slip

It takes two steps to slide vegetables. The first step is to fry or size raw materials with medium oil temperature; Step two, put the sauce and seasoning into the pot, pour in the fried raw materials and turn them out of the pot. Slippery vegetables are crisp and soft. Generally, the second step is to stir fry on fire and stir fry quickly. Common dishes are "sliced meat" and "vinegar cabbage".

stew

It is a cooking method in which the main ingredients are fried to half-cooked, then the soup is added and stewed with slow fire until cooked, which is characterized by softness but not greasy. Such as "braised chicken pieces" and "braised prawns".

burn

First, the main ingredients are fried or blanched with fire, then the auxiliary materials are added, and the soup is simmered until cooked, which is characterized by thick juice, less soup, soft and rotten vegetables and beautiful color. Such as "braised sea cucumber" and "dried fish".

Cook for a while

It is a method of cooking in a water pot after seasoning with raw materials. Water chestnut is simple and easy to make, with emphasis on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by lightness and refreshment. There are vegetables and soup, which are suitable for winter. Such as "Wan Wan Zi".

evaporate

It is a method of steaming raw or semi-cooked raw materials in a steamer after seasoning. Steaming can be divided into steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "steamed pork powder".

increase sharply

Put the main ingredients in a hot oil pan with or without paste, and fry them from raw to cooked, with the outside burnt and the inside tender. Such as "dry fried tenderloin" and "soft fried shrimp".

Buttered sweet shortcake

First, the raw materials are cooked or steamed in a pot, and then fried until crisp, which is characterized by crispy outside and tender inside, fresh and delicious. Such as "crispy chicken" and "crispy meat".

stew

It is a method of frying or boiling raw materials, changing knives, putting them into a pot, and adding auxiliary materials, seasonings and broth. Sweet, tender and fresh. The stew method is simple, so pay attention to the heat. Generally, the soup is boiled with medium fire. Common ones are "Stewed Three Fresh Foods" and "Stewed Shredded Chicken".

find

It is a cooking method that the bottom of the pot is cooked with oil, the soup is added to the wok, the main ingredients and seasonings are added, and it is mashed with slow fire to thicken the juice. Fresh, soft, juicy and easy to digest. Common ones are "baked three fresh" and so on.

stew

This method is both common and simple. First cut the main ingredients into pieces and stir-fry, then add the soup and cook slowly with low heat. Characterized by soup, soft rotten vegetables, soup flavor. Such as "stewed chicken".

increase sharply

It is hot oil, which can be operated quickly after the raw materials are put into the pot. Knife workers are required to handle the same thickness, prepare seasonings before cooking, and act quickly. Such as "onion mutton" and "diced chicken with sauce".

deep-fry

It refers to putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with fire to reduce the loss of vitamins in vegetables. Stir-fried meat usually uses medium heat.

stean

After processing the raw materials, put them into a casserole, add ingredients and ingredients, and stew them slowly with slow fire until they are cooked and rotten, which is rich in nutrition. Such as "casserole tofu" and "casserole chicken".

Draw into silk

It is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Drawn vegetables should be shredded and have the characteristics of sweet and greasy taste. They are technical dishes, and it is very important to master fried sugar water. It is not good to be old and black, nor is it good to be young and light. To master the temperature, operate quickly. There are "pulling vegetables and fruits" and "pulling yam".

Water sliding method

Water skiing, also known as "cooking with water instead of oil", is a method of dispersing starch meat raw materials into a boiling pot, fully sliding, taking them out and cooling them thoroughly before cooking. Water skiing helps to reduce the fat content of cooked vegetables. The sliding temperature of water is low (because the highest boiling point of water is 100℃), which can avoid high temperature and reduce the loss of nutrients. The dishes are rich in nutrition, and the dishes cooked by water skiing method are light and not greasy in taste, smooth and tender in texture and white in color, which meets the requirements of color, fragrance and taste and promotes appetite. In addition, the water sliding method is simple, fuel-saving and cost-reducing. It is an ideal cooking method for people who need to control their diet, such as hypertension, obesity and coronary heart disease.

How to master the thickness of thicken juice

Generally speaking, the thickness of sauce should be flexibly mastered according to different cooking methods and the characteristics of different dishes.

Houqiu

Thickening means that the marinade of thickened dishes is thicker, which can be divided into wrapping thickening and paste thickening according to its different properties.

Bao Peng

Powder juice is the thickest, its function is to make the thick juice cover all the raw materials, and it is mostly used in frying and frying methods, such as "fried double crisp", "fried kidney flower", "sweet shredded pork" and "fish-flavored shredded pork". After eating these dishes, there is almost no gravy on the plate.

Tiger hill

Powder juice is slightly thinner than sauce, and its function is to make the soup of dishes into a thin paste, which meets the requirements of the fusion of soup and vegetables and the thick and smooth taste. It is mostly used for marinated vegetables, such as "fried eel paste" and "shredded pork paste". This kind of food does not thicken, soup and vegetables are separated, and the taste is light.

Thin - and thick

After thickening, the marinade of dishes is relatively thin, which can be divided into liquid and rice soup according to different properties.

Liu Qiu

Powder juice is thin, which is used to increase the taste and luster of dishes. It is generally suitable for large or whole dishes made by white juice and stir-frying. For example, "mandarin fish in white sauce" is a "flowing sauce" made by heating the marinade in the pot and pouring it on the dish after the dish is put on the plate. Some of these gravy sticks to vegetables, and some fall off from vegetables to plates. Because it is as smooth as cream, it is also called cream.

item

Also known as milk soup sauce, powder sauce is the thinnest, and its function is only to make the soup sauce of dishes slightly thicker, thus making the taste slightly thicker. For example, "shrimp rice with crispy rice", "butterfly sea cucumber" and "hot and sour soup" are all mixed with this sauce.

Three stages of seasoning in cooking

The seasoning of dishes can generally be divided into three stages: before heating, during cooking and after heating.

Seasoning before heating

Also known as basic seasoning, some dishes are marinated with seasoning before cooking, and marinated for a period of time, so that the taste penetrates into the cooking raw materials, and some peculiar smells in the raw materials are initially removed.

Seasoning in cooking

It is the decisive seasoning stage that determines the formal taste of a dish. Its practice is: however, after the dish is put into the pot or spoon, according to the taste requirements of the dish, at the right time, if all kinds of seasonings are suitable, the taste will penetrate into the raw materials.

The seasoning of most dishes needs to go through this stage.

Seasoning after heating

It is an auxiliary seasoning, the last stage of seasoning, that is, when the dishes are about to mature, try whether the taste is palatable, bury them and refresh them once to make up for the lack of seasoning.

Some dishes need seasoning after heating, such as fried vegetables, that's all.

Why do you want to make soup with old hens?

Old hens are full of flavor, and after heating, they can generally invade about 2% of nitrogen-containing extracts, such as myosin, carnosine, creatinine, purine compounds and so on. In addition, old hens are rich in fat, inorganic salts, vitamins and various amino acids, especially glutamic acid. After a long period of slow cooking, the rich umami flavor can be slowly dissolved in the soup, making the soup taste particularly fresh and mellow. In addition, the chicken soup takes a long time to cook, and the texture of the old hen is thick and old, so it is not easy to cook. It can keep the original shape of the chicken, and then cook other dishes when the soup is ready, so as to make the best use of it and save raw materials.

If you choose cock or chicken to hang soup, its flavor is insufficient and fat is less. The chicken is very tender. Once they are heated, the water will boil and they will be cooked immediately. Chicken is boiled and dissolved, which wastes raw materials and fails to achieve the purpose of making soup.

Therefore, it is most appropriate to use old hens as soup.

Hot pot cold oil method

Hot pot cold oil method is to clean the pot (or spoon), add a proper amount of oil to heat it, then rinse the hot oil in the pot and pour it out, then add a proper amount of warm oil or cold oil, and immediately add the raw materials for dry frying or lubrication. The reason why the hot pot cold oil method is used for cooking is because the meat itself is rich in protein and has been cooked with egg white and starch slurry. Raw materials are put into hot oil, and there is an instant buffer after heating. Cooking utensils can make use of this moment to stir-fry or slide the raw materials quickly, and the protein on the surface of the raw materials will gradually heat up, which is convenient for stretching and stretching, making it fully heated, even, crisp and tender, and the shape and color of the dishes will be beautiful. In addition, the heat at the bottom of the pot is high and the oil is cold. After the raw material is put into the oil, with the rising of the oil temperature, it can generate upward thrust, which makes the raw material float up quickly, and plays the role of not sticking to the pot and preventing the raw material from being broken.

Then, when cooking with the method of "cooling the pan and cooling the oil", after the raw materials are put into the pan, the protein and starch slurry on the outer layer cannot be solidified quickly by heating and stick to the bottom of the pan.

If you use the method of "hot pot hot oil" to stir fry, when the oil temperature exceeds 80℃, it will have an impact on the stir fry materials. After the raw materials are put into the pot, they are suddenly exposed to high temperature, and the protein and starch on the surface will suddenly condense to form a layer, which will cause qualitative change, condense into a block, and it is not easy to slip away and transfer heat, resulting in uneven heating, uneven aging and tenderization of raw materials, which will affect the flavor and quality of dishes and seriously cause cooking failure.

Cooking is the process of heating, seasoning and cooking raw materials by knife workers. Cooking plays a decisive role in the color, aroma, taste and shape of dishes, and is the main means to constitute the diversification of dishes. The concepts of "boiling" and "blending" are two aspects of the same processing process. They are different, closely related and have different functions.

To cook/boil

The purpose of "cooking" is to heat the cut raw materials and cook them into mature food.

Its functions are as follows:

1. Because of the high cooking temperature and long cooking time, bacteria and parasitic eggs in raw materials can be killed, thus eliminating pathogens to the maximum extent, preventing infectious diseases and parasitic diseases, destroying toxins, being safe to eat and beneficial to health.

2. It can promote the initial decomposition of nutrients in raw materials, reduce the burden of human digestive organs and improve the digestion and absorption rate of food.

3, all kinds of raw materials are fused together, and after heating, the fragrance can be revealed, resulting in a delicious and attractive appetite. 4, bright color, beautiful shape.

adjust

The purpose of "tiao" is to remove the peculiar smell of dishes, maintain the original flavor and increase the delicacy by properly adding condiments or the collocation of several raw materials. The function of "tune" is:

1. Remove fishy smell and greasy smell, and eliminate peculiar smell in raw materials.

2. It can increase or decrease the taste of dishes, change and improve the original flavor of food, and make it suitable in shade and rich in nutrition.

3. It can enrich and coordinate the colors of dishes and enhance the aesthetic feeling.

4. Determine the taste of the dishes, which are suitable for poor and middle peasants, with a fragrant smell and delicious taste.

What is the difference between cooking and cooking?

Before learning cooking and cooking methods, we must first make clear the difference between these two concepts. People often confuse cooking with cooking, which is inappropriate. These two concepts have their own meanings and must be strictly distinguished. So what is "cooking"? "Cooking" means cooking. "Cooking" means cooking. The word "cooking" has a narrow sense and a broad sense. In a narrow sense, it is cooked food; In a broad sense, it refers to the preparation of various meals. Simply put, "cooking" refers to the whole process of all foods (including staple food and non-staple food) from raw to cooked. The selection, primary processing, cutting and matching of raw materials are all preparations and services for "cooking". So starting from the selection of raw materials, after preliminary processing and cutting, and then operating in various ways according to the different requirements of different products, a system is formed, which is called "cooking". Relatively speaking, the meaning of cooking is much narrower. Simply put, "cooking" refers to non-staple food processing, which is the abbreviation of non-staple food processing. Cooking and blending are two inseparable links in dish making. "Boiling" means heating treatment, that is, heating; "Tune" is seasoning. Therefore, "cooking" is an important part of cooking.

Cooking time should be shortened as much as possible.

Whether the cooking time is accurate or not has a great influence on the quality of dishes. Cooking time is short, the dishes can't be fully mature and tasty, and there will be the phenomenon of cooking inside and cooking outside, which is not conducive to sterilization and even inedible. Cooking time is too long, the dishes will lose their fresh flavor and color, and their shapes will be scattered; At the same time, it greatly destroys the nutritional components of dishes, makes the texture soft, wastes raw materials and causes cooking failure. Therefore, it is necessary to shorten the cooking time as much as possible, accurately grasp the cooking opportunity and ensure the quality of dishes. The length of time mainly depends on the chef's experience.

Spooner in cooking skills

Scooping is the process of curing all kinds of processed cooking materials according to the requirements of cooking and eating. On the one hand, the temperature should be properly controlled according to the changes of color, fragrance, taste, shape and quality caused by raw materials during heating, on the other hand, seasoning should be carried out according to the constant changes of shape and quality of raw materials during heating. The basic posture requirements of spoon operation are: when operating near the stove, the body should face the stove, the upper body should stand naturally, the body should lean forward slightly, don't bend over, the feet should stand naturally, the body should keep a certain distance from the stove, the eyes should keep an eye on the changes of food in the spoon, and the hands should follow the changes of food in the spoon rhythmically. The holding method of the frying spoon is mostly to hold the handle with the left hand, and stick the handle with the palm facing the upper right, and the palm is about 140 degrees from the horizontal plane, and then hold the handle with the thumb above the handle. Wrist strength and arm strength should be used in the operation, which requires flexibility, agility and accuracy.

Noun explanation of common cooking techniques;

Big oil: refers to the oil extracted from the plate-shaped oil with ribs on the pig's stomach, which is pure and white and has no odor. Some people call this oil cooked lard.

Blanching: also known as "effluent", it is a method of putting raw materials into boiling water or cold water pot for preliminary cooking treatment.

Overoiling: a method of cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also called "lubricating oil"; Large-scale raw materials pass through Wangyou, also known as "walking oil".

Hanging paste: the process of evenly coating a layer of paste on raw materials before cooking.

Sizing: The process of mixing starch, eggs and salt. Using raw materials, the outer layer of raw materials is wrapped with a thin layer of slurry.

Energization: A processing method in which refined salt, water, starch and other auxiliary materials are added to the animal raw materials processed into minced meat, and then repeatedly stirred to make it bright in color, tender in meat, insoluble in water and not scattered.

Thickening: the process of adding starch aqueous solution to the pot during cooking to make the vegetable soup have a certain consistency. /Also known as "tired", "tired" and "tired".

Warm oil: commonly known as 30% ~ 40%, the temperature is generally 70℃~ 100℃. Hot oil is commonly known as 50% to 60%, and the temperature is generally 1 10℃~ 170℃. King oil is commonly known as 70% to 80%, and the temperature is generally 180℃~220℃.

Sliding pot: a method of heating a pot, pouring a little oil on it, and then pouring oil.

Grilled pan: also known as "frying pan", it refers to a method of frying ginger, onion, pepper powder or other fragrant seasonings in a hot bottom oil pan and serving them in time.

Slag cake: also called bean cake. Peel millet, mung bean or soybean, soak in powder, make it into thick paste with a small mill, dig it with a small spoon, put it on a shovel and fry it into a walnut-shaped cake, fry it on both sides in Huang Shi, scoop it up, and fry it into persimmon yellow with clear oil, which is the dregs cake.

Slag mud: Chop the fried slag, add mushrooms, bamboo shoots and ham, and stir-fry it into mud for eating.

Slag: Mung beans are soaked and ground into paste. After peeling, the batter is spread into round blocks and folded into cakes about 7 cm long and 5 cm wide.

Lotus root under the flower: tender lotus root under the lotus pond in July in this province.

Fresh Walnut: Walnut harvested in July in this province, peeled and fresh, can be used for cold salad and stir-frying.

Butterfly radish: red and white radish is split vertically, cut into butterfly-shaped strips, and then cut into pieces with a stolen knife. It can be made into sweet and sour radish or roast duck (that is, head match).

Chrysanthemum onion: cut the onion into 7 cm long segments, hold one end of the onion segment in your left hand and expose the other end. Hold a knife in your right hand and carve the exposed part of scallion vertically (locally called "cut") for 4~7 knives, with a depth of about 6 cm. Soak in clear water, and the scallion will be rolled into a chrysanthemum shape.

Radish bud: The first year's radish is a tender bud after winter storage and the second year's Spring Festival.

This is not good: just make the distiller's grains around here into cooking wine, add some pepper and salt and soak them in cooking wine. In summer, after the sun shines, it turns light brown.

Nanzhao: generally refers to white jujube, which is produced in Hangzhou and Shaoxing and fermented with wheat and glutinous rice.

Soybean seed: refers to immature soybean seeds, full of pulp, green and tender.

Large mating head: refers to a rectangular sheet with a length of 5cm, a width of 1.5cm and a thickness of1.5mm. If the raw material is not long enough, it can be used according to its own length, number of pieces or original number. There are also some ingredients that need to be cut into sections or shredded. In short, the matching big head should be beautiful and generous, depending on the dishes and containers. The big matching head is mostly used for grilled, roasted and clear soup dishes.

Small matching head: Small matching head can be divided into silk, sheet, diced and so on. The silk is only 3 cm, the piece is only 1.5 cm, and the piece is only 1 cm. Such as magnolia slices, onions, ginger, garlic, fungus and so on. , cut into small snowflakes, elephant eyes, horse teeth, large and small dice or processed into flowers, rice, velvet and so on.

Pepper oil: put big oil or clear oil in the pot, add pepper when the oil is 80% hot, and take it out when it is fried, which is green pepper.

Onion pepper: Onion pepper is prepared by soaking Zanthoxylum bungeanum in Shaoxing wine and salt water, chopping and mashing it with onion and ginger, and putting it in a small jar for later use.

Daoshi hat: Also called "garlic sprout". Cut garlic leaves from garlic seedlings, first cut garlic seedlings at 1/2 with a vertical knife, then reach 7 mm with a flat knife, and then cut them with a vertical knife. In the same way, the two sets are cut into two tips and connected together in the middle, like two Taoist hats facing each other, so they are called "Taoist hats and garlic seedlings". Because I can't stand it, I always fall down. Some people call it "tripping over garlic seedlings".

Gouache: Also called wet dish, it is used to pile vegetables, and part of it is put in a water bowl with a little water.

Head soup: also called juice soup. Boil bones, chickens, ducks, pork, etc. In a clean pitcher. When the meat is cooked enough to be fished out, skim off the oil and let it cool, which is the first soup.

White soup: also called milk soup and so on. Put the pork bone, chicken and elbow together in a clear water pot, cover the pot, and cook with strong fire until the soup is milky white.

Maotang: Boil the boneless pig bones in a water pot. This soup can be cooked with water, chicken bones, scraps and so on.

Clear soup: Clean the first soup with a chicken broom (chicken breast chopped into mud), increase the umami flavor, remove impurities and make it crystal clear.

Soup plate: the clear soup thickens temporarily, and then it is served with a chicken broom.

Chasing soup: add chicken and duck to the clear soup and cook it with low fire to make up for its nutritional flavor.

Stealing a knife: invisible and intangible. For example, the surface of the "honey-baked square rib" looks like a big block, but it is actually solved into a small square with a stolen knife. And cut it into a clip shape, called a knife stealing a knife.

Inflated chicken: In order to facilitate heating and beauty, the 1/3 of the chicken's mouth and claws, as well as the tips of its arms, are cut off from the chicken after preliminary treatment. Some vegetables need to be drilled, headed, scratched and broken when expanding.

Fish unfolding: For convenience of heating and beauty, the 1/3 of pectoral fin and dorsal fin are cut off from the fish after preliminary processing, and the caudal fin is trimmed neatly.

Horse tooth segment: punch the onion from the middle and cut it into 2 cm long segments.

Dice Dice: Square, with 1 cm square and 1.5 cm square.

Elephant-eye stone: the two tips are wide in the middle, generally 4 cm long, 1.5 cm wide in the middle, 1.5 cm thick and 2.5 cm inclined. Its size can be determined according to the size of the main material and the container. Simply put, it looks like a diamond, like the eyes of an elephant.

Diamond block: similar to elephant-eye stone, but without the rules of elephant-eye stone.

Domino: rectangle. Generally, it is 5 cm long, 2.5 cm wide and 7 mm thick, and the small one is 2.5 cm long. Its size can be determined according to the specific situation.

Rolling block: cut the raw materials into basically the same blocks, such as roasted eggplant, by rolling the raw materials and inclining the vertical knife.

Mung bean diced: a small mung bean diced, about 5-7 mm square.

Chopping board: Irregular raw materials are processed into basically consistent blocks, generally 5 cm long, 1 cm wide and 1 cm thick. You can use the knife method of dividing first and then cutting or deleting first and then cutting.

Snowflake: a flake shaped like a snowflake, generally 1.5mm thick, and 1.5cm long and wide respectively.

Willow leaf: It looks like willow leaf and is mostly made of bamboo shoots and water bamboo. Generally, it is 5 cm long, 1.5 mm thick, with a sharp end and a wide end.

Song Li: The cooked raw noodles are still, and the large pieces of meat inside are torn into small pieces and spread flat. Such as marinated duck and steamed whole duck.

Cross blade: also known as inclined blade. The operation method is to press the raw material with the left hand and hold the knife with the right hand. The back of the knife is outward, slightly higher than the blade, so that the knife body is inclined, and the finished products are inclined stubble slices, such as waist slices, sea cucumbers and belly slices. , adopt the method of horizontal blade.

Delete: in order to make the interior of raw materials loose and broken without breaking, slide to delete. Like fried eggs.

Solution: it is impossible to cut through, usually 2/3 or 3/4 of the raw materials, such as kidney flower, but in operation, the knife method used is different.

Lama: Thick silk, 5 cm long, 7 mm thick and 7 mm wide.

Ma: That is, the main ingredients are soaked in seasonings, which are mostly used for dry cooking. It takes a short time to soak the raw materials temporarily before cooking.

Maintenance: Maintain the developed and undeveloped raw materials in different ways to prolong their service life.

That's right: adding alkali to speed up the preparation of raw materials. Some heat it up and down to make it dizzy, also called lifting. In order to make some raw materials tender and smooth, and remove the peculiar smell, a proper amount of alkali is added for extraction, and then the alkali smell is removed.

B: That is, the raw materials or semi-finished products after preliminary processing are soaked in boiling soup or boiling water. This bathing process is called ba. For example, in winter, it is necessary to simmer the mixed meat to make it delicious and not cold.

There are many uses. One is to keep water so that it can be used for a long time. If cooking, add water to the pot, add raw materials such as bamboo shoots, and pour the water into the pot. The second is for soup dishes, such as pork tenderloin. Put the pot on the fire, add water and heat it to 60% to 70%. Add shredded tenderloin, take it out when the meat color turns pale, and then add clear soup and seasoning to serve.

Kill: in order to remove the odor, oil slick and moisture of raw materials, add salt water and cooking wine to boiling water or soup, then put the raw materials in, boil and skim them, and then take them out.

Soaking: put the raw materials into boiling water to solidify them to avoid nutrient overflow.

Dusting: In order to keep the raw materials crisp, tender and colorful, put them into a boiling pot and stir them quickly, then take them out immediately. Such as lotus root and celery.

Dip: put the raw materials into hot water or boiled soup and take them out immediately. If you soak cabbage in hot water or boiling soup pot, it can shrink and soften and keep its color.

Dried juice: an operation of cooking. After the juice is drained, the dishes are bright and shiny, and there are small bubbles on the table. The specific method is: add hot oil to the juice of cooking, shake the pot with one hand and push the juice with the other hand, so that the oil melts into the sauce and bubbles, which is called dried juice.

Flying water: it's water, also called water. A method for blanching raw materials in boiling water.

Chasing: put raw meat in cold water to make blood overflow and penetrate into water, making it fresh, tender and clean with beautiful color. If you fry the tenderloin, cut it open and chase it in the water.

Edge: Put the processed Chinese cabbage around the dish to make it beautiful and generous, also called edge.

Pot mat: a tool for picking vegetables, made of bamboo, round, about 50 cm in diameter, with many octagonal holes, also called pot grate.

Folding: add eggs or egg whites to starch and stir into paste. Put the main ingredients into the paste and grab them evenly, so that the paste can hold the main ingredients tightly, which is convenient to keep the tenderness and shape of the raw materials.

Hado: It's called ha to put tender raw materials in a cage and heat them for a short time. Hato is used for a long time, and the raw materials are required to be tightly held without water.

Yipin: Fine material selection, large shape and elegant appearance. Taste the food to show respect, such as meat, peaches and so on.

Oil shock: when the oil burns to 80% or 90% heat, put the raw materials in and take them out immediately. This is called shock. It is also a shock to pour hot oil on the raw materials when the dry cooking is put into the pot for the second time.

Squeeze juice: put the vegetables in a dish, pour the juice into the pot, hook it into the flowing water until the juice is thick, and then pour it on the vegetables.

Cool oil in hot pot: first heat the pot, add big oil, pour out the oil, and then add cool oil to stir fry to keep the raw materials crisp, tender and colorful.

Seven Li and eleven wai: an arrangement form, that is, the middle 1, the inner circumference 6, and the outer circumference 1 1, such as real fried meatballs and fried chicken cakes.

Fire: In the process of frying or cooking raw materials, in order to prevent the food from getting old or hard, to a certain extent, stop the pot from the top of the fire for a while, and then continue to heat it on the fire.

Shun-in: set the bowl, steam it, and put it in the head sea bowl or pot mat as it is.

Juice collection: heating the soup from more to less, from thin to thick, can increase the concentration, flavor and luster of the dishes.

Stewed juice: also known as juice collection. The dishes are basically cooked in time. In order to make them tasty, heat them with low fire and basically collect the juice to increase the luster of the dishes.

Three sections: refers to the shape of the pot mat, with low sides and high middle. Put a row horizontally in the middle, then two rows horizontally on it, and put it in the middle row.

Saddle bridge: a form of pallet loading, with two rows lying flat and one row set in the middle.

Stir-fried juice: there is not much juice, but it can hold food. After eating the food, there is no juice left on the plate.

Crispy paste: A sticky paste made of eggs, starch, flour and vegetable oil. It is used in dishes such as scorching and pot roasting.

Skin paste: Paste made of eggs, starch and crude oil. Used for frying, frying and other dishes.

Xuan paste: it is a paste made by mixing and stirring a proper amount of flour and egg white (the paste won't fall off and looks like foam), such as fried Korean meat.

Chicken paste: Peel and boneless the chicken breast, chop it into mud, put it in a pot, stir the egg white and starch, then stir the onion, Jiang Shui and salt noodles into a paste, then add a proper amount of big oil and stir well.

Fish and shrimp sauce: The preparation method is basically the same as that of chicken paste, but the materials are different. Skin and thorns should be cleaned, and water consumption should be properly controlled.

Onion: refers to a section of 4 cm to 5 cm, which can be used by patting, and belongs to the big head.

Ginger: It refers to the original piece of ginger or a piece that is split in two, and it is a big match.

Ginger juice: wash and peel ginger, mash it, squeeze out the juice, mash it again, put it together when using, and simmer it with water.

Jiang Shui Onion: Peel and wash the onion and ginger, pat them evenly with a knife, soak them in clear water, and soak them in clear water.

Broth: Also known as "clear soup", "serving soup" and "top soup", it refers to a kind of soup which takes pig bones, chicken bones, duck rack and minced meat as raw materials and adds minced chicken or minced meat without salt to make it clear as water, rich and delicious.

Milk soup: also known as "white soup", the raw materials are boiled with clear water and the color is milky white.

Code flavor: the process of mixing and soaking raw materials and seasonings before cooking.