怎么做菜做饭最好。

水煮大虾的制作材料:主料:大虾500克；调料:盐5g，味精3g，料酒25g，花椒1g，葱15g，姜10g。水煮大虾的特点是鲜美、新鲜。教你怎么做大虾，怎么做大虾才好吃。1.将大虾用络腮胡和枪腿炒熟，去掉沙袋和沙线，洗净放在盘子里；2.葱、姜洗净，切块；3.将炒锅放在火上，加入清水，烧开，然后将大虾放入开水锅中煮熟，再捞出；4.将原炒锅放在火上，将炒锅内的原汤烧开，撇去浮沫，加入葱、姜片、料酒、精盐、味精、胡椒粉，烧开，淋在煮熟的大虾肉上。= = = = = = = = = = = = = = = =糖醋鱼(北京菜)特点:色泽金黄，甜咸相间，外嫩内嫩。原料:黄鱼(草鱼、鲤鱼等。)1尾(重约750g)，金饼，青梅。酱油10g，油适量，淀粉适量，姜汁适量。做法:(1)将鱼去磷，将鱼鳍、鱼鳃、内脏洗净，在鱼两侧每隔2厘米切一刀至骨，再沿骨切1.5厘米，使鱼翻起。金饼，青梅丁用开水略烫。(2)锅里放油烧至七八成热，然后把加了淀粉的鱼放进去炒透，然后在厨房的盘子里捞起来。(3)锅内留底油烧热，放入葱、姜末爆炒、葱、姜末，捞出，加入酱油、白糖、盐、料酒、醋、姜汁，烧开后倒入淀粉调成糖醋汁，再浇在煎好的鱼上，撒上青梅即可。菜名:糖醋鱼(上海菜)配料:鱼、姜末、葱花蒜末、醋、糖、酱油、湿淀粉、精盐、清汤300克、花生油200克。做法:①剜鱼刀，用精盐略腌，裹上淀粉糊；(2)炒锅倒入油，炸8分钟，将鱼炸成拱形，至鱼全部呈金黄色，取出后放入盘中；(3)炒锅留少许油，放入食材，烧开后勾芡，将油倒在鱼上。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 2.黄豆芽洗净，去掉豆皮等杂质。3.将炒锅放在火上，用植物油加热，放入葱花和姜丝翻炒，放入黄豆芽和大白菜翻炒至熟，加入酱油和精盐，继续翻炒，待大白菜和黄豆芽熟到入味时，放入味精调味，出锅。这是我经常做的= = = = = = = = = = = = = = = = = = = = = = = = = = = =香菇滑鸡”——主料:鸡肉一个辅料:10水发香菇5个小葱5道蒜:654338。2.葱蒜炒半分钟后，放入鸡块翻炒至鸡肉变白。3、然后加入香菇、一勺料酒、2勺酱油，翻炒均匀。4.最后将清水和适量精盐浇在鸡肉上，盖上锅盖慢炖至水干，即可食用。