Beginner cooking, ask a few simple questions, no kidding ~

Problem description:

What is thickening?

How to soak fungus?

How much oil do you usually put in cooking?

How to clean the internal organs of fish?

How to choose raw pork?

Can jellyfish be blanched with hot water?

Where is the scallion?

……

Let's call it a day, really no joke ~

Analysis:

1. thicken is to pour a layer of water starch on the dish to be copied! Dry starch with proper amount of water, the less water, the less juice.

All the auricularia auricula we bought are dry. The so-called foaming is to soak the fungus in water and make it soft. Usually soak for about 3 hours (fungus dipped in seafood soy sauce mustard is delicious, I like it very much, and I am proficient in my personal opinion, hehe).

The amount of oil depends on you.

When we buy fish now, the vendor has cleaned up the fish almost. Just go home and wash the fish!

4. Don't choose white pork, which is usually filled with water, and the meat should be shiny!

As for this article, I don't know! It seems to have been fried by hot water. It's getting old!

6. Onions are roughly divided into two parts, the green part is called onion leaves, and the white part is called onion!

This is what I know, which may not be completely correct. For reference only. I hope I can help you! Hehe, I wish you an early success!