问：
我要回家外工作农历新年，和家中的好食品，并想刻录少数人手中，谁可以帮助我做什么？

答：
烹饪知识
1。雷主要是混合或熟料混合成更小的部分原料，块，丝，丁，片切削材料，然后混合和调味的。
2。大豆库克是用于使大豆食品一点热水或热油是一个小油炸，沥的水，油煮，仍然热（也可根据需要梁亮与辣椒油，辣椒）的调味混合表面略有矩释放，使味道渗透的品牌。之间的抢劫和混合不同：
（1）拌菜多用酱油，醋，香油（俗称三油）;厨师在酱油植物油，混合和多用途胡椒。
（2）拌菜主要原料或冷形成熟料，在大豆食品烹调，比热混合，或与熟料冷多了。胶囊由蔬菜有生如大豆黄瓜厨师材料。库克在大豆食品的特点是招标，柔软，口感清新味道彻底。
3。炒了少量的油的锅，油热后予以释放的原料。首先使用应急消防，转弯后煮，建志双方成为金黄色，熟下一代(Xiayidai)的其他香料。
4。炒煮{dy}批石油（而且只有百分之七的燃烧热百分之八十），食品锅，火不应该过多，并及时地翻转，避免太旧或不熟悉的。爆炸通常是黄色的焦炭可以，一些较大的材料林则徐复杂炸。
5，炒它是一种广泛使用的烹调方法。随着石油加少量热下复制到原材料和带或不带汁少酱油。一般使用炒旺热油，原材料，加快混合后转锅，抄到了半生熟成分增加，打破生可以xx炒锅。
6。炒炒，也称为不Guahu的鱼苗。{dy}个主要为沸油锅，炒五六成熟来到活着再次材料的成分，加入香料，迅速Dianfan几次，健康是可以打破的。
7。水慰问，或热油xx爆炸材料到漏勺，沥的剩余油了一会儿，原来的锅留少许油，加入调味的主要原料，然后进入一个很好的预先准备好的酱油，倒了一些泛Dianfan，称为爆炸。
8。坝坝是在与生姜酱油{dy}锅做饭，然后原料（原材料或半熟）到，添好其他调味品，汤后文火菜，苏震{zh1}勾芡干净的炒锅。
9。炖将是与汤和菜到汤煮熟香料混合原料数百种。
10，扣在{dy}碗菜的香料的陪同下，煮熟后，将覆盖下的盆碗，删除碗，成为一个馒头状，如“八宝饭练”。
11。炖锅加入后（{dy}次泛姜枪与一些）首先基础油，热，进入成份秩序，稍炒，加入汤（汤或水，原材料同等学历），并文火煮熟的香料那个。为电影，块，丁，丝，带，其他原料。
12票，与原料油烩一般加工成半成品（或{dy}个炸它），然后放入锅内，加的汤煮少量的调味料，适量产品使用Weihuo焖烂，“黄焖”，“港人不同的男人们”的彩色产品，可用于增加糖的颜色，“闳门”颜色是不同的色调。
13。火锅将改行内部一个煲，浸熟食品调味成分刀。火锅菜是{zh0}的冬季菜。
14。烹饪一沙锅也是一个容器，用它来满足独特的风味菜肴，但不能炝锅。主要配件后，就像在同一罐好的制度，添加各种香料，加上汤焯腐烂的食物。它具有美食，大体可以做，质地软烂，汤潍美味厚，以香料，可口的各种调料，不油腻食物时，是公众最美(Ultima)味的食物。
15，煮一会儿熟卷心菜原料，见开放。{dy}汤和烧开水，搅拌，然后浇注料罐被经验丰富的，非淀粉，水，一个开放的是干净的炒锅。另一个短法律煮沸首先放在沸水中烹煮的鱼原料在容器内，水，另将已转移到美味的煮热容器品牌的汤。这种方法被称为唐爆破或水喷射。
16。在沸水煮，煮饭这样。烹饪的特点是与蔬菜，汤的味道，清新，非淀粉，汤了。
17。蒸的烹调方法传导热蒸汽。它不仅是烹饪菜肴（蒸），也可用于原料和绝缘菜初步加工使用。
18。安装是阻止或原料，或掏空的中段认可块。转移到一个好的馅夹中，然后通过蒸，炸，如烹调方法加热过程。这种西红柿，青椒，石油和面筋，黄瓜，茄子，莲藕等，可作为原料，加入填料可插入不同，一般都要经过印章印章天鹅绒。
19。食物和水炖，而到汤锅，把吴豁（火）在煮，脱脂泡沫，然后将文火（小火）在Dunzhishulan烹调方法中，质地柔软烂，真正的特点。
20。用他的手夹在火灾以外的地方，走上厚厚的布口袋锅柄，锅方方已炸雷朝锅心投掷数，使之均匀，所谓的口袋里。
21。滚动整个水和粉煤灰作为原料投入沸水中，稍烫以同样的方式，然后回升，xx异味的物质。
22。粗粒俗称“小”。
23。在适当的油高温油泡沫，泡沫xx一会儿放下油在一定温度的物质（火）被称为“热泡”，或拉油;，输入材料只浸熟，炸，当油温度超过温度低，被称为“煮熟的泡沫。”
24。堡长期解决办法：砂锅;与移动解决方案：“做饭。”
25。天鹅绒刮泥或占成泥。
26。汤小火，煮了很久。
27。切刀变化的各种形式。
28。控制干排水水或油。
29。半杯蘑菇汤茎，在草菇15克，250大豆，15克，红枣去核，白胡椒，姜，大，陈皮1茶匙/ 3，龙眼肉1汤匙。
做法：（还介绍了在黄金食谱）
（1）日期，迫击炮胡椒，龙眼肉洗净。
（2）大豆为一小时淡水冲洗。
（3）茎蘑菇，香菇泡软冲进开放稻草煮沸3分钟的打捞，清洗，在水中挤压。 （4）水量，烧开15杯，或在所有材料放入煮沸。缓慢燃烧的两，三个小时，然后把汤渣过滤。发射后的汤，直至xx冷，为实现在任何时候使用冷冻冰箱冰柜盛到食品袋。也可以使用水净潮豆芽，加入生姜和适量的水，燃烧的味道，它成为一个方便快捷(Faster)汤。
30。汤汤红色和白色两种。香港(Hong Kong China)唐蒂厚蘑菇，蘑菇椎弓根形成的蒸发;因为汤是使用或竹根源在于酿制的豆芽了。
15“食品百科全书
如何
炒牛肉片之前，啤酒转让炒牛肉片将稀释的面粉，在牛肉，芯片，混合以及30分钟后，倒入盐和1蛋白水解酶的数量可提高啤酒牛肉的招标程序。如何
炒猪肉片的分割肉
漏勺放在里面，在摇晃几次，开水中，直到肉刚刚从水中时，沥的水发黄，然后在镬，公正3-4分钟可煮和招标，美味可口。
炒腰花
腰部切好后，加少许白醋和水浸泡10分钟，肾，会带来很大的，非血腥，炒白后刷新。
炸炒猪肝
前白醋点可以看染色，然后洗干净，炒肝脏特别好吃。
在沸水炸虾米虾
肉桂可以在红热浸看是出于虾炒，味道更鲜美炸大虾
将
虾入碗中，加入每250克虾，食用碱粉1-1.5克盐，轻轻揉搓双手抓住后用清水浸泡一段时间，然后再用水冲洗使用。这将允许超的虾和晶莹透明，清凉可口的招标和楚。
炒蛋
到碗里的鸡蛋，加少许温水混合均匀，淋在炸锅，炒的锅当您将一个小酒，所以晁出蓬松的鸡蛋，新鲜，好吃。
吃芝麻芝麻
在870毫克的钙，仅次于虾皮特别高，每100克钙含量。牛奶和奶制品是钙的{zh0}来源，由蔬菜和豆类其次。然而，钙芝麻蔬菜和豆类都高于得多。对10条30克或140公克芝麻豆腐白菜克标准煤摄入含有钙摄取。因此，宝宝经常吃芝麻预防佝偻病以及骨骼和牙齿的发展，是非常有益的。
19“烹饪，是把新鲜的烹饪经验，绿色蔬菜
往往变成黄色，如何保持鲜绿色呢？
1）盖锅要适时，如果一开始得到盖焱焱，和黄会褪色，据称是因为蔬菜中含有镁叶绿素，在烹调蔬菜的实质内容将是另一个物质- （氢离子有机酸内），以取代他们，产生黄绿色的物质。如果{dy}个炸或烤，让物质的{dy}出戏加热，然后盖上盖子，不作酸的泛黄的叶绿素的作用。
2）如果美的(Midea)目的，可以多一点小苏打烹调时或碱性的表面可以使色彩更加生动，透明和蔬菜，减少不会影响蔬菜的营养价值。
20“，”炒“的学习：健康，炸，煮炒，软炒，炸的方法和点
”炒“是最广泛使用的烹调方法。煎炸原料，通过刀多行处理小丁，丝，条，球等。一个小油的，为原料炸多少石油可能。当您这样做，记得他必须煮热，下油。一般用旺热石油，但火的大小和油温水平应根据确定的材料。行动中，卸下他们的手和铲勺混合后转，动作要敏捷，关键的原则是较富裕的卫生。它的特点是脆，嫩，滑。具体方法可分为炒，熟炒，软炒，炸等4种。
（1）油炸。也作为炒风侧众所周知，主要原料材料非Guahu。进入沸油锅，炒五六成熟，并开始在一个成分，成分，可以归结生还{dy}主要原料，放置晚，难以放在一起，并与主要成分煮熟，然后加入调味料和一些Dianfan迅速切断健康良好。这种投机的方法，汤，鲜有新的材料。如果大块的原料型，可以做饭的人对汤的时间很少，炒炒几次，使原料炒，或行锅。亮点：让汤，炒干到为自己的水份的物料，然后付诸可口的需要。
（二）熟炒。大会{dy}熟煎进入半加工原料熟或熟透块（煮，烤，蒸，或Zhashu等），然后将刀的沸油锅许电影，块等，搅拌，然后加入配件后，调味品和少许汤，炒炒几个发球。熟炒菜是稍辣，脆和人性。点：它往往是煮熟炒Guahu，干净锅原材料通常是一种薄薄的湿Tuanfen钩的特点，英，也是有用的豆沙，发酵，而不是在烹调钩面酱等香料英。
（3）软炒（又称滑炒）。出骨{dy}主要材料，通过调味，脆众所周知，然后蛋清Tuanfen大小，把疏五六热高温油，侧边缘，使约九成热壶Zaichao成分，成分是即时煎炸油石油抄到了温度升高时，输入几个主要材料鱼苗倍，添加一些辣，薄钩应干净锅。非常招标和软烹制的菜肴，但应当指出的锅的主要成分，主要原料必须疏散，以避免事件演变成块的主要材料粘附Guahu。点数：原材料应同时煎炸油的温度让双方约九成抄到了油盘，热增加，鱼苗的其他成分分开，然后，直到成分瞬间，输入鱼苗主要原料… …
（4）炒饭（也称为干式）。炒是一种小型不会Guahu原料混合后，调味盐，放入热油与快速复制，抄到了褐色外，合并后的成分和香料是巴城镇（主要是包括与辣豆瓣酱，辣椒粉，胡椒粉等）鱼苗的好几倍，直到所有被浸泡主要成分吸收，您可以平移。在干香，脆的一般特点烹制的菜肴，稍辣。要点：烹调蔬菜时，所有被浸泡在锅的主要成分吸收。

答：
外出购买，或找到一个好妻子。

答：
不难发现在这个食谱看。

答：
我只能说“同上”的。也让我想想。

To the New Year would like to burn a few hands of good food

Question:
I want to go home to work outside the Chinese New Year, and good food at home and would like to burn a few hands, who can help me do?

Answer:
cooking knowledge
1. Lay is mainly mixed mixed or clinker raw materials cut into smaller section, block, silk, Ding, film, and then mixing and seasoning made.
2. Cook in soy is used for making the cook in soy food a little hot water or warm oil with a little fried, Lek to the water, oil, still hot (which can also Liang Liang as required) with pepper oil, pepper-based seasoning blending surface is slightly moment release , so that penetration of branding for flavor. The difference between looting and mixed:
(1) PICKLES multi-purpose soy sauce, vinegar, sesame oil (commonly known as triple oil); cook in soy sauce vegetable oil, mixing and multi-purpose pepper.
(2) PICKLES mostly with raw materials or clinker cold formed; cook in soy food is more than hot mix or cold with the clinker made. Capsule made of vegetables have Yousheng materials, such as cook in soy cucumber. Cook in soy food is characterized by tender, soft and crisp, refreshing flavor thoroughly.
3. Fried with a small amount of oil the pot, heat the oil to be released when the raw material. First to use emergency fire, and after the turn simmered, Jian Zhi both sides become golden yellow, and the other spices cooked the next.
4. Stir-fried first oil boil (and there are only burn seven Eighty per cent of heat), the food the pot, the fire should not be excessive, and flip a timely manner, prevent too old or unfamiliar. Explode is usually yellow coke can, some of the larger material Zexu complex deep-fried.
5, fry it is a widely used cooking methods. With a small amount of oil heat plus the next duplicating the sauce into the raw material and less with or without sauce. Fried general use wang hot oil, raw materials to speed up the pot after the turn mixed, Chaodao half-cooked ingredients added, breaking hygiene can clean wok.
6. Stir-fried stir-fry also known to not Guahu based. First main materials into joshan pot, fry five or six mature came alive again in the ingredients, added spices, quickly Dianfan several times, health can be broken.
7. Explosive materials with water condolences, or hot oil exploded a moment, into the colander, Lek to the remaining oil, the original pot to stay a little oil, add seasoning and main ingredient, and then poured into a good pre-prepared sauce, a few pan Dianfan , called the explosion.
8. Pa Pa is the first cook in soy with ginger pot, and then raw materials (raw materials or semi-cooked) into, Tim good other condiments, soup later slow fire cooking to the Su Lan, finally thicken clean wok.
9. Stew will be hundreds of kinds of raw materials mixed with the soup and spices cooked into a soup dish.
10, buckle on the first bowl dishes accompanied by spices, after cooking, will cover the pots down on the bowl, remove bowl, into a bun-like, such as rice pudding of the firing.
11. Stew pot add first base oil, Heat after (some of the first pan with the ginger guns), order into the ingredients, slightly fried, add the broth (soup or water, and raw material equivalent), and spices cooked on slow fire on the . For films, blocks, Ding, wire, strip and other raw materials.
12, Braised with the oil with the raw material is generally processed into semi-finished products (or the first deep-fried it), then placed in the pot, add a small amount of broth and boil the right amount of seasoning, the use Weihuo Braised rotten, says Huang Braised and Hong Men of difference lies in the different shades of color products that can be used to increase the sugar color, Hong Men color.
13. Hot Pot will be diverted to a knife inside the cooked ingredients into the pot, dip seasoning food. Hot pot dishes are the best winter dishes.
14. Cooking a casserole is also a container, use it to serve dishes of unique flavor, but can not cook in soy pot. After the primary accessories, like a good system on the same pot, add all kinds of spices, added soup Cheuk rotten food. It features fine cuisine can be roughly done, soft texture rotten, Tang Wei delicious thick, seasoning with a variety of spices, light and delicious, food is not greasy when it is the public the best meals.
15, boil for a short while the cooked Brussels sprouts raw materials, see open. First soup and boil water, stir, and then cast material the pot to be seasoned, non-starch, water, an opening that is clean wok. Another boil for a short law is first cooked in boiling water with the fish out of raw materials, placed in container, another will have been transferred delicious boiling soup into the container in a hot branding for. This method is called Tang blasting or water blasting.
16. Cook in boiling water, cook food that way. Cooking is characterized by a soup with vegetables, taste, refreshing, non-starch, soup over.
17. Steamed with steam as the conduction heat cooking methods. It is not only for cooking dishes (steamed dishes), can also be used for the initial processing of raw materials and dishes of the insulation.
18. Mounting is to block or chunks of raw materials, or endorsement of hollowing out the middle piece. Transferred into the middle of a good stuffing folders, and then through the steaming, deep-fried such as the heating process of cooking method. Such as tomatoes, green peppers, oil and gluten, cucumber, eggplant, lotus root, etc. can be as raw materials, inserts into the stuffing can be varied, the general must go through chop chop Velvet.
19. Stew of food and water while the pot into the sauce, put Wu Huo (fire) on the boil, skim foam, and then set slow fire (small fire) on Dunzhishulan cooking methods, characterized by soft texture rotten, genuine.
20. Clamps onto the side of the thick cloth pocket panhandle, wok-side with his hands away from the fire place, would have been fried Lay Asanabe mind throwing a few to make it uniform, called pocket.
21. Rolling across the water and fly the same way as material put in boiling water, slightly blanched, then picked up to remove the material odor.
22. Coarse-grained commonly known as small.
23. At the appropriate oil temperature oil bubble, the bubble bomb a moment to lay down their material (with fire) called hot bubble or pull oil; at a certain oil temperature, the input material to just dip cooked, fried, when the oil temperature than temperature is low, called cooked bubble.
24. Fort term solution: Casserole; moving with the solution: cooking.
25. Velvet scraping mud or Zhancheng mashed.
26. Soup small fire, cooked a long time.
27. Change the various forms of cutting knife.
28. Control dry drain water or oil.
29. Half a cup mushroom soup stems, in straw mushroom 15 grams, 250 grams of soy beans, red dates 15 to go nuclear, a teaspoon of white pepper, ginger and a large, dried tangerine peel 1 / 3, longan meat 1 tablespoon.
practices: (also introduced in prime recipe)
(1) dates, mortar pepper, longan flesh wash.
(2) soy washed with freshwater for one hour.
(3) mushroom stems, mushroom soaked soft-washed straw into the opening boiled for three minutes to salvage, wash, squeeze in the water. (4) The amount of water, boil 15 cups, or placed in all material boil. Slow-burning two to three hours, then filtered into the soup slag. After firing the soup until completely cold, the Sheng into the food bag into the fridge freezer frozen for use at any time. Can also use the net Guochao bean sprouts in water, add ginger and the appropriate amount of water, burning taste, it becomes a quick and easy soup.
30. Soup soup with red and white two kinds. Hong TANG pedicle is thick mushroom, mushroom pedicle formed evaporation; since the soup is to use bamboo roots or Lay brewed made of bean sprouts.
15 Food Encyclopedia
how
fried slices of beef fried beef pieces before transfer with beer will dilute the flour, pour in the beef, chip, mix well for 30 minutes after the salt and beer in a number of proteolytic enzymes can be increase in beef tender process. How
fried pork pieces to cut meat
colander placed inside, in the boiling water in the shaking several times, until the meat just discoloration from the water when, Lek to the water, and then under the wok, just 3-4 minutes can be cooked and tender and delicious.
fried kidney
waist after a good cut, add a little white vinegar and water soak for 10 minutes, kidney, will make a big, non-bloody, fry after the refreshing white.
fried fried pig liver
before the point of white vinegar can stain look, and then wash clean, fried liver special taste good.
fried shrimp fried shrimp
before the boiling water can be soaked in cinnamon red hot look so out of shrimp fry, taste more delicious fried shrimp
will
shrimp into a bowl, adding salt per 250 grams of prawns, edible 1-1.5 grams of alkali powder, rubbing his hands gently grasping soaked with water after a while, and then washed with water re-use. This will allow Chao Chu of the shrimp and transparent as crystal, cool tender and tasty.
scrambled eggs
the eggs into the bowl, add a little warm water mixed evenly, pour the pan where fried, stir-fry to the pot when you drop a little wine, so Chao Chu fluffy eggs, fresh, delicious.
eat sesame sesame
particularly high amount of calcium per 100 grams in 870 milligrams of calcium, second only to dried small shrimps. Milk and dairy products are the best source of calcium, followed by vegetables and beans. However, the calcium sesame vegetables and legumes are higher than much more. Ingestion of the equivalent of 10 grams of sesame tofu intake of 30 grams or 140 grams cabbage contains calcium. So, for children often eat sesame prevention of rickets, as well as bone and teeth development, are very useful.
19 cooking is to keep fresh green vegetables in the cooking experience
often turn yellow, how to keep it bright green then?
1) Cover pot to be timely, if one started to get the lid Yan-Yan, and will fade yellow, allegedly because the vegetables contain magnesium chlorophyll, the substance in the cooking of vegetables will be another substances - organic acids (hydrogen ions inside) to replace them, generating a yellow-green substance. If the first fried or broiled and let the first play of the substance being heated, then cover the lid, do not make the role of chlorophyll by the acid yellowed.
2) if the purpose of beauty can be a bit more baking soda when cooking or alkaline surfaces can make the colors more vivid and transparent and vegetables, cut does not affect the nutritional value of vegetables.
20 speculation of learning: Health and fried, cooked fried, soft-fried, Fried methods and points of
speculation is the most widely used as a cooking methods. For frying raw materials, multi-line through the knife handle small Ding, wire, strip the ball and so on. Fried with a small oil with, how much oil as the raw material may be. When you do, remember he must boil hot, the next oil. Tends to be used wang hot oil, but the fire s size and the level of oil temperature should be determined according to the material. Operation, followed by unloading their hands and shovels turned spoon mix, action should be agile, the key principle is that the better-off hygiene. It is characterized by crisp, tender, slippery. Specific methods can be divided into stir-fried, cooked fried, soft-fried, Fried and other four kinds.
(1) Fried. Also known as the fire side of speculation, the main raw material for a non-Guahu. First main materials into joshan pot, fry five or six mature, and came alive again in one ingredient, ingredients that can be boiled, placed late and difficult to put together and cooked with the main ingredient, and then add seasonings and quickly a few Dianfan to cut off the health that is good. Such speculation method, soup little fresh material. If the raw materials for large block-shaped, you can cook a small amount of time against the people soup, stir fry a few times, so that raw materials stir-fry, or line pan. Highlights: let the broth, the need to fried dried raw materials for their own moisture and then put to tasty.
(b) cooked fried. General first cooked fried chunks of raw material processed into semi-cooked or fully cooked (boiling, roasting, steaming, or Zhashu, etc.), and then change knife Xu films, blocks and so on, into joshan pot stir, and then followed by adding accessories, condiments and a little soup, stir fry a few Serve. Cooked stir-fry is characterized by slightly spicy, crisp and humaneness. Points: the raw materials it tends to be cooked fried Guahu, clean wok are normally wet Tuanfen hook into a thin-Ying, is also useful bean paste, fermented flour paste and other spices in cooking rather than hook-ying.
(3) soft-fried (also known as sliding fried). First main materials out of bone, through the seasoning mix crisp, and then egg white Tuanfen sizing, put five or six hot-temperature oil with Shu, the side edges to make fried oil temperature increase in the oil Chaodao out about Jiucheng fever pot Zaichao ingredients, ingredients to be instant, the input main materials fry several times, add some spicy, thin hook Ying clean wok. Very tender and soft-fried dishes, but the pot should be noted that the main ingredient, the main materials must be made to disperse in order to prevent adhesion into a block of main materials Guahu. Points: Ingredients should be simultaneously frying oil temperature side so that an increase of about Jiucheng Chaodao oil pan, when hot, fry the other ingredients separately and then until the ingredients instant, the input main materials fry … …
(4) Fried Rice ( also known as dry fan). Fried is a small form will not be Guahu raw material, after the seasoning mix salt and put it into hot oil with rapidly Bacheng duplicating, Chaodao brown outside, the combined ingredients and spices (mostly including those with the spicy bean paste, pepper powder, pepper, etc.) fry several times, until all the marinade has been absorbed by main ingredient, you can pan. Fried dishes at the general characteristics of a dry fragrance, crisp, slightly spicy. IMPORTANT: When cooking vegetables all the marinade has been absorbed by main ingredient before pan.

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