Speaking of cooking, when I graduated from college, I rented a house outside and began to study. Because I miss the delicious food in my hometown and feel a little tired of eating out every day, I have the urge to cook by myself. I bought pots and pans and various ingredients in the market and started my cooking. Since then, I have embarked on the road of loving cooking food, which is out of control. I have cooked and learned a lot of home cooking. If you want to ask me what are the three basic courses? I would recommend these three dishes: scrambled eggs with tomatoes, shredded potatoes with hot and sour taste, and cold cucumber, for the simple reason that cooking is simple and delicious. Let's talk about these three entry-level three exercises in detail.

First: scrambled eggs with tomatoes.

First, we prepare 2 tomatoes and 4 eggs, cut the washed tomatoes into cubes, and beat the eggs into bubbles for later use. Then cut some chopped green onion, boil the oil in the pot, pour in the egg liquid when the oil is hot, fry the egg liquid until it is solidified, take it out, then pour in diced tomatoes directly in the pot, fry the tomato juice, then pour in the eggs, stir well, and finally add the right amount of salt and chopped green onion and stir well.

After listening to my introduction, do you feel super simple? This entry-level food is simple in materials and does not need a good knife. The cooked dish is a super dish with noodles and rice. It is also one of the fast dishes that we often cook at home.

The second course: hot and sour potato shreds.

First, we prepare two peeled potatoes, peel them and cut them into filaments. If we can't cut it, we can use an artifact to pour the cut broken soil into clear water to wash the starch, remove the water for later use, and then cut some dried Chili slices and garlic slices. Next, boil the oil, preferably cooling it in a hot pot. Stir-fry the pepper segments and garlic slices in a pot. When the oil temperature comes up, pour in the shredded potatoes and stir fry over high fire. Finally, stir-fry the potatoes a little and pour in a spoonful of mature vinegar. Stir-fry the fire, the water in the pot will be free, and the simple hot and sour potato shreds will be ready.

Hot and sour shredded potato, which tastes sour and appetizing, is called "national dish" not because of its delicious taste and complicated practice, but because it is a dish that people everywhere will cook in the same way. Although this dish is exquisite, it has been 2 1 century. There are so many gadgets in our kitchen that we can shred potatoes better than chefs. So this dish must be the reason why I chose the entry-level dish.

The third way: cold cucumber

I don't think there is anything simpler than this dish. Clean the cucumber, mash it with a knife, put it in a plate, add minced garlic and millet pepper rings, pour in hot oil, add some old vinegar, salt, a little sugar, and finally add some Chili oil. After all the materials are added, stir them evenly with chopsticks.

This kind of cold cucumber is the most common seasonal food we eat in summer. Simple, crisp and refreshing, rich in nutritional value, you can learn it after reading the above methods. So this is the most basic dish in cold salad.

These are the three entry-level dishes I think. Everyone's acceptance of cooking is different, so everyone's three introductory dishes are different. But I believe that if you want to study hard and cook well for the people you love, I think every dish in your heart is a personal dish, and it is very simple to cook.

Hello, I'm Jiege Gourmet, and I'm glad to answer your question about' What are your top three starter dishes?' I like meat very much. Of course, I can't live without it. Let me introduce three dishes I just learned to cook: braised pork, sweet and sour fish pieces and vinegar bean sprouts. Let me tell you what they do:

1. Braised pork

Prepare a piece of pork belly, wash it and cut it into large pieces. Add a proper amount of water to the pot, put a few pieces of ginger and a little cooking wine to remove fishy smell. Blanch the pork belly in cold water to remove blood bubbles, take it out and wash it for later use. Prepare a water-free and oil-free pot, put it in the washed pork belly and fry a little lard, so that it won't get tired when eating, and it won't grow when frying, otherwise the meat will be used as firewood. Put a little lard in the pot. Add soy sauce, soy sauce, cooking wine, salt and appropriate amount of boiling water. After the fire boils, turn to low heat and stew for about an hour. Then turn on the fire to collect the juice, and then you can go out of the pot and put it on the plate. The braised pork made in this way is fat but not greasy, and tastes fragrant and delicious.

2. Sweet and sour fish pieces

Prepare a fresh carp, take out the viscera and clean it, cut the fish into pieces with a knife, then clean it, put it in a pot and marinate it with onion, ginger, garlic, cooking wine and salt for 0/5 minute, then add an egg to the marinated fish, add a proper amount of starch and stir it evenly until it can frost, put more oil in the pot and heat it, then add the fish pieces that we mix evenly and fry until both sides are golden, and take it out for later use. Take an empty bowl, add appropriate amount of tomato sauce, white vinegar, pepper, soy sauce, oyster sauce, salt and a little water to make a sauce, leave the bottom oil in the pot, add minced onion and ginger, stir-fry until fragrant, add a little water starch, cook until it becomes thick, then pour in our fried fish pieces, stir-fry and serve. Sprinkle with chopped green onion and sweet and sour fish pieces, and it will be fine. It is a delicious food that adults and children love to eat. This dish is in my work.

3. Vinegar bean sprouts

Wash the mung bean sprouts and put oil in the pot to heat them. Stir-fry chopped green onion and dried Chili until fragrant. Add a little soy sauce, oyster sauce, chicken essence and salt to taste and stir well. Put a little old vinegar on the edge of the pot and turn off the heat. Hot and sour vinegar bean sprouts are ready. The method is simple and easy to learn, and the burrito is very good!

I am also a little interested in cooking, research and hobbies! Let me introduce the three most famous dishes in Guangxi and their practices.

The first course is boiled chicken. In our hometown of Guangxi, there is always roast chicken, whether it is a big or small banquet, a wedding or a gathering of friends. It has become a feast without chickens, which is very popular and easy to cook.

Practice: First slaughter the chicken, remove the hair, dig out the internal organs, clean the chicken, and then put the whole chicken into the water. Water should drown the chicken. Just cook the chicken well, not too well. Otherwise, the skin will rot easily. When cooking, soak the chicken in cold water for a few minutes, let the chicken cool down and let the skin shrink. When cutting the chicken, the skin will not separate, which is very beautiful. Cut it off. Add a small dish of dipping sauce and a boiled chicken will be ready.

The second course is braised pork with tiger skin, which is more complicated to make. There are many ingredients to be cooked, which are generally unpalatable at ordinary dinners and can only be eaten at formal banquets.

First of all, choose authentic pork belly, so pork belly is the best. Cut the pork belly into cubes of about12cm15cm.

(1) Boil the chopped pork belly in water until the chopsticks can be inserted into the pigskin, and then take it out of the pot.

(2) Use a special pork button (there are many pins on a wooden handle), and put the cooked pork belly evenly into the pigskin with many holes. The purpose is that tiger skin will appear when frying in oil pan. After uniform insertion, coating a layer of coarse salt on the pigskin will also produce tiger skin.

(3) Put the pork belly cooked in the above step (2) into an oil pan with a ratio of 180 or more and fry it. First, fry the side that is not the skin for more than ten minutes, then reverse it and fry for more than ten minutes, then reverse it and go back and forth twice. Finally, when the blisters on the skin are dry, you can soak the pot in a pot of cold water for about half a day. If it's urgent, soak it in 50 hot water.

(4) Cut the soaked pork belly into pieces with a thickness of 0.8 cm, a width of 0.8 cm and a length of about 65,438+00 cm, and put them in a bowl neatly with the skin at the bottom.

(5) Ingredients: ginger, onion, garlic, oil salt, soy sauce, oil consumption, tomato juice, white sugar, sour plum juice and spiced powder. Mix it into thick sauce, put it in a bowl and spread it with meat noodles.

(6) Put it in a pot and steam it for about 30 minutes on high fire and for one hour on low fire.

(7) When pork is available, put the pork in a plate, turn it over and put the skin on it. Just finished eating a tiger skin braised pork.

The third course is sweet and sour pork hands, also called windfall. Give a brief introduction.

1 press the pig's hand with a pressure cooker,

2. Put the noodles into the pig's hand pot, add the seasoning, stew on low fire 1 hour, and collect the juice on high fire.

You can try it if you are interested. If you have better experience, you can also comment on each other. Thank you!

Hello strawberry lip print, I'm Jagamel! I am very interested in your question. My entry-level three dishes are simple: 1. Cold cucumber; 2. Boil peanuts; 3. Crispy mung bean sprouts. They are all dishes that don't need to pay attention to knife work.

Vegetables, pork, fish

I am Xiaomei, and I am glad to answer this question. What are the three dishes I started cooking? I don't cook much before I get married. After I get married, I cook every day, three meals a day, and naturally I cook more dishes. Here are some easy-to-learn examples.

The first course is steamed eggplant.

This is a simple and easy-to-learn home-cooked dish. I'll tell you how to do it now and share it with you. First, clean the eggplant, cut it into sections and steam it in a pot for about ten minutes. After steaming, put it in a cold strip and dip it in Chili water. How is this done? Wash the onion and cut it into sections. Cut the ginger and garlic into mud, put it in a bowl and paste the Chili noodles. Then add onion, ginger and garlic, add proper amount of salt, chicken essence and soy sauce, and stir well to get vegetarian Chili water.

The second method is to fry Pleurotus eryngii. Here's the method. First, clean Pleurotus eryngii, cut it in half, slice it, cook it with clear water and remove it for later use. Shred Chili, cut onion into sections, slice ginger and garlic, and prepare proper amount of bad Chili and pork belly. After preparing the ingredients, stir-fry the meat, stir-fry the ginger, garlic and pepper, stir-fry the immature pepper a few times, then pour in the Pleurotus eryngii and continue to stir-fry. Stir-fry a few times, pour in the right amount of salt, chicken essence, oil consumption and pepper noodles, stir-fry evenly with soy sauce, sprinkle with chopped green onion and stir-fry evenly before serving. This is how a simple home-cooked dish is cooked.

Hello, I'm Jinxiu V Shandong, the author of Food Court. My three starter dishes are: fried meat with Chili, fried bean sprouts with Chili sauce, and stewed big bones.

Fried meat with Chili peppers

Food preparation

Ingredients: peeled pork belly150g, green pepper100g, millet pepper 50g.

Seasoning: 30g of light soy sauce, 50g of sesame oil, 75ml of chicken soup, 75g of starch, 5g of sesame (baked), and appropriate amount of salt.

Fried meat with Chili peppers

1, wash the peeled pork belly, cut it into small slices and marinate it with soy sauce; Wash fresh peppers and cut them into small pieces.

2. First put a little cooking oil into the pot, cook it, add pork belly marinated in soy sauce, stir fry evenly and put it on the plate.

3. Re-start the pot, dry-fry the Chili until the surface is burnt, then add the cooking oil, stir-fry over high fire, then pour in the freshly fried pork belly, add a proper amount of seasoning according to personal taste, mix in a little sesame oil and stir well.

Matters needing attention

The key is to penetrate the flavor of pepper, cooking oil and pork belly, so the last step is the most important.

Stir-fried bean sprouts with Chili

major constituent

Mung bean sprouts and peppers

condiments

Garlic, ginger, pepper

condiment

Vinegar, sugar, salt, sesame oil

material

Mung bean sprouts, peppers, garlic, ginger, pepper, vinegar, sugar, salt and sesame oil.

working methods

1.- Chop garlic and ginger. Shred green peppers and wash bean sprouts.

2.-Pour oil in a hot pan, saute garlic and Jiang Mo, add shredded green pepper, stir-fry and add a little pepper.

3.-Put bean sprouts and add a little vinegar to protect the cell wall of bean sprouts from fullness. Stir-fry for a while, add a little sugar and salt, and take out.

4.- Sprinkle some sesame oil after serving, which will make the ingredients more fragrant.

Stewed big bone

800 grams

Chopped green onions

Proper amount

energy

Proper amount

salt

Proper amount

monosodium glutamate

Proper amount

Sichuan pepper

Proper amount

soybean

Proper amount

Star Anise

Proper amount

pepper

1?o'clock

Methods/Steps Step by Step Reading

1

Knock the bone open with the back of a knife, because it is difficult to break it when it is cooked.

2

Stir-fry with boiling water, remember that the bones should be reversed, otherwise the bone marrow will run away and filter out the clear soup for later use.

three

Stir-fry the wok with onion, ginger and garlic, and then add the flower horn and aniseed, which is especially fragrant.

four

After the fragrance comes out, put it in the clear soup, and then put your head down to arrange the bones. After boiling, simmer on low heat, add some salt and adjust the mouth. It would be better if there is a pressure cooker, which saves fire and time. . .

five

When you see that the soup has turned white and the basic bones are almost cooked (about 20 minutes), you can take it out and cool it. Let the bones cool thoroughly and prepare a large cup.

six

Chew. I often cook these three dishes for my family.

As a meatless carnivore who loves meat very much, I really don't like green vegetables, but one of the three introductory dishes is really green vegetables. My first three dishes are tomatoes and eggs, shredded hot and sour potatoes and stir-fried cabbage. I just made fried cabbage today. Let's talk about it. Green leafy vegetables, especially leafy vegetables, have many benefits to human body. Even if I don't like it, I will buy some at home now. Of all leafy vegetables, cabbage is the most popular. I think Chinese cabbage is more delicious than other leafy vegetables.

I have learned to cook three dishes for a long time. I still remember when I was 7 years old, I began to learn to cook.

The first course was impressive, fried potato chips.

Because the method is very simple, I will take a small hoe to dig potatoes in the soil, dig a basket and take it to the pond for cleaning, then take it back and slice it, put a lump of lard in the pot, and when it melts, pour the potato chips into the pot to stir fry, smooth it, add some water to drown it, cover the lid, add more firewood to the stove, turn the potatoes over in about 7-8 minutes, add some water and wait for 3-4 minutes.

The second course is scrambled eggs with leeks, scrambled eggs.

When I was a child, I planted a little leek next to my house, which was only enough to fry eggs once. I will water it every time I cut it, hoping it will grow faster. Scrambled eggs with leeks are very simple, so I won't say much. When I grow up, I heard many friends say that I can't cook, but I can only cook fried eggs, so I think fried eggs are the easiest dish to learn.

The third course is fried cabbage and lotus white.

When I was a child, my family was poor and I couldn't eat meat every day. During the Chinese New Year, my mother boiled pig lard into oil and put it in a jar, which can be eaten for a year. There is oil residue after lard is boiled into oil, and my mother keeps it well. At that time, it could be kept for months without a refrigerator. My parents go out early and come back late every day. It's only a holiday, and lunch and dinner at home are my own business. In fact, many only children and children with better family conditions have never experienced it. Every time you fry Chinese cabbage, put some lard, and then add some oil residue to fry. That taste is too satisfying. It is a happy thing to eat some oil residue instead of meat.

As long as our generation goes out from the countryside, most of them can cook. These are my three starter dishes. They carry too many memories of my childhood, which are very beautiful in retrospect.

There are two dishes without pictures. I'm sorry there are no ingredients at home now, but this is my real past. Thank you for reading the three dishes I wrote!

Hello, I'm mother Dou, and I'm glad to answer your question. For me, the three entry-level dishes are: hot and sour cabbage, crispy fried tofu and steamed vegetables! Let me share their respective practices:

1, hot and sour cabbage

Choose the best baby cabbage, wash it, cut it into pieces, saute garlic, pepper and ginger, add Chinese cabbage, stir-fry until it comes into contact with oil, and pour in aged vinegar or white vinegar! This is crisp and delicious!

2. Crispy fried tofu

This dish is my own creation, and this material selection is more particular. You should use old tofu, tender tofu is easy to break! First, choose an old tofu and slice it! Cut the green onions into small pieces! Chop onion and ginger for later use! Fried tofu with 50% oil temperature. The oil temperature is too high, which is easy to fry. Cook and fry on low heat until golden on both sides! Stir-fry leeks, ginger and garlic! Pour in the fried tofu! Add your favorite seasoning taste and you can enjoy it! My family likes to give it to the elderly and children. Tofu not only contains essential trace elements such as iron, calcium and phosphorus, but also contains no cholesterol. It is a good choice for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. So I like cooking for them!

Step 3 steam vegetables

Steamed vegetables, I'm good at it. I like steamed amaranth, because this vegetable supermarket has it all year round, which is light and refreshing! Choose fresh amaranth, remove leaves, wash and chop, and mix in flour! Steam in the pot for about 20 minutes, and use hot air to put seasoning according to your own taste! If you like garlic, put some garlic paste when cooling! Delicious! Popular healthy dishes! There is a video on my homepage that I took when I made it myself. You can go and have a look!

In short, these three dishes are not very complicated, you can try to cook them! Add a different dish to the dining table at home!

I hope my answer is helpful to you! Wish you a happy life! thank you