Boiling is a cooking technology with water as the heating body. In China cooking, it is widely used: it is used to make soup and hang soup; It is used for processing raw materials semi-finished products in various processes (called "pre-cooking treatment" or "raw material prefabrication" in the industry); Most cold dishes are inseparable from it; It is a method of making "sauce" and "halogen" products, and it is actually a cooking method. In hot dishes, cooking is not as important as the operation method with oil as the heating element, and there are not as many varieties as the operation method with oil as the heating element, but it still has a certain position and has created some famous dishes, such as "boiled dried silk" with Jiangsu flavor and "boiled beef" with Sichuan flavor.

Cooking, from the specific operation method, is not complicated, that is, put the raw materials into a pot with a lot of water, boil them with strong fire first, and then cook them with medium and small fire, which becomes a dish. However, it has a lot of knowledge in the selection of raw materials and knives, in the process of cooking, and in the coordination of condiments. A cook without a certain foundation can't do well. For example, taking "white-cut chicken" and "mixed white belly" as examples, it is difficult to master the calories, and it is impossible to be excessive or lacking. Only when the cooking is just right can the meat be white, crisp, tender, fragrant, unbreakable and rich (that is, it looks full with almost no weight loss). If you cook hot dishes, you will learn more.