What are the cooking methods and techniques for delicious food?

Many people like to eat delicious food, and they are all great foodies, but if they have no method when it comes to making delicious food, then they are just a foodie who only knows how to eat. So if you want to master delicious food What methods are needed to make it? The following are the cooking methods of delicious food that I have compiled for you. I hope it can help you.

Food cooking methods

1. Stir-frying: Stir-frying is a basic cooking technique and a cooking method with a wide range of applications. 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. Raw stir-fry: 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. Cooked stir-fry: 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 and so on. 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. Fried stir-fry: The main ingredients used in stir-fried stir-fry are raw and must be sizing and oily before they can be stir-fried with the ingredients. Stir-fried: Stir-fried is basically the same as stir-fried. The difference is that no gravy is used, and usually only the main ingredients are used without ingredients, but there are also ingredients. Dry stir-fry: 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. Catch and stir-fry: Catch and stir-fry is a quick stir-fry that combines grabbing 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: 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.

2. Exploding: 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 with a base oil with a higher oil temperature) and then fried together with the ingredients, quickly Pour in the prepared gravy and stir-fry quickly. The characteristic of explosion is rapid development. The raw materials used are mostly tough tripe, chicken, duck and lean pork, beef, mutton, etc. In general, the raw materials are processed by knife skills first. The main ingredients should not be too dry when sizing to prevent them from forming into lumps when exposed to heat. The steps of blanching, frying and exploding during explosion must be closely connected and cannot be disconnected. Bursting can generally be divided into oil bursting, coriander bursting, sauce bursting, green onion bursting, soup bursting, water bursting, etc. Oil frying: Oil frying is stir-frying with hot oil. There are two cooking methods for oil-frying. One is to scald the main ingredients without sizing them, then scald them with boiling soup and immediately remove the water. Put in hot oil and fry at medium speed. After frying, stir-fry with the ingredients, then add them and mix well. The other method is to stir-fry the main ingredients in a hot oil pan at medium speed after sizing them. After frying, remove part of the oil, add the ingredients, add the gravy and stir-fry quickly. Coriander popping: Coriander popping is similar to oil popping. The difference is that the ingredients of coriander popping must be coriander, that is, coriander, hence the name. Sauce stir-fry: Sauce stir-fry is to use stir-fried sauces (sweet noodle sauce, yellow sauce, soy sauce tofu) to stir-fry raw materials. Scallion stir-fry: Scallion stir-fry is to stir-fry green onions and main ingredients together. The main ingredient of scallion stir-fry does not require sizing, oiling, or boiling water. Instead, it is made with seasonings and stir-fried scallions. Soup popping and water popping: Soup popping and water popping are very similar. First, simmer the main ingredients in boiling water until they are half-cooked, and then add the seasoned boiling soup into it, which is called soup bursting; if you add boiling water, it is called water bursting. Dip the fried dishes in condiments when eating.

3. Stir-frying: Stir-frying is similar to stir-frying and stir-frying in terms of rapid cooking. The difference is that the gravy used in stir-frying is more than that of stir-frying and stir-frying. The raw materials blend with the bright gravy, making the stir-fry The raw materials of dishes are generally in block form, or even whole ingredients are used. There are many ways to make rice noodles, including Jiao rice noodles, smooth rice noodles, soft rice noodles, etc.; according to the difference in seasonings, there are also vinegar rice noodles and glutinous rice noodles. Jiaoxiao: Jiaoxiao is also called crispy rice. Jiao Lao is to put the marinated main ingredients in starch paste and deep-fry until crispy. Then use more gravy to make it thicker. Hua Li: Hua Li is developed from Hua stir-fry and is a cooking method commonly used in the north. The difference between it and Hua Shao is that it uses more gravy. Soft noodles: Soft noodles are a cooking method in which the main ingredients are soaked in oil (some are steamed, boiled, boiled, etc.) and then added with gravy. The main ingredients of soft noodles are in liquid or solid form. of. Vinegar braised rice noodles: The preparation method of vinegar braised rice noodles is basically the same as that of soft rice braised rice noodles. The only difference is the seasoning, that is, the proportion of vinegar is larger, and the finished dish has a more sour taste. Zaoliu: Zaoliu is a method of cooking by adding fragrant glutinous rice juice into the seasoning. The finished dish has a strong fragrant glutinous rice flavor.

4. Deep-frying: Deep-frying is a high-fire, oily, and juicy cooking method. There are clear fried, dry fried, soft fried, crisp fried, breaded fried, paper wrapped fried, crisp fried, oil fried, etc. Clear frying: Clear frying means that the raw materials themselves are not battered or powdered. They are only marinated with seasonings and then deep fried over high heat. Dry frying: Dry frying is to fry the moisture of the raw materials (or fry to remove part of the moisture of the raw materials), making the raw materials dry, fragrant and crispy inside and out. The raw materials for dry frying are also mixed and marinated with seasonings, then patted with an appropriate amount of dry starch (or corn flour), and then put into a frying pan for frying. Soft frying: Soft frying means that the raw materials are mixed and marinated with seasonings, then covered with a thin layer of egg batter, and then fried in oil. Deep-fried: There are two types of deep-fried. One is that the main ingredients are fried in a special fried batter. After deep-frying, the batter is crispy and the main ingredients are tender. The other is that the main ingredients are first steamed and marinated until they are cooked and rotten, and then they are coated with a small amount of egg paste and hot oil. Deep-fried, the main ingredients will become battered and crispy after deep-frying.

Breadcrumbs frying: The main ingredient for breadcrumbs frying is usually processed into thicker (about 2 minutes) flakes, first mixed with seasonings and marinated, then mixed with flour and egg liquid, and finally rolled with a layer of breadcrumbs and fried. . Paper-baked fried: Paper-baked fried is to wrap the main ingredients mixed with seasonings and marinated in rice paper or cellophane, and then deep-fry it.

5. Cooking: Cooking is to fry (or pan-fry) the main ingredients over high heat, then add a small amount of base oil, add the main ingredients, and add a single seasoning to cook; It is made by mixing a variety of condiments into gravy, frying the juice thoroughly in a pot, and then adding the fried ingredients.

6. Frying: Frying is to heat the pot first, then rinse the pot with cold oil, leaving a small amount of base oil, add the raw materials, 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. There are many types of frying, including dry frying, frying, steaming, frying and stewing, frying and braising, frying, frying, and soup frying. Dry frying: The main ingredients of dry frying must be processed into flakes or puree. Before frying, they must be mixed with various seasonings and marinated, and then fried with egg paste or powdered egg liquid. After frying, it can be eaten. Frying: Frying is a combination of frying and cooking. Generally, the raw materials are first fried over high heat, and then cooked with an appropriate amount of seasoning (juice). Frying and steaming: Frying and steaming means frying the raw materials, then adding various seasonings to taste and steaming them in a drawer. Frying and stewing: Frying and stewing means adding seasonings and soup into the pot after frying the raw materials, covering the pot tightly, and simmering the main ingredients over low heat until the juices are gone. Jianshao: Jianshao, also known as Nanjian, is a cooking method commonly used in the South. Usually used to make meatballs. Most of the fried dishes are light yellow in color and soft in texture. Zao Jian: Zao Jian is a method of frying the main ingredients and then adding fragrant rice juice and a small amount of soup. Pan-fried dishes are golden in color, soft and tender in texture, slightly sweet in taste, and have a strong smell of bad food. The food is light and tasty. Decoction in soup: Decoction in soup means that after frying the raw materials, pour them into boiling water and then boil them.

7. Zhong: 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.

8. Sticky: There are two kinds of sticky, one is to put the main ingredients into the pot and then stick them on the surface of the pot and fry them until golden; the other method is to stick several same ingredients together with egg paste. Or process it into a puree shape and then fry it in a pan. 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 dishes are crispy on the outside and tender on the inside.

9. Crus: Crus is the pulp of the main ingredients processed into puree, diced, or silk-like, and used as the pulp of other raw materials. The pulp can be called a production method or a cooking method, but the pulp can only become a cooking method when combined with other methods, such as roasting the pulp, grilling the pulp, and frying the pulp.

10. Burning: 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, then reduce to low heat and slowly cook. burn. Due to the different tastes and colors of cooked dishes, as well as the amount of soup in the finished dishes, they are divided into several cooking methods. Braised: Braised dishes are named after the vegetables are mostly red (painted red, light red). Most of the raw materials for braised braised are first fried, 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. White-roasted: The difference between white-roasted and braised is that the seasonings and soups of the cooked dishes are light or white. Dry roasting: 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). The specific preparation of delicious food

1. Hot and sour cold potato shreds

Ingredients: potatoes, coriander, dried red peppers, green onions

Method:

< p> 1. Peel the potatoes and cut into thin strips;

2. Wash off the starch and soak in clean water;

3. Boil water in a pot. After the water boils, add Add the shredded potatoes and blanch them;

4. After the shredded potatoes change color, immediately remove them from cold boiling water, drain the water and set aside;

5. Add salt, sugar, rice vinegar, and MSG and mix Mix well and sprinkle with chopped green onion and coriander;

6. Add oil to the pot and fry crushed dried red pepper over low heat until fragrant;

7. Pour the oil and pepper onto the shredded potatoes and mix well That’s it.

2. Cold Cowpeas

Ingredients: Cowpeas (also called beans, long beans), red peppers

Method:

1 Wash the cowpeas and cut them into inch-sized sections. After the water boils, add the cowpea horns. When the color turns green, take them out and drain them into cold water. Drain the water.

2. Cut the red pepper into shreds, add water chestnuts, salt, vinegar, sugar, sesame oil, mushroom extract, and minced ginger and mix well.

3. Cold fungus

Ingredients: Tremella (also called white fungus), dried black fungus, and some green and red pepper pieces

Method:

1. Soak white fungus and dried black fungus in warm water, remove the stems, wash and tear into small pieces; cut green and red peppers into pieces.

(If you are not used to eating these ingredients raw, you can blanch them and rinse them before use)

2. Use a small bowl to adjust the seasoning: use 1 tsp each of salt, mushroom extract, white sugar and balsamic vinegar. A small amount of mustard (if you are not used to eating mustard, you can omit it)

3. Pour the seasoning into a bowl containing both ears and mix evenly.

IV. Oil-soaked tofu

Ingredients: brine, old tofu

Method:

1. Boil the brine and let cool;

2. Cut the old tofu into mahjong chunks;

3. After the oil is hot, add the tofu cubes and fry them over medium heat;

4 , until the tofu is golden on all sides, take it out and immerse it in the brine while hot;

5. Take it out and eat after 20 minutes.

5. Blueberry yam

Ingredients: yam, sugar, canned blueberries

Method: