you can learn some cooking skills after leaving the army: ▲ stir-frying celery and lily

Generally speaking, stir-frying is a cooking method in which small raw materials are put in a hot pot with a little oil, and the raw materials are quickly stirred, seasoned and thickened with high fire to make them mature quickly. Take stock of the world's top ingredients and explore a rare feast. Its raw materials are generally chips, silk, diced, strips and blocks. When frying, it takes a short time to use strong fire and hot oil. Its main characteristics are rapid fire, tight oil, smooth and full, fresh and soft.

▲ Stir-fry shredded potatoes in seconds

Burst

Burst means urgent, fast and intense, and the heating time is extremely short, so the cooked dishes are crisp, tender and fresh. The so-called explosion is a kind of method in which the processed raw materials are boiled in boiling soup or fried in hot oil in a very short time (also fried in bottom oil with high oil temperature) and then fried with ingredients, quickly rushed into the mixed sauce and quickly stirred, and immediately served. One of the most prominent points is that the sauce should be wrapped in the main ingredients and shiny. The explosion method is mainly used to cook brittle and tough raw materials, such as tripe, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton, etc. Generally, the raw materials are first processed by knife. When sizing the main ingredients, do not dry them too much to prevent them from clumping when heated. When blasting, the scalding, frying and blasting should be closely connected and not out of touch. Explosion can generally be divided into oil explosion, coriander explosion, sauce explosion, onion explosion, soup explosion, water explosion and so on.

▲ Hot pork intestines

▲ Stir-fried snails

Stir-fried snails

originated in the Southern and Northern Dynasties, when the "fish speculation" method and the "white-boiled" method were the blank tires of the stir-fried method. After the Song Dynasty, dishes such as "vinegar fish" appeared, that is, after the fish (or other raw materials) were heated to maturity, they were poured with pre-made sauce (this ancient method is still used for the dish of "West Lake vinegar fish" in Hangzhou today). After the Ming and Qing Dynasties, the term "stir-fried fish" officially appeared in food books. For example, in the Qing Dynasty, Tong Yue recommended to lock the book "Diaoding Collection", and there was a dish of "vinegar-fried fish". At that time, most of the "baked" condiments were vinegar, sauce, salt, sugar, fragrant grains, wine, etc., and the tastes were sour, salty, sweet and sour, and fragrant. The vinegar-fried sea cucumber, sweet and sour fried ribs, and fried fish fillets in modern dishes are the continuation and development of these ancient methods.

▲ Braised fish fillets

Braised fish fillets are similar to fried fish and fried fish, but the difference is that the sauce used in stir-fried fish is more than that used in stir-fried fish and fried fish. Pan-frying is a cooking method in which the processed and cut raw materials are marinated with seasoning, heated by oil, water or steam to ripen, and then the prepared marinade is poured on the cooking raw materials, or the cooking raw materials are put into the marinade and stirred. Stir-fried dishes are widely used, generally using tender, fresh and odorless raw materials, such as fresh chicken, fish, shrimp, tenderloin, preserved eggs and stems of various green vegetables. These raw materials are generally cut into silk, diced, chips, thin strips, small pieces and other shapes; As a whole, use more fish. In operation, strict material selection, exquisite knife work, unique cooking and moderate sauce are required to maintain the texture characteristics of dishes with different tastes, such as crisp, crisp, smooth, tender, bright juice and delicious taste. It can also be divided into burnt, slippery, soft, vinegar, and bad. Common dishes are "Sliced pork" and "Vinegar Cabbage".

▲ Sliced pork section

▲ Fried litchi meat

is a cooking method with strong fire, rich oil and no juice. When making fried dishes, the heat is usually fierce. When the surface of raw materials is quickly dehydrated in a high-temperature oil pan, it will produce a crispy taste, but it is not good for maintaining nutrition, and it is not easy to digest, so it is not suitable to eat more. According to the different raw materials, some do not need to hang paste, just marinate with seasoning, and then fry with strong heat, such as clear frying, paper-wrapped frying and oil-immersed frying; Some need to be pasted before frying, such as dry frying, soft frying, crisp frying, bread crumb frying, crisp frying, oil spraying and so on.

▲ dry frying rings

cooking

"everything will be fried". Cooking is the change of frying, which means frying the pasted or non-pasted slices, shreds, blocks and segments with high-heat oil first, leaving a little base oil in the pot on high heat, adding seasoning, then quickly stirring and frying for a few times, and serving. Among them, the sauce used in cooking is generally clear juice (without starch thickening), and it is better to wrap all the main ingredients in cooking juice. Cooking vegetables has the characteristics of being tender in the outside, smooth and mellow.

▲ Dry-cooking river fish

▲ Dry-cooking Ciba fish

Frying

It is a cooking technique that the pot is first heated, the bottom of the pot is rinsed with a little oil, and then the flat raw materials are put into the pot, and the two sides of the raw materials are fried with a little oil to be golden and the inside is soft and tender. The texture of fried vegetables is similar to that of fried vegetables. The raw materials all form a hard and brittle surface layer during heating, which keeps the moisture and fresh flavor inside the raw materials and achieves the effect of crispy outside and soft inside. However, the frying method uses less oil, and generally does not submerge the raw materials. The firepower is mainly small and medium fire, and it is heated for a long time. When frying is combined with other cooking methods, it can be divided into dry frying, frying, steaming, stewing, frying (southern frying), bad frying, soup frying, frying and so on.

collapse

collapse is a unique cooking method of Shandong cuisine, which is developed on the basis of frying. It refers to a method that the fresh and tender raw materials after knife processing are seasoned, powdered and pasted, put into a pot with a small amount of oil, fried and colored on both sides, and then add soup and seasoning to burn them thoroughly until the soup is exhausted and the raw materials are mature. Take stock of the world's top ingredients and explore a rare feast. Divided into: pot collapse, bad collapse, water collapse, oil collapse, loose collapse and so on. The collapsed dishes are bright in color, crisp and tender in texture and mellow in taste.

▲ Tofu with pot collapse

▲ Sticking yellow croaker with pot collapse

First, dip the food in the egg batter, fry it, take it out and cut it. First, the food is fried thoroughly with a little oil on a warm fire, and then the seasoning is added in advance to quickly get out of the pot. This method can also be used without hanging egg batter, which is basically the same as the frying method. It is characterized by a brown and crispy side, light and tender. The cooking methods of pasting and frying are basically the same, but only one side is fried after cooking, and there is no need to turn over. The finished product is brown and crispy on one side and soft and tender on the other. Generally, two or more raw materials are pasted together, and most of them are pasted. When pasting, use a small fire, and keep shaking the pot and rubbing oil on the main material to make the main material evenly heated.

Soup

, also known as brewing, is to process the ingredients into the shapes of mud, velvet, diced silk, etc., add seasonings and stir them into stuffing, then pour them into the hollowed-out main material (or the space of the main material itself), then steam or burn them, and finally pour the juice, which mainly includes burning, scraping and frying. The practice of brewing vegetables has always been found everywhere among the people, especially in Hakka dishes. Tofu, eggplant and bitter gourd are among the best, and they are also called "Fried Three Treasures". Among the eight major cuisines, Jiangsu cuisine, Hunan cuisine, Guangdong cuisine and other cuisines all have brewed dishes, and the flavors of brewed dishes in various places are unique. Almost nothing can be brewed, and nothing can be brewed.

▲ Tofu stuffed in casserole with abalone sauce

Burning

means that before the main ingredients are fired, the oil pan is taken, the raw materials are put into the pan to stir-fry until raw, and then the seasoning and soup (or clear water) are added, which are boiled with high fire, and then slowly burned with low fire until they are crispy (meat, seafood) or tender (fish, tofu). It is characterized by thick juice, little soup, soft and rotten vegetables and beautiful color. Due to the difference in taste, color and soup, cooked dishes can be divided into braised dishes, white dishes, dry dishes, sauced dishes, scallion dishes and spicy dishes.

▲ Braised a fish

▲ Braised fish roe and fat sausage

Braised

Braised evolved from roasting. After frying the main ingredients, add a proper amount of soup and seasoning, cover the pot tightly, and slowly heat for a long time with low fire until the main ingredients are crisp and rotten. The operation process of stewing is very similar to that of burning, but the heating time is longer and the firepower is smaller, generally more than half an hour. Braised chicken, duck, cow, pig, mutton and fish with tight and delicate texture are mostly used. When the raw materials are preliminarily cooked, the methods such as blanching, stir-frying and oiling should be selected according to their properties. When stewing with ceramic cookware, it should be covered and sealed tightly, and sometimes even the seam of the cover should be pasted tightly with paper to keep the constant temperature in the pot and promote the crisp and rotten raw materials. Therefore, there is a saying that "ten rolls are not as good as one stewing". Most stewed dishes have the characteristics of complete shape, crisp texture, mellow taste and thick soup. Stewing can make dishes crisp, juicy and thick. Braised in red, yellow, wine and oil.

Simmer

Simmer is a cooking technique in which the processed raw materials are scalded with boiling water, and a proper amount of soup and seasoning are added to a casserole, then boiled with high fire, skimmed off the floating foam and covered, and then heated with low fire for a long time until the soup is thick and the raw materials are completely soft. The raw materials for stewing vegetables are mostly pork, beef, mutton, wild ducks, geese and the like with old texture and coarse fiber. When stewing, add enough water or a large amount of soup at a time, and do not add it halfway, and then heat it with low or low fire for a long time, which has the characteristics of thick white soup, fresh and mellow taste and rich soup width.

▲ Braised pig's hands in casserole

Stewing is similar to stewing, which belongs to the method of long-term heating, but it is different. First, it takes longer than stewing, and more waste heat from the fire is used for long-term cooking; Second, the simmered dishes are wider in soup and do not thicken. After boiling, the raw materials should be washed with clear water. After the raw materials are boiled, they should be moved to a small fire or a small fire for stewing, and the soup should be kept in a boiling-like and non-boiling state, so as to make the soup clear and the raw materials intact.

▲ Stew the pig's belly with local chicken

Stew

As a cooking term, "stew" refers to a cooking method in which food raw materials are added into soup and condiments, first boiled with high fire, then turned into medium-low fire and cooked for a long time. The finished dish has the characteristics of delicious soup, original flavor, complete shape, crisp and not broken. Stews are generally made of fresh, tough and connective tissue-rich raw materials. After blanching, they are cleaned with clear water to remove blood stains, odor and floating foam, so as to ensure the clarity and mellow soup. Soup must be added at one time. When the fire boils, it should be turned to a small fire, and it should be kept boiling without boiling, so as to maintain the original flavor and the integrity of the raw materials. According to the color of soup and whether ingredients are added, stew can be divided into clear stew and mixed stew, and the soup without ingredients is clear stew; Thick soup with ingredients is mixed stew. The water-proof steaming and stewing method is to put the raw materials to be stewed in a pottery vessel and seal them, and then put them in a water pot for stewing, which can keep the original fresh and fragrant taste of the raw materials to the maximum extent.

▲ Stewed chicken with Chinese caterpillar fungus and pigeon eggs

▲ Stewed bird's nest

Boiling

is a cooking method in which the base oil is first added to the pot, then the onion and ginger are heated, and the fried, fried or scalded raw materials are put into it, and then the soup (also clear water) and seasoning are added, and cooked with low fire. Cooking is characterized by simple operation, the original soup is crisp and not greasy, and the taste is delicious. Take stock of the world's top ingredients and explore a rare feast. Boiling is a little more than stewing soup, and it is not sticky. This cooking technique is often used in soups and congees. When boiling, add a proper amount of soup to drown the raw materials. Especially when vegetables with more moisture are the main ingredients, more attention should be paid to avoid too much soup in the dishes, which does not meet the requirements of cooking half soup and half dishes.

▲ Boiling spinach in soup on a scallop

Boiling

Boiling is a technique that the processed raw materials are put into enough soup, heated for different heating times, and then cooked when the raw materials are ripe. It is characterized by juicy soup, fresh taste, half soup and half vegetables, crisp or tender texture.

▲ Braised fish head in thick soup casserole

Grilled fish head, which is a cooking method that uses soup, steam, salt particles and other heat transfer media to treat animal raw materials mainly poultry and seafood with knives, season and pickle or semi-finished products, and heat them to cooked dishes in a certain way. Baked rice is a common cooking method in western food, which can be seen from the names of western dishes, such as baked rice with Spanish seafood, raw baked cod and so on. This cooking method is the result of the exchange of Chinese and foreign cooking cultures. Chefs bring it and combine it with local conditions, constantly sum up the practice, constantly innovate and develop this technique, making baking a perfect cooking method different from western food baking. For example, the lobster baked in soup, the main ingredient is a large Australian deep-sea lobster, which is cooked in soup with ham and old chicken for ten hours. The meat is refreshing and sweet, and the taste is particularly delicious.

▲ In the method of baking lobster in soup

, the shape of animal raw materials is generally plastic, which is beneficial to modeling and convenient to eat. It can be handled, and the knife should be broken, crisp and neat, and there is no knife connection. After cooking, change it into small pieces and serve it with seasoning or original soup. In order to ripen raw materials easily, have beautiful colors and shapes, raw materials should be preliminarily cooked, steamed or boiled or oiled. Salt baking should completely wrap the raw materials with cotton paper and bury them in the fried salt particles for heating. Pay attention to the full shape and beautiful shape, and most of them need to be served with original soup or seasoning to supplement and adjust the taste of the dishes. According to different heat transfer media, baking can be divided into soup baking, gas baking and salt baking.

▲ Grilled crab with salt

Grilled

Grilled refers to a cooking method in which the preliminarily processed raw materials are neatly put into a pot, soup and seasonings are added, and the juice is cooked with low fire to keep the original shape of the dish. Grilled vegetables pay attention to knife edge and spoon work, which is named after its complete shape and prone on the plate. Grilled vegetables have the characteristics of soft and rotten main materials, thick and mellow soup, bright juice, fusion of vegetable juice, fullness and smoothness, beautiful color and so on. Most of the materials used for grilled vegetables are high-grade raw materials, such as shark's fin, sea cucumber, abalone, etc., but also whole or whole raw materials, such as chicken, duck, elbow, etc., as well as animal and plant raw materials treated by knives.

▲ Braised beef feet with red sauce

When making grilled vegetables, it should be noted that the main ingredients are usually steamed, blanched and oiled first, and sometimes other methods are used to make the raw materials tasty before being grilled. Before grilling, the raw materials should be put together to form a neat and beautiful shape. When adding raw materials, you should push them into the pot, add soup slowly, or pour them along the side of the pot, so as to avoid the disheveled shape of the dish. When cooking, use a small fire to prevent the soup from tumbling and affecting the integrity of the dish. If you need to thicken when cooking, you will generally use the method of drenching and shaking the pot; You can also thicken the soup after the main ingredients are put on the plate and pour it on the dishes. There are red steak, abalone sauce steak, white steak, fish-flavored steak, oyster sauce steak, chicken oil steak, etc., which are different according to different condiments.

▲ Braised sea cucumber with abalone sauce

Stewed

Stewed is a cooking method in which small or finely divided raw materials are added into soup water, ingredients and seasonings are added, and after being heated for a short time on medium and high fires, the soup and vegetables are blended by thinning, and the finished product is half soup and half vegetables. Stewed vegetables are characterized by wide soup and thick juice, fresh and strong taste, and strong heat preservation, which is suitable for eating in winter. There are many stewed Caicai soups, which can be used as both soup and dish. It is light and refreshing.

▲ Huimian Noodles Roasting of Mutton

The oldest cooking method of human beings is to put food raw materials in an oven and use radiant heat to ripen them. Baked dishes, because the raw materials are cooked in dry hot air, the surface moisture evaporates and condenses into a crispy skin, and the moisture inside the raw materials can not continue to evaporate, so the finished dishes are neat in shape, smooth in color, crisp outside and tender inside, and have a unique flavor.

▲ Roasting suckling pig

▲ Roasting oysters with garlic flavor is a common cooking technique in Shandong cuisine, and it is also a more complicated one. ? France has existed in the Song Dynasty, and writing "Yi". Such as "Yao Zi", "Chicken with Five Flavors" and "Bones with Onions" (see "Dream of Liang Lu") didn't exist until the late Qing Dynasty? Words, such as "? Shrimp ". The so-called "?" It is a cooking method that the raw materials that have been fried, fried, fried or boiled are wok with onion and ginger, and a proper amount of fresh soup and seasoning are added. First, they are boiled with strong fire, and then heated with medium and small fire for a long time to collect juice, so that the flavor of seasoning slowly penetrates into the main materials, and the fragrance is thorough and delicious. Are you online? Among the techniques of cooking, gathering and collecting juice is a key and complicated technique, which has the characteristics of beautiful shape, mellow taste, original flavor and bright oil. Most of the dishes are excellent dishes for banquets.

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