1, fried
Stir-frying is the most widely used cooking method. It mainly uses oil as the main heat conductor, and heats small raw materials in a short time with medium-high fire. Because stir-frying is generally fast, it maintains the nutritional components of raw materials to a great extent.
Stir-frying is a traditional cooking method in China. When cooking food, a small amount of oil is put in the pot to cook quickly on a strong fire, and the pot is stirred and turned over. In the process of frying, the food is always in motion. Spread the food on the side of the pot, then receive it in the pot and repeat the operation. This cooking method can make gravy rich and delicious, and make vegetables tender and crisp.
2. stew
Stewing is a healthy cooking method, and the temperature does not exceed 100℃, which can preserve all kinds of nutrients to the maximum extent, and will not produce harmful substances due to overheating. When stewing, cover the pot cover, which is relatively isolated from oxygen, and antioxidant substances can also be retained.
After a long period of simmering, the meat and vegetables become very soft and rotten, easy to digest and absorb, suitable for the elderly, children and people with poor gastrointestinal function. Slow simmering makes the ingredients very tasty and delicious. There are often four or five kinds of ingredients in a pot of stew, which are nutritious.
3. Fried
Frying is a cooking method with strong fire and cooking oil as heat transfer medium, which is characterized by strong fire and more oil consumption (generally several times more than raw materials, and the catering industry calls it "big oil pan"). Most of the raw materials heated in this way should be fried twice at intervals.
The raw materials used for frying generally need to be soaked with condiments before heating. After heating, they are often served with auxiliary condiments (such as salt and pepper, tomato sauce, Chili oil, etc.). The characteristics of fried dishes are fragrant, crisp, crisp and tender. Due to the different texture of raw materials and the requirements of products, frying can be divided into clear frying, dry frying, soft frying, crisp frying, wrapped frying and special frying.
4. You
Pan (special cooking language) is a cooking method in which the material is boiled and the water is boiled. Most of the raw materials are small or processed into tablets, silk, strips and balls. Generally, the soup or water is boiled with strong fire first, and then the material is put into the pot, only seasoning, not thickening, and the pot is boiled. There is also a method of boiling, in which the raw materials are boiled in a boiling pot until they are 80% mature, then they are taken out and put in a bowl, and the boiled fresh soup with good taste is poured into the bowl and boiled. This method is also commonly called soup explosion or water explosion. Cooked dishes are characterized by rich and fresh soup, tender and refreshing.
5. Steaming
Steaming is a kind of cooking method, which refers to the process of putting seasoned food raw materials in a vessel and then putting them in a steamer to make them mature by steam. According to the difference of food raw materials, it can be divided into three types: strong steaming, medium steaming and slow steaming. Such as "steamed fresh fish" and "steamed eggs".
Steaming, a seemingly simple cooking method, makes urbanites forget the original and delicious steamed vegetables after eating a variety of dishes. Looking through the data, we found that China's drinking skills are exquisite and have a long history.
Baidu encyclopedia-cooking