There are twenty-six cooking methods: stir-fry, stir-fry, deep-fry, cook, pan-fry, bake, roast, simmer, stew, steam, boil, bake, stew, honey sauce, soy sauce, stir-fry, brine, freeze, and boil.

, stir-fried, shredded, pickled, smoked, rolled, smoothed and pasted.

1. Frying is a cooking method that first heats up the pot, brushes the bottom of the pot with a small amount of oil, then puts the processed (usually flat) raw materials into the pot, and uses a small amount of oil to fry until mature.

Generally, one side is fried first, and then the other side. During frying, the pot should be constantly shaken to ensure that the raw materials are heated evenly and have the same color.

2. To simmer is to heat-treat the main ingredients once or twice, then add soup (or water) and seasonings, first bring to a boil over high heat, then use low heat to slowly simmer or until crispy (meat, seafood)

), or a cooking method that is soft and tender (fish, tofu), or fresh and tender (vegetables). Due to the difference in taste, color and amount of soup, it is divided into braised in brown sauce, braised in white, braised in dry sauce, and braised in sauce.

There are many kinds such as grilled, green onion grilled, spicy grilled and so on.

3. Stewing is similar to roasting. The difference is that the soup of stewed vegetables is more than that of boiled vegetables. For stewing, first use onions and ginger to boil the pot, then pour in soup or water, boil, add the main ingredients, and bring to a boil over high heat.

, then simmer over low heat. The main ingredients of the stew should be soft and rotten, usually salty and umami.

4. Steaming is a cooking method that uses water vapor as a heat conductor to heat seasoned raw materials over high or medium heat to make the vegetables tender or crispy. Common steaming methods include dry steaming, steaming, and steaming.

Steamed rice and other types.

Expanded information Correct cooking methods 1. Avoid adding cold water to meat and bones when cooking. Meat and bones contain a lot of protein and fat. If cold water is suddenly added during cooking, the temperature of the soup will suddenly drop, and the protein and fat will solidify quickly, and the meat will

, the gaps in the bones will also be tightened without becoming rotten.

Moreover, the umami flavor of the meat and bones themselves will also be affected.

2. The oil pan should not be overheated. Frequent consumption of overheated fried vegetables can easily cause low-acidity stomach or gastric ulcer. If not treated in time, cancer will occur.

3. It is not advisable to add salt to roasted meat too early. The main component of salt, sodium chloride, can easily coagulate the protein in the meat, shrink the size of the meat, make the meat become hard, and is not easy to burn.

4. It is not advisable to add MSG to boiled eggs. The eggs themselves contain glutamic acid, which is the same ingredient as MSG.

Therefore, there is no need to add MSG when frying eggs. MSG will destroy the natural flavor of eggs, which is of course a waste.

5. MSG should not be added to acidic and alkaline foods. MSG should be added to acidic foods and heated at high temperatures at the same time. MSG (glutamic acid) will lose water and turn into disodium pyroglutamate. Although it is non-toxic, it will not have any umami flavor.

In alkaline foods, when the solution is under alkaline conditions, MSG (monosodium glutamate) will be converted into disodium glutamate, which has no umami taste.