Stir-fry, fry, paste, stew, steam, cook and draw.
China dubbing network teaches you 26 cooking skills?
1, fried
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.
Step 2 explode
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.
3. Tang Dynasty
Stir-frying is a method of cooking quickly with strong fire. The general frying method is to fry the raw materials or blanch them with boiling water, 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.
Step 4 fry
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 immersion, oil dripping and so on.
cook
There are two kinds of cooking: cooking with chicken, duck, fish and shrimp as raw materials. Generally, the pasted or unpainted slices, wires, blocks and segments are fried with strong fire oil 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 add a variety of seasonings to form a sauce.
Step 6 fry
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 fried with a little oil. 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.
7. Paste
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 fresh and tender. The difference between sticking and frying is that only one side of the main ingredient is fried, and frying is two sides.
8. burns
Roasting is a cooking method in which the main ingredients are heat-treated once or twice, then soup (or water) and seasoning are added, then boiled with strong fire, and then slowly cooked with low fire until crisp (meat, seafood), soft (fish, tofu) or tender (vegetables). Because of different tastes, colors and soup, it is divided into braised and boiled.
9. hey
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 burning, but the heating time is longer and the firepower is less, generally more than half an hour.
10, stew
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. After boiling, add the main ingredients, first cook with strong fire, and then simmer slowly. The main ingredients of stews are soft and rotten, generally salty and delicious.
1 1, steamed
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.
12, Cloud
Treating some cooking materials with water is not only a method, but also a cooking method to make dishes. The main ingredients of dishes are mostly small pieces, silk, flower knives or meatballs, and there are many finished soups. This is a quick cooking method.
13, cooking
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.
14, stew
Stew is a cooking method that mixes 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.
15, Xuan
Xuan is a cooking method of cold dishes. The cut raw materials are blanched or oiled with salt, monosodium glutamate and pepper oil, and then mixed.
16, pickling
Pickling is a cooking method of cold dishes. That is, the raw materials are soaked in the seasoning marinade or coated with 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.
17, mixed
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.
18, baked
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 water on the surface evaporates and condenses into a layer of crispy skin, so the water inside the raw materials can't continue to evaporate, so the dishes are neat in shape, smooth in color, crisp and tender outside and unique in flavor.
19, halogen
It is a cold dish cooking method that the raw materials are washed, cooked in the prepared marinade, soaked in the marinade and eaten after cooling.
20, freezing
Freezing is a cooking method of cold dishes. Collagen from animal raw materials is fully dissolved after cooking and can be frozen after cooling.
2 1, wire drawing
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, and the sugar can be pulled out when eating.
22. 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.
23, smoking
Fumigation is a cooking method in which the processed main ingredients are smoked.
24.volume
Burrito is a cooking method, in which vegetable leaves, egg skins, rice skins, petals, etc. Rolled into various fillings, wrapped in a cylindrical or oval shape, and then steamed or fried.
25. slip away
Slip chicken, duck, fish, pork slices with boiling water or hot pot cold oil to make the original brewed meat tender and delicious.
26. stew
By covering the pot cover, keep the hot air and let the uncooked food be cooked thoroughly.