1, order with boiling water.

Use boiling water when cooking, so that the fried dishes are tender and good in color. If you use ordinary water, it will affect the crisp mouth.

2. Soak tofu in boiling water for more than 65,438+00 minutes before cooking to remove the bittern smell. The tofu made in this way is delicious and delicious. When cooking fish, put a spoonful of milk in the pot, which can not only remove the fishy smell, but also make the fish soft and delicious. 4. Three ways to deal with salty soup.

If the soup is too salty, you can wrap some cooked rice in gauze to absorb salt and reduce the salty taste. Or cut a few potato chips and cook them together, and pick them up immediately, so the soup is not so salty.

Or put a few pieces of tofu or tomato slices together to cook, which has the same salt-reducing effect as putting potatoes. 5. When cooking eggs, soak the eggs in cold water first, and then cook them in hot water, so that the eggshells of the boiled eggs are not broken and easy to peel.

There are also many common sense of family cooking, all of which were learned in the Philharmonic Family Cooking Life Museum.

2. Basic knowledge of cooking

There is a book called Fundamentals of Cooking.

The first chapter is an overview of China's cooking.

The meaning of the first section cooking

The origin of cooking in the second quarter

Section III Overview of Cooking Development in China

The fourth section is about the basic characteristics of China cooking.

Chapter II Knowledge of Cooking Materials

Section 1 Concepts and Classification of Cooking Materials

Section 2 Livestock and Poultry

Third water-saving products

Section 4 Vegetables

Section 5 Dry goods products

Section 6 Condiments

Chapter III Raw Material Molding and Ingredients

Section 1 Forming of Raw Materials

Section 2 Utilization and Methods of Side Dishes

Section 3 Naming of Dishes

Chapter IV Production Technology and Laipin of Lenglai

Section 1 Mixing, Baking, Pickling and Food Introduction

The second section introduces sauces, marinades, crispness and dishes.

Section III (Fire Prevention), Smoking, Freezing and Food Introduction

The fifth chapter is the cooking methods and products of spicy Lai.

Section 1 frying, stir-frying, frying, stir-frying and dish introduction

Section 2 Brief Introduction of Roasting, Frying, Stewing, Stewing and Dishes

Section 3 blanching, rinsing, steaming, baking and brief introduction of dishes

Section 4 Cooking, Boiling, Cooking and Dish Introduction

Section 5 Brief Introduction of Fried, Sticky, Collapsed and Dish

The sixth section introduces icing, honey juice, drawing and dishes.

Chapter VI Basic knowledge of cakes

The origin and evolution of the first section

Section 2 Types, Schools and Characteristics of Pastry

Section III Introduction of Flavor Pasta

Chapter VII Banquet Knowledge

Section 1 Formation and Development of Banquet

The significance and function of the second section

Section 3 Types and Characteristics of Special Seats

The fourth quarter your mat design

Section 5 Menu Example

Chapter VIII Local Dependence System

Section 1 Shandong cuisine

Section 2 Sichuan cuisine

Section 3 Jiangsu cuisine

Section 4 Cantonese cuisine

Chapter 9 western-style food

Section 1 Overview of Western Food

Western food in the second quarter

Section 3 Western-style cakes

3. Cooking knowledge

1 "Cooking knowledge 1. Mixing lai is mainly made by cutting raw materials or clinker into smaller strips, blocks, shreds and dices, and then mixing them with seasonings.

2. The cooking method is to stir-fry with boiling water or warm oil pan, drain the water and oil, and mix in pepper oil and pepper noodles when it is hot, so that the taste can penetrate. The difference between grasping and mixing is: (1) soy sauce, vinegar and sesame oil (commonly known as three-in-one oil) are used for mixing vegetables; Stews are often mixed with spices like pepper oil.

(2) Most mixed vegetables are made of raw materials or clinker. Stews are mostly made of clinker by hot or cold mixing. Cabin dishes are also made of roasted cucumbers and other raw materials.

Stewed dishes are characterized by tenderness, softness, crispness and thorough and refreshing taste. 3. Fry with a small amount of oil, and add the raw materials when the oil is hot.

Use fast fire first, then slow fire, fry until both sides turn golden brown, and then add seasoning to cook. 4. First fry the food with high fire (some only burn 70% to 80% heat), and then put the food into the pot. Don't turn the fire too big, and turn it in time to prevent it from being too old or unfamiliar.

Usually it can be fried to brown, and some larger materials need to be fried again. 5. Stir-fry This is a widely used cooking method.

Heat with a little oil, add the raw materials, stir fry and add seasoning, with little or no soup. Hot oil is generally used for cooking. After the raw materials are put into the pot, the stirring should be accelerated. Stir-fry until half cooked, add seasoning, and then take out the pan.

6. Raw stir-frying is also called stir-frying, which is mainly based on not hanging paste. First, put the main ingredients in a boiling oil pan, stir-fry until they are 50% or 60% ripe, then add the ingredients, add the seasoning, turn them over quickly and cut them off.

7. Burst the raw materials with boiling water, or with hot oil for a while, pour in a colander, drain the remaining oil, leave a little oil in the original pot, add seasoning and main ingredients, then pour in the juice prepared in advance, and turn it over a few times. This is called bursting. 8. Barbecue is to stir-fry the pan with ginger, then add raw materials (raw materials or cooked semi-finished products), add other condiments and soup, then cook with slow fire until crisp and rotten, and finally thicken the pan.

9. A stew made by mixing several raw materials with soup and seasoning. 10, first put the vegetables into a bowl filled with seasoning, then pour the bowl on the basin after cooking, and take out the bowl to make steamed bread, such as the cooking method of "eight-treasure rice".

1 1. Add base oil to the pot, heat it (some of them use ginger to put it in the pot first), gradually add ingredients, stir fry slightly, add soup (thick soup or water equals raw materials) and seasoning, and cook with slow fire. Suitable for sheet, block, ding, filament, strip and other raw materials.

12. Braised raw materials are generally processed into semi-finished products (or fried first) in an oil pan, then put into the pan, add a small amount of soup and a proper amount of seasoning, and simmer with low fire. The difference between "braise in soy sauce" and "braise in soy sauce" lies in the different shades of products, and the color of "braise in soy sauce" can be enhanced by sugar color. 13. Hot Pot Put the changed raw materials in the hot pot and cook them, then dip them in the seasoning and eat them.

Hotpot dishes are the best dishes in winter. 14. The casserole is both a cooker and a container. The dishes made from it have a unique flavor, but they can't be fried.

When ready, put the main ingredients and auxiliary materials in the same pot, add various seasonings and add fresh soup to eat. It is characterized by fine cooking of coarse vegetables, soft and rotten texture, delicious soup, light and delicious seasoning, and it is a good product for the public.

15, the ingredients of the soup are cooked at a glance. Boil the soup and water with strong fire first, and then put the materials into the pot to taste. Don't thicken it. As soon as the water boils, the pot boils.

Another method is to cook the raw materials with boiling water, then take them out, put them in a container, and pour the cooked fresh soup into the container for blanching. This method is called soup explosion or water explosion.

16. Cooking refers to the method of cooking food in boiling water. Cooking is characterized by soup, which is fresh, not thickened and rich in soup.

17. Steaming is a cooking method using steam as conduction heating. It is not only used for cooking dishes (steamed vegetables), but also for the preliminary processing of raw materials and the insulation of dishes.

18. Embedding means hollowing out or batching whole or large pieces of raw materials from the middle. A cooking method in which the prepared stuffing is placed in the middle and then steamed and fried.

For example, tomatoes, green peppers, oil gluten, cucumbers, eggplant, lotus roots and so on. It can be used as raw material, and the fillings inserted can be varied, usually chopped. 19. Stew: Put food and water into the pot at the same time, add seasoning, boil with strong fire (big fire), skim off the floating foam, and stew with slow fire (small fire) until cooked and rotten, which is characterized by soft and rotten texture and original flavor.

20. Take a thick cloth, one side of the pot handle, remove the wok end from the fire by hand, and throw the cooked Lai Chao in the center of the pot several times to make it even, which is called a pocket. 2 1. tumbling is the same as flying water. Put the material in boiling water, scald it a little, and then pick it up, in order to remove the odor of the material.

22. Coarse grains are commonly known as "Ding". 23. Soak the oil in the appropriate oil temperature, put down the material and fry for a while (with fire) called "hot bubble" or oil pulling; At a certain oil temperature, the input materials are soaked until they are only cooked, and the oil temperature is lower than the frying temperature, which is called "cooked bubble".

24. Bao noun solution: casserole; Verb homonym: "Boil". 25. Scrape or chop into mud.

26. Old fire soup is small and takes a long time to cook. 27. Change all cutting forms.

28. Control dry water drops or dry oil. 29. Add half a cup of mushroom stalks to the soup, add straw mushroom 15g, soybean 250g, red dates 15 pieces, a teaspoon of white pepper, a large slice of ginger, dried tangerine peel 1/3 pieces and a tablespoon of longan meat.

Practice: (it is also introduced in the vegetarian menu) (1) Wash red dates, mortar peppers and longan meat. (2) Wash the soybeans and soak them in clear water for one hour.

(3) Soak the mushroom stalks and straw mushrooms and wash them. Boil Volvariella volvacea in boiling water for three minutes, pick it up, wash it and squeeze it into water. (4) Boil 15 cup or a proper amount of water, and add all the materials to boil.

Boil for two to three hours with slow fire, and filter off the residue as soup. After the soup is cooked and completely cooled, put it into a food bag and put it in the freezer for freezing, so it can be used.

You can also fry soybean sprouts in a clean pot with water, add ginger and appropriate amount of water to burn out the fragrance, and it becomes a quick and simple soup. 30. There are two kinds of fresh soup: red soup and white soup.

Red soup is made of thick mushroom stalks and mushroom stalks; Purple soup is made of bamboo shoots or soybean sprouts. 2 "Rules for the use of seasonings (1) Liquid seasoning soy sauce: it can make dishes taste and increase the color of food.

Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.

Salad oil: common edible oil, which can also be used to make cakes. Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor.

When curing food, it can also be added to increase flavor. Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce.

4. Cooking knowledge

What is cooking? Simply put, cooking is to heat food, that is, to heat raw food materials to mature food, so that a series of physical and chemical changes occur during the heating process. These changes include food solidification, softening, dissolution and so on. Adjustment is seasoning. In the process of heating food, the necessary seasonings are added at the same time, so that the food becomes delicious. The word co-cooking means: heating food and adding different seasonings at the same time, making food raw materials into finished products, becoming people's favorite dishes and various foods.

There are many cooking methods, the most commonly used are frying, boiling, frying, frying, simmering, stewing and roasting. There are many kinds of seasonings, and the eating habits in different places are different, so the seasonings used are different. People are used to using onion, garlic, ginger, wine, sugar, oil, salt, soy sauce, vinegar, starch, star anise, pepper, pepper and monosodium glutamate. Different cooking methods, adding different seasonings, even the same dish, can also make a variety of dishes with different tastes.

5. What is the basic knowledge of learning cooking?

Learn to cook must know how to knife, turn over the pan, correctly identify and master the oil temperature, accurately and timely feed, master the temperature, thicken the pan, take out the pan in time, load the plate and so on.

In the chef industry, knife skills, spoon skills, pulp pumping and vegetable cutting are generally regarded as the basic skills necessary for chefs to get started, while in the cooking industry, the basic skills of cooking are regarded as compulsory courses and are always persistent.

At the same time, learning to be a chef requires certain cultural knowledge, certain endurance and judgment. To learn chef cooking, you can apply for the relevant cooking school or go directly to the catering service place with the chef.

What you need to learn from a chef is a lot of practice, constant summary and persistent long-term practice. Learning to be a chef is a science. As long as you work hard, you can learn a craft in a year or two.