女佣做饭太难吃怎么办红烧排骨教了好几次还是不行，而且分量也把握不好，太郁闷
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该帖荣获当日十大第3，奖励楼主15分以及22华新币，时间：2022-04-12 22:00:07。
我家的不会中餐
我使用的方法是给她看视频
我父母一个星期給大概说了一下。
我家我爸写给我的：
切肉刀要快才好切。切好的肉放葱姜干辣椒盐八角花椒香叶桂皮陈皮米酒，拌匀腌制半小时左右，锅烧热后到入凉油，再到入淹肉快速翻炒均匀，炒至变色后加少许米酒炝锅出香，再加开水没过肉的量，盖盖大火烧开小火慢炖三十分钟，检出香料加入适量盐（汤少可补开水）盖盖小火炖二十分钟左右，肉烂香为准，红烧肉加酱油白糖味精调味，五香肉可少放点酱油白糖，适当增加一些盐调味。（五花肉制做口感更好）汤过多时开中火收汁即可。
炖牛肉：锅中倒入油小火炒香调料，下肉块炒至变色发白下米酒增香，到开水沫过肉两指的水量（水适当多点）盖锅盖烧开小火慢慢炖，一小时后检出调料，锅中水少可加适量开水，再炖三十分钟左右，调味：盐酱油白糖（少许）味精胡椒粉少许，小火再炖十分钟关火焖十分钟，即可食用。（炖肉千万不能干锅！肉不能粘锅底！）关键在于肉烂则香！
谷歌翻译给阿姨
The cleaver needs to be fast to cut. Put the chopped meat with onion, ginger and dried pepper salt, star anise, prickly ash, cinnamon and dried tangerine peel rice wine, mix well and marinate for about half an hour. After the pot is heated, add the cold oil, then add the submerged meat and quickly stir fry it evenly until it changes color. Add a little rice wine and cook for fragrant, add more boiling water to cover the meat, cover and simmer over low heat for 30 minutes, check the spice, add an appropriate amount of salt (you can add boiling water if the soup is less), cover and simmer over low heat for 20 minutes In about a minute, the meat will be rotten and fragrant. The braised pork is seasoned with soy sauce, sugar, and monosodium glutamate. The five-spice meat can be seasoned with less soy sauce and sugar, and some salt to taste. (Pork belly makes better taste) When there is too much soup, turn on medium heat and collect juice.
Beef stew: Pour oil into the pot and sauté the seasoning on low heat, fry the meat until it changes color and turns white, and then add rice wine to enhance the fragrance, until the boiling water is enough to cover the meat with two fingers (more water is appropriate) Cover the pot and bring to a boil over low heat. Slowly simmer, check the seasoning after one hour, add some boiling water if the water in the pot is low, and simmer for about 30 minutes, seasoning: salt, soy sauce, white sugar (a little), MSG and pepper, simmer for ten minutes on low heat, turn off the heat and simmer for ten minutes , ready to eat. (The stewed meat must not dry the pot! The meat should not stick to the bottom of the pot!) The key is that the meat is fragrant when it is rotten!
我父母一个星期給大概说了一下。
我家我爸写给我的：
切肉刀要快才好切。切好的肉放葱姜干辣椒盐八角花椒香叶桂皮陈皮米酒，拌匀腌制半小时左右，锅烧热后到入凉油，再到入淹肉快速翻炒均匀，炒至变色后加少许米酒炝锅出香，再加开水没过肉的量，盖盖大火烧开小火慢炖三十分钟，检出香料加入适量盐（汤少可补开水）盖盖小火炖二十分钟左右，肉烂香为准，红烧肉加酱油白糖味精调味，五香肉可少放点酱油白糖，适当增加一些盐调味。（五花肉制做口感更好）汤过多时开中火收汁即可。
炖牛肉：锅中倒入油小火炒香调料，下肉块炒至变色发白下米酒增香，到开水沫过肉两指的水量（水适当多点）盖锅盖烧开小火慢慢炖，一小时后检出调料，锅中水少可加适量开水，再炖三十分钟左右，调味：盐酱油白糖（少许）味精胡椒粉少许，小火再炖十分钟关火焖十分钟，即可食用。（炖肉千万不能干锅！肉不能粘锅底！）关键在于肉烂则香！
谷歌翻译给阿姨
The cleaver needs to be fast to cut. Put the chopped meat with onion, ginger and dried pepper salt, star anise, prickly ash, cinnamon and dried tangerine peel rice wine, mix well and marinate for about half an hour. After the pot is heated, add the cold oil, then add the submerged meat and quickly stir fry it evenly until it changes color. Add a little rice wine and cook for fragrant, add more boiling water to cover the meat, cover and simmer over low heat for 30 minutes, check the spice, add an appropriate amount of salt (you can add boiling water if the soup is less), cover and simmer over low heat for 20 minutes In about a minute, the meat will be rotten and fragrant. The braised pork is seasoned with soy sauce, sugar, and monosodium glutamate. The five-spice meat can be seasoned with less soy sauce and sugar, and some salt to taste. (Pork belly makes better taste) When there is too much soup, turn on medium heat and collect juice.
Beef stew: Pour oil into the pot and sauté the seasoning on low heat, fry the meat until it changes color and turns white, and then add rice wine to enhance the fragrance, until the boiling water is enough to cover the meat with two fingers (more water is appropriate) Cover the pot and bring to a boil over low heat. Slowly simmer, check the seasoning after one hour, add some boiling water if the water in the pot is low, and simmer for about 30 minutes, seasoning: salt, soy sauce, white sugar (a little), MSG and pepper, simmer for ten minutes on low heat, turn off the heat and simmer for ten minutes , ready to eat. (The stewed meat must not dry the pot! The meat should not stick to the bottom of the pot!) The key is that the meat is fragrant when it is rotten!
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