Everyone knows that there are various kinds of food in China, including spicy, sweet, salty and sour, but do you know how these foods are cooked? How many cooking styles are there in China? The following is the introduction for everyone:

Frying: Frying is a cooking method in which the pot is heated first, the bottom of the pot is brushed with a small amount of oil, and then the processed (generally flat) raw materials are put into the pot and fried with a small amount of oil. Generally, one side is fried first, and then the other side is fried. When frying, the pot should be shaken constantly, so that the raw materials are heated evenly and the color is consistent.

Deep-frying: Deep-frying is a cooking method with strong fire, rich oil and no juice. There are many kinds of frying, such as clear frying, dry frying, soft frying, crisp frying, paper-wrapped frying, crisp frying, oil immersion, oil shower and so on.

stir-frying: stir-frying is a common cooking technique. Its raw materials are generally chips, silk, diced, strips and blocks. When frying, it is necessary to use strong fire and hot oil in a hot pan. The amount of base oil used depends on the amount and type of materials. According to the difference of materials, heat and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.

Tang: Tang is a method of cooking quickly with strong fire. Generally, the stir-frying method is to fry the raw materials or boil them in boiling water, then prepare the marinade from another oil pan (the marinade is also prepared from soup without oil), and then put the processed raw materials into the prepared marinade to stir or pour the marinade on the surface of the processed raw materials.

explosion: explosion means urgency, speed and intensity, and the heating time is extremely short. The cooked dishes are crisp, tender and fresh. The explosion method is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton, etc. Commonly used explosion methods are: oil explosion, turnip explosion, onion explosion, sauce explosion, etc.

Cooking: there are two kinds of cooking: cooking with chicken, duck, fish, shrimp and meat as raw materials. Generally, slices, shreds, blocks and segments that are or are not sticky are fried with high-heat oil first, and a little base oil is left in the pot and placed on high heat. The fried main ingredients are put in, and then a single seasoning (without starch) is added, or a plurality of seasonings are added to form a pair. In cooking with vegetables as the main material, the main material can be directly used for cooking and frying, or it can be boiled in boiling water before cooking and frying.

The six cooking methods introduced by cooking school Xiaobian in Nanjing New Era are our common cooking methods, and there are 24 common cooking techniques such as pasting, burning, stewing, stewing, steaming, boiling, stewing, pickling, mixing, roasting, marinating, freezing, drawing, honey, smoking and rolling.