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【培訓背景與意(yi)義】

在快節奏的現(xian)代生活中(zhong)，家(jia)庭烹(peng)飪(ren)成(cheng)為(wei)了(le)(le)一種(zhong)回歸自然、享受生活的方式。掌握家(jia)庭烹(peng)飪(ren)技巧，不僅能(neng)為(wei)您和家(jia)人(ren)(ren)帶來健康美味的餐點(dian)，更(geng)能(neng)增進家(jia)庭和諧，傳承飲(yin)食文(wen)化。為(wei)了(le)(le)讓更(geng)多人(ren)(ren)享受烹(peng)飪(ren)的樂(le)趣(qu)，我(wo)們特(te)推(tui)出家(jia)庭廚(chu)藝技術培(pei)訓(xun)，助您成(cheng)為(wei)家(jia)中(zhong)的“星級大廚(chu)”。

【Background & Significance】
In today's fast-paced world, home cooking has become a way to return to nature and enjoy life. Mastering home cooking skills not only brings healthy and delicious meals to you and your family, but also enhances family harmony and passes on culinary culture. To help more people enjoy the joy of cooking, we are proud to introduce our Home Cooking Skills Training program—designed to turn you into the "star chef" of your own kitchen.

【教學目(mu)的】旨(zhi)在提升(sheng)個人烹飪技(ji)能，豐富生活體驗和增(zeng)進家庭(ting)情(qing)感，從知識、技(ji)能、情(qing)感等多(duo)維度出(chu)發，提升(sheng)社交能力，增(zeng)進人際關系(xi)。

【Educational Purpose】
Our goal is to enhance personal cooking skills, enrich life experiences, and strengthen family bonds. From knowledge and technique to emotional connection, we aim to improve social abilities and foster better relationships through the art of cooking.

【教學(xue)目標】
1、了解各類食材的特性、營養價值和儲存方法。
2、掌握多種烹飪技法，精準控制食材用量和烹飪火候。
3、根據現有食材和家庭口味創新和靈活調整烹飪。
4、掌握膳食搭配原則，設計營養食譜，踐行健康飲食。

【Learning Objectives】

1.Understand the characteristics, nutritional value, and proper storage methods of various ingredients.

2.Master a variety of cooking techniques, with precise control over ingredient measurements and heat.

3.Learn to innovate and adapt recipes flexibly based on available ingredients and family preferences.

4.Grasp the principles of balanced meals, design nutritious recipes, and practice healthy eating.

【A套(tao)餐】

1、烹飪基礎(chu)：直刀法(fa)、平(ping)刀法(fa)、斜(xie)刀法(fa)；調料知識(shi)

Cooking Basics: Straight cut, flat cut, diagonal cut; seasoning knowledge

2、烹飪基礎：上漿掛糊以及勾芡實操
Cooking Basics: Coating and thickening techniques practice

3、香辣土豆絲、醋溜白菜、滑溜雞片
[烹飪技法] 炒、溜
Spicy shredded potatoes, stir-fried napa cabbage with vinegar, silky sautéed chicken slices
[Techniques: Stir-frying, Sautéing in sauce]

4、炸蝦排、酥炸小黃魚、炸小酥肉
[烹飪技法] 西法炸、酥炸、干炸
Fried breaded prawns, crispy fried small yellow croaker, crispy fried pork strips
[Techniques: Western-style frying, Crispy frying, Dry frying]

5、糖醋里脊、咕咾肉
[烹飪技法] 炸溜

Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou)
[Techniques: Fried and sautéed in sauce]

6、番茄牛腩、蒜蓉粉絲開邊蝦
[烹飪技法] 燉、蒸
Tomato beef brisket, garlic vermicelli butterflied shrimp
[Techniques: Stewing, Steaming]

7、蔥爆羊肉、火爆腰花
[烹飪技法] 蔥爆、火爆
Quick-fried lamb with scallions, quick-fried pork kidney
[Techniques: Scallion stir-frying, High-heat stir-frying]

8、家燒帶魚、鮮蘑菇炒肉
[烹飪技法] 紅燒、煸炒
Home-style braised beltfish, stir-fried mushrooms with pork
[Techniques: Braising, Searing and stir-frying]

9、水煮肉片、蠔油牛肉
[烹飪技法] 水煮、滑炒
Poached sliced beef in chili oil (Shuizhu beef), oyster sauce beef
[Techniques: Poaching in chili oil, Silky sautéing]

10、魚香肉絲、清炒蝦仁
[烹飪技法] 滑炒、清炒
Shredded pork in garlic sauce (Yuxiang pork), clear stir-fried shrimp
[Techniques: Silky sautéing, Clear stir-frying]

【B套餐(can)】

1、油燜大蝦、咖喱雞塊
[烹飪技法] 油燜、燉    Oil-braised prawns, chicken curry
[Techniques: Oil braising, Stewing]

2、年糕燒黃魚、香蔥蝦仁炒滑蛋
[烹飪技法] 紅燒、滑炒
Rice cake braised yellow croaker, scrambled eggs with shrimp and chives
[Techniques: Braising, Silky sautéing]

3、紅燒獅子頭、干鍋菜花
[烹飪技法] 紅燒、干炒
Braised pork meatballs (Lion's head), dry pot cauliflower
[Techniques: Braising, Dry stir-frying]

4、米粉蒸肉、清蒸鱸魚
[烹飪技法] 蒸、清蒸
Steamed pork with rice flour, steamed sea bass
[Techniques: Steaming, Clear steaming]

5、鍋包肉、小雞燉蘑菇
[烹飪技法] 焦溜、燉
Double-cooked pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms
[Techniques: Crispy fried with sauce, Stewing]

6、宮保雞丁、芫爆里脊絲
[烹飪技法] 爆、爆
Kung Pao chicken, cilantro quick-fried shredded pork tenderloin
[Techniques: Quick-frying, Quick-frying]

7、經典紅燒肉、干煸四季豆
[烹飪技法] 紅燒、干炒
Classic braised pork belly, dry-fried green beans
[Techniques: Braising, Dry stir-frying]

8、川味回鍋肉、清炒菜心
[烹飪技法] 熟炒、清炒
Sichuan-style twice-cooked pork, stir-fried choy sum
[Techniques: Pre-cooked stir-frying, Clear stir-frying]

9、地三鮮、京味燒臭魚
[烹飪技法] 紅燒、干燒
Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish
[Techniques: Braising, Dry braising]

10、拔絲蘋果、拔絲紅薯
[烹飪技法] 拔絲
10. Caramelized apples, caramelized sweet potatoes
[Techniques: Caramelizing]

【C套(tao)餐】

1.辣椒(jiao)炒(chao)肉、山(shan)東炒(chao)雞

【知識點】五花肉和雞塊的煸炒火候把控；雞塊腌制配方；魯菜家常炒菜的調味邏輯
Stir-fried Pork with Peppers, Shandong-style Stir-fried Chicken
【Key Techniques】 Mastering the stir-frying heat for pork belly and chicken pieces; Chicken marination recipe; Seasoning principles of Shandong home-style stir-frying

2.咸魚蒸肉餅、咸魚雞粒茄子煲
【知識點】咸魚的處理與去腥技巧；肉餅的肥瘦配比與摔打上勁；咸魚入菜的提鮮邏輯
Steamed Minced Pork with Salted Fish, Salted Fish and Chicken with Eggplant Clay Pot
【Key Techniques】 Salted fish handling and deodorizing techniques; Fat-to-lean ratio and kneading method for minced pork patty; Umami enhancement principles of salted fish in dishes

3.韭菜炒鴨血、芹菜炒粉條
【知識點】鴨血的焯水與防碎技巧；粉條的泡發與入味方法；東北家常炒菜的鍋氣把控
Stir-fried Duck Blood with Chives, Stir-fried Celery with Glass Noodles
【Key Techniques】Blanching duck blood and preventing breakage; Soaking and flavoring glass noodles; Wok hei control in Northeast Chinese home-style stir-frying

4.小炒香干、酸菜小筍
【知識點】香干的前處理與入味技巧；酸菜的咸度把控；湘菜小炒的香料搭配規律
Stir-fried Smoked Tofu, Stir-fried Pickled Cabbage with Bamboo Shoots
【Key Techniques】Pre-treatment and flavoring of smoked tofu; Saltiness control for pickled cabbage; Spice pairing principles in Hunan-style stir-frying

5.毛豆燒仔雞、姜瓜魚
【知識點】仔雞的嫩(nen)度把(ba)控；淮揚菜"咸鮮適口"的調味原則
Braised Spring Chicken with Edamame, Ginger Fish with Melon
【Key Techniques】Tenderness control for spring chicken; Seasoning principles of Huaiyang cuisine: "balanced savory and fresh flavors"

6.糖醋魚、雞里蹦
【知識點】糖(tang)醋汁的黃金配比；鯉魚(yu)的改刀與定(ding)型技巧(qiao)；京魯菜"有雞有魚"的年菜搭配邏輯
Sweet and Sour Fish, Chicken and Shrimp Stir-fry
【Key Techniques】Golden ratio for sweet and sour sauce; Cutting and shaping techniques for carp; The logic behind "chicken and fish together" in Beijing-Shandong New Year dishes

7.淮揚頭道鮮、平橋豆腐
【知識點】高湯的熬制與提鮮；豆腐切絲的刀工要領
Huaiyang First Fresh Soup, Pingqiao Tofu
【Key Techniques】Broth preparation and umami enhancement; Knife skills for shredding tofu

8.死面卷子鐵鍋燉、醬茄子
【知識點】死面卷子的和面與貼鍋技巧；鐵鍋燉的香料搭配；東北大醬的使用方法
Iron Pot Stew with Unleavened Dough Rolls, Braised Eggplant with Soybean Paste
【Key Techniques】Dough mixing and pot-sticking techniques for unleavened rolls; Spice pairing for iron pot stews; Usage methods of Northeast Chinese soybean paste

9.濟南把子肉、煎蒸魚
【知識點】把子肉的腌制；鹵的調配與養護；煎蒸兩步烹制的去腥提鮮邏輯
Jinan Braised Pork Belly (Bazirou), Pan-fried and Steamed Fish
【Key Techniques】Marinating Bazirou; Preparing and maintaining master sauce; Two-step cooking logic (pan-fry then steam) for removing fishiness and enhancing freshness

10.老北京炒疙瘩、它似(si)蜜
【知識點】炒疙瘩的和面與切制手法；它似蜜的調味調配；北京清真菜的烹飪特點
Old Beijing Stir-fried Dough Chips (Chao Geda), Tashimi (Sweet Mongolian Lamb)
【Key Techniques】Dough mixing and cutting methods for Chao Geda; Flavor balancing for Tashimi; Characteristics of Beijing Halal cuisine

【我們(men)的特(te)色】

精品小班：每班僅限3人，老師手把手指導，確保每個細節到位
家用設備：全程使用家庭廚具教學，所學即所用，回家輕松復刻
時間自由：1人即可預約開課，隨到隨學，完美配合您的日程

【Why Choose Us】
Small Class Size: Only 3 students per class, ensuring hands-on guidance and attention to every detail
Home Equipment: All lessons use standard home kitchen tools—learn with what you have at home and easily recreate dishes
Flexible Scheduling: Classes start with just one booking. Learn at your own pace, on your own time