Stir-frying began in the Song Dynasty, when there were already "fried meat" dishes, and the method of stir-frying soup appeared in the Yuan Dynasty, such as "stir-frying soup". In the Ming dynasty, there were fried chicken and other "oil explosions", and some were called oil explosions or raw explosions.

China food culture has a long history. In the long history, our ancestors summarized dozens of different cooking techniques, such as frying, frying, boiling, frying, stewing, boiling, stewing and so on. It is these different cooking techniques that form the gourmet kingdom of China, headed by eight major cuisines.

In ancient times, this cooking technique was also called cannon, which meant fast and intense cooking. Short heating time refers to the cooking method of quickly heating boneless, crisp and fine ingredients with hot oil or boiling water to maturity, and then thickening or mixing juice to make dishes. The dishes cooked in this way have the characteristics of light beauty and crispness.

Classification of fried vegetables (palace explosion, sauce explosion, onion explosion, coriander explosion, spicy explosion, oil explosion, deep explosion, stir-frying, salt explosion, etc.). ).

Friends who like cooking can also have a challenge.