Writing "Qu" was one of the most basic cooking methods in ancient times. That is, the food is cut into small pieces, and the seasoning is quickly stirred in an oil-rich iron pan (pot) until it is cooked.

After the food is cut, it is "burnt" or "soaked" in boiling water or hot oil, and then the dried pepper and pepper oil are exploded in a frying pan (pot) and mixed evenly.

Cooking is a method of cooking food by steaming and boiling. Inscriptions are common in Chaozhou cuisine.

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

A cooking method of frying a hot iron pan (pot) includes adding a little oil, then laying food flat in the pot, and using slow-heating oil to make the surface of the food golden and cooked.

Stir-fry the wok (pot) with hot oil, and add a proper amount of prepared sauce or soup to make the small food in the wok mature quickly and increase the aroma.

Fried ancient Chinese characters "fresh" is one of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp.

Writing "fresh" in ancient times was a processing method of cooking tough food on fire with a lot of boiling water.

Rolling is a processing method that uses a lot of boiling water to bring out the smell of food. Use a lot of soup to cook fried food, and get the cooking method of soup.

The cooking term of Yunbei was "Chuan" in ancient times; Almost like Cantonese cuisine, "Lu" is a cooking method. Food processed into pills or slices is cooked in boiling water, picked up and put in a bowl, and then boiled soup is added.

Burning the north to write "long"; It refers to the cooking method of cutting food into thin slices. Cook quickly with boiling water and dip in the sauce.

A processing method comprises putting vegetables into a boiling pot filled with scooped water or raw oil, and thoroughly cooking with slow fire to make the finished product soft and green.

Cooking terms in northern Shu 'an; A cooking method in which sliced food is cooked in spicy soup and dipped in sauce.

Writing "ghosts" in ancient times; It refers to a cooking method in which food is directly put into a wok (pot) or wok (pot), a large amount of spices such as ginger and onion are added, and the lid is covered, so that the food is fragrant and cooked with a large amount of spices.

Baking is a cooking method of cooking food packaged with tin foil or jade buckle paper with hot coarse salt under sealed conditions. Cooking method of mixing Jiang Mo and refined salt for curing or heating for curing under sealed conditions.

Braised northern cooking method; It refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire to soften and mature it.

It is close to the "burning" of northern cooking methods, so there is a saying of "burning in the south and burning in the north"; It refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it softens and matures.

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

A cooking method that uses the heat of steam to cook food.

Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to 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 pretreatment, the pickled vegetables are neatly placed in a buckled bowl and steamed in water, then covered with the main ingredients and buckled into a plate, and then splashed with colored glasses hooked by the original juice.

Pot: A method of cooking soup by putting a lot of water into food and slowly cooking it on the fire.

A processing method for mixing the umami flavor of meat into soup for a long time by slow fire and concentrating the soup.

A processing or cooking method that uses strong raw materials and fresh soup, uses slow fire, and adds flavor to another boring main material for a long time.

The method of stewing ancient crops and burying charcoal ash until cooked. This refers to the processing method of using ginger, onion and soup to make food taste and remove the odor of food itself. Northern cuisine also refers to the cooking method of putting food and soup in a sealed crock and cooking with slow fire.

Soup replaces the ancient meaning of "simmering", which refers to the cooking method of pickling food, wrapping it with lotus leaves, sealing it with wet mud or noodles and cooking it in charcoal fire.

A cooking method in which baked snacks or foods are seasoned or processed and put into an oven to mature.

"Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of frying food in a hot frying pan to make the water in the food slightly dry and remove the fishy smell; Or a rich cooking method.

Slippery northern cooking terms are close to the "thickening" of Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make crispy fried food smooth and delicious.

One of the ancient cooking methods of soup refers to the cooking method of boiling diced food in boiling soup, except adding wet raw powder to make the soup smooth into paste.

A cooking method is to add fine ingredients to the soup and boil it, then hook the "Ryukyu glutinous rice" with wet raw flour and sprinkle it on another neatly arranged staple food. The practice in the north is close to the "deduction" of Cantonese cuisine.

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

Blanching refers to the processing method of tightening the skin with boiling water. Common in the north refers to the cooking method of putting sliced and diced raw materials into boiled soup or spicy soup for cooking.

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

Roasting northern dishes 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 of cooking food on an open flame.

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

A cooking method in which a large amount of sauce or soy sauce is used for seasoning or ripening.

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

The wind will hang the pickled food in a ventilated place all the year round, and let it naturally dry or air-dry in the shade.

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

A cooking method ignites rock tea flavor or spiced medicinal materials under sealed conditions to make food emit fragrant smoke.

Smoked old writing can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "fumigation"; "Wet fumigation" is a cooking method that uses flowers or Shaoxing wine to incense food.

Cooking method of tasting or ripening food in distiller's grains.

Cooking method of seasoning or ripening with a large amount of soju.

Ancient "steaming"; A cooking method comprises seasoning food pieces, putting them into a pottery bowl, and then cooking with strong steam.

Freezing, also known as "crystal", refers to a cooking method in which agar or pigskin is added when cooking food, then soup is cooked, and then frozen and concentrated in the refrigerator.

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

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

A cooking method in which chopped food is sized and fried, and then put into boiling syrup and mixed evenly, so that it can be pulled out when it is picked up.

A cooking method comprises frying frosted food, mixing with boiled syrup, and sprinkling or directly sprinkling powdered sugar.

Salt and pepper food is fried, cooked and dried, and then stir-fried with salt and pepper in advance.

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

Moving oil is also called "dragging oil", "moving oil" and "running oil"; It refers to the processing method of rapidly dragging the processed raw materials in boiling oil to provide a cutting-edge foundation for subsequent cooking.

A cooking method, fresh seafood is put into a glassware by flame, and cooking is performed by igniting the heat generated by a large amount of white wine.

A cooking method, food, ginger and onion are put into extremely hot pottery (pot) to make the food make a "bang" sound and give off fragrance.

A cooking method comprises slicing and pickling skewered meat, stringing beggars with bamboo sticks and soaking them in hot oil. Or cut the meat into pieces, string it with iron brazing, cook it on charcoal, and sprinkle 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" and so on; After dragging the oil, put the food into the burning hot stone (mostly rain flower stone), then save the prepared sauce or soup, cook the food with steam or spray the aroma.

Fried seal, also known as "decoction" in the north, is generally suitable for fish; That is to say, after the fish is marinated with seasoning, it is thoroughly fried with hot oil with slow fire, and then sealed with seasoning to make it taste thoroughly.

Nest paste belongs to the "semi-frying method", that is, the pickled meat is attached to the fat with "nest paste", and the meat is crispy and tender by using "strong frying yin oil".

When the nest collapses, use "egg powder slurry" to cook the marinated vegetables, fry them first, then add delicious fresh soup to cook them.

Soft frying is a kind of "semi-frying method", that is, braised pork is mixed with "egg powder slurry", fried first, then cut into pieces and poured with sauce to cook the meat.

The cooking method of fried meat with eggs is to pre-cook the meat with the method of "flying water" or "oil bubble", then put it into the seasoned egg paste and mix well, and then fry the bottom of the egg paste until golden brown with slow fire.

Gillette is a 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.

Hot pot is also called "shabu-shabu", and in Guangdong it is called "edge furnace", that is, fresh meat is "sliced" or "cut" into thin slices, or meat is beaten into pills, pills, stuffing and so on. And give them to the guests together with vegetables so that they can cook them in boiling water or boiling soup.

A cooking method comprises pickling meat in a steamer, putting it in a special "steamer" together with medicinal materials, cooking seasoning soup and eating it.

Cooking method of cutting cooked food or fruits and vegetables, adding seasonings and mixing evenly.

Raw fish is a cooking method of bleeding and slicing fresh raw aquatic products and mixing them with shredded ginger, shredded onion, crispy skin and shredded lemon. And then dip it in soy sauce.

Sashimi was originally the practice of Japanese cuisine, which originally referred to raw meat slices. Chinese cuisine quotes a cooking method, that is, fresh aquatic products or seafood are peeled and washed, sliced, dripped with lemon juice and dipped in Japanese mustard.

Bamboo tube was called "Nan" in ancient times, which refers to the cooking method of using bamboo tube as a vessel and then baking, steaming and stewing to cook food.

Honey juice refers to a cooking method in which sugar, honey and maltose are mixed into thick juice, and the processed raw materials are added, and the sugar juice becomes soft, waxy and sweet by means of "boiling" and "steaming".

A cooking method comprises pickling crispy fried food with seasoning, coating with wet powder slurry, coating with dry powder, frying in hot oil, and taking out to make sauce.