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The most comprehensive chef terminology and cooking methods.
Fried ancient Chinese characters? _(chǎo)？ , is one of the most basic cooking methods at present; That is, cut the food into small pieces and add the seasoning to the wok (Hu? The technique of quickly stirring in a pot to cook it.
Is the food boiled or hot oil after cutting? Burning? Or? Bubbles? The processed dried pepper and pepper oil are put into a frying pan (pot) and fried until cooked, and mixed well.
Cooking is a method of cooking food by steaming and boiling. Titles are common in Chaozhou cuisine.
Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning.
Heat an iron pot (pot), add a little oil, then put the food flat in the pot, and use slow heat oil to make the surface of the food golden and cooked.
Stir-fry the hot oil in a wok (pot) and add a proper amount of sauce or soup to make the small food in the wok mature quickly and add fragrance.
Fried (zh? ) ancient Chinese characters? _(zh？ )? One of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp.
_(xi？ ) ancient Chinese characters? _? A method of cooking hard food on a fire with a lot of boiling water.
Rolling is a processing method that uses a lot of boiling water to bring out the flavor of food.
Tǔn (ǔ north) is a northern cooking term, which is the oldest? Pass? ; Almost cantonese? Hey (l? )? A cooking method in which food processed into pills or slices is cooked in boiling water, then scooped up and put into a bowl, and then the cooked soup is added.
Burning (Zhu? ) writing in the north? Really (chā o); Refers to slicing food, etc. Cook it quickly with boiling water and then dip it (zh? N) the cooking method of dipping in sauce.
_(d？ ) the processing method of putting vegetables into a boiling pot filled with jimm4n water or raw oil and cooking them thoroughly with slow fire to make the finished products soft and green.
Hey (Shu? N) northern cooking terms; A cooking method, in which sliced food is boiled in spicy soup and dipped in sauce.
_(ku？ ) ancient writing? _(y？ )? ; It refers to a cooking method in which food is directly put into a wok (pot) or a tile (pot), a large amount of spices such as ginger and onion are added, covered, and flavored and cooked with a large amount of spices.
_(j？ ) Cooking method of cooking food packaged with hot coarse salt and tinfoil or jade buckle paper under sealed conditions.
Braised in soy sauce (m? N) northern cooking; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked.
_(w？ N) Almost northern cooking? Burn? , so there is? South _ north burning? Say; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it becomes soft and mature.
Braised in soy sauce (Hu? ) A cooking method in which all kinds of meat and vegetables are cooked with a proper amount of soup.
A cooking method that uses the heat of steam to cook food.
Stew (d？ N) Add water or soup to food, put it into a container with a lid, cover it, and cook with the heat of steam to get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire.
After seasoning and pretreatment, the pickled vegetables are neatly put into a braised bowl and steamed in water, then the main ingredients are covered and buckled into the vegetables, and then the colored glass hooked by the original juice is spilled out.
Pot (bāo) Put a lot of water in the food and cook it slowly on the fire to get the cooking method of soup.
A processing method for blending the umami flavor of meat into soup with slow fire for a long time and concentrating the soup.
Shit (k? O) A processing or cooking method in which strong raw materials and fresh soup are used to add umami flavor to another boring main material through slow fire and long time.
Simmer (wēi) the ancient method of burying charcoal ash until it is cooked. This refers to the processing method of using ginger and onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method of putting food and soup in a sealed crock and cooking it with slow fire.
Hey (w? ) replacement? Simmer? In ancient times, it refers to the cooking method of pickling food, wrapping it with lotus leaves, sealing it with wet mud or noodles and cooking it with charcoal fire.
Cooking method of baking snacks or food, adjusting the taste or processing them, and then putting them in the oven for aging.
Yan (biān) and _(b? ), old and misspelled? Whip? Or? Fire? , almost? _(rǎn)？ , refers to the food in a hot frying pan (pot), constantly stir-frying, so that the water in the food is slightly dry and the odor is removed; Or a rich flavor to eat.
Slip (liū) northern cooking terms, almost Cantonese? Fight (qi? n)？ That is, the sweet and sour juice is thickened with raw flour to make crisp fried food smooth and delicious.
One of the ancient cooking methods of soup (gēng) refers to the cooking method of putting diced food into boiling soup, except adding wet raw powder to make the soup smooth into paste.
Have you ever written it? Splash? Or? _(z？ n)？ Wait, divide? Fuel economy? Or? Save wine? ; The former refers to the technology of splashing hot oil on steamed food to remove the fishy smell and increase the smoothness; The latter refers to pouring Shao wine on the food being cooked to make the food richer? (1) (Hu? ) gas? This technology
Scalding refers to the processing method of tightening the skin with boiling water. Common in the north refers to the cooking method of putting sliced raw materials into boiling soup or spicy soup for cooking.
Burning ancient? Hey (zh? )? Cantonese cuisine is a cooking method of cooking food on charcoal fire or open fire. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire.
Roast northern food instead? Burn? Old meaning, so there is? Roast south and roast north? Said. Refers to the cooking method of cooking food on an open flame.
Is halogen (L incarnation) made of soy sauce and spices? Salt water juice? Cooking methods to make food mature or delicious.
Sauce (Ji? Ng) Cooking method of seasoning or ripening with a large amount of sauce or soy sauce.
Soak in plenty of boiling water or soup? Chrysanthemum heart? The cooking method of cooking food depends on the temperature in a certain period of time. Something like the north? ǔ (tǔn)？ That is to say, after the material is cooked, it is a cooking method.
The wind hangs the pickled food in a ventilated place all the year round, so that it can be naturally dried or dried in the shade.
Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it dry naturally or air-dry in the shade.
A cooking method is to ignite rock tea flavor or spiced medicinal materials under sealed conditions, so that food has fragrant smoke.
Fumigating old characters? Smoked? , is it? Dry smoked? With what? Wet fumigation? Points? Dry smoked? Similar? Smoking? ; ? Wet fumigation? This is a cooking method of perfuming food with flowers or Shaoxing wine.
Bad (zāo) cooking method of seasoning or ripening food in distiller's grains.
Cooking method of seasoning or ripening with a large amount of soju.
Zan (z？ Ng) ancient? Steamed? ; A cooking method comprises seasoning chopped food, putting into a pottery bowl (b), and cooking with strong steam.