24 Commonly Used Cooking Techniques

Stir-frying is the most basic cooking technique. The raw materials are generally slices, shreds, dices, strips, and blocks. When stir-frying, high heat is required. Heat oil in a hot pan. The amount of base oil used depends on the ingredients. Depending on the materials, heat, and oil temperature, it can be divided into raw stir-fry, smooth stir-fry, cooked stir-fry, and dry stir-frying.

Sauteing Exploding means quick, fast and strong. The heating time is very short. The cooked dishes are crispy, tender and fresh. Exploding is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzards, duck gizzards, chicken and duck meat, Lean pork, beef and mutton, etc. Commonly used stir-frying methods are: oil stir-fry, vegetable stir-fry, green onion stir-fry, sauce stir-fry, etc.

Stir-frying is a method of rapid cooking with high heat. The stir-frying method is generally The raw materials are first fried or cooked in boiling water, then a separate oil pan is used to prepare the marinade (the marinade is also made with soup without oil), and then the processed raw materials are put into the prepared marinade. Stir the marinade into the juice or pour the marinade on the surface of the processed raw materials.

Fried frying is a high-fire, oily, and juiceless cooking method. There are many types of frying, such as clear frying, dry frying, etc. Fried, soft fried, crispy fried, breaded fried, paper wrapped fried, crispy fried, dipped in oil, dipped in oil, etc.

Cooking is divided into two types: chicken, duck, fish, shrimp, When cooking meat, you usually fry the battered or uncooked slices, shreds, pieces, and sections in high-heat oil. Leave a little base oil in the pot and put it over high heat. Add the ingredients, then add a single condiment (without starch), or add a variety of condiments to the gravy (with starch), stir-fry quickly and serve. When cooking with vegetables as the main ingredient, you can add the main ingredients directly It is used for cooking, or you can scald the main ingredients in boiling water before cooking.

For frying, you need to heat the pot first, brush the bottom of the pot with a small amount of oil, and then shape it (usually A cooking method in which raw materials (flat type) are put into a pot and cooked with a small amount of oil. Generally, one side is fried first, and then the other side. During frying, the pot should be shaken constantly to ensure that the raw materials are heated evenly and have the same color. .

Tie Tie is a cooking method in which several raw materials that are glued together are put into paste and then put into the pot and only stick one side to make one side crispy and the other side fresh and tender. The difference between it and frying is that , Tie only fry one side of the main ingredients, while frying is on both sides.

Seating is to heat the main ingredients once or more than twice, then add soup (or water) and seasonings, and first use high heat. Bring to a boil and then slowly cook over low heat until it becomes crispy (meats, seafood), soft and tender (fish, tofu), or tender (vegetables). Due to the taste, color and luster of the cooked dishes, Depending on the amount of soup, it can be divided into braised in red, white, dry, sauce, green onion, spicy and so on.

Stew is to put the pot on low heat and cover it. A cooking method that simmers vegetables. The operation process is very similar to roasting, but the heating time is longer and the firepower is lower, usually more than half an hour.

Stewing is similar to roasting. The difference is that the soup of stewed vegetables is more than that of cooked vegetables. When stewing, first use onions and ginger to boil the pot, then add soup or water, boil and then add the main ingredients, first bring to a boil over high heat, and then simmer over low heat. Stew The main ingredients of the dish are required to be soft and rotten, usually salty and umami.

Steaming uses water vapor as the heat conductor to heat the seasoned raw materials over high or medium heat to make the vegetables ripe and tender. Or a cooking method that makes it crispy or crispy. Common steaming methods include dry steaming, steaming, steaming with powder, etc.

Jiu Jiu is not only a method of water treatment of some cooking ingredients, but also a way to make dishes. Cooking method. The main ingredients of Jiu cuisine are mostly small slices, shreds, flower-shaped or meatballs, and there are many finished soups. Jiu is a quick cooking method.

Boiling is similar to Jiu. But boiling takes longer than boiling. Boiling is a cooking method in which the main ingredients are placed in a large amount of soup or water, first brought to a boil over high heat, and then slowly cooked over medium or low heat.

Stewing is a cooking method that mixes soup and vegetables. Use onions and ginger to cook or directly stew with soup, adjust the flavor and then thicken with water starch. The soup of the stewed vegetables is equal to or slightly more than the main ingredients.

炝炝 is a method of cooking cold dishes in which the raw ingredients are boiled or oiled, and then mixed with salt, monosodium glutamate, and pepper oil.

Pickling is a cooking method for cold dishes. It involves soaking the raw materials in seasoned marinade or coating them with condiments, so that part of the water in the raw materials can be discharged and the seasonings can penetrate into them. There are many pickling methods, and salt pickling is commonly used. Pickled in a bad way, pickled in a drunken manner.

Stir-mixing is also a cooking method. During the operation, the raw or cooked ingredients are cut into shreds, strips, slices, blocks, etc., and seasonings are added and mixed. < /p>

Baking is a cooking method that uses radiant heat to mature food ingredients in an oven. Baked dishes, because the raw materials are matured under the dry hot air, the surface moisture will Evaporates and condenses into a layer of crispy skin. The water inside the raw materials cannot continue to evaporate. Therefore, the finished dish has a neat shape, smooth color, crispy outside and tender inside, and has a unique flavor.

Braised pork is made by washing the raw materials and adding them to the preparation. It is a cold dish cooking method that is cooked in a good marinade, allowing the marinade to penetrate into it, and then eaten after cooling.

Jiangzong is a kind of collagen that uses animal raw materials A cold dish cooking method that is fully dissolved after cooking and can freeze after cooling.

Drawing is to boil sugar (rock sugar or white sugar) with oil or water until it reaches a certain temperature. Heat, then put in the fried food and stir-fry, a cooking method that can pull out the sugar threads when eating.

Honey honey sauce is a method of boiling sugar and honey with an appropriate amount of water. A cooking method in which thick juice is poured onto steamed or cooked main ingredients.

Smoking is a cooking method that uses smoke to smoke the cooked main ingredients. .

Rolled rolls are made with vegetable leaves, egg skins, dough, flower petals, etc. as roll wrappers. After rolling in various fillings, they are wrapped into a cylinder or oval shape and then steamed or fried. Cooking methods.