A method for 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".
The process of evenly coating a layer of paste on raw materials before cooking.
The process of mixing starch, eggs, salt, etc. Sizing with raw materials, so that the outer layer of raw materials is wrapped with a thin slurry.
A processing method of adding refined salt, water, starch and other auxiliary materials into animal raw materials processed into minced meat, and repeatedly stirring to make it bright in color, tender in meat, insoluble in water and not scattered.
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 is commonly known as 30% ~ 40%, and 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℃.
A method of boiling a pot, pouring a little oil on it, and then pouring oil.
The wok, also called "frying pan", refers to the method of frying ginger, onion, pepper powder or other fragrant seasonings in a hot oil pan, and then serving them in time.
Broth, also known as "clear soup", "upper soup" and "top soup", refers to a kind of soup with pig bones, chicken bones, duck rack and minced meat as raw materials, and then mixed with sparse minced chicken or minced meat without salt to make it clear as water, with rich and tender taste.
Milk soup, also known as "white soup", is a milky white soup made by stewing raw materials with clear water.
The process of mixing and soaking raw materials with seasonings before cooking. (