What cooking tips do you have?

Some people can't eat the bitterness of bitter gourd, so they can first salt the bitter water and then blanch it to remove the bitterness! Soak the chopped potatoes or eggplants in water to prevent discoloration, and add some white vinegar to the water for lotus root slices.

Prick the pomes of the eggs with a needle and cook them to prevent them from cracking! The secret to keeping the choy sum green is to add a little salt and oil to the boiling water! When making steamed chicken with shiitake mushrooms, marinate the chicken first, and then add shiitake mushrooms to mix when steaming, because shiitake mushrooms are very flavorful, and marinating them with chicken will be salty!

Aged old rice is not delicious when cooked, it is stiff, add a piece of lard to it, and the taste is as soft and glutinous as new rice! When making tomato scrambled eggs, put more lard or vegetable oil to fry the tomatoes to get juice, especially for rice!

Lean meat or pork ribs to cook soup, if you want the meat to be delicious, boil water and then put the meat, if you want the soup to be delicious, put the meat in cold water! Fried food. The amount of frying oil must be sufficient, and it must be able to submerge the ingredients.

Don't use a pan, the pan's role is to fry rather than fry. Don't put too much food in it at once, and if you have too much food, you can put it in the pan and fry it several times.

Red adzuki beans and red beans are two different beans, red adzuki beans and barley have the effect of dehumidifying and diuretic, while red beans are not! Boil porridge before using the casserole to maintain the casserole!

Put water about the same height as the dumplings in the pot first, then add salt, dissolve and put on the dumplings, which can increase the toughness of the gluten, and the dumplings will not stick to the bottom and sticky skin. (If you make dumplings at home, when mixing noodles, you can add water to the flour and add an egg, so that the dough will be strong, and the dumplings will not break the skin.) Once the water is boiling, add a bowl of cold water.

Wait for the water to boil again, then add a second bowl of water. After the water boils, you can scoop up the dumplings and serve them on a plate. Such dumpling wrappers are not easy to break.

The first step for a novice is to become familiar with kitchen utensils and learn how to use knives, pots and pans and other cooking utensils and washing utensils. Then there is the familiarity with the ingredients, and a basic understanding of various common ingredients should be obtained. The ingredients in the most unfortunate recipes should be able to be prepared as required.

The second is to eat more dishes made by good cooks, and if you think you like it very much and can eat it for a long time, you can ask for advice on how to do it. In the end, it is necessary to rely on yourself to practice more, learning is gradual, and you don't have to understand everything before you start doing it, start with the simplest scrambled eggs.

Teach you how to fry fish without breaking the skin: wash the yellow croaker, add green onions, ginger and garlic, a little salt, light soy sauce, and cooking wine and marinate for about 10 minutes. After marinating, take it out, and be sure to dry the skin with a kitchen paper towel.

Rub a pinch of salt on both sides of the fish before putting it in the pan. Rub the pan with ginger before pouring the oil. The pot must be heated and the oil is smoking.

Don't use a shovel to move the fish after putting it down, gently shake the pot with your hands, wait until the fish body no longer sticks to the pan, fry for a minute or two before you can use a shovel to turn it over, and then don't use a shovel again, otherwise the fish is easy to break or break the skin. When you don't turn over the fish body anymore, you can take a long spoon and scoop the soup and pour it on the fish, and repeat this action many times.

Be sure to master the heat, this is very important, no matter what you do you need to master the right heat, and the knife skills must also be paid attention to, so that you can make more beautiful dishes, you must pay attention to cleanliness and hygiene when cooking, pay attention to stirring evenly, cooking is a very skillful sport, you must pay attention to the strength.

I mastered cooking, baking, and steaming. I'm very good at cooking now, and I can also cook barbecue, and I can also steam steamed buns. And the food I make is very delicious, and many people like it very much.

But be sure to protect your hands when cooking and stay away from the fire.

When cooking, you need to pay attention to the fact that in the process of cooking, you must pay attention to the heat not to be particularly large, not particularly small, and you should also pay attention to adding some condiments, such as some light soy sauce, dark soy sauce, chicken essence, these are all handy, so that the taste can be particularly delicious

I have mastered the cooking skills of the oil temperature, the time to put in the dish, the time to season and put the salt at the end, etc., all of which I have mastered.

I think when cooking, we must pay attention to the moisture in the pot, and secondly, when cooking, we can choose thirteen spices, because thirteen spices can play a role in regulation, and the meals made are generally good smells and tastes good.

For example, before blanching pork, beef and mutton, be sure to soak the pork, beef and mutton in baking soda for about 30 minutes, because baking soda can completely remove the blood and water in the pork, beef and mutton, and also make the meat more tender.

Be sure to master the heat when cooking. For example, green vegetables should be fried on fire. Stews should be simmered slowly over low heat. In this way, the stir-fried dish is delicious.

Blanch the meat with cold water, put a little cooking wine when blanching the meat, put a little wine and hawthorn when cooking the meat so that it will cook quickly, and fry the sugar color when cooking the meat.

Cooking requires skill, there is a high heat, a low heat, a medium heat, and you can see the fire to fry the most palatable meal.

My biggest experience is mentality. In a good mood, the dishes made are different in color, aroma, taste, and shape, and the feeling is also different when eating.

I prefer to eat steamed and stewed, and there are fewer stir-fried dishes.

Steamed fish pays attention to time, and stewed meat pays attention to heat. It is precisely these two points that are the most difficult to master when cooking at home.

Steamed fish basically takes no more than 10 minutes. Steaming seafood is basically 8-10 minutes. Steam the hairy crab for about 12 minutes. This time is calculated after the pot is boiled.

Stews should be made in a big way. Take braised pork as an example, cut the meat into pieces, put the meat in cold water, blanch, fry on high heat for 5-7 minutes, add water to spread the meat, boil over high heat, turn off low heat and simmer for 30-35 minutes, turn three times in the middle, and reduce the juice on high heat for 3-5 minutes. The braised pork in this way is lean and not woody, and the fat is not greasy.

It should be noted that the order of seasonings is stir-fried with ginger, star anise, and green onions, light soy sauce, dark soy sauce, and rock sugar should be added first, and salt should be added later.

There are fewer stir-fried vegetables, mainly stir-fried greens. Stir-frying greens is the easiest. That's all I have to say:

Sichuan peppercorns, shredded ginger, garlic, shallots, monosodium glutamate, salt. Order: Heat the oil over low heat, put the peppercorns to boil the pepper oil, then add the ginger shreds and garlic on high heat and stir-fry until fragrant, put in the greens, stir-fry for 1 minute, add salt and chopped green onions, stir-fry for 1 minute, add monosodium glutamate and remove from the pot.

The important thing is to fry the peppercorns when the oil is boiled over low heat, and keep stirring to avoid the peppercorns from being pasted, and you can also remove the peppercorns after boiling the pepper oil.

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With the rapid development of social economy, the development of the catering industry is in full swing, and the prospects are still very good, and now chef talents are becoming more and more scarce, and the catering enterprises are difficult to recruit, and the treatment of chefs is also rising.

Learn to cook in a popular industry, a high-paying career, and never lose your job. As a demand of the people, it is not an emerging industry and will not be eliminated. There is only the inference of the dishes, and there will be no product upgrading.

Learn to be a chef with good development and a lot of room for improvement. Head chefs, executive chefs, etc. are currently in short supply of talents, and they are also the goal that chefs have been working hard for, and high-paying positions in short supply will only appear in the catering industry, and chefs will always be your first choice.