【培训背景与意义】

在快节奏的现代生活中，家庭烹饪成为了一种回归自然、享受生活的方式。掌握家庭烹饪技巧，不仅能为您和家人带来健康美味的餐点，更能增进家庭和谐，传承饮食文化。为了让更多人享受烹饪的乐趣，我们特推出家庭厨艺技术培训，助您成为家中的“星级大厨”。

【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.

【教学目的】旨在提升个人烹饪技能，丰富生活体验和增进家庭情感，从知识、技能、情感等多维度出发，提升社交能力，增进人际关系。

【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.

【教学目标】
1、了解各类食材的特性、营养价值和储存方法。
2、掌握多种烹饪技法，精准控制食材用量和烹饪火候。
3、根据现有食材和家庭口味创新和灵活调整烹饪。
4、掌握膳食搭配原则，设计营养食谱，践行健康饮食。

【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套餐】20课时（每节课2课时）

1、烹饪基础：直刀法、平刀法、斜刀法；调料知识

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

2、烹饪基础：上浆挂糊以及勾芡实操
Cooking Basics: Coating and thickening techniques practice

3、香辣土豆丝、醋溜白菜、滑溜鸡片
[烹饪技法] 炒、溜
Spicy shredded potatoes, stir-fried napa cabbage with vinegar, silky sautéed chicken slices
[Techniques: Stir-frying, Sautéing in sauce]

4、炸虾排、酥炸小黄鱼、炸小酥肉
[烹饪技法] 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
[烹饪技法] 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、蒜蓉粉丝开边虾
[烹饪技法] 炖、蒸
Tomato beef brisket, garlic vermicelli butterflied shrimp
[Techniques: Stewing, Steaming]

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

8、家烧带鱼、鲜蘑菇炒肉
[烹饪技法] 红烧、煸炒
Home-style braised beltfish, stir-fried mushrooms with pork
[Techniques: Braising, Searing and stir-frying]

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

10、鱼香肉丝、清炒虾仁
[烹饪技法] 滑炒、清炒
Shredded pork in garlic sauce (Yuxiang pork), clear stir-fried shrimp
[Techniques: Silky sautéing, Clear stir-frying]

【B套餐】20课时（每节课2课时）

1、油焖大虾、咖喱鸡块
[烹饪技法] 油焖、炖    Oil-braised prawns, chicken curry
[Techniques: Oil braising, Stewing]

2、年糕烧黄鱼、香葱虾仁炒滑蛋
[烹饪技法] 红烧、滑炒
Rice cake braised yellow croaker, scrambled eggs with shrimp and chives
[Techniques: Braising, Silky sautéing]

3、红烧狮子头、干锅菜花
[烹饪技法] 红烧、干炒
Braised pork meatballs (Lion's head), dry pot cauliflower
[Techniques: Braising, Dry stir-frying]

4、米粉蒸肉、清蒸鲈鱼
[烹饪技法] 蒸、清蒸
Steamed pork with rice flour, steamed sea bass
[Techniques: Steaming, Clear steaming]

5、锅包肉、小鸡炖蘑菇
[烹饪技法] 焦溜、炖
Double-cooked pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms
[Techniques: Crispy fried with sauce, Stewing]

6、宫保鸡丁、芫爆里脊丝
[烹饪技法] 爆、爆
Kung Pao chicken, cilantro quick-fried shredded pork tenderloin
[Techniques: Quick-frying, Quick-frying]

7、经典红烧肉、干煸四季豆
[烹饪技法] 红烧、干炒
Classic braised pork belly, dry-fried green beans
[Techniques: Braising, Dry stir-frying]

8、川味回锅肉、清炒菜心
[烹饪技法] 熟炒、清炒
Sichuan-style twice-cooked pork, stir-fried choy sum
[Techniques: Pre-cooked stir-frying, Clear stir-frying]

9、地三鲜、京味烧臭鱼
[烹饪技法] 红烧、干烧
Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish
[Techniques: Braising, Dry braising]

10、拔丝苹果、拔丝红薯
[烹饪技法] 拔丝
10. Caramelized apples, caramelized sweet potatoes
[Techniques: Caramelizing]

【C套餐】

1.辣椒炒肉、山东炒鸡

【知识点】五花肉和鸡块的煸炒火候把控；鸡块腌制配方；鲁菜家常炒菜的调味逻辑
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.咸鱼蒸肉饼、咸鱼鸡粒茄子煲
【知识点】咸鱼的处理与去腥技巧；肉饼的肥瘦配比与摔打上劲；咸鱼入菜的提鲜逻辑
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.韭菜炒鸭血、芹菜炒粉条
【知识点】鸭血的焯水与防碎技巧；粉条的泡发与入味方法；东北家常炒菜的锅气把控
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、酸菜小笋
【知识点】香干的前处理与入味技巧；酸菜的咸度把控；湘菜小炒的香料搭配规律
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.毛豆烧仔鸡、姜瓜鱼
【知识点】仔鸡的嫩度把控；淮扬菜"咸鲜适口"的调味原则
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.糖醋鱼、鸡里蹦
【知识点】糖醋汁的黄金配比；鲤鱼的改刀与定型技巧；京鲁菜"有鸡有鱼"的年菜搭配逻辑
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.淮扬头道鲜、平桥豆腐
【知识点】高汤的熬制与提鲜；豆腐切丝的刀工要领
Huaiyang First Fresh Soup, Pingqiao Tofu
【Key Techniques】Broth preparation and umami enhancement; Knife skills for shredding tofu

8.死面卷子铁锅炖、酱茄子
【知识点】死面卷子的和面与贴锅技巧；铁锅炖的香料搭配；东北大酱的使用方法
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.济南把子肉、煎蒸鱼
【知识点】把子肉的腌制；卤的调配与养护；煎蒸两步烹制的去腥提鲜逻辑
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、它似蜜
【知识点】炒疙瘩的和面与切制手法；它似蜜的调味调配；北京清真菜的烹饪特点
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

【我们的特色】

精品小班：每班仅限3人，老师手把手指导，确保每个细节到位
家用设备：全程使用家庭厨具教学，所学即所用，回家轻松复刻
时间自由：1人即可预约开课，随到随学，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