1, stir-fry: that is, the materials are directly put into the oil pan and stir-fry quickly with high fire without being starched or hung. ?

2. Cook and fry: blanch, steam or fry the ingredients until they are half cooked before frying. Season with sauce. ?

3, stir-fry: that is, the ingredients are sized and lubricated, then quickly stir-fry with Dayan, and finally add sauce. ?

4. Stir-fry: The ingredients are fried in an oil pan and then quickly heated in hot oil with moderate oil content, which can be subdivided into onion explosion, oil explosion and sauce explosion. ?

5. Dry stir-frying: also called dry stir-frying or dry stir-frying, the water in the ingredients is dried with a big fire and a small amount of oil, and the crispy taste is somewhat similar to that of raw stir-frying.

6. "Soft frying" means melting liquid or egg liquid, milk, starch, soup, etc.

Different ingredients have different treatment methods. After systematic study, I believe your cooking will go further.