As a kitchen novice, are there any books you can recommend about home cooking?

I think you can choose to make vinegared cabbage, shredded sweet potatoes, diced chicken, shredded fish-flavored pork, stir-fried fat sausages, scrambled eggs with tomatoes, and shredded potatoes with green peppers.

These books related to home-cooked food books are Food Treasures, Qing Yi Records, Food Classics, Ben Xin Zhai Recipes, Drinking and Dining Books, and Mountain Family Qing Offerings.

The book "The Kitchen" is more recommended, because there are a lot of ways to cook in it, and there will be very detailed tutorials.

"Recipe Elf", "Sichuan Cuisine", "Cantonese Recipe", "Simple and Easy Cook" and so on.

"Selected Home Cooking 1288 Cases".

1188 cases of selected home-cooked nutritious soup".

8,000 cases of special flavor dishes

1000 kinds of home-cooked Sichuan cuisine".

1000 kinds of home-cooked Northeast cuisine

1000 kinds of home-cooked Hui dishes

1000 kinds of home-cooked Cantonese cuisine

Home-style smoked marinated pickles

Supermarket Fresh Home Cooked Vegetables".

1000 kinds of home-cooked Lu dishes".

1000 kinds of home-cooked Zhejiang dishes

1000 kinds of home-cooked Su dishes

Homemade Halal Dish".

Home-cooked stir-fry step by step**

6,000 cases of Japanese, Korean and Western cuisine

1000 kinds of home-cooked food health recipes

Home-Cooked Western Food".

There are a lot of delicacies, in fact, you can make a lot of dishes by pondering it yourself.

The three must-read books for chefs include The Chef's Practice, The Art of Cooking, and The Chemistry of Food.

The Path of Chef Practice is a must-see classic for chefs, detailing the qualities and skills that a chef needs to have in their profession. In addition, the book delves into the balance between art and technology, inspiration and rules through stories and experience sharing. This book is not only for chefs, but also for all people who are in a good position.

The Art of Cooking is another must-read book for chefs, and it was created by French chef Escoffier in the 19th century. The book introduces many traditional French cooking techniques, including different types of meat, fish, vegetables and condiments. In addition, the book covers a number of cooking techniques, including how to cut, bake and stew.

This is a book that will benefit both novice and experienced chefs.

The last must-read book is The Chemistry of Food, which explains the chemistry of specific ingredients at the molecular level, forming what is known as "molecular cooking". The book analyzes the chemical properties of proteins, sugars, meats, etc., and guides chefs in detail how to improve the taste and quality of dishes through molecular experiments and chemical principles.

The three books provide a breakdown of the skills and knowledge that chefs need to master when cooking from the perspectives of professionalism, traditional skills, and technology. At the same time, these three books provide guidelines for chefs to think outside the box and strive for excellence. Reading these three books from different perspectives can help chefs better understand cooking, grasp every aspect and detail of cooking, and bring better dishes to production.

The best and most practical cooking books are: "128 Cases of Eating and Never Getting Tired of Home-cooked Food", "128 Cases of Lazy Cooking", "128 Cases of Nourishing Porridge", "128 Cases of Ten Minutes Quick Stir-frying", "128 Cases of Vegetable and Fruit Beauty", "128 Cases of Home-cooked Cold Dressing".

Stir-fry beef, prepare starch, cooking wine, dark soy sauce, oyster sauce, sugar, monosodium glutamate, salt, green garlic, ginger, green onion, egg white, millet pepper, coriander root, beef tenderloin, first remove the leaves of the coriander and cut it into segments, cut the beef tenderloin, and then cut it into thin slices, slice the garlic, ginger and shallots, cut the millet pepper into cubes, clean the blood of the beef tenderloin, put it in a bowl, add cooking wine, salt, dark soy sauce and stir well, then put the starch egg white in and stir it repeatedly, add some starch and egg white, stir evenly repeatedly, Marinate socks for about 10 minutes, add an appropriate amount of oil to the pot, heat it over high heat, put the beef tenderloin slices in, and then pour it into the colander to keep it, heat the pot and add oil, green garlic, ginger and green onions put in it and stir-fry until fragrant, then add sugar, oyster sauce, millet pepper, stir-fry the beef tenderloin slices over medium heat and stir-fry evenly, and finally add cooking wine, coriander root, stir-fry over high heat and dig a few times to clear it and you can eat it out of the pot.

Braised pork, prepare dark soy sauce, red yeast rice, monosodium glutamate, light soy sauce, chicken powder, cooking wine, bay leaves, star anise, rock sugar, salt, green onions, garlic, ginger, ginger, rape, pork belly, green onions, ginger and garlic all cut into slices, after the rape is cleaned, trim the leaves, cook it out after repairing, cut the rape, add an appropriate amount of water to the pot, put the salad oil in, and then add some salt, put it around the plate after blanching the rape, burn the skin of the pork belly, burn it until golden, and wipe it clean with a steel wool ball, Then put it in a pot with water and cook for 10 minutes, the chopsticks can be easily inserted to prove it, and then the water is controlled to dry, the pork belly is cut into small pieces after cooling, add some salad oil to the pot, burn the oil to 7 into heat on high heat, put the pork belly slices in, stir-fry the fragrance on high heat, pour out the oil after stir-frying the oil, some bottom oil continues to heat to very hot, put the green onion, ginger and garlic into the stir-fry, star anise into it, and then add some red yeast rice and cooking wine to stir-fry, slowly stir-fry over low heat until the sugar turns jujube red, and then change to high heat, Put the pork belly in and stir-fry, add an appropriate amount of water, you need to cover the pork belly, and then add an appropriate amount of dark soy sauce, light soy sauce, chicken powder, salt, monosodium glutamate, rock sugar, cook for about 45 minutes before the small judgment to reduce the juice on high heat, the pork belly is served, and the rape is surrounded by the side, which is both good and delicious.

Since it is waiting for parents to come home to eat together, at least three dishes, consider vegetables, meals, and a slightly more delicate dish, therefore, it is recommended that a group of classic three-person family cooking**, each dish only needs three steps.

Simple and easy-to-learn home-cooked food is nothing more than three aspects: first, the ingredients should be simple to the public, and they can be bought at any time in any vegetable market or supermarket; the second is to do it in as short a time as possible; The third is that the method should not be too complicated, and it is better to stew for too long. Following these three criteria, the following three dishes are recommended:

1. Sour and spicy shredded cabbage.

Ingredients: 1/2 cabbage, 100 grams of pork belly, 4 dried chilies, 3 garlic cloves.

Seasoning: 1 tsp light soy sauce, 1 tsp balsamic vinegar, 1 tsp cooking wine (with or without it).

Production steps: (1) Wash the cabbage and tear it into small pieces by hand, wash the dried chili peppers and cut them into sections, wash and slice the pork belly and marinate it in soy sauce for a while.

(2) Put oil in the pot and cook until it is hot, put in the pork belly slices and fry the oil over low heat, put a little salt and put it out.

(3) Leave oil in the pot, cook for six until hot, fry the chili peppers and garlic slices until fragrant, adjust to high heat, add cabbage and stir-fry until half-cooked, add pork belly slices and balsamic vinegar and stir-fry evenly to get out of the pot.

2. Roasted eggplant with minced meat sauce.

Ingredients: 2 eggplants, 4 cloves of garlic, 100 grams of minced meat, a little chives, 1 red pepper.

Seasoning: 1 teaspoon Haitian soybean paste, appropriate amount of dark soy sauce.

Method: (1) Cut the eggplant into sections and put it in a pot to steam until soft, then put it out to cool for later use. While steaming the eggplant, chop the chives and red peppers.

(2) Heat the oil in a pan, add the minced meat and stir-fry, then stir-fry the soybean paste in the fried minced meat.

(3) Add the steamed eggplant segments and stir-fry them together, add the minced garlic, red pepper segments and straw mushroom dark soy sauce after the eggplant segments are flavored, and finally sprinkle the chives segments.

3. Steamed fish in soybean sauce (super simple).

Ingredients: 1 sea bass, chives, coriander, a little shredded ginger, half a red pepper;

Seasoning: 1 tablespoon of Haitian soybean paste, 1 teaspoon of cooking wine.

Method: (1) Let the fish seller or supermarket make the sea bass, smear the fish body with salt and cooking wine and marinate for about 10 minutes, stuff the fish belly with chives and shredded ginger, put it on a plate and then coat it with a layer of Haitian soybean sauce.

(2) Boil water in a pot, put a fish plate, cover and steam over high heat for 10 minutes. Wash the coriander and cut the red pepper into shreds for later use.

(3) After steaming the fish, pour 2 teaspoons of hot oil on the surface, put it on the surface, and decorate it with shredded red pepper and coriander.

Dishes suitable for novices include cucumbers, garlic and wheat cabbage, scrambled eggs with tomatoes, scrambled eggs with sharp peppers, shredded potatoes with hot and sour potatoes, shredded potatoes salad, spinach salad, and spinach with nuts. For example, scrambled eggs with tomatoes, clean the tomatoes, scald them with boiling water, peel off the skin and cut them into pieces for later use, put the eggs in the hot oil in the pot, fry them and put them out for later use, put oil in the pot, stir-fry the green onions, ginger and garlic after the oil is hot, add the tomatoes cut in advance and stir-fry evenly. Until the tomatoes are soft and juicy, add an appropriate amount of tomato sauce and stir well, add the scrambled eggs, add salt, chicken essence, monosodium glutamate, an appropriate amount of sugar, stir-fry evenly and then get out of the pot.

Scrambled eggs with tomatoes, stir-fried lotus root slices, hot and sour shredded potatoes, cold cucumbers, stir-fried pork with chili, boiled shrimp (with dipping sauce).

Kitchen novices can learn to make scrambled eggs with tomatoes, scrambled potato chips, cabbage tofu, sauerkraut powder, and fried peanuts. The most basic dish is scrambled eggs with tomatoes.

You can go to **Search Recipes Home Cooking There are many books in this category.

I want to buy that kind of cook-style book.

You can go to a treasure and search for it, yes.

Search a lot, and you can have what you want.

You can also come to the north and study in school

The price of "Oriental Cuisine" is a bit expensive, but it is the most comprehensive food series "Sichuan Food Cooking" and "Home Cooking (Stir-frying, Steaming, Stewing, Steaming) A Thousand Kinds", which are all home-cooked dishes.