Although the food outside today tastes very good, it is not particularly safe to eat, so many people choose to cook it at home, but do you know the cooking method? What are the commonly used cooking methods? Let’s find out next.
(1) Mixing, this is a method of making cold dishes. Mixed vegetables are made by cutting raw or cooked foods and adding various seasonings and mix well. Mixed vegetables are mostly seasoned with soy sauce, vinegar, salt, sesame oil, MSG, etc. Cold dishes are generally divided into raw mix (such as dried shrimps mixed with cucumber) and hot mix (such as mixed with shredded chicken, shredded chicken), etc.
(2) Stir-fry, this is the most commonly used cooking method, that is, add a small amount of oil to the pot, heat the oil over high heat until it is boiling hot, add the raw materials and stir-fry until cooked, then remove from the pot immediately . Due to the short cooking time, rapid heat and less juice, the crispness, tenderness and color of fresh vegetables can be maintained with less nutritional loss. Stir-frying can be divided into raw stir-fry, cooked stir-fry, soft stir-fry, etc.
(3) Steaming, this is a cooking method that uses steam to heat and steam hot food. This cooking method not only keeps the food fresh and tender, but also reduces the loss of food nutrients. The food is placed in a vessel, seasoned and soup (or water) is added, and steamed until cooked. Steaming time varies depending on the nature of the ingredients and cooking requirements. Depending on the ingredients used, steamed vegetables can be divided into steamed (such as steamed fish), steamed with rice flour (such as steamed pork with rice flour), steamed with wrappers (such as lotus leaf and preserved phoenix), steamed with steamed vegetables, etc.
(4) Slips are divided into fried slips, slippery slips, etc. Fried slips are the most versatile. Fried noodles are made by first mixing the cut raw food with seasonings, then adding wet flour to the batter, putting it into an oil pan and frying until cooked, then taking it out, then put a small amount of oil in another pan, add onions and ginger, stir-fry, and then Add appropriate seasonings and soup, add moist dough to thicken the soup, pour the soup over the freshly fried food, stir well, and serve, such as fried tenderloin, fried pork ribs, etc.
(5) Boiling is to put the raw materials into a large amount of water or soup, boil them over high heat first, and then cook them over warm fire until they are cooked. When cooking meat, the raw meat should be put into boiling water to cook. Since the protein on the surface of the meat solidifies when heated, the extracts in the broth will be reduced, the broth will be rich in flavor, and the meat will be delicious.
(6) Frying is to fry the raw materials with or without batter in a pan with a small amount of hot oil until both sides are golden brown and cooked. This is called frying; If appropriate ingredients or condiments are added and then steamed or simmered, it will become fried, steamed, fried and stewed.
(7) Frying is a cooking method with high heat and oil. Generally, a large amount of oil is put in the pot and the firepower is high. Because the oil temperature is very high, the outer layer of the food quickly forms a brown layer, which slows down the heat transfer. Especially when frying meat, if the meat is too large, the outside is often browned and crispy, but the inside is not yet cooked, which is very uncomfortable. Hygienic. Therefore, the meat should be cut into small pieces and repeated 2 to 3 times at intervals to make it thoroughly fried. Due to the different nature of raw materials and different taste requirements, frying methods can be divided into clear frying, dry frying, soft frying, etc. Fried food has a crispy, tender and crisp taste, but it is not easy to digest because it contains more oil.
(8) Boil, generally used for small raw materials such as slices, blocks, dices, and strips. First add a small amount of oil in the pot, heat it up, add onion and ginger to the pot, add the main ingredients and stir-fry briefly, add soup or water and seasonings, cook over warm fire and serve. This method has a simple operation, includes soup and vegetables, and is suitable for home cooking.
(9) Burning is to fry or steam the raw materials, then add the ingredients, stir-fry the pot, and add soup. After the soup is boiled, move it to a warm fire and simmer until it is almost dry. Serve. Braised pork can be divided into braised braised and white braised. Braised braised in red, it is seasoned with soy sauce and stir-fried, and the color is dark to red; braised in white, no soy sauce and sugar are added to the seasoning, only salt is added.
(10) Stewed dishes are mostly soup dishes made by mixing several small raw materials together with soup and seasonings. Generally, a small amount of oil is used to add onion and ginger to the pot, then the seasonings, soup and raw materials are put into the pot, cooked over high heat, and finally the dough paste is added to make a thick soup. This method is mostly used to braise thin and tender shredded pork and meat slices, such as braised pork slices, braised three delicacies, etc.