What do you think makes a good recipe?

Personally, I think a recipe should be considered a good recipe, and I will share these main points with you.

Separate the dishes on the recipe. For example, cold dishes, cooked dishes and some boiled dishes must be separated, and the same dishes need to be placed in one place and sorted, so that it is more conducive to customers to choose.

Be sure to have the full name of the dish. Each dish needs to have a full name, but also have a character so that customers will order the dish because of the name.

There is not only text on the recipe, but also **. This will appeal to the customer's appetite and increase their appetite.

For a good recipe, I think it is essential to have the following:

1. There must be a clear division of labor in the material, especially in the scale, and there must be very accurate numbers, so as to make delicious food.

2. In front of the name of each dish, there must also be a delicious **, so as to have a better contrast effect.

3. How to choose fresh vegetables is also very important, so that our food can be more accurate. <>

The recipe must involve color and aroma, and the dosage of the recipe must be accurate, not the right amount... When I learned to cook before, I hated the word moderation the most, and I didn't know how much moderation was.

And the ingredients of the recipe should be proportional.

After learning the recipe, you can easily make dishes with different portions!

Not only do there be pictures, which make people look very appetizing, but also have a detailed explanation to write the dish completely, so that I, a beginner rookie, can master a skill to cook well from a young person, and can fill my belly, and then upgrade to cooking for my family.

Many recipes don't write the dosage, and I, a junior apprentice, don't know how to use it, so it's likely that the dish won't be edible.

I think a good recipe. The first thing he has to do is to write the name of the dish according to the classification. from staple foods.

Hot dishes, cold dishes. As well as its snacks, desserts and drinks. At the top of the menu, there should be a special feature that recommends our restaurant.

The recipes are clear at a glance, which is more suitable for the needs of customers.

As a veteran foodie, I attach great importance to the skill of cooking. I think the most important thing to do well is to have a good recipe and practice a lot. So what makes a good recipe?

A good recipe must be complete in the program and in every detail. Only in this way can the person who cooks the dish make a successful dish.

Each step is very accurate and careful, so that people can see it at a glance, and they will not know what to do next when they see this step, and they should be carefully marked and the steps of cooking are written very accurately, which can leave a good impression at the first glance.

I think the first thing about a recipe is whether the dish is delicious, and for a recipe to be a good recipe, it is necessary to describe the ingredients, duration, heat, etc., so that it can be considered a good recipe, because such a recipe will make a good dish.

I feel that with my experience in reading recipes and cooking for so many years. I feel that a good recipe should clearly write the amount of seasoning, and how many people should eat the dishes, and the heat, all of which are clearly written.

The number of dishes in a recipe depends on a number of factors, including the type of meal, the number of people, the time and budget.

1.Tailor your diet to your needs: Depending on the individual's tastes and dietary restrictions, you can choose from several main courses and side dishes to suit your needs.

2.Balanced nutrition: A complete recipe should include a variety of food groups, such as staple foods, proteins**, vegetables, fruits, and healthy fats. Therefore, choose 2-3 main dishes with the right amount of side dishes and main dishes.

3.Accommodating the number of people: If you are preparing meals for a family or group of people, you can increase the number of dishes to accommodate the number of people. In general, serving one main course and the right amount of side dishes per person is a good place to start.

4.Consider time and budget: If you're pressed for time or have a limited budget, choose simple and easy-to-prepare dishes to control your workload and cost.

All in all, there is no fixed number of dishes in a recipe and can be flexibly adjusted according to individual needs and specific circumstances. Make sure to eat a balanced diet, accommodate the number of people and budget, and choose dishes based on tastes and needs.

Take a look at the composition of the staff. Generally speaking, one dish per capita is a relatively general rule. If it is a man's more meal, it will be rounded, and the amount can be increased.

Second, look at the combination of dishes. Generally speaking, it is best to have meat and vegetarian dishes, both cold and hot, and try to be as comprehensive as possible. If there are more men at the table, you can order more meat, and if there are more women, you can order a few more light vegetables.

Third, look at the importance of the banquet. If it is an ordinary business banquet, an average of 30 yuan to 80 yuan per dish is acceptable. If the object of this banquet is a key person, then order a few dishes with sufficient amounts, such as lobster, saury, anchovies, and then abalone, fin powder, etc.

Another point to note is that you should not ask the waiter about the dishes when ordering, or bargain, which will make your company look a little small in front of customers, and customers will also feel uncomfortable.

To arrange the recipe reasonably, four points should be achieved:

1.Reasonable analysis of diners.

2.Mix nutrition properly.

3.Reasonable mix of categories.

4.Brother Puhuai is all over the world, and the combination of special dishes and special dishes.

Black bean health chicken soup.

Ingredients: chicken, black beans, sweet potato, spices, salt and pepper.

Method: Cut the chicken and sweet potatoes into cubes, and soak the black beans in warm water. Put them in a pot together, add spices, pepper, add water and cook for about 40 minutes, and finally add salt to enhance the flavor.

Bitter gourd tossed with shrimp.

Ingredients: 2 bitter gourds, 200 grams of shrimp, 3 cloves of garlic, 20 Sichuan peppercorns, cooking wine, white pepper, salt, sugar, rice vinegar.

Method: 1. Remove the head and skin of the fresh shrimp, peel out the shrimp, pick off the shrimp line, and marinate with cooking wine and white pepper for ten minutes.

2. Blanch in boiling water, remove after changing color, cool the boiling water, remove the macro and drain it for later use, and cut the bitter gourd in half.

3. Scoop off the inner pulp with a spoon, cut it into thin slices, blanch it in boiling water for a while, and remove it to cool.

4. Chop the garlic flattened, mix the blanched shrimp, bitter gourd and minced garlic, add salt, sugar and rice vinegar and mix well.

5. Stir up the vegetable oil pot, fry the fragrant peppercorns over low heat, remove the peppercorns, pour the peppercorn oil on the mixed bitter gourd shrimp while it is hot, and mix well.

Garlic pork ribs. <>

Ingredients: 750g pork ribs; 10 grams of dried garlic and green onions; 2 grams of ginger powder, 2 grams of Sichuan pepper powder; a pinch of cooking wine; light soy sauce 5g; 8 grams of refined salt.

Method: 1. Please treat the ribs into 5 cm long sections, wash and soak them in water for 30 minutes to remove blood stains, remove the clean water, peel the garlic and put a little water to puree it with a stirrer (without a stirrer, it can be cut into fine pieces and pounded with a little water).

2. Stir the garlic paste and other marinades into the pork ribs and marinate for at least 2 hours.

3. Heat the pot and pour in vegetable oil until it is 3 hot.

4. Put in the pork ribs and fry them over medium-low heat for 3 minutes, soak them slowly, and remove them.

5. Heat the oil to 8 over high heat, then fry the pork ribs for half a minute.

6. When the color is persimmon red, remove the oil control and put it on a plate.

Pig's trotters stewed with corn.

Ingredients: 600g of pig's trotters, 700g of corn, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, 5g of cinnamon, 5g of star anise, 10g of dried bean drum, 5g of dried pepper, 1 2 teaspoons of chicken essence, 10ml of cooking wine, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, 10g of bean paste, appropriate amount of shallots.

Method: 1. Remove the hair and wash the pig's trotters and chop them into small pieces.

2. Cut the corn into segments about one inch long.

3. Peel and slice the ginger, dried peppers, cinnamon, star anise, and dried bean drums on a plate for later use.

4. Put oil in the wok, and when the heat is 80% hot, add ginger slices, dried peppers, dried bean drums, cinnamon, and star anise to stir until fragrant.

5. Put in the pig's trotters and stir-fry until they are broken.

6. Add salt, cooking wine, dark soy sauce, bean paste, sugar, add half a pot of water, and mix well.

7. Boil until boiling, add the corn, cover the pot, boil until it boils again, then turn to low heat, and simmer for about 30 minutes.

8. When the water is almost dry, add the chicken essence to taste, turn off the heat and start the pot, put it on a plate and sprinkle it with chopped green onions.

I bought a few home-cooked recipes at the supermarket. Recipes for banquets. Recipe for soup. It's cheap. Element. I want to learn how to cook at any time. You also buy a few copies. The benefits are not small.