China's cooking methods include frying, frying, frying, steaming, boiling, stewing, stewing, pickling, dipping, roasting, frying, pickling, mixing and pulling. The following methods are introduced in detail:

1, steaming method

Steaming is one of the cooking techniques in China, which is widely used in cooking dishes. This is a cooking method that uses the heat of steam to ripen food.

2. Stewing method

As a cooking term, "stew" refers to a cooking method in which food raw materials are added to soup and seasoning, first boiled with strong fire, then turned to medium and small fire and cooked for a long time. It belongs to fire cooking technology. Among them, it is divided into: water stew and anhydrous stew. 3. Halogen method

Halogen is a cold dish. The processed raw materials or prefabricated semi-finished products and clinker are put into a prepared marinade pot for heating, so that the aroma and taste of the marinade penetrate into the raw materials to make dishes, and then cooled and put on a plate.

4, simmering method

Stewing skills: first blanch the processed raw materials with boiling water, add appropriate amount of soup and seasoning into the casserole, boil with high fire, skim off the floating foam, cover the lid, and heat with low fire for a long time until the soup is thick and the raw materials are completely soft.

5. Pickling method

There are many pickling methods, such as salt pickling, sugar pickling, sauce pickling, wine pickling and nitrate pickling. The most common method is pickling, that is, wiping clean raw materials with salt or soaking them in salt water. Pickling can make the water in the raw materials seep out and the salt taste seep in, so that the pickled food can keep its original crisp and delicious characteristics.