1. Mixing
The practice of cutting raw materials or air-cooled hot materials into small diced, shredded, strips and chips, adding various seasonings, and then mixing evenly is called mixing. The mixed dishes are fresh and crisp.
2. Xuan
First, cut the raw materials into shreds, slices, blocks, strips, etc., blanch them with boiling water, or slip them with oil, then filter out the water or oil, add seasonings mainly with pepper oil, and finally mix them. Cooked vegetables have the characteristics of fresh and mellow taste.
3. Pickling
The method of soaking the main ingredients with condiments. Pickled cold dishes are different from dry pickled vegetables. Salted vegetables are mainly salt, and the pickling method is relatively simple. Pickled cold dishes need a variety of condiments, which are fresh and rich in taste.
4. Sauce
First, marinate the raw materials with salt or soy sauce, put them into sauce soup prepared with oil, sugar, cooking wine, spices, etc., bring them to a boil with high fire, skim off the floating foam, then cook them with low fire, then simmer the thick soup with low fire and apply it to the skin of the finished product. Sauce dishes have the characteristics of thick and fragrant taste.
5. Brine
Put the raw materials into the prepared marinade, and slowly soak it with low fire, and the flavor of the marinade will gradually penetrate into the raw materials. The cooked dishes are mellow, crisp and rotten. There are many contents of halogen, which will be introduced later.
6. Crisp
Crisp frozen vegetables are made by stewing raw materials in soup with vinegar and sugar as the main seasonings for a long time with slow fire, so that the main materials are crisp and rotten, and the fragrance is strong.
7. Fumigation
A method in which raw materials cooked by steaming, boiling, frying, marinating, etc. are placed in a sealed container, the fuel is ignited, and the smoke during combustion is smoked, so that the fireworks smell is braised into the raw materials, forming a special flavor. Smoked dishes are bright in color and mellow in smell, and can prolong the storage time.
8. Crystal
is also called frozen. Its preparation method is to put the raw materials into a vessel filled with soup and seasoning, steam them in a drawer, or stew them slowly in a pot, and then let them cool naturally or put them in a refrigerator. Crystal dishes are clear, bright, soft, tough and fresh.