There are 36 cooking methods for chefs to use fire or fire. Besides heating, there is heating. The wonderful thing is that biological bacteria help pickling, and cooking has been done with the same heating for so many years. When did the process become a method? Aren't there thousands of cooking methods for western food? Chinese restaurant chefs cook a dish every 1 month, and western restaurant chefs try it for lower-level employees every week. Then you say there are 36 cooking methods.
Cooking methods 24 common cooking skills
Stir-frying is the most basic cooking technique. Its raw materials are generally sliced, shredded, diced into strips and blocks. Use fire and hot oil when frying. The amount of base oil depends on the material. According to the difference of materials, temperature and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.
Explosion means fast, rapid and violent, and the heating time is extremely short. The dishes are crisp, tender and fresh. The explosion method is mainly used to cook crisp and tough raw materials, such as belly, chicken gizzard, duck gizzard, lean pork, beef and mutton, etc. Common explosion methods are: oil explosion, radish explosion, onion explosion, sauce explosion and so on.
Stir-frying is a method of cooking quickly with strong fire. The general frying method is to fry or blanch the raw materials, then prepare the marinade in another oil pan (the marinade is also made of soup without oil), and then put the processed raw materials into the prepared marinade to stir or pour the marinade on the surface of the processed raw materials.
Frying is a cooking method with big fire, thick oil and no juice. There are many kinds of frying, such as clear frying, dry frying, soft frying, crisp frying, bread crumb frying, paper-wrapped frying, crisp frying, oil soaking, oil dripping and so on.
There are two kinds of cooking: chicken, duck, fish, shrimp and meat. Generally, slices, shreds, blocks and segments with or without paste are fried with strong fire first, and a little base oil is left in the pot and placed on strong fire. Add the fried main ingredients, and then add a single seasoning (without starch), or mix multiple seasonings to make a sauce.
Stir-frying is a cooking method in which the pot is heated first, the bottom of the pot is brushed with a little oil, and then the processed (usually flat) raw materials are put into the pot and cooked with a little oil arrow. Usually fry one side first, and then fry the other side. When frying, shake the pan constantly so that the raw materials are heated evenly and have the same color.
Sticking is a cooking method in which several raw materials that are stuck together are pasted together, and then only one side is pasted in a pot, so that one side is yellow and crisp, and the other side is tender. The difference between sticking and frying is that only one side of the main ingredient is fried, and frying is two sides.
Burning is a cooking method in which the main ingredients are heat-treated once or twice, and then soup (or water) and seasoning are added. First, cook with strong fire, then slowly cook with low fire until crisp (meat, seafood), soft (fish, tofu) or tender (vegetables). Because of the different taste, color and soup, it is divided into braised and braised.
Stewing is a cooking method in which the pot is put on a small fire, and the lid is added to cook the dish. The operation process is similar to cooking, but the heating time is longer and the firepower is less, generally more than half an hour.
Stewed dishes are similar to stir-fried dishes, but the difference is that stewed dishes have more soup than cooked dishes. To stew, use onion and ginger first, and then pour the soup or water into the pot. Add the main ingredients after boiling, and then simmer. The main ingredients of stews are soft and rotten, generally salty and delicious.
Steaming is a cooking method that the seasoned raw materials are heated with strong fire or medium fire to make the cooked dishes tender or crisp. Common steaming methods include dry steaming, steam steaming and powder steaming.
Pan Pan is not only a method to treat some cooking materials with water, but also a cooking method to make dishes. Pan Pan's main ingredients are mostly small pieces, silk, flower knives or meatballs, and there are many finished soups. Pan Pan is a quick cooking method.
Cooking is similar to boiling, but it takes longer than boiling. Cooking is a cooking method in which the main ingredients are put into a large amount of soup or clear water, first boiled with strong fire, and then slowly cooked with medium fire or small fire.
Stewed stew is a cooking method of mixing soup and vegetables. It is made directly from onion, ginger or soup, and then thickened with water and starch. The soup of stew is equal to or slightly more than the main ingredient.
Jessica Hester Hsuan is a cold dish cooking method. The cut raw materials are blanched or oiled with salt, monosodium glutamate and pepper oil and then mixed.
Pickling is a cooking method of cold dishes. It is to soak the raw materials in seasoning marinade or apply seasoning, so that part of the water in the raw materials is discharged and the seasoning penetrates into it. There are many methods of pickling, such as salt pickling, rotten pickling and drunk pickling.
Mixing is also a cooking method. In operation, raw materials or clinker are cut into wires, strips, sheets, blocks, etc. , and add seasoning to mix.
Baking is a cooking method that uses radiant heat to put food raw materials into an oven for cooking. Because the raw materials are cooked in dry and hot air, the surface moisture evaporates and condenses into crispy skin, so the moisture inside the raw materials can no longer evaporate, so the dishes are neat in shape, smooth in color, crisp outside and tender inside, and special in flavor.
Pot-stewed vegetables are a cold dish cooking method. The raw materials are washed, cooked in prepared marinade, soaked in marinade and eaten after cooling.
Freezing is a cooking method of cold dishes. Collagen from animal raw materials is fully dissolved after cooking and can be frozen after cooling.
Wire drawing wire drawing is a cooking method in which sugar (rock sugar or white sugar) is boiled in oil or water to a certain temperature, and then fried food is added to stir fry, so that the sugar can be pulled out when eating.
Honey juice Honey juice is a cooking method in which sugar and honey are boiled with appropriate amount of water and poured on steamed or cooked main ingredients.
Fumigation is a cooking method in which the processed main ingredients are smoked.
Rolling noodles is a cooking method that leaves, egg skins, rice skins and petals are rolled into various fillings, wrapped in cylindrical or oval shapes, and then steamed or fried.
Fried ancient Chinese character "17" is one of the most basic cooking methods at present. Cut the food into small pieces and put it together in an iron pot (pot), where the seasoning oil burns fiercely.
Chopped soybean food is made by "burning" or "soaking" it with boiling water or hot oil, and then mixing dried peppers and pepper edible oil in a pot (pot) for frying.
Catering is caused by steaming, boiling and cooking food. More common in Chaozhou's title.
The simplest cooking method is to cook food in a pot (pot) with appropriate amount of boiling water or soup and seasoning, which is caused by the cooking method.
A cooking method in which a little raw oil is added to an iron pan fryer (pot), then the food is attached to the flat beach, and the surface of the food is golden yellow and cooked with slow-heating oil.
Use a hot wok (pot) to heat oil, preserve the prepared juice, and pour in a proper amount of soy sauce or soup, so that the food can quickly induce mature aroma in small pieces, and give cooking methods.
Fried ancient Chinese characters "leaves" is one of the most common cooking methods; Adding a lot of hot oil refers to the cooking method of food until it is crisp and cooked.
Cooking the ancient Chinese character "leaves" used a lot of boiled water and tough meat food, and cooked soft straw on the fire.
Drum surging, a lot of boiling water, set off the sticky treatment of savoring food. A lot of soup will be cooked with fried food, and the cooking method of soup will be drawn.
The cooking terms of northern villages are "He" and "Lv Chunqiu", which are almost Cantonese cuisine. It is a cooking method that cooked food is processed into granules or flakes, which are caused by boiling water, picked up and put into a bowl, and then inserted into boiling soup.
Burning north and writing "Billy" means slicing? Food, etc. Boil quickly with water until cooked, then dip in soy sauce and eat.
A green processing method of adding vegetables into boiling water, soapy water or raw oil and cooking with low fire, and keeping the finished product soft.
Cooking terms in northern Shu 'an; Slice? Organic food is cooked with soup and then dipped in it.
The ancient word "jade" in Wei Dynasty refers to the method of putting food directly into a pot (can) or a slow stew pot (can), adding a lot of spices such as ginger, covering it, and using a lot of spices to make the offset plate mature and cook.
Roast coarse salt, etc. Put the hot jade in a sealed envelope with aluminum foil or paper under the conditions caused by the cooking method of cooked food. Cooking with ginger, adding salt to induce mixing, or heating cooking under sealed conditions.
Stew northern dishes; It refers to the reason why tough food is put into an iron pot (pot), covered with appropriate amount of soup, and cooked by soft simmering.
Cooking in the north is close to "burning money", so "braising in the north and roasting in the south" refers to the cooking method of putting tough food in an iron pot (pot), adding appropriate amount of soup and cooking it with slow fire until it is soft and cooked.
Cooking method of feeding all kinds of meat and vegetables with proper amount of soup.
A cooking method that uses the heat generated by steam in distilled water to cook food.
Add water or soup to stew food, put it in a covered container, cover it, and then steam the soup to make use of heat. Northern cuisine refers to cooking food and simmering soup with many soft cooking methods.
After deducting the experience and pretreatment of food, put it neatly into a buckle bowl and turn it into steam to cook, then cover the ingredients of the buckle dish and pour a cup of high-quality hook juice to cook.
Put the food in a large pot of water, put it in a fire and peace bureau, and cook it with slow fire.
Cook it slowly for a long time, put the meat in the soup and concentrate the taste of the soup.
Relying on the use of strong flavor ingredients and soup, simmering, and by using it for a longer time, it will be distributed to another plain flavor ingredient in processing or cooking methods.
Simmer until cooked. Bury charcoal in the old way. This refers to the use of ginger and soup to make food delicious and to provide the food with its own taste. It also refers to the sealed earthen altar of northern gourmet soup, which is boiled with slow fire and cooked by cooking method.
Wu, rather than the ancient meaning of "simmering", refers to the cooking method in which food is cured, wrapped in lotus leaves, wrapped in wet soil or faced with bankruptcy, resulting in charcoal fire cooking.
Baked desserts or foods are seasoned or processed into good cooking methods after being cooked in the oven.
After mixing, the old fake writing "whip" or "fire" is almost "dry on fire", which refers to the processing method that food enters the hot oil pan (pot) and continues to stir fry, and after the food is slightly dry, it becomes ugly and dry on the fire; Or after receiving it, you can taste the thick flavor and cooking method while eating.
Slip the northern cooking terminology, almost Cantonese "thickening", that is, sweet and sour juice, adding too much white powder to thicken, to make delicious fried food.
In ancient times, when cooking soup, the small food was cut into small pieces and the soup cooked together was boiling, except for wetting powder to make paste soup, except for slipping.
Add the roasted essence to the soup and cook it, and thicken it with wet starch to make "glutinous rice", except that the main ingredients of another food are neatly placed in the cooking method. The northern approach to Cantonese cuisine is to "deduct points".
Store writing, "splashing water" or "swimming", etc. When it comes to "saving oil" or "storing wine", the former refers to the way that boiling hot oil is sprinkled on cooked food to provide a fishy and slippery taste, while the latter refers to the way that rice wine is spilled into food and cooked, and the food is more and more "fried".
Refers to the processing method of hot panel tightening meat. In the north, it is common to slice and cut into pieces, and the raw materials are boiled or boiled.
"Japanese-style roasting" in ancient Cantonese refers to the cooking method of cooking food with charcoal or open flame. Now it refers to the cooking methods of northern cuisine and cooked food with slightly dry stew.
Roasting northern dishes is used instead of "roasting", so "roasting in the north and roasting in the south" means. Refers to food cooked by the cooking method caused by open flame.
Halogen is a "marinade" prepared with soy sauce and spices, which makes food taste like cooked food or cooking methods.
Sauce uses a lot of delicious fruit juice or organic cooking methods of sauce or soy sauce.
Soaking or heating in boiling water for a certain period of time, and using a lot of soup in "chrysanthemum heart" will lead to cooked food. Similar to the "pier" in the north, it is to cook the materials, then scoop the soup in, and eat it on its surface.
The method of pickling food with a wind wheel, hanging it in a ventilated place, and letting it dry or naturally dry.
In December of the lunar calendar, the pickled food is hung in a ventilated place and allowed to air-dry or air-dry naturally.
Cigarettes are a cooking method that is ignited with essence or spices in a sealed state, so that food enters its fragrance and is rich in smoke.
The old ways of fumigation are fumigation, drying or fumigation, and wet fumigation. Drying or fumigation is similar to fumigation, and wet fumigation is a cooking method of adding wine and other flavors to food with flowers or rice.
Bad food enters distiller's grains or is cooked with delicious cooking methods.
Drunk and used a lot of shochu or delicious cooked cooking methods.
Refuting the ancient "steam"; A cooking method comprises chopping seasoned food, putting it in a pottery bowl, and cooking with strong steam.
Freezing, also known as "crystal", refers to the cooking method of adding cooked food such as agar or pigskin soup, boiling it again, and then putting it in the refrigerator for freezing and condensing.
The flying food cooked in boiling water, quickly picking up the follow-up cooking provides a good foundation, and the cutting-edge treatment method causes the water that the water will pass through.
Soaking food in sponge ice and quickly putting it into ice water is a crisp food processing and cooking method. This method originated in Japan.
Stir-fry the food with silk, add boiling water to dissolve in syrup and mix, so when the food plate is opened with silk, the cooking method.
After the frosted food is fried, it is melted into boiling syrup and mixed evenly, stirred with powdered sugar or cooked directly.
The reason behind the salt and pepper cooked food is that it is fried and dried, and then there is a good frying method to "salt and pepper" in advance to mix salt and pepper rice.
Oil bubbles use hot oil, which soon leads to many cooking methods of cooked food.
Taking oil is called "dragging oil", and "oil" and "running oil" refer to the method of quickly treating the raw materials dragged out by the subsequent cutting-edge basic cooking process and putting them into boiling oil.
The flame will ignite the heat of fresh seafood and fresh glass with a lot of white wine, creating a cooked cooking method.
Condensed food and burns caused by extremely high temperature slow stewing pot (pot) and ginger. Let the food problem "condense" the sound and fragrance of cooking spray.
After stringing the good feed of bacon slices, string beggars with bamboo sticks, the "foam" of hot oil and the cooking method of food. Or slice? The meat is strung together with a soldering iron, the burnt charcoal is ignited, and then spices and cooking methods such as cumin are sprinkled.
Iron was originally a western cooking method, referring to food. "De-oiling" together with onion sauce and spice heads became a delicious cooking method caused by iron and cooked food caused by extreme high temperature.
Sauna, also known as "stone cooking", etc. After the food is oiled, it is dragged until hot stones (mainly stones) are put in, then the stored juice is poured into the prepared sauce or soup, and the food is cooked by steam or spraying aroma.
Frying and sealing the north is called "decocting". Generally, fish is more suitable for the cooking method of marinating fish with spices, frying it thoroughly with hot oil and low fire, and then sealing it with such a thorough taste.
Stick nest is a kind of "semi-frying method" The surface of the bacon to be introduced is covered with fat attached to the paste, and the cooking method is as crisp as "Yin Meng frying pan oil", and it is creamy on one side of the meat.
The pickled food in the nest is covered with "egg batter" After the bombing tactics of frying, the dishes are cooked, seasoned with soup, and then cooked.
Soft frying is a kind of "semi-frying method", that is, the marinated meat is mixed with "egg batter", and the fried meat is cooked by this method, then cut into pieces and sprinkled with sauce.
A cooking method in which the meat stir-fried with eggs is pre-cooked by the method of "flying water" or "oil bubble", then the eggs are added, the flavor of the pulp is adjusted and stirred evenly, and then the meat pulp is simmered to the bottom of the eggs and fed to the fry until golden brown.
English transliteration of Gillette fried steak, a cooking method that comes from food egg liquid, crumbs and then fried in hot oil. This method originated in western kitchens.
The pot is called "Shuan" and Guangdong is called "Hot Pot". Fresh meat is sliced and sliced, and egg tarts or meat are made into balls, balls, stuffing and so on. Vegetables and each other, let the guests cook soup with their own boiled water or cooked food.
The boiler will marinate the meat, add herbs and seasonings, and put it into a special "gas pot" to cook soup.
Salad cooked food or cut fruit and vegetable varieties, add seasoning and mix well. change
Fresh sashimi Fresh aquatic products are bloodshot, sliced and mixed with ginger, onion, biscuits and shredded lemon. And then dip in soy sauce to eat.
Sashimi was originally a Japanese practice, which originally referred to fresh China vegetables as raw meat boards. Refers to the cooking method of descaling clean blood in water or ocean, slicing it into thin slices, dripping lemon juice and dipping it in Japanese mustard.
Bamboo is called "Zeng Guofan", which refers to a cooking method that uses bamboo to make tableware and then "roast", "burn", "steam" and "stew" to lead to cooked food.
Honey refers to sugar, honey, maltose and so on. Made into thick juice, processed into raw materials, "boiled", "steamed" and other methods, so that the texture and sweetness of soft glutinous rice permeate through syrup cooking.
The cooking method of frying food for the first time is to marinate the wet batter with spices, then pat the starch dry, fry it in hot oil, and then make fish sauce.
Raw materials:
The first silver carp is soaked in more than 20 red peppers, with two spoonfuls of cooking wine, one spoonful of chicken essence, one spoonful of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt.
Exercise:
1. Wash the fish head, blow it in half, connect the fish head at the back, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.
3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.
4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).
5. Sprinkle minced garlic and chopped green onion on the fish head and steam for another minute (the authentic way is to put chopped green onion after cooking, and I put it first to steam the fragrance of chopped green onion into the fish head).
6. After taking out the bowl from the pan, put oil on the wok and heat it to 100%, then scoop it up and pour it on the fish head.
Cooking method of smoked rabbit meat The method of smoked rabbit meat is introduced in detail. Introduction of cuisines and their effects: private cuisine diet, spleen-invigorating and appetizing diet, malnutrition diet, intelligence-improving and brain-strengthening diet.
Taste: salty and savory technology: smoked rabbit meat making material: main ingredient: 750g rabbit meat.
Seasoning: 20g sesame oil, 50g salt, 5g pepper, 3g star anise, ginger 10g onion 10g sugar 10g. Smoked rabbit meat is characterized by: old red luster, dry and delicious. Teach you how to cook smoked rabbit meat. How to make smoked rabbit meat delicious? 1. Wash the whole rabbit, put it in a soup pot, add salt, pepper, aniseed, ginger and onion to boil, skim the foam, cook it with low heat, take it out and control it to dry.
2. Sit in the pot, add some sugar, add some cedar powder, sit on the iron curtain, put the rabbit meat on the iron curtain, cover it, and smoke it with high fire for four or five minutes. When the smoke in the pot is thick, leave from the fire mouth and smoke for about 10 minutes.
3. Smoked rabbit meat is smeared with a layer of oil to change the knife to the table. The method of smoked rabbit meat with spiced sugar introduces the dishes and their effects in detail: Shandong cuisine for the elderly, spleen-invigorating and appetizing recipes, and malnutrition recipes.
Taste: spiced technology: smoked spiced sugar smoked rabbit meat making material: main ingredient: 3000 grams of rabbit meat.
Seasoning: soy sauce 300g, salt 150g, pepper 15g, star anise 15g, cinnamon 10g, clove 5g, galangal 15g, dried tangerine peel 10g and fennel seed 5g. Teach you how to make spiced sugar smoked rabbit meat, and how to make spiced sugar smoked rabbit meat delicious. 1. Wash the rabbit, soak it in cold water for 6-8 hours, take it out, blanch it in a boiling water pot, and then take it out and wash it. Put all kinds of seasonings into clear water to make a sauce, bring it to a boil, add rabbit meat, bring it to a low fire after boiling, take it out, wipe off the floating foam and put it on the grate.
2. Heat the fumigation pot on the fire, add sugar, put the rabbit meat on the grate, cover the lid and stew for 4 minutes, remove one end of the fumigation pot from the fire, stew for 4 minutes, apply sesame oil and change the knife plate.
How to make bamboo shoots? I will burn bacon with bamboo shoots.
Ingredients: 1 piece of bacon, 1 piece of spring bamboo shoots, 3 pieces of green garlic and 2 pieces of red pepper. Seasonings include salt, chicken essence, cooking wine and soy sauce.
Exercise:
1. First cut the bacon into strips and cook it in hot water until the fat of the bacon is translucent; Then slice the spring bamboo shoots, shred the red pepper, and obliquely cut the green garlic into sections;
2. Heat the oil in the pot. When the spring bamboo shoots turn brown, stir-fry the bacon, add the shredded red pepper and garlic, and add salt; Add green garlic leaves, order some cooking wine and chicken essence, and it will be fine.
Cooking method of silkworm main material
Silkworm100g
condiments
Proper amount of salt and oil
step
1. Wash the silkworm several times with clear water.
2. Boil salt water and silkworm in the pot.
3. Take it out and control the water.
4. Fry in the oil pan until the skin is crisp.
The difficulty of dog irrigation: cutting pier (primary)
condiments
Corn flour, carrots, Chinese cabbage, broken eggs.
condiments
yeast
How to make good food for dogs
1. This is raw, not steamed. There is no photo of the process, which was taken for dog friends before. Corn flour, yeast, eggs, in order to paste, add a few handfuls of whole wheat flour, not too thin, drier than steamed bread noodles. But corn flour is easy to mix. After 30 minutes, mix minced meat, shredded carrot (wiping the board) and cabbage with fingernail. I take the dose according to the size of my big dog. Steam for 30 minutes. Cool and freeze.
When eating, just use the microwave oven. This time there was ham in it, because the dog's appetite was a little low. Just put minced meat at ordinary times. Vegetables can also be mixed. I usually stir the meat again.
3. You can also put chicken crisp bones in it. Usually, there are many bones to chew, and trace elements, calcium and fish oil should be supplemented on time to ensure the dog's health and longevity. If I say so, dog food manufacturers can't scare me, can they?