There are many ways to cook dishes: stir-fry, stir-fry, stir-fry, deep-fry, cook, pan-fry, simmer, paste, mash, roast, braise, simmer, bake, grill, braise, bake, salt-baked, There are many kinds of methods such as smoking, mud roasting, boiling, stewing, boiling, boiling, steaming, shredding, honey sauce, sugar water, rinsing, etc. For example, stir-frying can be divided into raw stir-fry, cooked stir-fry, smooth stir-fry, light stir-fry, and dry stir-frying. Stir-fry, stir-fry, soft stir-fry, etc. Exploding means that the raw materials are scalded in boiling soup or quickly fried in hot oil in a very short period of time (it can also be quickly fried in a base oil with a higher oil temperature), and then stir-fried with the ingredients, and then the prepared gravy is quickly added and stir-fried quickly. The characteristic of explosion is rapid development. Stir-fried vegetables are similar to stir-frying and stir-frying in terms of rapid cooking. The difference is that stir-fried vegetables use more gravy than stir-fried vegetables and stir-fried vegetables. The raw materials are blended with the bright gordon sauce. The raw materials of stir-fried vegetables are generally in block form, and even whole vegetables are used. material. Frying is a cooking method that uses high heat, lots of oil, and no juice. Cooking involves frying (or pan-frying) the main ingredients over high heat first, then adding the main ingredients with a small amount of base oil, and adding a single seasoning to cook; the third method is to mix a variety of seasonings into a thick sauce. First stir-fry the juice in the pot, and then add the fried ingredients to cook. Frying is to heat the pot first, then rinse the pot with cold oil, leaving a small amount of base oil, add the ingredients, fry one side first to color, and then fry the other side. When frying, shake the pan constantly to ensure that the ingredients are heated evenly and have a consistent color. Zhong is developed on the basis of frying. The raw materials are first mixed with seasonings and marinated, and then fried in egg paste or floured egg liquid until both sides are golden brown. Then add the ingredients, seasonings and soup, and simmer over low heat to drain the soup. This dish has a salty, sweet and mellow taste. There are two kinds of pastes. One is to put the main ingredients into the pot and fry them on the surface of the pot until golden; the other method is to stick several same ingredients together with egg paste, or process them into a puree shape, and then put them in the pot. Fry it. Only one side of the paste is fried, so the dish is browned and crispy on one side and fresh and tender on the other. The pulp is made by processing the main ingredients into puree-like or diced-like or silk-like shapes, which are used as the pulp (trap) for other raw materials. 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. Stewing evolved from roasting. After the main ingredients of the stew are fried (or oily or water-burnt), add an appropriate amount of soup and seasonings, cover the pot tightly, and simmer the main ingredients over low heat. Simmer is to slowly cook the ingredients over low heat. The main ingredients for simmering should be treated with water first, then add the soup and seasonings, cover the pot and simmer over low heat. Baking: All raw materials for stewed dishes are first mixed with seasonings and marinated, and then oiled. Then add an appropriate amount of seasonings and soup, and use a larger fire with a lid to bake the raw materials. ............