Xuan: A cooking method in which food is cut, cooked or soaked in boiling water or hot oil, and then fried with dried peppers and prickly ash.
Cooking: Cooking food by steaming or boiling is more common in Chaozhou cuisine.
Cooking: One of the very basic cooking methods. Cooking method of cooking food in an iron pot with appropriate amount of boiling water or soup and seasoning.
Frying: Heat the wok, add a little oil, then lay the food flat and close to the surface of the wok, and use slow and hot oil to make the surface of the food golden and cooked.
Explosion: A cooking method that uses the hot oil of hot rice (pot) to store a proper amount of sauce or soup to generate steam quickly, so that the small pieces of food in the lock (pot) can be cooked quickly and then inflated.
Frying: one of the most widely used cooking methods. A cooking method in which food is put into a large amount of hot oil to make it crisp and cooked.
Dang: a processing method of cooking old food in a pot with a lot of boiling water.
Rolling: (1) A processing method of removing food odor and grease with a large amount of surging boiling water.
(2) The cooking method of cooking food with proper amount of soup and eating it with soup.
Lu: The northern cooking term is Lu or Chuan. A cooking method in which food processed into pills or slices is cooked in boiling water, picked up and put into a bowl, and then boiled soup is added.
Shao: The northern cooking term is "Noisy". A cooking method is to cut food into thin slices, cook it quickly with boiling water and dip it in sauce.
Daphne: A processing method in which vegetables are thoroughly cooked in boiling water with (potassium carbonate) or oil, so that the vegetables become soft and remain green.
Sean: Northern cooking. A cooking method in which sliced food is boiled in spicy soup and then dipped in sauce.
Roasting: a cooking method in which food is directly put into (pot) or (pot), and a large amount of spices such as ginger and onion are added to cover and cook.
Baking: (1) Cooking method of cooking food packaged with tin foil or jade buckle paper under sealed conditions by using about hot crude salt as heat source.
(2) Cooking method of adding refined salt to ginger powder for seasoning.
(3) Cooking method of cooking food by sealing and waste heat.
Braised pork: a northern cooking term. Put tough food into a pot, add a proper amount of soup, cover it and cook it with slow fire until it softens and matures.
Lai: It is close to the "burning" of northern cooking, so it is called "burning in the south and burning in the north". Put tough food into a pot without a lid, add a proper amount of soup and cook it gently.
Stew: A cooking method in which all kinds of meat and vegetables are mixed together, and a proper amount of soup is added and cooked with slow fire.
Steaming: a cooking method that uses the heat of steam to cook food.
Stew: (1) A cooking method in which food and water or soup are put into a container with a lid, and the lid is covered, and then the soup is obtained by using the heat of steam.
Button: A cooking method in which food is processed, neatly put into a button bowl, and then the main ingredients are blended with the original juice.
Pot: the cooking process of putting a lot of water into food and slowly getting soup on the fire.
With slow fire, it takes a long time to taste? Another major ingredient in cooking methods.
Simmer: (1) The ancient meaning is the method of burying food in charcoal ash to make it mature. This refers to the processing method of using ginger and onion and soup to make food taste and remove the peculiar smell of food itself.
(2) Northern cooking also refers to the cooking method of putting food and soup together in a sealed crock and cooking with slow fire.
Soup: A cooking method in which food is pickled, wrapped with lotus leaves, sealed with wet mud or dough and cooked in charcoal fire.
Baking: a cooking method in which snacks or food are cooked or put into a hot stove with a bottom fire and a top fire for aging.
Stir-frying: refers to the processing method of putting vegetables into a pot with a small amount of oil and constantly stirring them to force out the "smelly green" taste in vegetables.
Xuan: a northern cooking term, close to the "da" of Cantonese cuisine. A cooking method of beating food with raw flour, frying it crisp, and then cooking it in a juicy environment with heavy oil to make the food smooth and tender.
Soup: one of the ancient cooking methods. A cooking method of putting diced and diced food into boiled soup to boil, and adding wet raw flour to make the soup smooth and smooth.
Grilled: (1) A cooking method, in which fine ingredients are added to the soup and boiled, then made into a "slippery glaze" with wet raw flour, and then slowly sprinkled on another neatly arranged main dish.
(2) A northern cooking method, close to the "deduction" of Cantonese cuisine.
Preservation: refers to the cooking method of boiling hot oil and wine on steamed food to make it smoother.
Burning: Cantonese cuisine refers to the cooking method of cooking food on charcoal fire or open flame.
Brine: A reusable "brine juice", made of light soy sauce, soup and aromatic herbs, used to make food natural or delicious.
Sauce: a cooking method that uses a lot of bean paste, thick noodles or light soy sauce to make food taste or mature.
Soaking: a cooking method of cooking food with a lot of boiling water or soup in a certain period of time with the heat of "chrysanthemum heart" (that is, water is only in a turbulent state).
Wind: the processing method of curing or directly hanging food in a ventilated place and letting it naturally dry or air-dry in the shade.
Wax: A processing method in which food is pickled with oil (soy sauce) or nitrite, then hung in a ventilated place, slightly fermented and naturally dried in the shade or air.
Smoke: a cooking method or processing method in which tea leaves or spices are ignited under sealed conditions to make them smoke, and the food is fragrant and smoky.
Fumigation: It is a cooking method of perfuming food with flowers or Shaoxing wine.
Bad: A cooking method in which food is tasted or cooked in a deep tank.
Drunk: a cooking method of tasting or cooking food with soju.
Zhen: The cooking method of seasoning new food, putting it into tile and heating it with strong steam.
Peptone: A cooking method in which pigskin is added to cooked food, then boiled into soup, and then put in the refrigerator until the ice gradually condenses.
A processing method for reheating cold food with steam,
Flying water: primary processing method, in which the raw materials are scalded in boiling water to remove the fishy smell.
Ice immersion: This method originated from Japanese cuisine. A cooking method in which freshly cooked or fresh food is put into ice water to make the food appear crisp under the physical reaction of thermal expansion and cold contraction.
Drawing: after the batter on the food is fried and crisp, put it into the cooked syrup and stir it evenly, so that you can pick up the food and pull it out.