As one of the cooking methods, speculation has existed in China since ancient times, and there are many kinds of speculation.

Generally, frying is to heat the pot with warm fire, put a small amount of oil (suitable for covering the bottom of the pot), then add the raw materials processed into a flat shape, continue to fry one side with warm fire, and then turn the raw materials over and fry the other side (after making both sides golden).

0 1 dry frying

This is a common cooking method. The method of frying small raw materials directly with flour after pickling. Or cut the raw materials into sections or flat pieces, fry them without 1 1% until they are 80% ripe or broken and shaped, and then put the prepared water starch sauce in a wok and fry until the sauce is dry and the raw materials are tasty.

Raw materials suitable for dry frying: animals and plants; Representative dish: dry fried fish.

02 crispy fried

It is a mature cooking method to marinate the raw materials, paste them on the surface and fry them in the oil pan at the bottom.

Raw materials suitable for crisp frying: fresh and tender meat.

Wet explosion

It is a cooking method that the raw materials are shaped by preliminary knife processing, starched with raw flour or beaten with dry raw flour by adding seasoning base, then shaped with medium fire, fried with low fire, then collected juice and tasted with proper juice.

Suitable raw materials for wet frying: soft, small but not slippery, botanical.

04 fried

After the first processing, the raw materials are pickled, seasoned, starched or made into powder. A cooking method of frying with low or medium fire and then frying for seasoning.

Raw materials suitable for frying: meat and seafood are made into cakes and pills.

05 youzha

Raw materials are shaped by changing knives, pickled, seasoned and fried to become vegetables. Pour in the wine before frying. Exodus: Dry red brandy and other dishes are full of fragrance.

Raw materials suitable for frying: high-grade seafood, grouper and fish.

Fried seal

A cooking method comprises cooking raw materials with pickled flavor by half frying and half frying, and then sealing the materials with sauce. Common in Cantonese cuisine.

Suitable raw materials for fried sealing: fish, meat and representative vegetables are fried to seal pomfret.