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 urgency, speed and intensity, 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. Commonly used 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 or blanch the raw materials, 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.
Extended data:
Cooking skills refer to some common cooking skills. The time and seasoning required for cooking are very particular, and the dishes are nutritious, full of color, flavor and taste, which makes people memorable, both nourishing the body and eye-catching.
References:
Cooking Skills-Baidu Encyclopedia