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.

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.

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.