After the food is cut, it is "burnt" or "soaked" in boiling water or hot oil, and then the dried pepper and pepper oil are exploded in a wok (pot) and mixed well.
Cooking is the method of cooking food by steaming and boiling. The title is more common in Chaozhou cuisine.
Cooking is one of the simplest cooking methods; Cooking method of cooking food in wok with appropriate amount of boiling water or soup and seasoning.
A cooking method of frying hot iron wok (pot), adding a little oil, then sticking food flat in wok, and using slow hot oil to make the surface of food golden and cooked.
Explode the cooking method of using hot oil in a wok (pot) and adding a proper amount of prepared sauce or soup to make the small food in the wok ripen quickly and add aroma.
Fried ancient writing "Xian" is one of the most commonly used cooking methods; Refers to the cooking method of putting food into a large amount of hot oil to cook until it is crisp.
Writing "Xian" in ancient times is a processing method that uses a lot of boiling water to cook tough food on the fire.
Rolling is a processing method that uses a lot of boiling water to bring out the smell of food.
The cooking term of Yun North was "Chuan" in ancient times; Almost like Cantonese cuisine, "Lu" is a cooking method in which the food processed into pills or slices is cooked in boiling water, picked up and put into a bowl, and then added with boiling soup.
Burning the northern writing "long"; It refers to the cooking method of cutting food into thin slices, etc., quickly cooking it with boiling water and dipping it in sauce.
A processing method in which vegetables are put into a boiling pot with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green.
Shuan northern cooking terms; A cooking method in which sliced food is cooked in spicy soup and dipped in sauce.
Writing "Gui" in ancient times; Refers to the cooking method in which food is directly put into a wok (pot) or a wok (pot), a large amount of spices such as ginger and onion are added, and the lid is covered, and a large amount of spices are used to make the food fragrant and mature.
Baking is a cooking method that uses hot coarse salt to cook food packaged with tin foil or jade buckle paper under sealed conditions.
Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering it and cooking it with slow fire to soften and ripen it.
It is close to the "burning" of northern cooking method, so there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, and cooking with slow fire to soften and ripen.
A cooking method in which a variety of meat and vegetables are cooked together with an appropriate amount of soup.
A cooking method that uses the heat of steam to cook food.
Stewed food is added with clear water or soup, put into a covered container, covered, and cooked by the heat of steam to obtain the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire.
After seasoning and pre-processing, the buckled food is neatly placed in a buckled bowl and steamed in water, and then the main ingredients are covered and buckled into a dish, and then the colored glass hooked with the original juice is splashed.
Pot: Put a lot of water into the food, cook it on the fire slowly and get the cooking method of soup.
A processing method that the umami flavor of meat is blended into the soup for a long time by slow fire and the soup is concentrated.
A processing or cooking method that uses strong raw materials and fresh soup, uses slow fire and adds umami flavor to another boring main material for a long time.
The method of stewing ancient crops and burying charcoal ash until cooked. This refers to the processing method of using ginger onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method in which food and soup are put into a sealed earthen jar and cooked in slow fire.
Soup replaces the ancient meaning of "simmering", which refers to the cooking method that food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles, and cooked in charcoal fire.
Cooking method in which baked snacks or foods are seasoned or processed and then put into an oven for ripening.
"Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of putting food in a hot wok and constantly frying it, so that the water in the food is slightly dry and the smell is removed; Or a cooking method that is eaten with a strong flavor.
Slip the northern cooking terminology, which is close to the "thickening" of Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make the crispy fried food smooth and delicious.
One of the ancient cooking methods of soup refers to the cooking method that the diced food is boiled in boiling soup, except for adding wet raw powder, so that the soup slips into a paste.
Save once wrote "splash" or "swim", which can be divided into "save oil" or "save wine"; The former refers to the technique of splashing boiling hot oil on steamed food to remove fishy smell and increase smoothness; The latter refers to the method of splashing Shao wine on the food being cooked to make the food more "steamed".
Scalding refers to the processing method of tightening the skin of meat with boiling water. Common in the north refers to the cooking method that the raw materials for slicing and cutting are cooked in boiling soup or spicy soup.
In ancient times, Cantonese cuisine refers to a cooking method in which food is cooked on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire.
Roasting northern cuisine is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north". Refers to the cooking method in which food is cooked on an open flame.
Brine is a cooking method that uses "bittern juice" mixed with soy sauce and spices to make food mature or tasty.
A cooking method that uses a large amount of sauce or soy sauce to taste or ripen.
A cooking method that uses a lot of boiling water or soup to cook food in a certain period of time with the heat of "chrysanthemum heart". It's similar to "Yue" in the north, that is, after the materials are cooked, they are eaten by scooping in the soup.
The wind hangs the pickled food in a ventilated place all the year round and lets it naturally dry in the shade or air-dry.
Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it naturally dry in the shade or air-dry.
A cooking method in which yancha-flavored or spiced medicinal materials are ignited in a sealed condition, so that food is endowed with fragrant smoke.
Fumigating old writing can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "smoke"; "Wet fumigation" is a cooking method in which food is perfumed with flowers or Shaoxing wine.
Cooking method of putting food into distiller's grains to taste or ripen.
A cooking method that uses a large amount of soju to taste or ripen.
"steaming" in ancient times; A cooking method in which food pieces are seasoned, put into a earthenware bowl, and then cooked by strong steam.
Frozen, also known as "crystal", refers to a cooking method in which boiled food is added with agar or pigskin, then boiled into soup, and then placed in the refrigerator to be frozen and condensed.
Flying water puts food into boiling water to make it half-cooked and quickly picks it up, which provides a good cutting-edge processing method for subsequent cooking.
A cooking method in which food soaked in ice is shredded and quickly put into ice water to make the food crisp. This law originated in Japan.
A cooking method in which the shredded food is starched and fried, then put into the boiled syrup and mix well, so that the food can be pulled out when it is picked up.
A cooking method in which frosted food is fried, mixed with boiled syrup and scattered or directly sprinkled with powdered sugar.
The food with salt and pepper is cooked and dried after being fried, and then stir-fried and mixed with salt and pepper in advance.
Oil bubble is a cooking method that uses a lot of hot oil to cook food quickly.
Moving oil is also called "dragging oil", "moving oil" and "running oil"; It refers to the processing method that the processed raw materials are quickly dragged in the boiling oil to provide the cutting-edge foundation for the subsequent cooking.
A cooking method in which fresh seafood is put into glassware by flame, and cooked by the heat generated by igniting a high amount of white wine.
A cooking method in which food, ginger and scallions are put into an extremely hot earthenware (pot) to make the food make a "bang" sound and emit fragrance.
A cooking method in which the skewered meat is sliced and marinated, then the beggars are skewered with bamboo sticks and soaked in hot oil. Or sliced meat, strung with iron brazing, cooked on charcoal, and sprinkled with cumin and other spices.
Iron plate was originally a western cooking method; That is to say, after the food is "oiled", it is put into an extremely hot iron plate with onion as the main spice and sauce to ripen and make the food fragrant.
Sauna is also called "stone cooking" and so on; After dragging the oil, the food is put into burning hot stones (mostly rain flower stones), and then the prepared sauce or soup is saved, and the food is cooked or sprayed with aroma by steam.
Fried sealing in the north, also known as "fried cooking", is generally suitable for more fish; That is, after the fish is marinated with seasoning, it is fried thoroughly with hot oil over slow fire, and then it is sealed with seasoning to make it taste thoroughly.
Nest paste belongs to the "semi-frying method", that is, the marinated meat is pasted on the fat with "nest paste", and the meat is crispy and soft on the one hand by using "strong frying yin oil".
When the nest collapses, the marinated food is cooked with "egg powder slurry", and the food is fried first and then fried, and then the fresh soup with good taste is added and cooked thoroughly.
Soft frying is a "semi-frying method", that is, the marinated meat is mixed with "egg powder slurry", and the meat is cooked by frying first and then frying, and then cut into pieces and drenched with sauce.
The cooking method of frying meat with eggs is that the meat is pre-cooked by the method of "flying water" or "oil bubble", then put into the flavored egg paste and mix well, and then fry the bottom of the egg paste with slow fire until golden brown.
Gillette is the transliteration of English CUTLET; That is, the cooking method of dipping food in egg paste, sticking bread crumbs and frying in hot oil. This practice originated from western chefs.
A cooking method in which crispy fried food is marinated with seasoning, then coated with wet powder slurry, then coated with dry raw powder, fried in hot oil and then fished into sauce.
Hot pot is also called "shabu-shabu", and Guangdong is called "edge furnace", that is, fresh meat is "sliced" or "cut" into thin slices, or the meat is tarted into pills, balls, stuffing, etc., and sent to the guests together with vegetables, so that the guests can put it into boiling water or boiling soup to cook it.
A cooking method in which the meat is marinated in a steam pot, together with the medicinal materials, is put into a special "steam pot" in which the seasoning soup is boiled and eaten.
A cooking method in which cooked food or fruits and vegetables are cut, and seasonings are added and mixed evenly.
Raw fish is a cooking method in which fresh raw aquatic products are bled, sliced, mixed with shredded ginger, shredded onion, crispy, shredded lemon, etc., and then dipped in soy sauce to eat.
Sashimi was originally the practice of Japanese cuisine, which originally referred to raw meat slices. It was quoted by Chinese food as a cooking method that fresh aquatic products or seafood were peeled and cleaned, sliced thinly, dripped with lemon juice and dipped in Japanese mustard.
Bamboo tube was called "Kui" in ancient times, which refers to the cooking method of cooking food by using bamboo tube as a vessel and then roasting, steaming and stewing.
Honey juice refers to a cooking method in which white sugar, honey and maltose are turned into thick juice, and the processed raw materials are added to make the texture soft and waxy, the sweetness permeates and the sugar juice is moistened by methods such as "boiling" and "steaming".
Blanching: also known as "effluent", is a method of putting raw materials in boiling water or cold water pot for preliminary cooking treatment.
Overoiling: a method of preliminarily cooking cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also known as "lubricating oil"; Large-scale raw materials pass through Wangyou, which is also called "walking oil".
Hanging paste: the process of coating raw materials with a layer of paste evenly before cooking.
Sizing: the process of mixing starch, eggs, salt, etc. with raw materials, so that the outer layer of raw materials is wrapped with a thin slurry.
Energizing: A processing method of adding refined salt, water, starch and other auxiliary materials to the animal raw materials processed into minced meat, and then repeatedly stirring them to make them bright in color, tender in meat, unsinkable in water and not scattered.
Thickening: the process of adding starch aqueous solution to the pot during cooking to make the dish soup have a certain consistency. /Also known as "tired", "tired" and "tired".
Warm oil: commonly known as 30% to 40%, the temperature is generally 70℃~ 100℃.
Hot oil is commonly known as 50% to 60%, and the temperature is generally 1 10℃~ 170℃.
Wangyou is commonly known as 70% to 80%, and the temperature is generally 180℃~220℃.
Sliding pot: a method of heating the pot, pouring a little oil over it, and then pouring the oil.
Grilled pot: also known as "frying pan", it refers to a method of putting ginger, onion, pepper powder or other spices with fragrance into hot base oil, stir-frying in the pot to get the fragrance, and then serving the vegetables in time.
Broth: Also known as "clear soup", "upper soup" and "top soup", it refers to a kind of soup made of raw materials such as pig bone, chicken bone, duck rack and minced meat, and added with minced chicken or minced meat which is thin and mushy, without salt, so as to make it clear as water and have a strong and fresh taste.
Milk soup: also known as "white soup", the raw materials are boiled with clear water and the color is milky white.
Code flavor: the process of mixing raw materials with seasonings and soaking them into flavor before cooking.