怎麽做菜做飯最好。

水煮大蝦的制作材料:主料:大蝦500克；調料:鹽5g，味精3g，料酒25g，花椒1g，蔥15g，姜10g。水煮大蝦的特點是鮮美、新鮮。教妳怎麽做大蝦，怎麽做大蝦才好吃。1.將大蝦用絡腮胡和槍腿炒熟，去掉沙袋和沙線，洗凈放在盤子裏；2.蔥、姜洗凈，切塊；3.將炒鍋放在火上，加入清水，燒開，然後將大蝦放入開水鍋中煮熟，再撈出；4.將原炒鍋放在火上，將炒鍋內的原湯燒開，撇去浮沫，加入蔥、姜片、料酒、精鹽、味精、胡椒粉，燒開，淋在煮熟的大蝦肉上。= = = = = = = = = = = = = = = =糖醋魚(北京菜)特點:色澤金黃，甜鹹相間，外嫩內嫩。原料:黃魚(草魚、鯉魚等。)1尾(重約750g)，金餅，青梅。醬油10g，油適量，澱粉適量，姜汁適量。做法:(1)將魚去磷，將魚鰭、魚鰓、內臟洗凈，在魚兩側每隔2厘米切壹刀至骨，再沿骨切1.5厘米，使魚翻起。金餅，青梅丁用開水略燙。(2)鍋裏放油燒至七八成熱，然後把加了澱粉的魚放進去炒透，然後在廚房的盤子裏撈起來。(3)鍋內留底油燒熱，放入蔥、姜末爆炒、蔥、姜末，撈出，加入醬油、白糖、鹽、料酒、醋、姜汁，燒開後倒入澱粉調成糖醋汁，再澆在煎好的魚上，撒上青梅即可。菜名:糖醋魚(上海菜)配料:魚、姜末、蔥花蒜末、醋、糖、醬油、濕澱粉、精鹽、清湯300克、花生油200克。做法:①剜魚刀，用精鹽略腌，裹上澱粉糊；(2)炒鍋倒入油，炸8分鐘，將魚炸成拱形，至魚全部呈金黃色，取出後放入盤中；(3)炒鍋留少許油，放入食材，燒開後勾芡，將油倒在魚上。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 2.黃豆芽洗凈，去掉豆皮等雜質。3.將炒鍋放在火上，用植物油加熱，放入蔥花和姜絲翻炒，放入黃豆芽和大白菜翻炒至熟，加入醬油和精鹽，繼續翻炒，待大白菜和黃豆芽熟到入味時，放入味精調味，出鍋。這是我經常做的= = = = = = = = = = = = = = = = = = = = = = = = = = = =香菇滑雞”——主料:雞肉壹個輔料:10水發香菇5個小蔥5道蒜:654338。2.蔥蒜炒半分鐘後，放入雞塊翻炒至雞肉變白。3、然後加入香菇、壹勺料酒、2勺醬油，翻炒均勻。4.最後將清水和適量精鹽澆在雞肉上，蓋上鍋蓋慢燉至水幹，即可食用。