Why isn t there a step by step tutor, a gourmet recipe?

Backgammon tutor machine we can also do without food, is Mandarin, I think there are still many ways to think of it, we will all help.

Why don't you have a food recipe for the step-by-step tutor, you can ask the person in charge of their agency to see what the cause is.

There are no food recipes in the step-by-step tutor machine, aren't you a tutor machine? Just call a tutor? Where do you get the food recipes, you can specialize in learning food, both on the computer and on the mobile phone.

If you teach guitar style to educate children to learn and grow, of course, there will be no recipes.

As for the step-by-step tutoring machine, it is because it guides children to learn, not to guide cooking, so there are no food recipes in it at all.

He is not a machine that teaches children to cook, it is a machine that teaches.

This is a didactic class, there are no gourmet recipes, he is one for children.

If there is no food recipe, that is, the tutor machine will not teach the children to make food, so it may not be normal.

My tutor is only a tutor, and he doesn't teach you how to make food.

Backgammon tutor machine,The main thing is to guide children to learn are some learning courseware,Of course, there are no food recipes,If you want to find,You can use your mobile phone to search for it。

1.Soak the greens to be fried for 10 minutes, then rinse. You can choose to cut it smaller.

2.Prepare a clean wok, if there is water in the pan, heat the pan first to allow the water to evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the flat bottom of the pan, and heat the oil. 4.When the smoke rises in the pot, that is, the oil is hot, pour in the greens.

5.Use a spatula to stir-fry the greens so that all the greens are stained with oil, and the power of the induction cooker is about 1200 1400. Material.

2 potatoes, 300 grams of pork belly, 1 star anise, 10 Sichuan peppercorns, ginger, green onions, cooking wine, sugar, soy sauce, vegetable oil, salt.

Method. 1. Boil the pork belly in boiling water and cut into pieces.

2. Put a little vegetable oil in the pot, add half a tablespoon of sugar after heating, and stir constantly with a spatula.

3. After the sugar melts and turns brown, add the meat pieces and stir-fry until completely colored.

4. Add two slices of ginger, one star anise, peppercorns, cooking wine, soy sauce, and enough water.

5. After the heat boils, change to low heat and simmer, during which the potatoes are peeled, cut into hob pieces, and cut the green onion into sections.

6. After about 30 minutes, add the potato wedges and continue to simmer.

7. Around half an hour, the potatoes are cooked, the juice is thickened, add an appropriate amount of salt, stir well, sprinkle with green onions and remove from the pot.

Tips. White sugar is the best ingredient for coloring. On low heat, with less oil, slowly stir with a spatula, some small bubbles will appear at first, and when the bubbles disappear, they will turn brown. If the fire is too large, it will not only affect the shape, but more importantly, the taste is not good.

There are many such ** that specialize in teaching cooking on the Internet, such as "Food Jie" is good.

Dry pot cabbage is a dish that many restaurants have, and they occasionally make it at home, but have you ever found that you feel that there is no fragrance of the restaurant and no food in the restaurant? Well, I think so too, after several times, several stores of tasting, finally figured out the mystery, now, at home can also make a particularly delicious, especially rice, and zero failure of the dry pot cabbage, there is this pot of dishes, really is the family children's food weapon, hurry up to try it, is it really delicious

The main thing about dry pot cabbage is to have pork belly, no less than half of the flavor of pork belly, and then it is better to have lard, cabbage is nothing special, the ordinary and cheapest can be, and then there is seasoned garlic and millet pepper that provides spicy flavor

First of all, tear the cabbage by hand, cut the cabbage in half, and use a knife to cut off the hard core in the middle, so that it is particularly easy to peel, this is also a small trick haha. Soak the cabbage in water, wash it, and put it in a basin for later use. Cut the pork belly, cut the pork belly into thin slices, the pork belly can be slightly fatter, today's pork belly is not too fat, then it means that it will be a little more when the oil is oiled later, so that the oil can be cut into large grains, and the firing time is relatively long, so that it tastes fragrant.

Cut the millet pepper into small pieces and set aside.

Heat the oil, the best oil is lard here, if you don't have it, feel free, the amount of oil should be a little more than usual for stir-frying, this is a key point, otherwise the cooking is really not fragrant, if the pork belly is very fat, then reduce the amount of oil. Add pork belly and stir-fry. Stir-fry until the pork belly fat comes out, the skin is slightly browned, add the garlic, and stir-fry for a while.

At this time, start the torn cabbage and stir-fry it to make the cabbage stained with a little oil.

Begin to season, add light soy sauce and lower along the rim of the pan. Add cooking wine, add oil, add two spoonfuls of white sugar about 10g of sugar, white sugar is also very important for this dish, don't think too much sugar, this dish is salty and fragrant and umami, a lot of white sugar is proposed.

Depending on the degree of spicy food, if you like spicy food, then put it now, if you can't eat spicy food, then put it later.

Stir-fry the seasoning, cover and simmer for 3-5 minutes.

Before cooking, a little balsamic vinegar is poured along the edge of the pot, which is another important point, and the sourness and aroma in the balsamic vinegar are particularly enhanced. Sprinkle a little salt, this dish also has a feature is salty and fragrant, you will find that this dish is a dry pot in the restaurant, the more you cook, the more salty it is, this is enough under the salt, and finally it is because it is not too salty at the beginning, and it will become more and more salty as it is boiled for a long time.

Finally, it is on the table, salty and spicy, especially under the rice, the oil is also very delicious, poured on the rice, the oil is fragrant, delicious and delicious!

When people are accustomed to the way of going to restaurants and restaurants to eat, and count its advantages of convenience and worry-free, they will feel that this way lacks the relaxation and pleasure of family dinner; On the other hand, some dishes in the restaurant are very bluffing, and some restaurants have at least the name and ** are very bluffing. Of course, there are many benefits to eating at home, and the following recommends some home-cooked dishes, which are made exquisitely, and will definitely be able to hold up the scene!

Sweet and sour pork ribs. 1.Blanch the pork ribs, rinse them with boiling water after controlling the water;

2.Drain, add salt, cooking wine, soy sauce, green onion and ginger shreds, mix well and marinate for 5 minutes;

3.Place the pork ribs in a pressure cooker and turn off the heat 4 minutes after boiling;

4.Wait until the pan is cold and remove the ribs;

5.Boil sugar, vinegar and tomato sauce in a hot pan over low heat;

6.When the soup in the oil pot is viscous, put the pork ribs into the pan and stir-fry until the juice hangs, then sprinkle the cooked sesame seeds and turn off the heat.

Ants on trees. 1.Soak the vermicelli in cold water and remove it softly;

2.Finely chop the carrots and green peppers, and mince the ginger and shallots;

3.Stir-fry a tablespoon of red oil bean paste, low heat, stir, and stir-fry until the oil is red when you lift the spatula;

3.Put the minced meat in and fry until it is scattered and white, put a teaspoon of sugar, add carrots and minced ginger and shallots;

4.Mix the water just to the edge of the minced meat and add the vermicelli;

5.Boil, the water is almost dry, turn the juice with a spatula, put the green pepper, chicken essence, sesame oil, and turn off the heat.

Braised pork with yam.

Ingredients: pork belly, yam, ginger slices, star anise, cinnamon, bay leaves, rock sugar, cooking wine, light soy sauce, dark soy sauce, salt.

1.Cut the pork belly into several large sections, add ginger slices to a pot of cold water and boil for a few minutes to remove the water and blood, wash with warm water, dry the surface with kitchen paper and cut into small pieces.

2.Pour a little oil into the pot, pour in the pork belly and stir-fry continuously until the oil comes out, turn to medium-low heat and continue to add rock sugar and stir-fry until the pork belly is colored.

3.Add cooking wine, light soy sauce, dark soy sauce, ginger slices, star anise, cinnamon, bay leaves and an appropriate amount of hot water to boil and simmer for about 1 hour until the pork belly is soft and rotten.

4.Peel the yam and cut it into hob pieces and soak them in water.

5.After the pork belly is soft, add the yam and continue to stew until the yam is soft, and finally reduce the juice over high heat.

Cumin chicken wings. 1.Chicken wings are pierced with a toothpick with many small holes on the back;

2.Peel the ginger and slice it;

3.Marinate the chicken wings with cooking wine, salt, light soy sauce, pepper, oyster sauce and ginger slices for 30 minutes;

4.Heat oil in a pan and fry chicken wings until the skin is browned;

5.Add a small bowl of water and add the remaining seasoning from the marinated chicken wings;

6.Bring to a boil over high heat, and when the soup is almost dry, add cumin powder and cumin granules, and stir well.

Lotus leaf tamale.

Ingredients: 500 grams of pork belly, 70 grams of steamed pork rice noodles, 1 teaspoon cooking wine, 2 tablespoons of rose fermented bean curd, 2 teaspoons of light soy sauce, 1 4 teaspoons of monosodium glutamate, 1 teaspoon of sugar, half a dried lotus leaf, 3 slices of ginger, 30 ml of water.

1.Cut the pork belly into large slices of about 5 mm, add ginger slices, add cooking wine, fermented bean curd, monosodium glutamate, sugar, light soy sauce, stir well and marinate for 20 minutes.

2.Add steamed pork rice noodles to the pork belly, add an appropriate amount of water and stir to make the meat evenly coated with rice noodles.

3.Spread the lotus leaves on the steamer, put the meat on it, put it in the steamer, steam it over high heat for about 40 minutes, put it out, and sprinkle a little green onion to decorate.

Monday breakfast: steamed buns, milk (or soy milk), 1 poached egg, cucumber in sauce.

Chinese food: rice, mushroom choy sum, sweet and sour hairtail fish, loofah soup.

Dinner: mung bean porridge, cabbage pork buns, shrimp skin winter melon.

Tuesday breakfast: wowotou, milk (or soy milk), 1 braised egg, tofu and milk Chinese food: rice, minced meat eggplant, duck and kelp soup.

Dinner: Stir-fried beans, porridge, bean paste buns, shredded pork with green peppers.

Wednesday breakfast: meat buns, milk (or soy milk), salted duck egg (half) Chinese food: steamed buns, soybean roast beef, stir-fried green beans, egg soup.

Dinner: Fried noodles, stir-fried spinach, shredded potatoes with green peppers.

Thursday breakfast: flower rolls, milk (or soy milk), boiled poached egg 1 Chinese meal: rice, black fungus slices, braised flat fish, white radish and kelp pork rib soup.

Dinner: soy milk or porridge, green onion cake, green pepper and celery shredded pork.

Friday breakfast: steamed buns, milk (or soy milk).

Chinese food: rice, stir-fried cauliflower, diced spicy chicken, mushroom and vegetable soup.

Dinner: celery meat buns, scrambled eggs with tomatoes, roasted tofu with minced meat.

Saturday breakfast: bread, milk (or soy milk), fried egg 1 Chinese meal: rice, spiced fish, soybean sprouts fried carrots, mushroom soup.

Dinner: steamed buns, corn porridge, scrambled eggs with tomatoes, shredded pork with fish flavor.

Sunday breakfast: flower rolls, milk (or soy milk), boiled egg 1 Chinese meal: rice, fried chicken with black fungus, sweet and sour cabbage, pumpkin soup.

Dinner: pork dumplings with leeks, wheat vegetables with black bean sauce, stir-fried cowpeas with minced meat.

You can eat tomato and egg noodles for lunch, super simple fried tomato eggs and then noodles, for dinner you can eat sauerkraut fish or boiled pork slices, buy a good seasoning package and make it step by step, simple.

In this stir-frying method, the soup is very small, and it is refreshing, crisp and tender. If the block shape of the raw materials is large, you can mix a small amount of soup when cooking, stir-fry a few times, so that the raw materials are fried thoroughly, and then the pot is ready. When putting the soup in the soup, it is necessary to fry the moisture of the raw materials before putting it in order to absorb the flavor.

Introduction It is best to use beef tendon meat to make sauced beef, and the sauced beef that comes out of this way is strong and chewy.

Ingredients: 3 catties of beef tendon meat, 5 spoons of dark soy sauce, 10 spoons of light soy sauce, 2 spoons of cooking wine, 2 star anise, 1 small section of cinnamon, 2 bay leaves, 20 peppercorns, 2 dried chili peppers, 5 cloves, 4 slices of ginger, 3 sections of green onions, 1 nutmeg and 1 grass coar.

Method 1Cut the meat into palm-sized pieces, put them in a pot filled with cold water, turn on high heat, and bring the water to a boil. (Note, don't cover the pot when cooking beef).

2.When the blood of the beef is basically boiled, take out the beef and let it cool.

3.In another soup pot, put in 3 bowls of water, bring to a boil, put the dried chili, ginger slices, star anise, cinnamon, bay leaves, peppercorns, cloves, nutmeg, and grass cole and cook for 5 minutes.

4.Put the beef, dark soy sauce, light soy sauce and cooking wine into a pot, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

5.After taking out the beef and letting it cool, continue to put it back in the pot and cook for 15 minutes, then turn off the heat and let the beef continue to marinate in the pot for two hours.

Double crispy stir-fried shredded pork.

Ingredients: lean meat, garlic sprouts, fresh tea tree mushrooms.

Ingredients: Red pepper.

Seasoning: oil, salt, starch, chicken essence.

Method: 1. Cut the lean meat into shredded meat and grasp it well with starch. Cut the garlic sprouts and tea tree mushrooms into sections, and shred the peppers.

2. Put 2 tablespoons of oil in the pot, add the shredded meat first, and slide it quickly. Then add garlic sprouts, tea tree mushrooms and chili peppers and stir-fry, add salt and chicken essence, and stir-fry for 2 minutes before serving.

Stir-fried beef with lily parsley.

Ingredients: 1/2 kg of beef, 3 taels of fresh lily, light soy sauce, oyster sauce, salad oil.

Method: 1. Beef pretreatment: cut thin slices of beef and put it in a bowl, grasp it well with light soy sauce and oyster sauce, pour in salad oil, and marinate for more than 20 minutes.

2. Put a spoonful of oil in the pot, pour in the beef and stir-fry on high heat, immediately add the lily and stir-fry until the beef is all discolored (about 1 minute) and then you can start the pot.

Stir-fried chicken wings with chili.

Ingredients: 8 taels of chicken wings, 2 taels of red pepper, 1 tael of dried chili pepper.

Ingredients: pepper, salt, cooking wine, light soy sauce.

Method: 1. Cut red peppers and dried peppers into small pieces.

2. Cut the chicken wings into small pieces and marinate with pepper and salt for 15 minutes.

3. Put half a bowl of oil in the pot, boil until 7 is hot, add the chicken wings, fry on high heat for 2 minutes, and scoop up.

4. If there is a little oil left in the pot, first add the dried chili pepper and fry for a while, then pour in the fried chicken wings and red pepper, add light soy sauce and cooking wine and stir-fry for 2 minutes (high heat).

Egg whites fried fungus.

Ingredients: 2 eggs, 10g of black fungus (dry).

Ingredients: garlic, green onion.

Seasoning: oil, salt.

Method: 1. Soak the black fungus in cold water for 15 minutes. Take the egg whites from the eggs and stir well.

2. Put a spoonful of oil in the pot, boil until it is 7 or 8 hot, turn off the heat, immediately add egg whites and stir-fry quickly, put on a plate and set aside.

3. Put the minced garlic into the pot to burst the fragrance, stir-fry the black fungus for 2 minutes, add salt, pour in the scrambled egg white, sprinkle with chopped green onions.

Vegetable stir-fried in the garden. Ingredients: 2 taels of cucumbers, 2 taels of carrots, half an onion, 2 taels of potatoes, 1 slice of cheese.

Method: 1. Cut cucumbers, carrots, onions, and potatoes into small pieces.

2. Put 2 tablespoons of oil in the pot, add the potato cubes, and fry them over high heat until golden brown (about 2 minutes), taking care to keep pushing the potatoes with a spatula.

3. Put the potatoes on the plate first, leave a little oil in the pot, put in the onion to burst the fragrance (high heat), then pour in the cucumber and stir-fry, and immediately put in the cheese and stir-fry, and wait for the cheese to evenly dissolve.

Stir-fried chicken with bell peppers.

Ingredients: 1 red and 1 yellow bell pepper, 1 persimmon pepper, 2 chicken thighs (or 1 chicken breast).

Ingredients: salt, pepper, cooking wine, starch.

Method: 1. Take out the chicken thighs, cut them into cubes, and marinate them with a little salt, pepper, cooking wine and starch for 10 minutes.

2. Cut the bell peppers and bell peppers into small pieces.

3. Put 2 tablespoons of oil in the pot, boil until 7 is hot, pour the diced chicken into the pot first, and quickly cut it with chopsticks to avoid lumps.

After a few minutes, pour in the bell pepper and persimmon pepper, 5. Add salt and stir-fry quickly for 2 minutes.

6. Cut off the bones and skin of the chicken thighs, add water and put in the microwave for 10 minutes, then pour them into the pot, add greens or seaweed, etc. to make a delicious soup.