Basic introduction Chinese name: cooking mbth: cook pinyin: pēng tiáo meaning: cooking modulation phonetic notation: ㄥㄧㄠˊ citation explanation, basic meaning, cooking method, variational method, fourteen methods, ten cooking methods, cooking cost, eight principles and related terms. "New Tang Book Wei Biography": "Guanglu Yang Shaoqing Junshan cooked." Song Luyou's poem "Growing Vegetables" says: "When vegetables are green, ask for medicine seedlings, and black beans are cooked with salt." Chapter 37 of Feng Ming Menglong History of the Eastern Zhou Dynasty says: "Qiu Yu cooked game to advance, and Wang Xiang rewarded his ministers, all of whom drank heartily and dispersed." The third episode of "Evil Sea Flower": "Aunt Zheng" has gathered her confidant female disciples, some of whom tailor, some cook and some run errands for her. Bing Xin's sister-in-law Zhang: "The old lady cooks by herself, and the food is delicious. "The basic meaning of cooking is the operation process of making processed and cut raw materials into dishes through heating and modulation. It contains two main contents: one is cooking and the other is blending. Cooking is heating, and cooking materials are made into dishes by heating; Tone is seasoning. Through modulation, the dishes are delicious, attractive in color and beautiful in shape. Or cooking is to heat food, that is, to heat food raw materials to maturity, so that a series of physical and chemical changes will occur in the process of heating food. These changes include food solidification, softening, dissolution and so on. Adjustment is seasoning. In the process of heating food, the necessary seasonings are added at the same time, so that the food becomes delicious. The word co-cooking means: heating food and adding different seasonings at the same time, making food raw materials into finished products, becoming people's favorite dishes and various foods. Cooking refers to the process of making dishes with edible animals, plants, fungi and other raw materials through rough and fine processing, heat treatment and scientific seasoning. There are many cooking methods, the most commonly used are frying, boiling, frying, frying, simmering, stewing and roasting. There are many kinds of seasonings, and the eating habits in different places are different, so the seasonings used are different. People are used to using onion, garlic, ginger, wine, sugar, oil, salt, soy sauce, vinegar, starch, star anise, pepper, pepper and monosodium glutamate. Different cooking methods, adding different seasonings, even the same dish, can also make a variety of dishes with different tastes. You may cook a good dish, but you may not be able to keep enough vitamins in the food. Vitamins in food are likely to be lost inadvertently. Here are the correct and wrong cooking methods. Mistake: Buy food for one week at a time, store it and eat it slowly.
Right: Eat as soon as you buy it, and try not to store vegetables for a long time. Cooking mistake: cut vegetables before washing them (or soak them in water)
That's right: soak the vegetables thoroughly first, then cut them wrong before putting them in the pot: wash them repeatedly when washing rice until the water is clear.
Yes, put more water when washing rice, and wash it twice quickly. Mistake: Put some baking soda when cooking bean porridge.
Yes, it is wrong to soak beans or peanuts for a while before cooking: there are pesticides on the skins of fruits and vegetables, so be sure to peel them before eating.
Yes, washed fruits and vegetables can be eaten with skin. False: Carrots and other vegetables are the most nutritious only when eaten raw.
Yes, carrots are suitable for frying in oil or cooking with meat, so that nutrients can be absorbed by the human body. False: Freezing in the refrigerator can keep food fresh without destroying vitamins.
Right: Food can't be stored for a long time and should be eaten as soon as possible. Mistake: Put cold water in the pot when cooking, and heat it slowly when cooking.
That's right: when cooking, put hot water in the pot, and the fire will quickly stir up when cooking. Error: when eating soup, only eat vegetables and don't drink soup.
Right: For vegetable soup, it is wrong to eat vegetables and drink soup: the juice of juicy vegetables is squeezed out, so avoid drinking soup when filling.
Yes, the way to prevent the stuffing from flowing into the soup is to chop the meat first, add the seasoning and mix well, then chop the vegetables, and finally add the chopped vegetables into the meat stuffing bit by bit, stirring while adding. After all, home cooking is different from restaurants, and there are certain restrictions on stoves, cookers and materials. However, a little flexibility in many aspects can achieve excellent results. Here are several alternatives: cooking ● water skiing instead of lubricating oil: restaurant cooking, and some fresh small raw materials are fried with sizing lubricating oil to make the finished product smooth and refreshing. If "water skiing" is used instead of "lubricating oil", the effect is not bad. The method is to put the raw materials into a boiling water pot after sizing, take them out immediately after paddling, drain the water and mix them. This method can not only save fuel, but also solve the diet problem of people who are disgusted with oil. Moreover, because the water temperature is always 100℃, the operation is simple, and its smooth texture is not greasy except for the surface of raw materials. ● Replacing lubricating oil with frying: When cooking a dish, it is annoying and not easy for ordinary people to pour pan oil. Using frying instead of lubricating oil can cater to people's psychology. The method is to put the raw materials of the pulp into a pot with a little more oil than ordinary fried vegetarian dishes, stir-fry the raw materials and season them into dishes. The key to the operation here is that the pot must be hot and smooth. After the raw materials are put into the pot, the raw material paste at the bottom will stick to the raw materials and then stir fry gently to make the raw materials heated evenly. Its disadvantage is that improper operation is easy to desize raw materials or make them feel a little old. ● Frying instead of frying: frying requires a large oil pan, but the amount of oil used for frying is much less, and the heat conduction of frying is greater than that of frying, but frying must be carried out side by side, which is more troublesome. ● Boiling instead of steaming: the steamer at home is generally small, and some large raw materials will be difficult to steam across water, such as whole ducks and whole fish, which can't be loaded in ordinary pots. If you change from steaming to boiling, you can solve the problem and the effect is not bad. For example, crispy duck, put spices in water, cook the duck until it is crispy, and then fry it, and its crispy texture remains unchanged. Another example is soft-fried fish, which is cooked until it is cooked, and then poured with juice. This fish is tender than steamed fish. ● Frying instead of baking: If you don't have an oven at home and want to taste the barbecue dishes, you may wish to fry instead of baking. Although the taste is slightly inferior, it is also delicious. For example, crispy duck, the processing method of taking roast duck, is also delicious and sugary, and finally fried in oil pan, the duck skin is very crisp; Barbecued pork, pickled, braised, and finally fried, is rich in aroma and delicious. Fourteen cooking methods take two steps to complete. The first step is to fry or size raw materials with medium oil temperature; Step two, put the sauce and seasoning into the pot, pour in the fried raw materials and turn them out of the pot. Cooking is crisp, tender and tender. Generally, in the second step of cooking, stir fry quickly with strong fire. Common dishes are fried pork slices and vinegar fried cabbage. Braised pork is a cooking method in which the main ingredients are oiled first, then fried to half-cooked, and then the soup is added to simmer until cooked, which is characterized by softness but not greasy. For example, roast chicken pieces and braised prawns. Roasting is a method of frying or blanching the main ingredients with fire, adding auxiliary materials and adding soup to simmer until cooked. It is characterized by thick juice, little soup, soft and rotten vegetables and beautiful color. Such as braised sea cucumber and dried fish. Noodles are a method of cooking in a water pot after seasoning with raw materials. Water chestnut is simple and easy to make, with emphasis on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by light and refreshing taste, vegetables and soup, suitable for winter eating. For example, boiled meatballs, sauerkraut and boiled white meat. Steaming is a method of steaming raw or semi-cooked raw materials in a steamer after seasoning. Steaming can be divided into steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as steamed chicken pieces and steamed pork powder. Put the main ingredients in a hot oil pan and fry them with or without ointment, and fry them from raw to cooked, so that they are tender outside. For example, dry fried tenderloin and soft fried shrimp. Crispy: the method of cooking or steaming the raw materials in a pot first, and then frying them until crisp, characterized by crispy outside and tender inside, fresh and delicious. For example, crispy chicken and crispy meat. Stewing is a method of frying or boiling raw materials, changing knives, adding auxiliary materials, seasonings and broth into the pot. Sweet, tender and fresh. The stew method is simple, so pay attention to the heat. Generally, the soup is boiled with medium fire. Common ones are braised three delicacies and shredded chicken. Grilled pork is a cooking method in which the bottom of the pot is cooked with oil, the soup is put into the pot, the main ingredients and seasonings are added, and it is mashed with slow fire to thicken the juice. Fresh, soft, juicy and easy to digest. Common eggplant with sauce, mushroom and rape. Stewing is a common and simple method. First cut the main ingredients into pieces and stir-fry, then add the soup and cook slowly with low heat. Characterized by soup, soft rotten vegetables, soup flavor. For example, stewed chicken, stewed radish beef. The explosion is hot oil, and the raw materials are quickly operated after entering the pot. Knife workers are required to handle the same thickness, prepare seasonings before cooking, and act quickly. Such as onion, mutton and diced chicken. Cooking refers to putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with fire to reduce the loss of vitamins in vegetables. Stir-fried meat usually uses medium heat. For example, fried shredded pork with green pepper and scrambled eggs with onion. Casserole: After processing the raw materials, put them into a casserole, add ingredients and ingredients, and simmer slowly until they are cooked and rotten, which is rich in nutrition. Such as casserole tofu, casserole chicken. Drawing is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Drawn vegetables should be shredded and have the characteristics of sweet and greasy taste. They are technical dishes, and it is very important to master fried sugar water. It is not good to be old and black, nor is it good to be young and light. To master the temperature, operate quickly. For example, shredded sweet potatoes and shredded apples. Top ten stews for cooking: stews with water and stews without water. Stew in water means adding soup and ingredients, sealing, and stewing the container in a pot for 3 hours. Stew directly with strong fire without water, skim off the floating foam, and then stew with slow fire until crisp and rotten. Boiling: first add the base oil to the pot and heat it, then add the main ingredients to stir fry, then add the soup and seasoning, and then cook it with slow fire. Stewed dish: a soup made of various raw materials mixed with soup and seasoning. Boil soup and water with strong fire, add medicine and food, and season. Braised in brown sauce: first put oil in the pot, food and medicine at the same time, fry into semi-finished products, add ginger, onion, pepper, soup and seasoning, cover the pot, and simmer with slow fire. Burning: stir-fry the raw materials in a pot with a little oil, add seasoning and color matching, add seasoning and soup stock (or water) when the color turns dark, stir-fry with slow fire, and then add a little bright oil to the soup stock. Steaming: it is a method of mixing food and medicine, putting them in a bowl and steaming them. Boiling: put the raw materials into a pot, add appropriate amount of soup or water, first boil with strong fire, and then cook with slow fire. Brine: first mix white or red brine, then process the raw materials, put them into the marinade and cook them with slow fire, so that the marinade permeates until crisp and rotten. Stir-fry: burn the oil to 70-80% maturity with strong fire, then put the raw materials into the pot, pay attention to turning it over to prevent overheating and burning, and generally stir-fry until it is orange. Is the cooking raw or cooked? Your mother and your doctor will tell you: "eat cooked food, because heating can sterilize and help digestion." However, they don't know: cooking has eight major costs, modern humans are the only animals that rely on cooked food, and our ancestors used to eat raw food. Cooking During millions of years of hunting and ice age, our ancestors mainly ate meat, raw. About 1 10,000 years ago, agricultural technology and cooking technology appeared, and humans began to grow grains, mainly cooked food. Starchy foods such as cereals and potatoes cannot be eaten raw by human beings, because they contain coagulant (antimicrobial) and enzyme inhibitor (anti-decomposition) to protect themselves and are difficult to decompose in human body. These starchy foods also have no taste, so they need to be heated and salted. Heating can reduce coagulants and enzyme inhibitors, but it will destroy nutrients and active enzymes in food. In other words, humans used to eat raw food 99% of the time, and only less than 1% of the time began to eat cooked food. Anthropologists have found that since the emergence of agricultural technology and cooking technology, the human body has begun to degenerate! Compared with the Paleolithic people, our heads, faces and teeth have shrunk by about 30%, and our brains have shrunk by more than 1 1%. Ximu tells you that cooking has eight major costs: First, cooking and heating destroy nutrients, including vitamins, protein, fat, active enzymes and fungi. For example, 50% of vitamin E, 70% of vitamin C and 90% of folic acid are decomposed by heat, the structure of protein is distorted at high temperature, unsaturated fat is oxidized at high temperature, and enzymes and bacteria are destroyed after heating. Experiments show that heating 60 degrees can destroy all enzymes; Cats fed raw food and fresh milk are healthy, cats who eat cooked food or drink sterilized milk will get sick, and raw kittens will also have birth defects. Second, cooking and heating will produce toxins, including free radicals, acrylamide, synthetic compounds and so on. For example, frying will produce free radicals; Fried starch foods produce carcinogen acrylamide; High temperature treatment of foods containing chemical residues such as fertilizers and pesticides will synthesize new harmful compounds. Third, cooking food weakens the immune system. Scientists have found that when people eat cooked food, white blood cells in blood and intestines will increase immediately, but when they eat raw food, white blood cells will not change. Contrary to common sense, our immune system is familiar with raw food, regards cooked food as an intruder and sends troops to stop it. A lot of cooked food for a long time will make the immune system tired and can't see one thing clearly, ranging from frequent colds, respiratory infections and skin allergies to hyperthyroidism, 1 diabetes and even cancer ... Fourth, cooking food will increase the metabolic burden. Contrary to common sense, raw food is rich in nutrients, digestive enzymes and "solar energy" and is easier to digest. Cooked food lacks digestive enzymes and metabolic nutrients, so it is difficult to be absorbed by human body. The residues that are not metabolized form toxins in the body and pollute the blood, which can lead to metabolic syndrome, such as obesity, "three highs" and type 2 diabetes. Fifth, cooking destroys the original flavor. For people who are used to raw food, raw food is like grass, and cooked food is like hay. If raw food is as tender and smooth as eating grass, cooked food is as bad as eating hay. Sixth, cooking wastes time. Seventh, cooking wastes fuel. Eighth, cooking wastes spices. The eight principles of cooking is a science, and mastering its essentials is of great benefit to improving diet and stimulating appetite. Scientific cooking is an important link to ensure the quality of diet and preserve the nutritional components of food, and plays an important role in the digestion, absorption, utilization and improvement of its nutritional value. The following are the eight principles of scientific cooking: master the cooking temperature-among all kinds of cooking methods, steaming has the greatest damage to vitamins and the least cooking loss, and the degree of damage is steaming, frying, frying and cooking in turn. Cooking should pay attention to large calories, fast speed and short time. Choosing sanitary ware-iron and copper molecules will accelerate the oxidation of vitamin C in vegetables, aluminum is better, glass and porcelain are the best. Don't slice vegetables-slicing vegetables is easy to lose nutrition. Some dishes can be pulled by hand, and use as few knives as possible. Cover the pot when cooking-this will prevent water-soluble vitamins from evaporating with water vapor. Don't drink too much soup and don't throw it away. Eat vegetables while they are hot-the fresher the vegetables, the richer the nutrition and the more delicious they taste, so try to eat them while they are hot. Throw less leaves-the colored part of vegetables contains more vitamins and less white parts. Try to leave the colored leaves behind. Pay attention to color matching-try to match the colors of main and non-staple foods to promote appetite. If you can use white rice flour, green vegetables, red meat and yellow soybeans, you can make the dining table colorful, delicious, delicious and mouth-watering. Food should be cooked raw and cooked properly-some foods should be eaten raw, but not all foods are good. Starch food is easy to digest and absorb only after it is cooked, and eggs and fish should be cooked before eating. The related term "fried ancient Chinese characters" is one of the most basic cooking methods at present; That is, the food is cut into small pieces, and the seasoning is put into an iron pot (pot) filled with strong oil and quickly stirred until cooked. After the food is cut, use boiling water or hot oil to "burn" or "soak", then use a wok (pot) to fry the pepper and pepper oil and mix well. Cooking is a method of cooking food by steaming and boiling. Titles are common in Chaozhou cuisine. Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning. Heat an iron pot (pot), add a little oil, then put the food flat in the pot, and use slow heat oil to make the surface of the food golden and cooked. A cooking method that uses hot oil in a wok (pot) and adds appropriate amount of sauce or soup to make small pieces of food in the pot mature quickly and increase flavor. Fried ancient Chinese characters "fresh" is one of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp. Writing "fresh" in ancient times was a processing method of cooking tough food on fire with a lot of boiling water. Rolling is a processing method that uses a lot of boiling water to bring out the flavor of food. Use a lot of soup to cook fried food, and get the cooking method of soup. In ancient times, Yunbei's cooking terminology was "biography"; Almost like Cantonese cuisine, "Lu" is a cooking method in which food processed into pills or slices is cooked in boiling water, picked up and put in a bowl, and then boiled soup is added. Burn the north and write "dragon"; Refers to cooking methods such as cutting food into thin slices. Cook quickly with boiling water and dip in the sauce. A processing method in which vegetables are put into a boiling pot filled with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green. Cooking terms in northern Shu 'an; A cooking method, in which sliced food is boiled in spicy soup and dipped in sauce. Writing "ghosts" in ancient times; Refers to the cooking method of putting food directly into a wok (pot) or wok (pot), adding a lot of spices such as ginger and onion, covering the pot, and using a lot of spices to make the food fragrant and cooked. Baking is a cooking method of cooking food packaged with tin foil or jade buckle paper with hot coarse salt under sealed conditions. Cooking method of mixing ginger powder and refined salt for cooking or heating for cooking under sealed conditions. Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked. Close to the "burning" of the northern cooking method, there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it becomes soft and mature. A cooking method in which all kinds of meat and vegetables are cooked with a proper amount of soup. A cooking method that uses the heat of steam to cook food. Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire. After seasoning and pretreatment, the button food is neatly discharged into the button bowl, steamed in water, then the main ingredients are covered and buckled into the dish, and then the colored glass hooked by the original juice is spilled out. Pot: A method of cooking soup by putting a lot of water into food and slowly cooking it on the fire. A processing method for blending the umami flavor of meat into soup with slow fire for a long time and concentrating the soup. A processing or cooking method in which strong raw materials and fresh soup are used and slow fire is used to add umami flavor to another boring main material for a long time. Stew ancient crops and bury charcoal ash until cooked. 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. Northern cuisine also refers to the cooking method of putting food and soup in a sealed crock and cooking it with slow fire. Soup replaces the ancient meaning of "simmering", which refers to the cooking method that food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles and cooked with charcoal fire. A cooking method in which baked snacks or foods are seasoned or processed and then cooked in an oven. "Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of putting food into a hot frying pan and constantly frying it to make the water in the food slightly dry and remove the fishy smell; Or a rich flavor to eat. Northern cooking terms are similar to Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make the fried food smooth and delicious. One of the ancient cooking methods of soup refers to the cooking method of boiling diced food in boiling soup and adding wet raw powder to make the soup slip into paste. A cooking method in which fine ingredients are added to the soup and boiled, and "Ryukyu glutinous rice" is hooked with wet raw flour and then sprinkled on another neatly arranged staple food. The practice in the north is close to the "deduction" of Cantonese cuisine. Save once wrote "splashing" or "swimming", which can be divided into "saving oil" or "saving wine"; The former refers to the method of splashing hot oil on steamed food to remove the fishy smell and increase the smoothness; The latter refers to the method of pouring Shao wine on the food being cooked to make the food more "steamed". Scalding refers to the processing method of tightening the skin with boiling water. Common in the north refers to the cooking method of putting sliced raw materials into boiling soup or spicy soup for cooking. In ancient times, Cantonese cuisine refers to a cooking method of cooking food on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire. Roasting northern dishes is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north" Refers to the cooking method of cooking food on an open flame. Brine is a cooking method, which uses "brine juice" to mix with soy sauce and spices to make food mature or delicious. Halogen is generally the cooking method of cold dishes. After curing, once cooled, the raw materials can be taken as you eat. The marinade must be prepared first, and then the raw materials are put into the marinade and cooked slowly with low fire, so that it penetrates into the marinade until it is crisp and rotten. Keep the old bittern when marinating, and add seasoning and water in time when the bittern is not enough. The longer the marinade is preserved, the stronger the fragrance and the greater the umami taste. Ingredients of marinade: five yuan each for male fragrance, mother fragrance, dried tangerine peel, star anise, small commercial fragrance, pepper seeds and dried tangerine peel, one or two for licorice, one or two for onion and ginger, one catty for cooking wine, one catty for high-quality soy sauce, one catty for salt, one catty for crystal sugar and ten jins for clear water. A cooking method in which a large amount of sauce or soy sauce is used for seasoning or ripening. A cooking method that uses the heat of chrysanthemum heart to cook food with a lot of boiling water or soup in a certain period of time. It is similar to the "Yue" in the north, that is, after the materials are cooked, they are eaten in soup. The wind hangs the pickled food in a ventilated place all the year round, so that it can be naturally dried or dried in the shade. Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it dry naturally or air-dry in the shade. A cooking method is to ignite rock tea flavor or spiced medicinal materials under sealed conditions, so that food has fragrant smoke. Fumigating old books can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "fumigation"; "Wet fumigation" is a cooking method that uses flowers or Shaoxing wine to incense food. Cooking method of seasoning or ripening food in distiller's grains. Cooking method of seasoning or ripening with a large amount of soju. Ancient "steaming"; A cooking method comprises seasoning food pieces, putting them into a pottery bowl, and then cooking with strong steam. Freezing, also known as "crystal", refers to a cooking method in which agar or pigskin is added to cooked food, then boiled into soup, and then frozen and concentrated in the freezer. Flying water puts food into boiling water to make it semi-cooked and quickly picked up, which provides a good cutting-edge processing method for subsequent cooking. A cooking method, in which food soaked in ice is chopped and quickly put into ice water to make the food crisp. This law originated in Japan. A cooking method in which shredded food is sized and fried, and then put into boiled syrup and stirred evenly, so that the food can be pulled out when it is picked up. A cooking method comprises frying frosted food, mixing with boiled syrup, and sprinkling or directly sprinkling powdered sugar. Salt and pepper food is fried and dried, then fried in advance and mixed with salt and pepper. Oil bubble is a cooking method that uses a lot of hot oil to cook food quickly. Moving oil is also called "dragging oil", "moving oil" and "running oil"; It refers to the processing method that the processed raw materials are quickly dragged in boiling oil to provide a cutting-edge foundation for subsequent cooking. A cooking method in which fresh seafood is put into glassware by flame and the heat generated by a large amount of white wine is ignited to cook. A cooking method in which food, ginger and onion are put into extremely hot soil (pot) to make the food give off a "bang" and give off a fragrance. A cooking method in which the skewered meat is sliced and pickled, then the beggar skewers it with bamboo sticks and soaks it in hot oil. Or sliced meat, strung with iron brazing, cooked on charcoal, sprinkled with cumin and other spices. Iron plate was originally a western cooking method; That is to say, after the food is "oiled", it is put into an extremely hot iron plate with onion as the main spice and sauce to ripen and make the food fragrant. Sauna is also called "stone cooking" and so on; After dragging the oil, put the food into the burning hot stone (mostly rain flower stone), then save the prepared sauce or soup, cook the food with steam or spray it with aroma. Fried sealing in the north, also called "fried cooking", is generally suitable for fish; That is, after the fish is marinated with seasoning, it is fried thoroughly with hot oil and then sealed with seasoning to make it taste thoroughly. Nest paste belongs to the "semi-frying method", that is, the pickled meat is pasted on the fat meat with "nest paste", and the meat is crispy and tender with "strong frying yin oil". When the nest collapses, the marinated food is cooked with "egg powder slurry". The food is fried first and then fried, then the delicious fresh soup is added and cooked thoroughly. Soft frying is a kind of "semi-frying method", that is, the marinated meat is mixed with "egg powder slurry", fried first and then fried, the meat is cooked, and then cut into pieces and topped with sauce. The cooking method of fried meat with eggs is to pre-cook the meat with the method of "flying water" or "oil bubble", then put it into the seasoned egg paste and mix well, and then fry the bottom of the egg paste until golden brown with slow fire. Gillette is a transliteration of English CUTLET; That is, the cooking method of dipping food in egg paste, sticking bread crumbs and frying in hot oil. This practice originated from western chefs. Hot pot is also called "shabu-shabu", and Guangdong is called "side furnace", that is, fresh meat is "sliced" or "cut" into thin slices, or meat is tarted into pills, balls, stuffing and so on. Give them to the guests together with vegetables and let them cook in boiling water or boiling soup. A cooking method is that the meat is marinated in a steamer, put together with the medicinal materials into a special "steamer", and the seasoning soup is boiled in it and eaten. A cooking method of cutting cooked food or fruits and vegetables, adding seasonings and stirring evenly. Raw fish is a cooking method in which fresh raw aquatic products are bled, sliced and mixed with shredded ginger, shredded onion, crispy and shredded lemon. And then dip in soy sauce to eat. Sashimi was originally the practice of Japanese cuisine, which originally referred to raw meat slices. "Chinese food" quoted a cooking method in which fresh aquatic products or seafood were peeled and washed, sliced, dripped with lemon juice and dipped in Japanese mustard. Bamboo tube is called "Naan" in ancient times, which refers to the cooking method of using bamboo tube as a vessel and then baking, steaming and stewing. Honey juice refers to a cooking method in which sugar, honey and maltose are mixed into thick juice, and processed raw materials are added, and the texture is soft and waxy, the sweetness permeates and the sugar juice is moist by means of "boiling" and "steaming". A cooking method of pickling crisp fried food with seasoning, then coating it with wet powder slurry, then coating it with dry raw powder, frying it in hot oil, and then taking it out to make sauce.