Cooking methods are: mixing, pickling, brining, stir-frying, stir-frying, burning, stewing, steaming, roasting, frying, deep-frying, stewing, boiling, boiling, braising.

1, mix

Mixed is a common cold dishes cooking method, the operation of raw materials or cooled cooked materials cut into small shreds, strips, slices, dices, blocks and other shapes, plus a variety of seasonings, mixing can be.

2, marinated

Marinated is a cold dish cooking method, refers to the raw materials in the flavored marinade impregnation, or with seasoning coating, mixing and raw materials, so that some of the water out, so that the flavor of the juice penetrate into it.

3, brine

Brine is a cold food cooking methods, refers to the processing of large or complete raw materials, into the seasoned brine heated and cooked, so that the fresh flavor of the brine penetrate into the raw material cooking methods. The marinade can be used for a long time, and the more you use it, the more flavorful it is.

4, mix

Mixed is a commonly used cold dishes cooking method, the operation of raw materials or cooled cooked materials cut into small shreds, strips, slices, dices, blocks and other shapes, plus a variety of seasonings, mixing can be.

5, marinated

Marinated is a cold dish cooking method, refers to the raw materials in the flavored marinade impregnation, or seasoning coating, mixing and raw materials, so that some of the water out, so that the flavor of the juice penetrate into it.

6, brine

Brine is a cold food cooking methods, refers to the processing of large or complete raw materials, into the seasoned brine heated and cooked, so that the brine of the fresh flavor flavor into the raw materials of the cooking method. The marinade can be used for a long time, and the more you use it, the more flavorful it is.

7, fried

Fried is the most commonly used method of cooking a hot dish, oil as the main heat conductor, the small raw materials with medium or high heat in a relatively short period of time to heat and mature, flavored into a dish of a cooking method.

8, but buttermilk

Buttermilk is a hot cooking method, widely used in cooking. It is the first raw materials by deep-frying or steaming, slippery oil and other preheating process to make mature, and then put the mature raw materials into the prepared marinade stirring, or the marinade poured on the mature raw materials.

9, burning

Burning is a common technique for cooking Chinese dishes, first the main ingredients for one or more than two preheating process, then put into the soup seasoning, high-fire boiling and then low-fire burning until flavor, and then high-fire juice into the dish cooking method.

10, stew

Stew is evolved from burning, is the processing of raw materials into the pot with the right amount of soup and seasoning, cover the lid tightly after the pot boiled to a small fire for a long time after heating, to be raw materials soft and flavorful, leaving a small amount of flavor into the dish cooking method.

11, steam

Steam is an important cooking method, the principle is to put the raw materials in a container, steam heating, so that the raw materials are ripe or crispy flavor. It is characterized by retaining the original shape, juice and flavor of the dish.

12, baking

Baking is the processing of raw materials or marinated flavors placed inside the baking apparatus, with open fire, dark fire and other heat radiation generated by the heating technique general term. It is characterized by raw materials after baking, the surface layer of moisture emitted, resulting in a crispy surface and charred flavor.

13. Frying

Frying, as it is commonly called in everyday life, refers to heating the pan first, then shabu-shabu with cool oil, leaving a small amount of oil in the pan, putting in the raw materials, and then frying one side for color before frying the other side.

14, deep-frying

Frying is a cooking method in which the frying pan is heated and the ingredients are put into it, and cooking oil is used as a medium to make them mature. Using this method of cooking raw materials, generally have to be fried twice at intervals to crisp. Deep-fried dishes are characterized as fragrant, crispy, brittle and tender.

15, stew

Stew refers to the raw materials into the soup and seasonings, first with a high fire to boil, and then turned into a small fire, a long time to cook cooking methods. The stewed soup is characterized by: fresh and thick flavor, mellow aroma.