(1) stew. Wash the food, cut it into pieces, put it into a pot, inject appropriate amount of water, add seasoning, boil it with strong fire, skim off the floating foam and stew it with slow fire until cooked. Its food is characterized by soft and rotten texture and original taste.
(2) simmer. Refers to the cooking method of heating food with slow fire or waste heat for a long time.
There are two specific operation methods: first, put the food into a container, add seasoning and appropriate amount of water, and then simmer slowly with slow fire until soft and rotten; The second is the traditional method, which wraps the food tightly with vegetable leaves and lotus leaves, pastes it with yellow mud for external use, and then puts it in the ashes of the fire and cooks it with the residual heat after the fire. Its food is crispy and delicious.
(3) steaming. It is cooked with steam at high temperature. The specific operation is: mix food with seasoning and put it in water to cook. Some steamed rice noodles are called powder steaming, some wrapped in lotus leaves or vegetable leaves are called package steaming, and some steamed directly in containers are called feed steaming. You can add water or soup to your food, or steam it without water or soup. The characteristics of steamed food are also original, and it is the most widely used method in diet health cooking.
(4) cooking. Cooking is also one of the most commonly used cooking methods. Add water to the food, first cook it with strong fire, and then cook it with slow fire. Generally, it is suitable for making small and easy-to-cook food, and the cooking time is shorter than that of stewing. Its food is characterized by delicious taste, and the effective ingredients of the food are well dissolved in the soup.
(5) Boil. Boiling is further simmering on the basis of boiling until the juice is thick and rotten, which is longer than stewing. It is more suitable for foods with heavy gums. Its food is characterized by thick, rotten and changeable juice, which is suitable for the old and the weak.
(6) cold salad. It is a cooking method that is eaten raw or close to raw food. Generally, the food is cleaned, chopped, scalded with boiling water, and then mixed with seasoning. This processing method is generally suitable for vegetable food, which can well retain the nutritional components and effective components of food. Its characteristics are tender and crisp, fragrant and delicious.
Cooking methods that are not suitable for patients with hyperlipidemia include stewing, frying, frying and burning.