Frying bursting frying cooking frying sticking burning stewing steaming blanching cooking drawing choking
Chinese dubbing website teaches you 26 cooking techniques
1, frying
Frying is the most basic cooking techniques. The raw materials are generally slices, silk, dices, strips, blocks, frying with a high fire, to hot pan hot oil, the amount of oil used with the material. In accordance with the material, fire, oil temperature is different, can be divided into raw fried, smooth fried, cooked fried and dry fried and other methods.
2, burst
Burst is urgent, fast, strong meaning, heating time is very short. Cooked dishes crisp and fresh. Popping method is mainly used for cooking brittle, tough raw materials, such as stomach, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton. Commonly used popping method is: oil popping, turnip popping, green onion popping, sauce popping and so on.
3, Buttermilk
Buttermilk is a method of rapid cooking with high fire. Buttermilk method is generally the first raw materials after deep-frying or blanching in boiling water, another frying pan to make marinade (marinade is also not after the oil system to soup modulation and become), and then the processed raw materials into the marinade mixing or marinade poured on the surface of the processed raw materials.
4, deep-fried
Fried is a kind of high-flame, more oil, no juice cooking method. There are many kinds of deep-frying, such as deep-frying, dry-frying, soft-frying, crispy-frying, breadcrumb-frying, deep-frying, crispy-frying, oil-soaked, oil-dripping and so on.
5, cooking
Cooking is divided into two kinds: chicken, duck, fish, shrimp, meat for the material of cooking, generally is to hang the paste or not hang the paste of the slice, silk, block, section of the first frying with a strong fire oil once again, the pan to stay in a little oil on a high flame, will be fried into the main ingredients, and then add a single seasoning (without starch), or add a variety of seasonings into the gravy (with starch), stir frying quickly. Then, stir-fry quickly. When cooking with vegetables as the main ingredient, the main ingredient can be used directly for cooking and stir-frying, or the main ingredient can be blanched in boiling water before cooking and stir-frying.
6, fry
Frying is the first pan hot, with a small amount of oil to brush the bottom of the pan, and then processed molding (generally flat) of the raw materials into the pan, with a small amount of oil frying maturity of a cooking method. Generally, one side is fried first, and then the other side, frying should be constantly shaking the pot, so that the raw materials are heated evenly, the color and lustre of the same.
7, paste
Paste is a few bonded together after the raw materials hanging paste, the pot only paste one side, so that one side of the yellow crispy, and the other side of the tender cooking method. The difference between frying and sticking is that sticking is only for one side of the main ingredient, while frying is for both sides.
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8, burn
Burn is the main ingredients for one or more than two heat treatment, add soup (or water) and seasonings, first boil over high heat, and then switch to a low fire slowly burned until either crispy (meats, seafood), or soft (fish, tofu), or tender (vegetables) a cooking method. Due to the taste of roasted vegetables, color and soup different, it is divided into red roast, white roast, dry roast, soy sauce roast, green onion roast, spicy roast and many other kinds.
9, stew
Stewing is a cooking method that puts the pot on a slight fire with a lid to simmer the dish. The operation process is very similar to burning, but the small fire heating time is longer, the fire is also smaller, usually in more than half an hour.
10, stew
Stewing and burning similar, but the difference is that the stewed vegetables more soup than burning vegetables. Stew first with onions, ginger chili pot, and then rushed into the soup or water, boiling under the main ingredients, first high heat, and then low heat slow stew. The main ingredients of the stew are required to be soft and generally savory.
11, steam
Steaming is the water vapor as a heat conductor, will be seasoned raw materials, with a high or medium heat heating, so that the dishes cooked tender or crispy a cooking method. Common steaming methods are dry steaming, steaming, steaming and other kinds of powder.
12, blanch
Blanching is both the cooking of some raw materials out of the water treatment method, but also a cooking method of making dishes. Blanch dishes are mostly small slices of the main material, silk, flower knife type or balls, and finished soup. Blanch is a fire cooking method.
13, cooking
Cooking and blanching similar, but cooking longer than blanching. Cooking is to put the main ingredients in a large amount of soup or water, first with a large fire to boil, and then with a medium fire or small fire slowly cooked a cooking method.
14, braised
Braised is a mixture of soup and vegetables a cooking method. With onion, ginger choking pot or directly with the soup braised, seasoned and then thickened with water starch. The soup is equal to or slightly more than the main ingredient.
15, choke
Choke is a cold dish cooking method of cutting and matching the raw materials, after the water or oil slip, plus salt, monosodium glutamate, pepper oil and mixing.
16, pickled
Pickled is a cold dishes cooking method, is the raw materials in the flavored marinade impregnation, or with seasoning to be coated, so that some of the moisture in the raw materials, seasoning penetrate into which there are many ways to pickle, commonly used salt pickle, bad pickle, drunken pickle.
17, mix
Mixed is also a cooking method, the operation of the raw or cooked ingredients cut into shreds, strips, slices, pieces, and so on, plus seasonings and mixing that is.
18, baked
Baked is to put the food ingredients in the oven using radiant heat to make it mature a cooking method . Roasted dishes, because the raw materials are baked in the dry hot air under the maturity of the surface moisture evaporation, condensed into a layer of crispy skin, raw materials, the internal moisture can not continue to evaporate, so the shape of the dish neat, smooth color, crispy, tender, distinctive flavor.
19, brine
is to wash the raw materials, put into the prepared brine in the cooking mature, so that the brine penetrated into them, cooled and eaten after a cold dish of a cold dish cooking methods.
20, jelly
freeze is a use of animal raw materials of collagen after steaming fully dissolved, after cooling can be frozen a cold dish cooking side of a cold dish cooking methods.
21, plucking
Pulling is the sugar (rock sugar or white sugar) with oil or water boiled to a certain fire, and then put into the fried food stir-fry, eat when you can pull out the sugar a cooking method.
22, honey
Honey is a kind of sugar and honey with the right amount of water boiled into a thick sauce, poured in the steamed or boiled on the main ingredients of a cooking method.
23, smoked
Smoked is the main ingredients that have been processed cooked, smoked with smoke to smoke a cooking method.
24, roll
Roll is a vegetable leaves, egg skin, dough, petals, etc. as a roll skin, rolled into a variety of fillings, wrapped into a cylinder or oval, and then steamed or fried a cooking method.
25, slippery
The thin pulp of chicken, duck, fish, pork and other pieces of meat with boiling water or hot pot of cold oil slippery so that the original stuffed meat become tender and good taste.
26, stew
By covering the pot and retaining the heat, uncooked food is cooked through.
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