It is one of the most basic cooking methods to write "song" in ancient times. That is, the food is cut into small pieces, and the seasoning is put in an iron wok (pot) with fierce oil and quickly stirred until cooked.

After the food is cut, it is "burnt" or "soaked" in boiling water or hot oil, and then it is fried in a wok (pot) and mixed with dried pepper and pepper oil.

Cooking method.

Cooking is the method of cooking food by steaming and boiling. The title is more common in Chaozhou cuisine.

one of the simplest cooking methods; Cooking method of cooking food in wok with appropriate amount of boiling water or soup and seasoning.

A cooking method of frying hot iron wok (pot), adding a little crude oil, then sticking food flat in wok, and using slow hot oil to make the surface of food golden and cooked.

A cooking method that uses hot oil in a wok (pot) and adds a proper amount of sauce or soup to make small pieces of food in the wok ripen quickly and add aroma.

Fried ancient writing "Xian" is one of the most commonly used cooking methods; Refers to the cooking method of putting food into a large amount of hot oil to cook until it is crisp.

Tang Gu wrote "Xian", a processing method that uses a lot of boiling water to cook tough food on the fire.

the processing method of rolling to bring out the pungent smell of food by using a lot of surging boiling water.

The northern cooking term "Chuan" in ancient times; Almost like Cantonese cuisine, "Lu" is a cooking method in which the food processed into pills or slices is cooked in boiling water, picked up and put into a bowl, and then added with boiling soup.

writing in the north; It refers to the cooking method of cutting food into thin slices, etc., quickly cooking it with boiling water and dipping it in sauce.

The processing method of putting vegetables into a boiling pot with scooped water or raw oil and cooking them thoroughly with slow fire to make the finished products soft and green.

rinse northern cooking terms; A cooking method in which sliced food is cooked in spicy soup and dipped in sauce.

Gui wrote "Gui" in ancient times; Refers to the cooking method in which food is directly put into a wok (pot) or a wok (pot), a large amount of spices such as ginger and onion are added, and the lid is covered, and a large amount of spices are used to make the food fragrant and mature.

a cooking method of baking food wrapped in tin foil or jade buckle paper under sealed conditions by using hot coarse salt.

stew northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering it and cooking it with slow fire to soften and ripen it.

Lian is close to the "burning" of northern cooking, so it is called "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, and cooking with slow fire to soften and ripen.

A cooking method in which a variety of meat and vegetables are cooked together with a proper amount of soup.

steaming is a cooking method that uses the heat of steam to cook food.

Add clear water or soup to stewed food, put it in a container with a lid, cover it, and then use the heat of steam to cook it and get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire.

After seasoning and pre-processing, the buckled food is neatly placed in a buckled bowl and steamed in water, and then the main ingredients are covered and buckled into a dish, and then the colored glass hooked with the original juice is splashed.

Pot: Put a lot of water into food, put it on the fire and cook it slowly, and get the cooking method of soup.

A processing method that the umami flavor of meat is blended into the soup with slow fire for a long time and the soup is concentrated.

a processing or cooking method that uses raw materials with strong flavor and fresh soup, uses slow fire and takes a long time to impart umami flavor to another boring main material.

the method of stewing ancient crops and burying charcoal ash until they are ripe. This refers to the processing method of using ginger onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method in which food and soup are put into a sealed earthen jar and cooked in slow fire.

the ancient meaning of souping instead of "simmering" refers to the cooking method in which food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles, and cooked in charcoal fire.

Cooking method in which baked snacks or foods are seasoned or processed and then put into an oven for ripening.

"whip" or "fire stool", which is similar to "boil", refers to the processing method of putting food in a hot wok and constantly frying it, so that the water in the food is slightly dry and the pungent taste is removed; Or a cooking method that is eaten with a strong flavor.

Liubei cooking terminology is similar to Cantonese cuisine's "thickening", that is, the sweet and sour juice is thickened with raw flour to make the fried food smooth and delicious.

one of the ancient cooking methods of soup refers to the cooking method that diced food is boiled in boiling soup, except for adding wet raw powder, so that the soup slips into a paste.

A cooking method in which the fine ingredients are added to the soup and boiled, and the "glutinous rice" is marked with wet raw flour, and then sprinkled on another neatly arranged main food. The northern practice is close to the "deduction" of Cantonese cuisine.

Zan Zeng wrote "splashing" or "swimming", which can be divided into "saving oil" or "saving wine"; The former refers to the method of splashing boiling hot oil on steamed food to remove fishy smell and increase smoothness; The latter refers to the method of splashing Shao wine on the food being cooked to make the food more "steamed".

scalding refers to the processing method of tightening the skin of meat with boiling water. Common in the north refers to the cooking method that the raw materials for slicing and cutting are cooked in boiling soup or spicy soup.

In ancient times, Cantonese cuisine refers to the cooking method in which food is cooked on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire.

Roasted northern cuisine is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north". Refers to the cooking method in which food is cooked on an open flame.

Brine is a cooking method that uses "bittern juice" mixed with soy sauce and spices to make food mature or tasty.

sauce uses a lot of sauce or soy sauce to taste or ripen.

A cooking method that uses a lot of boiling water or soup to cook food in a certain period of time with the heat of "chrysanthemum heart". It's similar to "Yue" in the north, that is, after the materials are cooked, they are eaten by scooping in the soup.

the processing method of hanging pickled food in a ventilated place all the year round by wind and letting it naturally dry in the shade or air.

Wax is a processing method of hanging salted food in a ventilated place around December of the lunar calendar and letting it naturally dry in the shade or air.

A cooking method in which yancha-flavored or spiced medicinal materials are ignited in a sealed condition, so that food is endowed with its fragrant smoke flavor.

there are two kinds of "smoking" in the old writing: "dry smoking" and "wet smoking", and "dry smoking" is similar to "smoke"; "Wet fumigation" is a cooking method in which food is perfumed with flowers or Shaoxing wine.

A cooking method in which food is put into distiller's grains to taste or ripen.

a cooking method that uses a lot of shochu to taste or ripen.

"steaming" in ancient times; A cooking method in which food pieces are seasoned, put into a earthenware bowl, and then cooked by strong steam.

Frozen, also known as "crystal", refers to a cooking method in which boiled food is added with agar or pigskin, then boiled into a soup, and then put in the refrigerator to be frozen and condensed.

flying water puts food into boiling water to make it half-cooked and quickly picked up, which provides a good cutting-edge basic processing method for subsequent cooking.

A cooking method in which food soaked in ice is shredded and quickly put into ice water to make the food crisp. This law originated in Japan.

A cooking method in which the shredded food is starched and fried, then put into the boiled syrup and mix well, so that the food can be pulled out when it is picked up.

A cooking method in which the frosted food is fried, mixed with boiled syrup and scattered or directly sprinkled with powdered sugar.

The cooking method of frying salt and pepper food until it is cooked and dried, and then using the "salt and pepper" mixed with pepper rice and refined salt in advance to stir and mix well.

oil bubble is a cooking method that uses a lot of hot oil to cook food quickly.

oil removal is also called "dragging oil", "moving oil" and "running oil"; It refers to the processing method that the processed raw materials are quickly dragged in the boiling oil to provide the cutting-edge foundation for the subsequent cooking.

A cooking method in which fresh seafood is put into a glassware by flame, and cooked by the heat generated by igniting a high amount of liquor.

A cooking method in which food, ginger and scallions are put into an extremely hot earthenware (pot) to make the food make a "bang" sound and emit fragrance.

The cooking method of skewering pork slices, pickling, skewering beggars with bamboo sticks and soaking them in hot oil. Or sliced meat, strung with iron brazing, cooked on charcoal, and sprinkled with cumin and other spices.

iron plate was originally a western cooking method; That is to say, after the food is "oiled", it is put into an extremely hot iron plate with onion as the main spice and sauce to ripen and make the food fragrant.

Sauna is also called "stone cooking"; After dragging the oil, the food is put into burning hot stones (mostly rain flower stones), and then the prepared sauce or soup is saved, and the food is cooked or sprayed with aroma by steam.

frying in the north is also called "frying and cooking", which is generally suitable for more fish; That is, after the fish is marinated with seasoning, it is fried thoroughly with hot oil over slow fire, and then it is sealed with seasoning to make it taste thoroughly.

the nest paste is a "semi-frying method", that is, the marinated meat is pasted on the fat with "nest paste", and the meat is crispy on one side and soft and smooth on the other with "strong frying".

When the nest collapses, the pickled food is put into "egg powder slurry", and the food is fried by frying first and then frying, and then the fresh soup with good taste is added and cooked thoroughly.

Soft frying is a "semi-frying method", that is, the marinated meat is mixed with "egg powder slurry", and the meat is cooked by frying first and then frying, and then cut into pieces and drenched with sauce.

The cooking method of frying meat with eggs is that the meat is pre-cooked by the method of "flying water" or "oil bubble", then put into the flavored egg paste and mix well, and then fry the bottom of the meat paste with slow fire until golden brown.

Gillette is the transliteration of English cutlet; That is, the cooking method of dipping food in egg paste, sticking bread crumbs and frying in hot oil. This practice originated from western chefs.

A cooking method in which crispy fried food is marinated with seasoning, and then dipped in wet flour paste, dried raw flour, fried in hot oil, and then fished in sauce.

Hot pot is also called "shabu-shabu", and Guangdong is called "edge-beating furnace", that is, fresh meat is "sliced" or "cut" into thin slices, or the meat is tarted into pills, balls, stuffing, etc., and sent to the guests together with vegetables, so that the guests can put it into boiling water or boiling soup to cook it.

A cooking method in which the meat material is marinated in a steam pot, together with the medicinal materials, is put into a special "steam pot" in which the seasoning soup is boiled and eaten.

cold salad: after cutting cooked food or fruits and vegetables, add seasonings and mix them evenly.

Raw fish is a cooking method in which fresh raw aquatic products are bled, sliced, mixed with shredded ginger, shredded onion, crispy lemon, etc., and then dipped in light soy sauce.

Sashimi was originally a Japanese cooking practice, which originally referred to raw meat slices. It was quoted by Chinese food as a cooking method that fresh aquatic products or seafood were peeled and cleaned, sliced thinly, dipped in lemon juice and dipped in Japanese mustard.

Bamboo tube is called "Kui" in ancient times, which refers to the cooking method of using bamboo tube as a vessel and then cooking food by means of "roasting", "burning", "steaming" and "stewing".

Honey juice refers to a cooking method in which white sugar, honey and maltose are turned into thick juice, and the processed raw materials are put into it, and the texture is soft and waxy, and the sweetness is permeated and the sugar juice is moistened by means of "boiling" and "steaming".

blanching: also known as "effluent", is a method of putting raw materials in boiling water or cold water pot for preliminary cooking treatment.

over-oiling: a method of preliminarily cooking cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also known as "lubricating oil"; Large-scale raw materials pass through Wangyou, which is also called "walking oil".

hanging paste: the process of coating raw materials with a layer of paste evenly before cooking.

Sizing: The process of mixing starch, eggs, salt, etc. with raw materials, so that the outer layer of raw materials is wrapped with a thin slurry.

Energizing: A processing method in which refined salt, water, starch and other auxiliary materials are added to the animal raw materials processed into minced meat, and then repeatedly stirred, so as to make it bright in color, tender in meat, unsinkable in water and not scattered.

thickening: the process of adding starch aqueous solution to the pot during cooking to make the dish soup have a certain consistency. /Also known as "tired", "tired" and "tired".

warm oil: commonly known as 3% to 4%, the temperature is generally 7℃~1℃. Hot oil is commonly known as 5% to 6%, and the temperature is generally 11℃~17℃. Wangyou is commonly known as 7% to 8%, and the temperature is generally 18℃~22℃.

sliding pot: a method of heating the pot, spraying a little oil to slide it all over, and then pouring the oil.

wok: also known as "frying pan", refers to a method of putting ginger, onion, pepper powder or other spices with flavor into hot base oil, stir-frying the aroma in the pot, and then serving the vegetables in time.

Broth: also known as "clear soup", "serving soup" and "top soup", it refers to a kind of soup made of raw materials such as pig bone, chicken bone, duck rack and minced meat, which is added with minced chicken or minced meat without salt to make it clear as water and rich and fresh.

milk soup: also known as "white soup", the raw material is boiled with clear water and the color is milky white.

code flavor: the process of mixing and soaking raw materials with seasoning before cooking.