How did you all learn to cook?

If you want to learn to cook quickly, the easiest way is to start with the simplest dishes, such as scrambled eggs, such as boiled meat slices, and then two or three days later, you will touch the vegetables again, pay attention, the first place to pay serious attention to is to put salt and water, this is also the most important, so, if you want to learn to cook quickly, it is nothing more than three steps, one, learn to control the salt, two, learn to put water (some things, more into soup, some things, less dry stir-fry, this is particularly important) third, learn to control the heat. As long as you learn these three things, you can basically cook, and then, after a period of time, I believe that you will definitely learn to adjust the seasoning or something. Friendly reminder, in the process of learning to cook, the first or second time to cook, if possible, be sure to let a skilled hand next to you, in this way, you can save a lot of trouble, and it will not particularly hit your confidence!

1.The first step is to overcome your fear, many people can't cook well, basically one reason, that is, they are afraid of being splashed with oil, but everything has a beginning, just like when you first learned to ride a bicycle, if you are afraid of falling, then you will never learn to ride a bicycle, and cooking is the same, so only by overcoming your fear can you do a good job.

2.Master the skills, it is basically impossible not to be splashed with oil in the process of cooking, unless you make soup, there is always a certain chance of being splashed, and what we have to do is to use certain skills to reduce the possibility of being splashed, how to do it, you can try to turn the pot when the oil pan is hot, and use a spatula to constantly stir back and forth, so that the oil can't spray up.

3.The last is the cooking method, first of all, the seasoning must be ready, because a good dish is inseparable from good seasoning, and then how to make a dish, here I recommend you can go to the cooking network, which has a variety of recipes, and what you want to do according to the steps.

In the kitchen, you must learn to understand the relationship between temperature and ingredients, and the relationship between seasoning and ingredients. You must have the awareness of "knowing why" in order to learn to cook well. The above is the preparation.

Next, we recommend the three courses to get started. My own experience is that if you are comfortable with these three dishes and know why, you can understand many of the main points of Chinese cooking.

Scrambled eggs with tomatoes. Heat the frying pan, add the beaten egg mixture, stir-fry and remove. Pour the chopped tomatoes into the pan and press flat with a spoon while stir-frying.

Add the egg pieces and stir-fry together, add salt, decide whether to add sugar according to taste, and remove from the pan. This dish looks simple, but it is not easy to stir-fry. Those who claim to be "just good at scrambling eggs" can't actually scramble this plate of eggs.

The knowledge points involved are:

1) Raw materials with different properties should be fried separately. Why? a) Eggs are easier to cook than tomatoes, so they should be fried separately; The same is true for stir-fried pork slices with green vegetables, green vegetables need to be fried for a long time, and meat slices will be old after a long fry.

b) Eggs require a higher oil temperature than tomatoes, so they should be fried separately. In the same way, the meat slices should be cut thinner, and stir-fried in the pot at a high oil temperature until slightly rolled up, so that the meat slices are not only cooked, but also have the taste of stir-frying (Cantonese people call it Qi, and science students call it "Maillard reaction"). If the green vegetables and meat slices are put into the pot together, the green vegetables will pull the oil temperature very low at once, and the meat slices will not be cooked quickly, and it is easy to overburn, so it is not delicious.

2) How much oil should I put in a pan? What kind of oil temperature is suitable for Chinese cooking? The amount of oil for scrambled eggs needs to be sufficient, about the same as the amount of oil for stir-frying a plate of vegetables.

When the oil is enough, the eggs will fluffy in the pan. (Actually, it is essentially temperature, enough oil brings enough temperature to keep the cold egg liquid at a certain temperature after it goes down). This amount of oil needs to be tested.

If you remember this amount, you will be able to get started with stir-frying vegetables in the future. Scrambled eggs with tomatoes for two eggs should be scrambled with oil like this: the oil temperature should be high enough.

It is advisable to puff up after the egg liquid is put into the pot. This is an important oil temperature for Chinese dishes, and many Chinese dishes need such a temperature for potting.

But it can't be too high, too tall eggs are easy to burn. This is the state in which I feel that the oil is not warm enough: it is a state of overheating.

The oil pan is boiling until it is steaming (the legendary 10% hot). You can go back a bit. The temperature of the oil is related to the "tenderness" and "age" of the scrambled eggs at the end.

It can be adjusted to your own taste. But if you want to get started, because you want to know the temperature of the oil through this dish, it is recommended to be "old". The scrambled eggs are also more fragrant.

3) What is a "moderate" seasoning? The kind of plastic scoop 1 3 scoops of salt that comes with the spice bottle is the amount of salt I use to make a dish. My taste is on the light side. Try your taste for yourself. After trying, remember this amount. Also, salt is generally added before cooking.

2. Use the amount of oil, oil temperature and salt of the scrambled eggs with tomatoes to fry a plate of vegetables. Wash and drain the greens, cut them into cubes, and the size is as shown below. Heat the oil in the pan, stir-fry the vegetables until the water comes out, add a small half bowl of water and cover and simmer slightly, at this time you can turn on medium-low heat.

After cooking, add salt, and decide to add without sugar according to taste, and remove from the pot.

If you need a special pot, knife skills, and seasonings, bypass it. Salt slowly. This is important.

Don't turn on too much of the fire. This one is more important. Whether it's vegetables or meat, the fire will burn too much, and if you're not careful, it will burn paste.

The oil should not be more or less, and it is better to shake the pan so that it is not easy to stick to the pan. The order of stir-frying meat with various vegetables: marinated meat, stir-fried meat, stir-fried vegetables, put meat, add seasonings, and get out of the pot.

Don't fry meat and vegetables together at the beginning, they cook at different times, easy to be undercooked or too old) All kinds of scrambled eggs are not pickled, the order is similar to the above. Also, eggs will be more tender with a little water in them. Stir-fry vegetables or something, and when it shrinks, quickly put salt and monosodium glutamate or something, and start the pot when you taste the taste.

About the choice of pot: the pot used for cooking is roughly divided into two categories, one is the pot for soup or stew, this is recommended to use a casserole with good heat preservation, this kind of pot has good heat retention and is suitable for slow cooking. The other type is the pot for stir-frying, the most common are pig iron pot, wrought iron pot, and non-stick pot.

It is recommended to use a wrought iron pot here, because the wrought iron pot has very good heat conductivity and is most suitable for stir-frying. The thermal conductivity of the pig iron pot is poorer, and it is also heavier, so it is not easy to break the pot, so it is not recommended to use it. Non-stick pans are even less recommended, it mainly prevents the temperature of the bottom of the pan through the coating and plays a non-stick effect, and the fried dishes are not delicious.

To know the principle of hot pan and cold oil, you must learn to fry it quickly: the meaning of hot pan cold oil is to heat the pot first, the hotter the better, don't be afraid of burning out, and then add a little oil to the pot, slide the pot, and then re-add oil. The main purpose of hot pan cold oil is to produce a layer of oil film at the bottom of the pan, the function of this oil film is to prevent the pan from sticking, and the hot pan cold oil is the only rule to prevent the pan from sticking when stir-frying.

In addition, it is to stir-fry on a high heat, when stir-frying vegetarian dishes, from the dish to the pot, it can not exceed 20 seconds; When stir-frying meat dishes, the meat is cut off on low heat in the early stage, and then stir-fried with side dishes on a rapid fire, and the shorter the time, the better. The dish stir-fried in a hurry has a particularly fragrant taste.

The basic use specifications of various seasonings: salt is known as the "king of all flavors", and it is best not to put it in the early stage.

At the beginning, it was a simple imitation of watching my mother cook and find it fun, from picking up a spatula and simply fiddling in the pot, to picking up a knife and learning to gesture to cut the first cucumber.

Then, in order to prove that he had "grown up", he learned to fry his first egg, and learned to cook a variety of egg dishes from eggs, such as egg cakes, scrambled eggs, steamed egg custard, ......At this point, I can be considered to be officially introduced.

If we want to learn how to cook, who can we ask to cook online? In the second case, you can find a chef to learn in that chef school, and in the third case, you can ask the master to help you customize the dish. The fourth answer, you can just find your seniors, or explore by yourself, explore by yourself, and try slowly, which is also okay.

Of course, it's all by looking at the recipes, and then by seeing the corresponding ** teaching, etc. In addition to this series, there is also the practice of mastering the soup spoon by yourself in real life.

Learning to cook is mainly learned by watching the family cook, and secondly, I will also follow the tutorial through online books and other tutorials, and I will learn it by cooking a few times.

Eyes and ears listen to all directions, recipe magazines, mobile phone encyclopedia.

In the last sentence, it is better to practice than to see it, and the knife work is also ground out of a few cuts on the hands.

Survival needs to warm oneself before it can be played in sets.

How did you all learn to cook? Modern young people learn to cook according to the Internet**, or go to a chef training school, in the past, learning to cook are learned from their mothers, in daily life, more observation, more follow to help work, and slowly learn to cook.

Learning to cook, all of them are slowly learned by the family, since I was a child, I didn't care too much, but I basically knew the recipes of home cooking, how to side with the dishes, and the production process, I just knew a rough idea, but I didn't know the detailed process, and I had no experience. Get started a few times, and the family will give you the precautions, so that you can basically get started, and the new dishes that no one in the family will know will go to the Internet to flip through the recipes and read **. As long as you don't make mistakes in the seasoning and grasp the heat, you will basically have a look.

Hello learn to cook things. As long as you want to learn, and then watch the elders on the side when they quarrel. Learn as you ask. Take a look at some stir-fried dishes on Douyin or some other platforms on the Internet**. Then one day I will do it myself, and I will do it a few more times.

There is an idiom called hearing and seeing, that is, when adults talk about cooking together when they are young, they keep it in mind, especially the particularly delicious dish! And when watching your family or others cook, ask and remember it with your heart! After a long time, I remember more and slowly learn to cook, if I don't do it well once, there will be another time, that's all!

I personally think that to learn to cook, first of all, you must like to do this in your heart, only if you like to do this, you will devote yourself to doing it, I have liked to cook since I was a child, and now I am doing the food at home: it is recommended that you first learn some home-cooked dishes, such as tomato scrambled eggs and the like, learn to master the heat and saltiness of the ingredients in simple dishes, so that it is difficult to learn to make some braised dishes, slowly and gradually, this will be better, at the same time, you will also have fun in the kitchen!

If you live alone and have time, you will naturally learn. These two conditions are indispensable, and I used to live alone. But if you don't have time, you can only eat out. Later, when I have time, I try to cook by myself, and when I have time to buy vegetables, I have time to try, and I will naturally cook.

How do you all learn to cook, at the beginning you can learn to cook with your parents at home, then you can find some recipes on the Internet, you can make some new dishes according to the recipes on the Internet, and slowly you will learn to cook, and you can make your favorite food.

I learned to cook by watching movies, and then I continued to study hard, so I knew how to cook.

How do you all learn to cook Learn to cook, generally speaking, as long as you rely on the influence of the family, the teaching of the parents of the family, and check some relevant knowledge on the Internet, otherwise you will not do it, because the basic procedures are not well understood, when to put salt, when to put seasoning, when to cook, these are some basic qualities, so how to learn mainly depends on the ribbon.

Most of the cooking is with the older generation, some people cook delicious food, watching how much he imitates the operation process, but slowly he is groping for himself. Another time I learned from the Internet, I can also learn some skills, learn this kind of operation, and learn it slowly.

I learned to cook from my mother, who taught me how to cook when I was a child.

Generally, I learned to watch my parents cook at home, and sometimes I do it under the guidance of my parents, and I like to cook and slowly find out the experience, and I will do more, and then I will learn the results of the actual operation after learning from friends online.

Hello! I think that if you want to learn how to cook, you usually go to a cooking school, and after learning to cook for a long time, you will be able to cook, or you can work in a restaurant, so that you can learn to cook.

Beef roasted carrots and potatoes.

1. Preparation of ingredients: cut the beef into small pieces and clean it; 1 potato, peeled and diced; 1 carrot, washed and diced; 1 green onion, cut into small slices; Cut a piece of ginger into small slices; A few garlic grains, flattened; a few dried chili peppers, chopped and empty; A few shallots, wash and cut into sections.

2. Pour oil into the pot, heat it, and stir-fry the beef pieces until it changes color. Add the green onions, ginger slices, garlic cloves, and dried chilies, and continue to stir-fry the beef until fragrant. Add sugar, light soy sauce, cooking wine, and hot water that has not been used to take a little more beef pieces, bring to a boil over high heat, and simmer for 20 minutes over low heat.

3. Poke the beef with chopsticks to determine whether the beef is soft and rotten, then put the carrots and potatoes in it, add salt and continue to simmer for 5-8 minutes. Sprinkle with green onions before removing from the pan.

Stir-fried shredded carrots with celery.

1. Preparation of ingredients: a large handful of small celery, remove the leaves, clean and drain the water, and then cut into large sections; a small carrot, shredded or shredded; A few small pieces of stinky dried or dried tofu, clean and drain the water, and cut into shreds.

2. Pour oil into the pot and heat it. Put the celery segments in first and stir-fry quickly until soft. Let's talk about shredded carrots and shredded bean curd, add them and stir-fry them evenly with celery segments.

3. Finally, add salt and a teaspoon of sugar to taste, and stir-fry with celery and carrots.

Milky white crucian carp soup.

1. Ingredients preparation: 2 small strips of crucian carp, clean and drain. Ingredients to remove the fishy smell: Wash and shred a small section of green onions, shred ginger slices, and shred garlic granules.

2. The key step to make the soup milky white: put oil in a frying pan and boil it for 70% heat, put in the fish, and fry the fish on medium-low heat until golden brown on both sides. Then pour in the hot water that has not covered the fish and bring to a boil over high heat. Add shredded ginger and garlic and simmer over medium-low heat for 5-8 minutes.

3. Finally, add salt and shredded green onions to taste, and turn off the heat.