Stir-frying is the most basic cooking technique. Its raw materials are generally chips, silk, diced, strips and blocks. According to the difference of materials, temperature and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.

Explosion:

Explosion means urgency, speed and intensity, and the heating time is extremely short. The dishes are crisp, tender and fresh. The explosion method is mainly used to cook crisp and tough raw materials, such as belly, chicken gizzard, duck gizzard, lean pork, beef and mutton, etc.

Hey:

Stir-frying is a method of cooking quickly with strong fire.

Bomb:

Frying is a cooking method with big fire, thick oil and no juice. There are many kinds of frying, such as clear frying, dry frying, soft frying and crisp frying.

Cooking:

There are two kinds of cooking: chicken, duck, fish and shrimp and vegetables. The main ingredients can be directly used for cooking and frying, or they can be boiled with boiling water before cooking and frying.

Frying:

Stir-frying is to heat the pot first, brush a little oil at the bottom of the pot, and then process and shape it.

Post:

Sticking is a cooking method in which several raw materials that are stuck together are hung together and pasted only on one side in a pot, so that one side is yellow and crisp and the other side is fresh and tender.

Burn:

Roasting is a cooking method in which the main ingredients are heat-treated once or twice, then the soup and seasoning are added, boiled with strong fire, and then slowly roasted with low fire until crisp, tender or fresh.

Braised in soy sauce:

Stewing is a cooking method in which the pot is put on a small fire and the pot cover is added to stew vegetables.

Stewed meat:

Stewing is similar to burning, the difference is that more soup is stewed than boiled.

Steam:

Steaming is a cooking method that uses steam as a heat conductor to heat seasoning materials with strong fire or medium fire to make the cooked dishes tender or brittle.

Cloud:

Treating some cooking materials with water is not only a method, but also a cooking method to make dishes.

Boil:

Boiling is similar to boiling, but it takes longer than boiling.

Stew:

Stew is a cooking method that mixes soup and vegetables.

Xuan:

Xuan is a cold dish cooking method in which the cut raw materials are blanched or oiled with salt, monosodium glutamate and pepper oil.

Pickling:

Pickling is a cooking method of cold dishes, which is to soak the raw materials in seasoning marinade or apply seasoning, so that part of the water in the raw materials is discharged and the seasoning penetrates into it.

Mixed:

Mixing is also a cooking method. In operation, raw materials or clinker are cut into wires, strips, sheets, blocks, etc. , and add seasoning to mix.

Baking:

Baking is a cooking method in which food raw materials are put into an oven and matured by radiant heat.

Halogen:

Halogen is a cooking method of cold dishes. The raw materials are washed, cooked in prepared marinade, soaked in marinade and eaten after cooling.

Freeze:

Freezing is a cooking method of cold dishes. Collagen from animal raw materials is fully dissolved after cooking and can be frozen after cooling.

Drawing:

Drawing is a cooking method in which sugar (rock sugar or white sugar) is boiled in oil or water to a certain temperature, and then fried food is added to stir fry, and the sugar can be pulled out when eating.

Honey juice:

Honey juice is a cooking method in which sugar and honey are boiled with appropriate amount of water and poured on steamed or cooked main ingredients.

Smoke:

Fumigation is a cooking method in which the processed main ingredients are smoked.

Volume:

Burrito is a cooking method, in which vegetable leaves, egg skins, rice skins, petals, etc. Rolled into various fillings, wrapped in a cylindrical or oval shape, and then steamed or fried.

Overview of Chinese food:

China cooking is an important part of China cooking and China culture. Also known as China food culture. One of the three major cuisines in the world (Chinese cuisine, French cuisine and Turkish cuisine) has a far-reaching influence on East Asia. The menu comes from dishes of various regions and nationalities in China. Chinese cuisine, which originated in the Central Plains, has the characteristics of long history, exquisite craftsmanship, rich categories, numerous genres and unique styles. It is the crystallization of thousands of years' development of China cuisine and enjoys a high reputation in the world.

Characteristics of China's cooking:

Chinese food attaches great importance to color, aroma and taste. This is the standard of a dish and a dish.

Chinese food seasoning:

There are many condiments in Chinese food, and the difference of condiments is one of the main reasons for the formation of local flavor dishes. Commonly used seasoning products are: soy sauce, lobster sauce, pepper, monosodium glutamate, fennel, corn flour, vinegar, sugar, brown sugar, wine, ginger, garlic, sesame oil and so on.