What are the thirty-six cooking methods for Chinese hot dishes?

Chinese cuisine is famous far and wide. Over the past thousands of years, it has evolved into many cuisines and dozens of cooking methods. Not to mention chefs, any cook can master ten or eight methods, and they taste good.

Strictly speaking, there are more than thirty-six preparation methods, because one method will be subdivided into several different seasoning methods.

Looking at the leopard through the tube, we can see that our food culture has never been imitated and has never been surpassed.

I have read many foreign cooking books, and the cooking methods have shadows of Chinese cuisine. For example, the burgers in foreign fast food are imitation meat buns, and this delicacy existed during the Warring States Period.

The cooking method, which has been passed down to this day, is divided into stir-frying, which is characterized by short time, fast heat and less juice.

Subdivisions include soft stir-fry, hard stir-fry, dry stir-fry, stir-fry, smooth stir-fry, and clear stir-fry.

Pour cooking oil into the pot, fry the spice heads, then add the ingredients, garnishes, and finally add the condiments and stir-fry until cooked.

To marinate, pour water into the pot, add light soy sauce, sugar, ginger slices, green onion knots, cooking wine, and spice packets, cook for about 30 minutes, add the ingredients to marinate, and then let stand to allow the flavor to penetrate into the ingredients.

Stew, put the ingredients into the soup, add condiments and cook, add cornstarch water to thicken, add scallion oil, and remove from the pot.

Boil, put the ingredients into the soup, add condiments, bring to a boil and remove from the pot.

Another way to do it is to boil the ingredients and put them into a bowl, and pour the soup into them.

Deep-fried, deep-fried without being battered, put directly into hot oil and deep-fry until cooked.

For deep-frying, the ingredients are coated with egg liquid, cornstarch, and bread crumbs, and then fried in hot oil.

For soft frying, mix the cornstarch and egg liquid into a paste, add the ingredients into the paste, and fry in the oil pan until cooked.

For dry frying, put the cornstarch into a bowl, add water and mix well. After settling, pour out the water, put the ingredients into the sticky cornstarch paste, and fry them in hot oil until crispy.

Cooking can be divided into two types: fried cooking and slide cooking. The ingredients are first cooked in oil.

Add condiments to a bowl and add a small amount of water to dissolve to make green juice.

Pour a small amount of cooking oil into the wok, add the fried ingredients, pour in the clear juice, stir well, and remove from the pan.

There are four types of stir-fry: smooth stir-fry, burnt stir-fry, vinegar stir-fry, and bad stir-fry. You can use no paste, soft paste, or thick paste. The ingredients should be smoothed first and fried.

Mix the juice.

Leave the bottom oil in the pot, add ginger, onion and garlic and stir-fry until fragrant. Add the sauce and stir-fry the red oil. Add the ingredients, pour in the juice and stir-fry evenly. Remove from the pot.

There are two types of roasting: dry roasting and brown roasting.

The ingredients are pre-fried or blanched.

First stir-fry the spice heads, add water, condiments, and ingredients, cook for a certain period of time, reduce the sauce until thick, add cornstarch water to thicken, and remove from the pan.

Steak is divided into four types: chicken fat steak, white steak, butter steak and red steak.

The ingredients are boiled or steamed first.

Pour cooking oil into the pot, add the ingredients and stir-fry until fragrant, add the ingredients, seasonings and soup, turn to low heat and grill the ingredients until soft and glutinous.

To make sauce, blanch the ingredients, mix several condiments into a sauce, add the ingredients and cook until cooked.

Soup is divided into two types: smooth soybean and ordinary soybean.

After the ingredients are blanched and fried, add peppercorn oil, sugar, salt, chicken essence, and shredded ginger, stir well, and remove from the pan.

Mixing is divided into four types: cold, raw, warm, and cooked.

Wash the ingredients and use them directly with a knife, or blanch them until cooked, add a variety of condiments and mix well.

To stew, first blanch the ingredients, stir-fry, deep-fry, and fry, then add soup and water, simmer over low heat for a certain period of time, leaving more juice than braised vegetables, but less than steamed vegetables. Finally, add cornstarch water to thicken the sauce, and take it out of the pot.

There are six types of popping: water popping, oil popping, soup popping, palace popping, salt popping, and sauce popping.

The ingredients are blanched and fried. First prepare the gravy, then pour cooking oil into the pan, add the ingredients and saute until fragrant, add the ingredients, add cooking wine, stir-fry until the gravy is cooked, and remove from the pan.

Frying can be divided into four types: fried and steamed, southern fried, fried and turned, and dry fried.

Pour cooking oil into the pot, add the ingredients, turn to low heat and fry until both sides are golden brown, add seasonings to season, drain the juice and remove from the pot.

Honey is divided into three types: honey juice, honey stew, and candied fruit. Add honey, sugar, a small amount of oil, and water to the pot, add the ingredients, and simmer until soft and glutinous, then remove from the pot.

Thread, fry the ingredients first, then stir-fry the syrup. After the sugar has melted and changed color, add the ingredients and stir-fry to coat them with starch, then remove from the pan.

Add frosting, fry the ingredients and sprinkle in sugar.

For frosting, fry the ingredients first and then sprinkle them with sugar.

Hot pot is divided into four types: chrysanthemum pot, clear water pot, shua pot and Yipin pot.

Clean the ingredients, slice them into strips, cubes, etc., prepare the sauce, put the ingredients into the pot, blanch them, and eat with the sauce.

Grill, grill the ingredients directly over charcoal fire.

To smoke, first marinate and stir-fry the ingredients, put sugar in the pot, put in the steam rack, add the ingredients, cover and turn on the heat. When the sugar is heated, it produces smoke, which adheres to the ingredients, giving it a unique flavor.

Boil, add water to the pot, add ingredients and bring to a boil, turn to medium to low heat and cook, add seasonings, mix well, and remove from the pot.

Crispy, divided into two types: soft crisp and hard crisp.

Pour cooking oil into the pot, add ingredients, seasonings, soup, and simmer over low heat until soft.

Stewing is divided into three types: scraping stew, ordinary stew, and clear stew.

After the ingredients are soaked, blanched and stir-fried, they are put into a stew pot, add soup water to cover the ingredients, cover and stew in water for a few hours, and add salt to taste.

To simmer, stir-fry and fry the ingredients first.

Pour cooking oil into the pot, add ginger, onion and garlic and stir-fry until fragrant, add condiments and stir-fry briefly, add ingredients and stir-fry evenly, remove from the pot.

Steaming involves processing the ingredients, cutting them, changing them to marinate, etc., boil a pot of boiling water, add the ingredients, and steam for the appropriate time.

Paste, cover the ingredients with flour, put the egg liquid into the batter, pour cooking oil into the pan, add the ingredients and fry until both sides are golden brown, add soup, side dishes, condiments, cook until the soup is thick, and remove from the pot.