Hello everyone, I am happy to answer your questions. The question raised by today’s topic is very good and covers almost all cooking techniques. I will answer them one by one next.

Fry: Use less oil and fry on both sides until golden and crispy.

The cooking technique of frying is a very common technique in daily life. Just put a little oil in the pan, then fry the ingredients until both sides are golden and crispy. There are two types of frying: raw frying and soft frying. Pan-frying refers to a method of frying the raw materials directly in the pot without slurry treatment. Soft frying refers to a frying method in which soft and tender raw materials are coated with egg paste, slowly fried over low heat until cooked through, and then poured with a pre-mixed sauce.

Stir-fry: medium or small amount of oil, cooked quickly over high or medium heat.

The cooking method of stir-frying is a characteristic technique of Chinese cooking, which involves cutting into cubes, shreds and strips. A method of cooking slices, chunks and other small raw materials into dishes using oil over high or medium heat. Various forms include: stir-fry, stir-fry, stir-fry, cooked stir-fry, soft stir-fry, etc.

Cooking: Crispy and fragrant on the outside, fresh and tender on the inside, refreshing and not greasy.

Cooking refers to the heating and cooking of food. Nowadays, it is sometimes referred to as a general term for cooking techniques.

Fried: large amount of oil, high heat, crispy on the outside and tender on the inside, loose on the outside and waxy on the inside.

Frying is one of the more important cooking methods. The main characteristics of the frying technique are high fire and large amount of oil. It is a cooking method in which processed raw materials are put into a large oil pan directly or through paste, and then heated and matured. The main flavor characteristics of fried dishes are crispy on the outside and tender on the inside, loose on the outside and glutinous on the inside. There are seven kinds of frying: clear frying, batter frying, dry frying, soft frying, loose frying, crispy frying, and wrap frying.

Boiled: The soup is juicy and has various flavors.

Boiling is a cooking method in which the raw materials are put into the soup, first brought to a boil over high heat, and then cooked over medium or low heat into a dish. Features: The soup is wide and juicy, the soup and vegetables are combined into one, and the taste is fresh.

Stewed: rich soup, fresh and original flavor.

Stewing is a cooking method in which you put the finished raw materials and enough water into a pot, add seasonings, bring to a boil over low heat and heat for a long time until the raw materials are soft and thoroughly cooked. It is divided into water-proof stewing And stew without water. Features: It has the characteristics of rich soup, fresh flavor, original flavor, complete shape, crisp but not broken.