In terms of cooking requirements, stir-frying generally refers to varieties that require greater firepower to "quickly stir-fry" vegetables during cooking,

while cooking generally refers to The firepower used in the entire cooking process of the dishes is "medium fire" or "low fire" and slow stewed varieties; in addition, generally all dishes are also collectively referred to as cooking.

Sauteing is the most basic cooking technique and the most widely used cooking method. Stir-frying is divided into raw stir-fry, cooked stir-fry, smooth stir-fry, clear stir-fry, dry stir-fry, scratch stir-fry, soft stir-fry, etc. The character in front of the word stir-fry is the basic concept of various stir-frying methods.

The basic characteristic of raw stir-fry is that the main ingredients, whether plant-based or animal-based, must be raw and not smeared or sizing.

The raw materials for stir-frying must first be cooked by boiling and other methods, and then cut into shapes such as slices, shreds, dices, strips, etc., and then stir-fried. The seasonings for stir-fry are mostly sweet noodle sauce, yellow sauce, soybean curd, bean paste, etc. Whether the main ingredients for stir-frying are slices, shreds, or dices, the slices should be thick, the shreds should be thick, and the dices should be larger.

The main ingredients used in stir-fry are raw and must be sized and oiled before they can be stir-fried with the ingredients.

Sauteed stir-fry is basically the same as smooth stir-frying, except that no gravy is used, and usually only the main ingredients are used without ingredients, but there are also ingredients.

Dry stir-fry is also called dry stir-fry. It is to fry the moisture of the main ingredients to make them dry, fragrant and crispy. The similarity between dry stir-frying and raw stir-frying is that the ingredients are raw and not starched, but dry stir-frying takes longer.

Catching and stir-frying is a quick stir-fry that combines catching and stir-frying. The main ingredients are battered, fried until thoroughly fried, and then fried with gravy. There are two ways to make the paste. One is to use egg liquid to turn the starch into a porridge-like paste; the other is to use water to turn the starch into a porridge-like paste.

Soft stir-frying is to process the raw main ingredients into puree, use soup or water to make them liquid (some main ingredients themselves are liquid), and then stir-fry with an appropriate amount of hot oil. The finished dish is soft and white as snow.

The main ingredients of cooked dishes must first undergo one or more heat treatments, then add soup (or water) and seasonings, bring to a boil over high heat, and then reduce to low heat and simmer. Due to the different tastes and colors of the cooked dishes, as well as the amount of soup in the finished dishes, they are divided into several cooking methods.

Braised vegetables are named after the vegetables are mostly red (painted red, light red). Most of the raw materials for braised braised are first fried, pan-fried, stir-fried, steamed, boiled, etc., and then soup and seasonings are added. After it is brought to a boil over high heat, it is then slowly simmered over low heat to allow the flavor to penetrate into the main ingredients and thicken the soup. Or keep an appropriate amount of soup, and then dilute the wet starch with water to thicken it.

The difference between white-roasted and braised dishes is that the seasonings and soups of the cooked dishes are light or white.

Dry roasting is also called big roasting. Dry roasting refers to a cooking method in which the main ingredients are slowly cooked for a long time, and the soup juice penetrates into the raw materials, so that the dishes are cooked with oil but no juice (or very little juice).