What is the method of cooking? What are the ways to cook?

I've loved cooking since I was a kid.

In the beginning, my dad cooked very good, but he rarely cooked. But every time he cooked, I would run to the side and watch, and he would tell me how to fry pork deliciously, how to cook beef if it is not cooked thoroughly to be tender, and how to cut vegetables to cook ,......

I followed his instructions to learn, and every time I cooked, I would think about the effect of my father's production, and then try to make his effect. (This is imitation, and any learning begins with imitation.) ）

When I was older. Sometimes when I go out to eat, every time I eat a dish I like, I will write it down, and then think about how people do it, what seasonings are used, and what steps are used. When I got home, I also bought some materials and came back for experiments.

worked. I applied for a kitchen helper. Then follow the master to learn ...... slowlyThe most important thing in cooking is to be attentive and focused, and the heat must be well grasped, and the slightest sloppiness and distraction will not work.

There are many ways to do it, and the steps are different. The results are naturally very different. It's going to take a different try. Anyway, I have to eat every day, so I can practice every day... After a long time, you will naturally be able to cook good dishes.

It depends on what the dish is! There are many ways to make dishes, and the recipes vary depending on the dish.

My husband said that the key to a good dish is to have enough seasoning .........

There are a lot of lessons to be learned from your experience, so take your time.

The materials are good, the amount and time of the seasoning should be grasped.

[Fried shredded potatoes], shredded potatoes should be cut into thin strips, and if the knife is not good, use a small tool to rub them into thin shreds. Then soak it in water a few more times to wash off the excess starch and then control the moisture. When stir-frying, stir-fry on high heat, pour vinegar along the edge of the pot, sprinkle salt before cooking, and remove from the pot within 1 minute before and after.

The shredded potatoes made in this way are crispy, delicious, and good-looking.

【Fried tofu】, blanch the tofu for 1-2 minutes, or put it in boiling water to blanch it, which can remove the beany smell and make it firmer. Then rub the bottom of the pan with ginger, heat the pan and fry the tofu in the pan with cold oil. With this method, the tofu is not crumbly, and it does not stick to the pan, so it tastes good.

There are 3 ways to fry fish, 1. Rub the bottom of the pan with ginger, and then pour oil to fry the fish. 2. Scramble an egg first, without washing the pan, and pour oil to fry the fish directly. 3. Heat the pan with cold oil, add a little sugar, and fry the fish.

Use these three methods to fry the fish without breaking the skin and without sticking to the pan. Also, remember not to turn it too often, just hold the handle and shake it gently.

【Stir-fried greens】, it is best to use half of the cooking oil + half of the lard, and then fry it over high heat, do not cover the pot, put salt to taste after it is broken, and put oyster sauce before it comes out of the pot. From the moment of removal from the pan, no more than 1 minute. In this way, the color of the fried vegetables is beautiful and not black, and the taste is tender and delicious.

Stir-fry the meat], before stir-frying the meat, marinate it for 10-15 minutes with soy sauce, starch, egg whites and cooking wine. Then fry in the next pot, wait until the meat is broken and change color, and then add salt. The slices of meat stir-fried in this way are tender and juicy, and the taste is delicious.

Otherwise, it will be dry and hard, not delicious and easy to stuff your teeth.

【Scrambled eggs】, when beating the egg mixture, you can add a small amount of water, put in a little minced ginger, and stir well. Slightly more oil in the pan and add some vinegar when stir-frying. If the cooking skills are high, use high heat to fry the pan quickly, and if the foundation is not very good, fry it over medium-low heat.

In this way, the eggs are golden and soft when they come out of the pot, and the taste is delicious and fragrant.

Stewed bone broth], if you want to stew large bone broth, pure big bones are not enough, it is best to put a chicken rack, or ham meat. The approximate ratio is 3 catties of bones with 1 chicken rack, or half a catty of ham meat. Then the white soup that has been simmered over high heat is white soup, and the clear soup that has been simmered over low heat.

Regardless of the type of soup, do not put salt in the soup pot. After the soup is stewed, it is served to taste.

The way to cook is nothing more than frying, frying, stir-frying, steaming, and boiling. You can eat whatever you like, such as scrambled eggs with leeks and fried meatballs. Steamed rice noodles and pork. Pork ribs stewed with soybeans. Boiled paste.

My cooking tips, if you want eggs to be smooth and delicious, an egg with a spoonful of warm water will not be noisy, and the amount of scrambled eggs will be a lot, soft and delicious, remember to use chopsticks when scrambling eggs, when it is good, slowly break up the eggs, you will find that the eggs become larger and fluffier because of the uniform heating, add cold water halfway, so as not to suddenly drop the temperature of the soup, resulting in the rapid coagulation of protein and fat will affect the nutrition and taste, it is best to fill up with water at one time, if you have to add water, remember to add boiling water.

There are many ways to cook, the common ones are frying, cooking, frying and stewing, and these five items are divided into many kinds, such as stir-frying: stir-frying, cooked stir-frying, etc.

Our Chinese cooking, seasoning changeable, many methods, ever-changing, this is known to everyone, but although we are in this world of food, we may not have a comprehensive understanding of our Chinese cooking methods, even in some cooking textbooks, may generally introduce more than a dozen, not very comprehensive.

But if you look closely, there are as many as 25! Braised and stewed, stir-fried, fried, soaked, roasted, cooked, baked, simmered, boiled, stewed, steamed, fried.

【Fried tofu】, blanch the tofu for 1-2 minutes, or put it in boiling water to blanch it, which can remove the beany smell and make it firmer. Then rub the bottom of the pan with ginger, heat the pan and fry the tofu in the pan with cold oil. With this method, the tofu is not crumbly, and it does not stick to the pan, so it tastes good.

There are many kinds of bars: boiled, roasted, stir-fried, stewed, steamed, pickled, marinated, roasted, smoked, fried, fried, stewed, stuffed, stewed, baked, cold salad, raw slices, ......

Bean paste is an infallible existence in meat processing.

It depends on what kind of dish it is.

Otherwise, it's not what you want.

After all, this is not a one-sentence question.

Otherwise, you won't be able to do much.

Stir-frying, bursting, boiling, frying, cooking, frying, boiling, pasting, baking, boiling, boiling, stewing, simmering, baking, baking, grilling, stewing, baking, salting, smoking, mud roasting, boiling, boiling, steaming, boiling, char siu, shredding, honey, sugar water, shabu, pickling, stuffing, drunk. That's pretty much it.

1. Burst. This just looks at the name to see its meaning, the method of exploding, generally using a strong fire, the ingredients are quickly stir-fried a few times immediately from the pot, this is called exploding, such as bursting three things, green onions and meat, etc.

2. Stew. Generally, it refers to the dish in which the ingredients are boiled or fried first, boiled in water when used, and then thickened to form a thick soup, which is called stew.

3. Simmer. When the stewed or fried vegetables are burned to a certain extent, cover the dishes tightly with a lid so that the heat does not overflow, and then cook the vegetables with a simmer to get the flavor into the flavor, and then collect the juice, which is called stewing, which is mainly characterized by the fact that the fire and taste slowly penetrate into the interior of the dish.

4. Stir-fry. The word "stir-fry" has two meanings, according to our colloquialism, almost most culinary activities can be called stir-frying;

Technically, stir-frying refers to the technique of stir-frying a dish with a small amount of oil until it is cooked.

5, 氽. It refers to putting raw dishes in boiling water, waiting for a while, and immediately removing them from the pot to eat, which is characterized by its tenderness.

6, copy. It is similar to the technique of 氽, but the difference is that 氽 generally refers to a dish, such as 氽三瑉, 氽 chicken roll, etc.;

Copying refers to a process before making other dishes, such as many ingredients need to be copied with water.

7. Fry. It refers to the method of heating a large amount of oil in a pot, then putting in the ingredients to be made, and using the heat of the oil to cook it, in this method, the flexible control of the oil temperature is an important aspect.