Xuan: A cooking method in which food is cut, boiled or soaked in boiling water or hot oil, and then fried with dried peppers and pepper oil.
Cooking: Cooking food by steaming and boiling, which is common in Chaozhou cuisine.
Cooking: One of the very basic cooking methods. Cooking method of cooking food in an iron pot with appropriate amount of boiling water or soup and seasoning.
Frying: Heat the wok, add a little oil, then lay the food flat and close to the surface of the wok, and use slow and hot oil to make the surface of the food golden yellow and cook it.
Explosion: a cooking method that uses hot oil in hot rice (pot) to preserve a proper amount of sauce or soup to generate steam quickly, so that small pieces of food in the lock (pot) can be cooked quickly and then inflated.
Frying: one of the most widely used cooking methods. A cooking method in which food is put into a large amount of hot oil to make it crisp.
Dang: A method of cooking old food in a pot with a lot of boiling water.
Boiling: (1) A processing method of removing food odor and grease with a lot of turbulent boiling water.
(2) The cooking method of cooking food with proper amount of soup and eating it with soup.
Lu: The northern cooking term is Lu or Chuan. A cooking method comprises cooking food processed into pills or slices in boiling water, scooping it up and putting it in a bowl, and then adding boiled soup.
Burn: The northern cooking term is called "Noisy". A cooking method, in which food is sliced, cooked quickly with boiling water and dipped in sauce.
Daphne odora: A processing method in which vegetables are thoroughly cooked in boiling water with (potassium carbonate) or oil added to soften them and keep them green.
Sean: Northern cooking. A cooking method is that sliced food is boiled in spicy soup and then dipped in sauce.
Baking: a cooking method in which food is directly put into (pot) or (pot), a large amount of spices such as ginger and onion are added, and incense is covered and cooked.
Baking: (1) Cooking method of cooking food packaged with tin foil or jade buckle paper under sealed conditions with roughly hot coarse salt as heat source.
(2) The cooking method of seasoning with refined salt in Jiang Mo.
(3) Cooking method of cooking food by sealing and waste heat.
Braised pork: a northern cooking term. Put tough food in (pot), add appropriate amount of soup, cover (cover) and cook with slow fire until soft and mature.
Lai: it is close to the "burning" of northern cooking methods, so it is called "burning in the south and burning in the north" Put tough food into a pot without a lid, add a proper amount of soup and cook it gently.
Stewed meat: a cooking method in which all kinds of meat and vegetables are mixed with appropriate amount of soup and cooked in a soft way.
Steaming: a cooking method that uses the heat of steam to cook food.
Stewing: (1) A cooking method in which food and water or soup are put into a container with a lid, and the lid is covered, and then the soup is obtained by using the heat of steam.
Buckle bowl: a cooking method, in which food is processed and placed neatly in a buckle bowl, and then the main ingredients are blended with the original juice.
Pot: the cooking process of putting a lot of water into food and slowly getting soup on the fire.
With slow fire, it takes a long time to taste? Another major ingredient in cooking methods.
Simmer: (1) The ancient meaning is the method of burying food in charcoal ash to make it mature. This refers to the processing method of using ginger, onion and soup to make food taste and remove the smell of food itself.
(2) The cooking method in the north also refers to the cooking method of putting food and soup together in a sealed crock and cooking with slow fire.
Soup: A cooking method in which food is pickled, wrapped in lotus leaves, sealed with wet mud or dough, and then cooked in charcoal fire.
Baking: a cooking method in which snacks or food are cooked or put in a hot oven with primer and surface fire to ripen.
Stir-frying: refers to the processing method of putting vegetables into a pot with a small amount of oil and constantly stirring them to force out the "smelly green" taste in vegetables.
Xuan: a northern cooking term, close to the "da" of Cantonese cuisine. A cooking method is to beat food with raw flour, fry it and make it crisp, and then cook it in heavy oil and juicy environment to make the food smooth and soft.
Soup: one of the ancient cooking methods. A cooking method comprises boiling diced and diced food in boiling soup, and adding wet raw flour to make the soup smooth and smooth.
Grilled: (1) A cooking method, in which fine ingredients are added to the soup and boiled, and then made into a "smooth glaze" with wet raw powder, and then slowly sprinkled on another neatly arranged main dish.
(2) A northern cooking method, close to the "deduction" of Cantonese cuisine.
Preservation: refers to the cooking method of boiling hot oil and wine on steamed food to make it smoother.
Burning: Cantonese cuisine refers to the cooking method of cooking food on charcoal fire or open flame.
Brine: A reusable "brine juice", made of light soy sauce, soup and aromatic herbs, used to make food natural or delicious.
Sauce: a cooking method that uses a lot of bean paste, thick noodles or light soy sauce to make food taste or mature.
Soaking: a cooking method of cooking food with a lot of boiling water or soup in a certain period of time with the heat of "chrysanthemum heart" (that is, the state of water only surging).
Wind: the processing method of curing or directly hanging food in a ventilated place and letting it naturally dry or air-dry in the shade.
Wax: a processing method of pickling food with oil (soy sauce) or nitrite, then hanging it in a ventilated place for a little fermentation and naturally drying it in the shade or air.
Smoke: a cooking method or processing method of igniting tea leaves or spices under sealed conditions to make them smoke. The food is fragrant and smoked.
Fumigation: It is a cooking method of perfuming food with flowers or Shaoxing carved wine.
Bad: A cooking method in which food is tasted or ripened in a deep tank.
Drunk: a cooking method of tasting or cooking food with soju.
Jane: The cooking method of seasoning new food, putting it in a crock and then heating it with strong steam.
Peptone: a cooking method in which pork skin is added to cooked food, then boiled into soup, and then placed in the refrigerator until the ice gradually condenses.
A processing method for reheating cold food with steam,
Flying water: primary processing method, in which raw materials are blanched in boiling water to remove fishy smell.
Ice immersion: This method originated from Japanese cuisine. A cooking method in which freshly cooked or fresh food is put into ice water to make the food appear crisp under the physical reaction of thermal expansion and cold contraction.
Drawing: after the batter on the food is fried and crisp, put it into the cooked syrup and mix well, so that it can be pulled out when you pick up the food.