Chinese food is famous far and wide. For thousands of years, many cuisines and dozens of cooking methods have evolved. Not to mention the chef, any cook (cook) can master ten kinds of eight methods, and it tastes good. Strictly speaking, there are not only thirty-six kinds of preparation methods, because one method will subdivide several different seasoning methods.
A glimpse of a leopard in a tube shows that our food culture has never been imitated and never surpassed. I have read a lot of foreign cooking books, and their practices all have the shadow of Chinese food. For example, hamburgers in foreign fast food are imitation meat buns, and this food has been around since the Warring States Period.
Cooking methods, which have been passed down to this day, are divided into frying, which is characterized by short time, urgent heat and less juice. There are also soft-fried, hard-fried, dry-fried, stir-fried, fried and fried. Pour cooking oil into the pot, stir-fry the spices, then add ingredients, side dishes, and finally add seasonings to fry until cooked.
Halogen, pour clear water into the pot, add soy sauce, sugar, ginger slices, onion knots, cooking wine and spice bags, cook for about 30 minutes, marinate in the ingredients, and then let it stand to make the taste penetrate into the ingredients. Stew, put the ingredients into the soup, add seasoning and cook, add raw flour and water to thicken, add onion oil and take out the pot. Put the ingredients into the soup, add seasoning, boil and take out the pot. There is also a way to put the ingredients into a bowl after they are cooked, and add soup to it.
Deep-fried, clear-fried, without paste, directly put in hot oil and fry until cooked. Pan-frying: stick the ingredients with egg liquid, raw flour and bread crumbs, and fry them in hot oil until cooked. Soft frying, mixing raw flour and egg liquid into paste, adding ingredients to hang paste, and frying in oil pan until cooked. Dry-fry, put the raw flour into a bowl, add water and mix well, pour out the water after precipitation, put the ingredients into the thick raw flour to paste, and fry them in hot oil until crisp.
Cooking is divided into frying and sliding cooking, and the ingredients are oiled first. Add seasoning to the bowl, add a little water to melt, and make green juice. Pour a small amount of cooking oil into the wok, add the fried ingredients, pour in the clear juice, stir well, and take out. There are four kinds of stir-fry: slippery, burnt, vinegar, and bad. You can hang soft paste and thick paste without hanging paste. First, slide the ingredients and fry them. Mix the juice. Leave the bottom oil in the pan, add the ginger, onion and garlic, stir-fry until fragrant, add the sauce and stir-fry the red oil, add the ingredients, pour the juice and stir well, and take out the pan.
Burn, dry burn, braise in soy sauce. The ingredients are pre-fried or blanched. Stir-fry the spice heads first, add water, condiments and ingredients, cook for a certain period of time, collect the juice until it is thick, add raw flour and water to thicken, and take out the pot.
Grilled, divided into chicken oil grilled, white grilled, cream grilled and red grilled. Cook or steam the ingredients first. Add cooking oil to a wok, stir-fry the material head, add ingredients, add seasoning and soup, and turn to a small torch to grill the ingredients until they are soft and waxy.
Sauce, blanched ingredients, mixed with several condiments to make sauce, and added with ingredients sauce until cooked. There are two kinds of enamel: sliding enamel and ordinary enamel. After blanching and frying the ingredients, add pepper oil, sugar, salt, chicken essence and shredded ginger, stir well and take out.
Mix, divided into cold mix, raw mix, warm mix and cooked mix. Wash the ingredients and use them directly, or blanch them until cooked, add a variety of condiments and mix well. Braised: first blanch the ingredients, stir-fry, fry, fry, add soup, simmer for a certain period of time, leaving more juice than braised and less than steamed vegetables, and finally add raw flour water to thicken and take out the pot.
Explosion is divided into six types: water explosion, oil explosion, soup explosion, palace explosion, salt explosion and sauce explosion. The ingredients are blanched and fried, and the sauce is prepared first, then the cooking oil is poured into the pot, the material head is added to saute, the ingredients are added, the cooking wine is added, and the sauce is stirred until it is cooked, and the pot is taken out.
Frying is divided into four types: steaming, south frying, frying and dry frying. Pour cooking oil into a wok, add ingredients, fry on low heat until golden brown on both sides, add seasoning to taste, drain the juice, and take out. Honey is divided into three types: honey juice, honey stew and candied fruit. Add honey, sugar, a little oil and water to the pot, add ingredients and stew until soft and glutinous, and take out the pot.
Stir-fry the ingredients first, then stir-fry the syrup. After saccharification and color change, add the ingredients and stir-fry, so as to hang the pulp and take it out of the pot. Hang the frost, fry the ingredients and sprinkle with sugar. Frost, stir-fry the ingredients, then sprinkle with sugar.
Hot pot is divided into four types: chrysanthemum pot, clear water pot, swish pot and yipin pot. Clean the ingredients, slice, strip, block, etc., adjust the sauce, put the ingredients in a pot and cook them, then dip them in the juice and eat them.
Roast, the ingredients are directly roasted with charcoal fire. Smoked, first marinate and fry the ingredients, put sugar in the pot, put it in a steamer, put it in the ingredients, cover it and fire. When the sugar is heated, it will produce smoke and attach to the ingredients, which has a unique flavor. Boil, put water in the pot, add ingredients to boil, turn to low heat and cook, add seasoning and mix well, and take out the pot.
Crispy, divided into soft crisp and hard crisp. Pour cooking oil into a wok, add ingredients, add seasoning and soup, and simmer until tender. Stew, divided into scraping stew, ordinary stew and clear stew. After the ingredients are soaked, blanched and stir-fried, put them in a stew pot, add the soup without ingredients, cover and stew for several hours, and add salt to taste.
Simmer, first stir-fry the ingredients and fry them. Add cooking oil to a wok, stir-fry ginger, onion and garlic until fragrant, add seasoning and stir-fry slightly, add ingredients and stir-fry, and take out. Steaming, processing the ingredients, cutting flowers, changing knives and pickling, etc., boiling a pot of boiling water, adding the ingredients, and steaming for a suitable time. Paste, paste the ingredients with flour, put them in the egg liquid, pour the cooking oil into the pot, add the ingredients and fry until both sides are golden yellow, add the soup, side dishes and condiments, cook until the soup is thick, and take out the pot.