How to know how to stir fry? What are the tips for stir frying and cooking

The method of scrambled eggs with yellow fungus is very simple, and you don't have to look at the best dishes of the scrambled eggs with yellow fungus to learn, believe in yourself, and immediately make some subtle adjustments according to your own taste to make a delicious dish of your own.

Crafting materials. Cuisine: Home Cooking Method: Stir-fry Taste: Home Cooking Ingredients:

Daylily. Amount.

Black fungus. Amount.

Egg. 2 pcs.

Goose eggs. 1 pc.

Seasoning: Cooking wine. Crumb. Salt.

Amount. Soy sauce.

Amount. Sesame oil.

Crumb. The preparation of scrambled eggs with yellow fungus.

Wash the daylily, soak the fungus, wash and shred, three eggs (one of them is an egg), boil water in a pot, and take out the fungus and daylily successively.

Add a pinch of sugar to the eggs, beat them up, and add the cooled fungus and daylily.

Add salt, a little soy sauce, a little pepper, stir well, heat the oil in a pan, pour in the egg mixture, stir-fry over medium-high heat and pour in a little cooking wine, and order sesame oil before cooking.

1. Daylily is a very nutritious dish, containing vitamin A, vitamin C, potassium, lecithin, aspartine, etc., which is a high-quality nourishing vegetable, which can anti-aging, enhance brain function, remove arterial sediments, reduce cholesterol, and lose mental and attention.

2. Daylily is often cooked with black fungus and other vegetables, and can also be eaten with eggs, chicken, meat, etc. in soup or stir-fried, which is rich in nutrition.

3. Fresh daylily contains a substance of "colchicine", although it is non-toxic, but after the absorption of the gastrointestinal tract, it is oxidized into "dicolchicine" in the body, which has greater toxicity. So when eating fresh food, don't eat too much each time. Because the toxic components of fresh daylily can be weakened or eliminated at a high temperature of 60 C, when eating, the fresh daylily should be blanched with boiling water, then soaked in water for more than 2 hours, and then washed with water before stir-frying, so that colchicine can be destroyed, and it is safe to eat fresh daylily.

Or remove the pollen and buds, wash them and cook them.

4. When eating dry products, it is best to soak them in water or warm water for many times before eating, so as to remove residual harmful substances, such as sulfur dioxide.

Ingredients: 400 grams of fresh vegetables and 100 grams of canned corn kernels, 1 teaspoon of water starch, appropriate amount of salt, chicken powder, and a little sesame oil.

Features: Delicious taste and delicious taste.

Operation: 1. Wash the cauliflower, break it into small flowers, put it in a pot of boiling water and blanch it thoroughly, remove it and drain it with cold water for later use.

2. Put the wok on the fire, add 1 tablespoon of oil, boil until it is 60% hot, stir-fry the cauliflower, add salt, corn kernels for blindness, chicken powder and an appropriate amount of water, after boiling, hook the juice with water starch, pour sesame oil, and get out of the pot.

Go to the Chinese food network to learn by yourself, what dishes you want to learn to prepare bent reeds, just have any dishes, follow the above materials to make your own, I am like this, cook soup by myself, make simple imitation dishes with orders for my family to eat before making trouble, not bad, practice makes perfect.

You can take a look at the attachment and just follow it......

Tell you a trick for stir-frying meat in a nonstick pan Heat the pan first (the kind that is quick to burn red) in the oil, then put the meat, steam the rice in the nonstick pan, and smear some oil on the bottom of the pan.

1. Roast meat should not be salted too early:

Sodium chloride, the main ingredient of salt, is easy to coagulate the protein in the meat, shrink the meat pieces, make the meat deteriorate hard, and it is not easy to burn.

2. Do not add cold water to cook meat and bones

Meat and bones contain a lot of protein and fat, and when cold water is suddenly added during boiling, the temperature of the soup drops, and the protein and fat will quickly solidify, and the voids of meat and bone will also shrink without rotting. In addition, the umami taste of the meat and bones itself will also be affected.

3. Frozen meat should not be thawed at high temperatures

Put the frozen meat next to the stove and thaw it in boiling water, because the water in the meat tissue can not be quickly absorbed by the cells and flow out, it can not restore its original quality, in case of high temperature, the surface of the frozen pork will also form a hard membrane, which affects the diffusion of the internal temperature of the meat, which creates an opportunity for bacteria to multiply, and the meat is also easy to deteriorate. Frozen meat is best thawed naturally at room temperature.

4. Monosodium glutamate should not be put in baked eggs:

The egg itself contains glutamate, the same ingredient as MSG. Therefore, there is no need to put MSG when scrambling eggs, MSG will destroy the natural umami taste of eggs, and of course, it is a waste.

5. Acid and alkali foods should not be put in monosodium glutamate

If acidic food is heated at high temperature while putting monosodium glutamate, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to the loss of moisture, although it is non-toxic, there is no umami at all. In alkaline food, when the solution is in alkaline conditions, monosodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is umami-free.

6. Repeatedly fried oil should not be edible

The utilization rate of heat energy of repeatedly fried oil is only about one-third of that of ordinary oil. The unsaturated fats in edible oil can also produce various harmful polymers after heating, which can cause human growth to stagnate and liver enlargement. In addition, the vitamins and fatty acids in this oil are destroyed.

If you eat it yourself, you can do it from time to time, this is a thing where practice makes perfect, I didn't know how to do it at all, but now I think it is better and better You can take a look at the three-person table at about 6 o'clock every night on CCTV 2, they teach some simple dishes, Beijing 7 TV also has it, and the whole food is beautiful from 6:20, and it is very good to teach to cook home-cooked food

If you want to make cooking a career, I think you can find a practical restaurant, help, and then you can learn

In addition, I heard that most of the people in the chef school have no experience, so it is better to go directly to a good hotel

In general, the pot is hot and pour oil, if you want to boil the pot, you can first put green onions, ginger or peppercorns, dried chili peppers, minced garlic, and then put in the vegetables you want to fry, and the vegetables can be salted when they are cooked. It depends on the flavor you want to determine the order in which you put the seasoning. The meat dish is to put some cooking wine after putting the meat and garlic before putting it out of the pot.

Yes, don't fry the oil for too long, it's best to put the dish in the pan immediately after putting the oil. Frying it for too long can affect your health.

Wash the vegetables, put the oil, after the oil rolls, the fire is better to be hot, move the shovel more, fry it quickly, and then put the salt and get out of the pot.

Prepare the ingredients, follow the steps, don't be in a hurry, buy this recipe, be sure to put less salt, and then figure it out yourself

Definitely. For example, it is necessary to avoid the toxins produced by dishes put together.

If only fried.

Just remember. Heat the pot, put oil - under the dish, stir-fry, add water or thicken, add seasonings, simmer for a while, these steps are routine, China's food culture is broad and profound, when the size of the fire is very particular, not to mention stewing, boiling, frying, frying, steaming and so on.

Usually the home-cooked food we make is basically a step, and if we do these basic steps well, we can innovate later. Prepare all the ingredients before cooking, wash the dishes, cut them, cut the green onions, and put the seasoning box in front of you, otherwise you will be in a hurry when the oil is hot. Heat the pot, the water in the pot is dry, put the oil (the water will splash out without dry oil, dangerous), the oil is hot, put in the green onions, hold up for a while, put the soy sauce, and then put the vegetables and stir-fry, you can put less water for a while, or you can not put it, turn the heat down, and then put the pepper noodles, or thirteen spices, and refined salt.

Turn up the heat and sauté for a while. If it's a stew, add more water to stew. Whether the dish is delicious or not, it all depends on what seasoning is added, for example, you can add some oyster sauce when stir-frying vegetables, so that it will be very fresh, add some sugar when braised ...

Actually, it's not difficult, you just need to learn the simple ones first, you can draw inferences, and then search the Internet for some recipes, and you will be able to read them.

When stir-frying meat, it should be marinated first: add salt, a little sugar, cornstarch, a few drops of wine, (if you want to have color, you can also put some soy sauce).

Put in the pot, heat the red oil, add the ginger slices and stir-fry until fragrant, and then add the ingredients.

For vegetables, boil the red pot, put the oil, put the garlic granules, stir-fry until fragrant, and then put the vegetables (cabbage should be sliced ginger).

I often go to restaurants to eat, and I have seen it for a long time.

Basic knowledge of stir-frying: put oil first

There is to buy, pick, wash, cut and fry.

There are a lot of stickers on the Internet, you can go to Daqi.com.

There are ingredient steps, and I feel that it is not difficult to learn to do it at all.

Lu cuisine: 1. Boiling pot: usually green onion and garlic boiling pot, boiling oil and shredded green onion and garlic slices, heat until the fragrance of green onion and garlic appears.

2. Broth: Bone white soup that has been boiled repeatedly.

3. Frying: Blanch ingredients with boiling oil, such as fried fritters.

4. Stir-frying: Cook the ingredients through the piping hot body, and the oil is to increase the taste and prevent the pan from sticking.

5. Frying: The practice between frying and frying, with oil is between the two. In addition, the method of frying oil in water replaces oil with water, such as making fried buns.

6. Steam: Blanching ingredients in boiling water, such as dumplings. Vegetables used in cold dishes are usually used before cooking.

7. Stew: Cook ingredients (mainly meat) over slow heat, such as stewed chicken.

8. Boiling: Stew, but mainly used for vegetables, such as boiled cabbage.

9. Steaming: Blanch ingredients with steam, such as steamed steamed buns and steamed buns.

10. Boiling: Blanch the ingredients in boiling water, boil chestnuts and taro.

11. Cooking: Blanching ingredients with a mixture of oil and water, such as boiled shrimp.

12. Paste: When cooking pot dishes, paste paste paste on the wall of the iron pot and so on. Such as salted fish pasted cakes.

Buy a book to read.

Look more at how others are stirring.

It's not a sentence or two that can be made clear.

Generally, a stir-fry with a larger stove.

Now it's the same size on both sides, so it depends on your cooking habits.

Both sides can be used, the general design of the pot stand has a pointed bottom pot, suitable for stir-frying, the pot stand can be interchangeable left and right, which side is convenient to put which side to stir-fry.

Usually the large diameter is the sauté pan.

The tool used for stir-frying is called a spatula, which is used to turn over the raw materials when stir-frying, and a tool for stir-frying, stirring rice, and shoveling pots and pans when cooking. It is generally made of wrought iron, stainless steel, and aluminum. Some are large and some are small, and the larger ones used for cooking rice have long handles; Smaller ones for stir-frying.

1. Generally speaking, the tools used in stir-frying can be used as kitchen utensils.

2. Kitchenware can be divided into storage tools, washing utensils, cooking utensils, cooking utensils, dining utensils, etc.

3. Cooking utensils are usually: steamer, cooking pot, wok, frying pan, non-stick pan, pressure cooker, wok, spatula, spoon, chopsticks, spoon, colander and so on.

4. In addition, spice boxes, range hoods, refrigerators, etc. are also used in stir-frying.

Do you mean a shovel for stir-frying, if so, you can see clearly the local dialect [grab the pot and spatula] This is a popular local dialect in the area of Yulu, Suwan, and Anhui is also called the local dialect.

The tool used to stir-fry is called a shovel.

Isn't it a spatula?

Cooking rice with water is generally soaked in rice one finger knot is moderate, stir-fry pay attention to the order of the heat and seasoning, but also pay attention to the essential characteristics of the dish, such as potatoes to be soaked in cold water for a few minutes and then fried, so that it is crispy. Wait, just figure out the rules yourself.

The taste of northern cuisine bai is stronger, and the taste is stronger

Southern cuisine is lighter and clearer. Moreover, the dietary habits of the people of Nandao Fang are very scientific, and eating a small amount of meals a day and multiple times not only avoids waste but also facilitates the digestion and absorption of food. But once you get to the north, whether it's roasted whole lamb or potato stewed pork ribs, serve it first.

The steamed buns in the north look atmospheric and rough, which can be seen from the size alone, while most of the steamed buns in the south are small and exquisite, both in appearance and filling.

Northerners, on the other hand, consider eating rice to be a luxury, and not to starve. The difference in staple food has caused a huge difference in the entire diet structure and eating style, with the north advocating simplicity and the south pursuing beauty. The northern diet is coarse, while the southern part is finely crafted.

Of the eight major cuisines, the south accounts for the vast majority, and there are various genres, leaving only Beijing cuisine and Shandong cuisine in the north, which cannot compete with Sichuan cuisine, Hunan cuisine, and Cantonese cuisine.

Southerners are salty, spicy, oily, sweet and spicy, while northerners are dry, spicy, sour and spicy. Northerners like to eat meat in large pieces and drink wine in large bowls; The southerners had to cut the meat finely, simmer it until it was rotten, fry it tenderly, and scald the wine until it was lukewarm. Northerners like to eat dumplings, dumplings dipped in vinegar, one bite at a time.

Southerners like to eat wontons, which require a soup bowl and a complete seasoning, and only bite half of a bite. Southerners like to eat green onions, and northerners like to eat garlic; Southerners eat kimchi, and northerners eat pickles. Southerners drink all kinds of tea, and northerners only drink flower tea.

This is very difficult to do, it's really hard to do, fortunately, I haven't encountered this kind of problem for the time being, well, but according to my experience, a person grows up in his 20s, his eating habits are difficult to change, I just don't drink porridge every day It's very uncomfortable, I also see some students practice a small bowl of porridge and are too lazy to drink it, I really don't understand, what a beautiful thing to drink porridge for breakfast, especially in winter

so, I think, first of all, I have to say that you don't like it, otherwise it will become the "basis" for two people to quarrel in the future, hehe, where the living habits are different, I hope both sides will accommodate and understand each other, just like the story of the fish head and the fish tail, it is really moving

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