, eggs, stir well, put some salt, put oil in the wok, put the eggs in the oil hot, stir them slowly, and solidify.

Of course, it starts with washing rice, the water washes the rice twice, after the rice is washed, the rice and water are good, and the water should be as much water as two pieces of paper after the rice is finished, and then put it into the rice cooker, and plug it into the electric press for him.

If you are a beginner in cooking, it is recommended to start with knife skills, such as cutting shredded potatoes, shredded meat, etc., cooking is a step-by-step process.

Start with simple and easy-to-learn and easy-to-do, such as scrambled eggs with tomatoes, steamed eggs, etc., to build confidence, and then gradually overcome difficult dishes, such as sauerkraut fish.

From simple to complex, from rusty to proficient!

Cooking should start with the noodles.

You can start by learning the simplest scrambled eggs with tomatoes and egg fried rice.

Home cooking is the best to make, the main thing is to heat the pan with cold oil, when the oil is not too hot, put the green onion and ginger in the pot, and then put the dishes you want to fry, (generally speaking, potatoes, celery, bean sprouts, cabbage, etc. are often fried and eaten at home.)

The advantage of do-it-yourself cooking is that you can cook by yourself, you can also learn the ability to cook, exercise the ability to live independently, increase the amount of exercise, and do whatever you want to eat.

First of all, it is very clean to cook by yourself, and the dishes are done by yourself from the time you buy them back to the time they are fried, which will be cleaner than takeout. Secondly, cook what you want to eat and buy by yourself, be light if you want to be light, and be heavy if you want to have a heavy taste. It's more in line with your taste.

Finally, cooking your own meals allows you to practice your cooking skills and increase your life skills.

Do-it-yourself cooking, which is clean and hygienic and saves money. It is a happy and happy thing to eat whatever you want and make your own ideal taste.

Cooking by yourself is not hygienic, and you can eat whatever you want, and make your own ideal taste Cooking is a very happy and happy thing.

Health is the first place, as well as clean, although the meals outside are varied, but it is good to eat occasionally, and you will be more assured to make your own food, and your appetite will be better.

Reduce the incidence of Alzheimer's disease and improve your hands-on ability.

Start with the basics, practice knife skills, and arm strength, otherwise it won't work 1 hot and sour shredded potatoes 2 spicy meat Tell a principle, don't know how to do it, look more, ask more, and try it yourself. The first course of preparation: first wash the potatoes and cut them into shreds (if you are still learning, it doesn't matter if you cut it a little, take your time in the Oak Hui Hall), pour some oil into the pot, put the shredded potatoes you just cut into it and fry them (fried shredded potatoes can also be fried with green peppers), - if it is a little dry, you can add some water, Not too much, and then put the seasoning according to the situation of the stir-fry. The second course is a bit similar to the first course, so let's take a look at it when you have time.

Start simply, and summarize the experience while doing it:

Put oil in the pot, the oil should be hot, before you can put the vegetables down, small cabbage, bean sprouts and the like should be fried quickly on high heat, put salt when it is almost cooked, put a little less first, taste salty, not enough to add again. Soy sauce to use ***, I have used the Haitian brand for more than 20 years, and it was also introduced by a friend, there are three varieties, and two are enough to mess up the chain: the king of premium gold label light soy sauce, cold stir-frying, light color and salty taste; Premium straw mushroom dark soy sauce, braised or braised vegetables for coloring, put a little less first, lighter than your target color, because you also need to add light soy sauce, when burning braised pork or beef and mutton, it is best not to put salt, mainly add light soy sauce.

First, the easiest way to make eggplant:

Cut the eggplant into oblique knife pieces, put it in the oil pan and fry it softly, take out the eggplant, pour out the oil, leave a little, add the minced garlic and fry until fragrant, pour in the eggplant, add Haitian brand light soy sauce, simmer for 1-2 minutes on low heat, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak them in water for a few minutes, take out a little dripping and dry, add oil to the pot (the amount is about the same as usual stir-frying), put minced garlic and fry until fragrant, pour in the eggplant limbs, stir-fry a few times, add Haitian brand light soy sauce, simmer for a few more minutes on low heat, add pepper and a little monosodium glutamate.

Ingredients: 250g rice, 3 sausages, 1 potato, 1 handful of green beans.

Excipients: appropriate amount of oil and salt, appropriate amount of minced shallots, appropriate amount of pepper, appropriate amount of steamed fish soy sauce.

Preparation of sausage potato stew.

1. Wash the rice and pour it into the rice cooker, and add an appropriate amount of water according to the indicated amount of water in the rice cooker. As shown below:

2. Press the "Claypot Rice" function button on the surface of the rice cooker for 42 minutes.

3. Prepare other side dishes: sausages, diced potatoes, green beans for later use.

4. Put a little oil in the pan, add the diced sausages and stir-fry.

5. After stir-frying with slightly oil, add diced potatoes and dried green beans and stir-fry together.

6. Add salt and pepper to taste after the green beans change color, and put the fried ingredients into a bowl.

7. At this time, when the cooking time is more than half, pour in the fried side dishes, then cover and continue to cook.

8. After cooking, open the lid, add an appropriate amount of steamed fish soy sauce and stir well.

9. Pour a little olive oil along the edge of the rice cooker.

10. Press the rice cooker heating function button again.

11. Stir in the chopped shallots after cooking.

12. Put it in a bowl.

In fact, in our family, there is no fixed term, that is, who cooks every day. If I get off work earlier and get home earlier, then I cook, but if my lover doesn't need to work overtime and go home early, then Lingxing is my lover who buys vegetables first and cooks.

But most of the time I go to the kitchen to cook more. Because my lover leaves work relatively late. I rarely go home early, although my personal cooking skills are not very good, but in the process of cooking every day, I can do my best to be serious and focused on making every dish, and study professionally with my heart.

After a period of silence. Personally, I think my cooking skills have improved.

In fact, for me, cooking every day is also a happier thing, because I am a foodie myself, I like to study what to eat, and I especially like to make bold attempts and all kinds of innovations in the process of cooking. Whenever in the process of cooking, because of his dignity, he made a new dish. Being recognized by other family members, I have a special sense of satisfaction and accomplishment in my heart, which may be the greatest happiness I pursue in the process of cooking, in fact, by cooking every day, not only to a certain extent, but also to improve the quality of life of the family to a certain extent.

It can also promote the further improvement of family and feelings in this way.

20161025，camer

Three meals a day, eating is a big problem.

The traditional way, of course, is to make it yourself, which is hygienic and suits your own taste.

But here's the problem.

It takes a lot of time, and the point is that when these things are taken as tasks, the responsibility and tediousness of day after day will make you feel that you are not burdened. Trapped reform.

It's a troublesome feeling, there is wood?

The Internet and the sharing economy provide us with an outlet, and when takeaway carries the idea of industry, the way to eat suddenly becomes very bright

When online food delivery becomes more and more convenient, more personalized, more considerate, and more colorful......

The possibilities are endless with every meal

Even the most authentic Chongqing noodles from my old Zhisen family can be delivered to the door in 15 minutes in Guangzhou, the southern country, in the click of minutes and seconds, as if returning to the ...... next to the noodle stall in ChongqingIt's so time-traveling

Catering as a profession, their own chefs to cook attentively, concoct the best delicious, this is what they are good at, we give them three meals a day, let them play their expertise willfully, we also enjoy the happiness of foodies, in one fell swoop, why not?

And when it is time for leisure, it is a matter of heart, for family and friends, cook a meal with heart, and the temperature and deliciousness coexist ......The attentive works under the interest are particularly beautiful, and compared with the catering outside, there is more of a sense of home, and there is an extra layer of warmth. . .

Three meals a day, not trapped by it, the big kitchen of the city and the small kitchen of your own complement each other, complement each other......

How nice would it be?