Cooking masters, cooking techniques cooking

Strips?? Ingredients: 200 grams of pork tenderloin, 1 egg, starch, salt, chicken essence, flour, salt and pepper, oil.

Method:1. Beat the eggs well; Cut the tenderloin into thin strips the thickness of the little finger and place in the egg mixture;

Add a little salt chicken essence starch and mix well with the slurry;

2。Put a small half pot of oil in a frying pan and cook until it is 70% hot; Put the battered strips of meat in the flour and dip them.

Dry starch can also be used without flour), so that the flour evenly wraps the strips; Fry in a pan;

Pay attention to the strips to be put in one by one to avoid sticking; Fry until golden brown; Drain the oil;

3。When all the strips are fried, put them in it, sprinkle with pepper and salt, and turn a few times;

You can also skip the salt and pepper and dip it in the salt and pepper when serving.

WOW does not have this kind of recipe, cooking this thing is very difficult to practice, it is recommended that you practice it with the fish.

If you're a BL, consider the following:

1.Go to the lake in the Tirisfal Glade outside the dark and drop the fish until it reaches 75, and use the fish as a cooking ingredient.

2.Go to the Black Coast area down

3.Cooking must keep up, there are many fish drop locations in the later period, the seaside of Firas and the seaside of Tanaris are also good.

4.Be sure to pay more attention to the recipes and cooking ingredients in various places, which can effectively improve your cooking skills. For example, the bear loin of the bears in the twilight forest can be bought in the village, and you can learn it at a very low level.

5.If you're learning to cook and use it often, remember that you always have to memorize 2 things: flint velvet and wood.

Among them, it's good to buy one flint velvet, which will never run out, and it's good to buy 20 pieces of wood, and add it if it's less, because it's a very pleasant thing to build a fire in the field and rest around the fire with a few comrades.

That's about it. Because there is really no way to answer the question you asked, I cook 300, and I didn't find out what a row is when I go to NGA, so I just put forward a few suggestions for cooking :) I hope it will help you, and I hope you can become a culinary master and make the perfect recipe on the continent of Azeroth :)

There doesn't seem to be such a recipe in World of Warcraft.

Sweaty, don't know what you're talking about.

...Landlord... Recipes you wrote yourself?

Every time you cook it, you must fry it". Cooking is the transformation of frying, cooking is to hang the paste or not to hang the paste of small pieces of raw materials, with a hot heat to fry until golden brown, the oil is drained out, the bottom of the pot slightly left oil, plus condiments, and then quickly turn over and stir-fry a few times, out of the spoon is ready. Among them, the sauce used for cooking is generally clear juice (without dough powder).

Cooking is to hang the ingredients in a thin paste without adding toppings. Cut the main ingredient into pieces, segments, etc., and fry them twice in 90% hot oil after feeding. After boiling the pot, put the main ingredients, pour in the right juice, and put the coriander stalks out of the spoon, such as cooking shrimp segments.

Stir-frying is to shred the main ingredient, stir-fry it with hot oil and add the sauce, and cook it in clear soup. The finished product is a soup dish.

Frying and cooking is to cut the main ingredient into slices, segments, strips, blocks and other shapes, feed the mouth, hang a small amount of hard paste, fry it with hot oil, pour it out, drain the remaining oil, leave the bottom oil in the original spoon, use the green onion and ginger in the pot, put the main ingredients, cook it with the right juice, and put the coriander stalk out of the spoon.

The cooking has a charred outside and tender inside, smooth and mellow.

Cook bean sprouts Heat the pot on a hot fire, add 3 yuan of sesame oil, fry the peppercorns after the oil is hot, and then put 5 taels of bean sprouts into it, and cook it over a blazing fire. Before the bean sprouts are cooked, quickly put vinegar 4 dollars to grasp the world, and stir-fry it quickly to become vertical.

Cook shrimp 1 catty, 1 tael of green garlic, cut small pieces with a slope knife, and cut each shrimp into 4 sections. 2 taels of shrimp in strong oil, until seven are ripe, drain out the excess oil, add green garlic and ginger. Vinegar, sauce and residual skin oil, monosodium glutamate, stir-fry quickly.

Fry and cook the pork belly 3 taels, change the knife into three minutes square inch segments, and after feeding, hang dry paste. Shred the green onion and ginger, cut the coriander stalk into sections, and mix it into a clear juice with soy sauce, cooking wine, sugar, vinegar, etc.

Put oil in the pot, burn until seven mature, put the main ingredient (hanging the meat section of the paste), fry it until it is slightly hard, and then fry it in the pot for a while when the oil is hot, and drain the oil. Leave oil at the bottom of the pot, after the oil is hot, use green onion and ginger shreds to boil the main ingredients in the pot, quickly stir-fry and pour in the right clear juice, sprinkle coriander stalks, and drip sesame oil out of the pot. (

Ingredients: 200 grams of tofu, 100 grams of pickled cabbage, 10 dried fragrant ruu, 200 grams of flour, 30 grams of corn starch, 150ml of boiling water

Method: 1. Cut the tofu into small pieces, and then pass it through the strainer to form tofu puree.

2. Drain the cabbage twice in water.

3. After soaking the dried shiitake mushrooms, blanch them in water for two minutes, remove and drain the water and cut them into cubes.

4. Mix the three ingredients together, because the cabbage is salty, so you can skip salt, and add a little sesame oil and pepper to enhance the flavor.

5. Mix the flour and cornstarch, put it in a container, pour boiling water, mix well while rinsing and mixing, and then knead it on the board to form a dough (the amount of water should be controlled according to the situation, do not pour it all at once, in case the dough is too sticky).

6. Wrap the filling according to the method of making dumplings. Cheng dough is not as good as ordinary dumplings and is easy to break, so don't wrap too much filling.

7. Put the wrapped dumplings into a pot of boiling water and steam over high heat for a few minutes.

Ingredients: 450 grams of flour, 50 grams of starch, 125 grams of shrimp meat, 125 grams of dried bamboo shoots, 90 grams of lard, salt, monosodium glutamate, sugar, sesame oil, pepper.

Method: 1. Mix the flour and starch with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub thoroughly, then add lard and knead evenly into a ball, and set aside;

2. Wash and absorb the raw shrimp meat, chop it into fine minced pieces with the back of a knife, and put it in a basin; Cut the cooked shrimp meat into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small pieces; Dried bamboo shoots are well shredded, rinse with water, add some lard and pepper and mix well; [Gourmet China].

3. Add a little salt to the shrimp mincing, stir vigorously, add cooked shrimp meat grains, fat meat grains, green onion shreds, monosodium glutamate, sugar, sesame oil, etc., mix well, and put it in the refrigerator to freeze;

4. Pick the embryo and make the skin of the Cheng dough, wrap it in the shrimp trap, knead it into a dumpling shape, and steam it in the Shangwang fire cage or fry it in the oil pan.

Hot noodles are made with boiling water and flour, although there is no gluten, but it is very suitable for making delicate dim sum, such as steamed dumplings.

It should be made of flour mixed with flour.

Chinese culinary art is gradually formed, developed and enriched in the course of culinary history. It has the characteristics of a close connection between practical purpose and aesthetic value. For example, the shape of the pottery cookware is designed from practical needs, which is intended to be placed smoothly and evenly heated, but it gives people a symmetrical and balanced feeling.

The continuous evolution of pottery, bronze and iron is not only an improvement in craftsmanship and performance, but also contains the intention of pursuing formal beauty. With the development of material production and the progress of social life, cooking has become more and more aesthetic in nature, until it has developed into a variety of dishes and sumptuous feasts that pay equal attention to practicality and aesthetics. Although Chinese culinary art is restricted by factors such as cooking raw materials, cooking technology, and practical functions of food, it has its own artistic characteristics compared with other types of art, that is, it integrates painting, sculpture, decoration, garden and other art forms.

There are many forms of expression in Chinese culinary art, which can be seen here mainly through the combination of color, shape, aroma, taste, nourishment and feast of the dish itself. The former is often referred to as the art of taste; The latter is called the art of feasting.

The art of taste and the art of feasting boil down to the art of taste. Chinese cuisine not only pays attention to the beauty of physiological taste, but also pays attention to the beauty of psychological taste (that is, the taste outside the taste), so that people can get the satisfaction of material and spiritual integration in the diet prepared by the chef. This is the essence of Chinese culinary arts.

The art of color vision lies in cooking spices.

The effect of seasoning can not only add color perception to the dish, but also make the taste more delicious. Food safety experts remind that it is the most basic soy sauce, and when purchasing, it is necessary to look for those that cannot add sugar color, precipitate impurities and mold floating film, and only those that meet these conditions are good soy sauce.

First of all, when buying soy sauce, you can first identify the advantages and disadvantages of soy sauce from the taste, smell and color. Anything that is mellow and palatable and smells fresh is a good soy sauce; If it has a strange taste, a foul smell, and tastes sour, bitter, enzyme, astringent, etc., it is not a good soy sauce; In terms of color, it is reddish-brown, bright and shiny, not blackened, no precipitated impurities, and no mold floating film, which is a good soy sauce; On the contrary, if it is turbid and black, and there is a floating film impurity precipitation, it is not a good soy sauce.

In addition, some soy sauces are even worse because of their poor quality and with a lot of sugar added to them. Therefore, when buying soy sauce, it is recommended to smell whether there is a burnt smell in the sample products provided by some supermarkets, and it is best not to buy soy sauce with sugar.

The induction cooker is anti-flame, and you can burn it, either because of the quality of the induction cooker itself, or because the fries burn first and cause the oily pot to catch fire.

Of course, it is toxic, and generally contains carbon dioxide, sulfur dioxide, nitrogen dioxide and other gases, and the harm to the body is obvious if you inhale too much.

Then you should check the induction cooker, after all, you haven't seen the scene, and you can't jump to conclusions.

It is said to be poisonous, but it really doesn't mean that it will smell like it, some people do feel a little dizzy, but in fact, as long as it is ventilated in time, it does not have much effect.

We usually walk on the road, and the inhalation of car exhaust is much more than this, so as long as the density of toxic gas is not too large, causing people to be slightly poisoned, it doesn't matter much, you can rest assured.

1) Preparation of sweet and sour lettuce.

Cuisine] French famous cuisine.

Features】 The color is beautiful, sweet and sour, crisp and tender, fragrant and refreshing.

Ingredients】 500 grams of tender lettuce, 2 fresh tomatoes, 25 grams of green garlic, 75 grams of lemon juice (or fresh orange juice), 30 grams of sugar, 50 ml of cold boiled water. A pinch of refined salt.

Production process] 1. Remove the leaves, peel and root the lettuce, cut it into cubes and soak it with boiling water; Peel fresh tomatoes and cut into cubes; Finely chop the green garlic. 2. Put lemon juice, granulated sugar, cold boiled water, and refined salt into a large porcelain bowl and stir well, adjust the taste, and then put the diced lettuce, tomatoes, and minced green garlic and mix well, store in the refrigerator, and take it as you eat.

2) Pineapple lettuce.

Ingredients】 500 grams of lettuce, 200 grams of pineapple (canned), 100 grams of sugar, 5 grams of white vinegar. Refined salt, monosodium glutamate, and water.

Production process] 1. After peeling, leaves, roots, and washing of lettuce, cut it into comb back pieces, scald it with boiling water, control drying, and then put refined salt and drown it for a while, rinse it once in cool boiling water, drain the water, and put it on a plate.

2. Cut the pineapple into small cubes and put it in a bowl, put in sugar water (the sugar is dissolved with a little cold boiled water in advance), white vinegar and monosodium glutamate, mix well, put it in the refrigerator to cool down, and pour it on the lettuce pieces.

3) Stir-fried meat with lettuce.

200 grams of pork, peeled lettuce, ginger, a small amount of garlic, chili pepper.

Slice the chili pepper and slice the ginger and garlic.

Cut the lettuce into diamond-shaped slices.

Turn it over and cut it again.

Next, cut the meat. Separate the fat and lean parts of the meat and slice the lean meat.

Fatty meat is also thinly sliced.

Once all the ingredients are ready, start stir-frying.

First, put the bottom oil in the pot and heat it, turn off the low heat and pour in the fatty meat to refine the oil. After the fat meat becomes half socks and swims transparently, turn on the high heat and pour in the ginger slices and garlic slices and stir-fry until fragrant, and then pour the lean meat into the stir-fry.

When the lean meat changes color, pour in the lettuce slices and chili peppers, stir-fry for about a minute, add a teaspoon of refined salt, mix well, then sprinkle in a small amount of cooking wine and soy sauce (dark soy sauce), stir-fry for three minutes, add chicken essence or MSG before leaving the pot, and then pour some mold sesame oil.

4) Stir-fried shredded lettuce.

Characteristics: Light and refreshing.

Ingredients: 1 lettuce.

1 small piece of green onion.

2 cloves of garlic and 1 tbsp of oil.

Salt to taste: 1 tablespoon of stock.

1 tsp chicken bouillon.

Method:1. Peel the lettuce and shred it, and cut the green onion into chopped green onions.

2.Heat the oil in the pot and stir-fry the chopped green onion until fragrant, then pour in the shredded lettuce, stir-fry for a while, add salt, then stir-fry well, and then pour the stock and garlic in turn.

3.Finally, add the chicken essence and stir-fry it a few times.

5) Stir-fried lettuce.

Ingredients: 250 grams of lettuce, 2 eggs, 250 grams of water fungus, appropriate amount of peanut oil, refined salt and monosodium glutamate.

Method: (1) Peel and remove the leaves of the lettuce, wash and cut into inch shreds, beat the eggs into a bowl and mix them into egg juice, and wash and cut the fungus into thin strips.

2) Heat peanut oil in a wok, pour in the egg liquid and fry into loose egg pieces, add fungus, shredded lettuce and refined salt and stir-fry. Remove from heat and add a little MSG evenly.

Be careful not to fry for too long, otherwise it will not be crispy.

Cold salad, delicious No loss of nutrients.

Add the rice and fry it and the oil will be clean.

It's okay, the oil is commonly known as old oil when it turns black and cloudy after many uses, and it is inedible at that time.

After frying, it is boiled at a high temperature until it boils, and it can be used again after it is cooled naturally under sterile conditions, and it is not necessary to do so if the interval between each frying is short.