Braised: It is a cooking method in which the main ingredients are first oiled and then fried to half-cooked, and then soup is added and braised with slow fire until cooked and rotten, which is characterized by being soft, rotten and not greasy. Such as "braised chicken pieces" and "braised prawns".
Burning: First, the main ingredients are fried or blanched with fire, then the auxiliary materials are added, and the soup is added to simmer until cooked, which is characterized by thick juice, less soup, soft and rotten dishes and beautiful color. Such as "braised sea cucumber" and "dried fish".
Mark: Mark is a method of cooking in a water pot after seasoning with raw materials. Water chestnut is simple and easy to cook, and the emphasis is on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by light and refreshing. There are vegetables and soup, which are suitable for winter. Such as "Juan Maruko".
Steaming: it is a method of steaming raw or semi-cooked raw materials in a steamer after seasoning. Steaming can be divided into clear steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "steamed pork powder".
Frying: put the main ingredients in a hot oil pan with or without paste, and fry them raw and cooked, so that the outside is burnt and the inside is tender. Such as "dry fried tenderloin" and "soft fried shrimps".
Crispy: the method of cooking or steaming the raw materials in the pot before frying them until they are crispy, characterized by crispy outside, tender inside, fresh and delicious. Such as "crispy chicken" and "crispy meat".
Stew: It is a method of frying or cooking the raw materials, changing the knife, adding auxiliary materials, seasonings and broth into the pot. It is fragrant, tender and fresh. The stewing method is simple, so we should pay attention to the heat. Generally, the soup is thickened with medium heat. Common are "stewed three fresh" and "stewed shredded chicken".
Grilled: it is a cooking method that the bottom of the pot is cooked with oil, the soup is added to the wok, the main ingredients and seasonings are added, and it is smashed with slow fire, and the juice is thickened. Fresh and soft, juicy and easy to digest. Common ones are "grilled three fresh" and so on.
Stew: This method is common and simple. First, cut the main ingredients into pieces and stir-fry, then add the soup and cook slowly with slow fire. It is characterized by soup and vegetables, soft and rotten vegetables and fragrant soup. Such as "stewed chicken".
Explosion: it is hot oil, and the raw materials are quickly operated after being put into the pot. Knife workers are required to deal with the same thickness, prepare condiments before cooking, and act quickly. Such as "mutton with onion" and "diced chicken with sauce".
Stir-frying: it means putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with strong fire to reduce the vitamin loss of vegetables. Stir-fried meat usually uses medium heat.
Casserole: After processing the raw materials, put them into a casserole, add ingredients and ingredients, and simmer slowly with slow fire until cooked and rotten, which is rich in nutrition. Such as "casserole tofu" and "casserole chicken". Wire drawing: It is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Silk-drawing vegetables should be shredded and have the characteristics of sweet and greasy taste. They belong to technical dishes, and it is important to master fried sugar syrup. It's not good to be black when you're old, and it's not good to be light when you're young. To master the temperature, operate quickly. There are "pulled vegetables and fruits" and "pulled yam".