1, primitive (primitive)
Mainly used in some seafood and beef dishes, such as salmon, tuna, oysters, beef and so on.
Step 2 fry in a pan
This method is widely used in all kinds of dishes and is one of the oldest cooking methods, and pan means pot in English.
Step 3 fry
This method can be seen in cooking in all countries, because the main purpose of frying is that fried dishes can have different characteristics of fragrance, crispness, scorch, crispness and tenderness according to different time and temperature. In western food, the most famous are fish and chips and Vienna steak, which are called British national dishes.
4. Crispy baked dishes
This cooking method comes from France. Cover butter or sauce with easy-to-cook or semi-cooked raw materials, put it in a special oven and heat it at high temperature for a short time. After the butter or sauce melts and boils, take it out and eat it. Baked food not only ensures the freshness of dishes, but also endows dishes with rich fragrance and bright color on the surface, which is an indispensable cooking method in senior kitchens.
Step 5 stew
Stewed meat is a typical French cooking method. Stewing in western cooking is generally a combination of frying, boiling and stewing: first, fry the main ingredients, then add fresh soup or sauce bucket, boil and simmer with medium and low fire until crisp, and finally collect the soup with strong fire. In Burgundy, France, there is a very traditional dish stewed chicken with red wine, which is in this way.
Step 6 stew
Western food will also have stew. The biggest feature of this method is to use water to transfer heat. Put the preliminarily processed raw materials into a pot, add water or soup cover to cook, and then heat them on low heat for a long time until the original branches are cooked. The main characteristics of stews are original flavor, soft and crisp, and easy to digest. In the choice of raw materials, mainly poultry and meat.
7, barbecue, grilled iron