Practical jingle for chefs in cooking

There is a certain regular sequence for cooking. Do you know how to cook? It doesn’t matter if you don’t know how. Let’s take a look at the cooking jingles I compiled to help you improve your cooking skills.

About cooking jingles

A brief discussion on quick stir-frying techniques

There are so many stir-frying techniques, it is not wrong to remember them all. There are raw stir-fries and cooked stir-fries, so keep in mind the smooth stir-fry and the clear stir-fry. Stir-fry, water stir-fry and stir-fry, dry stir-fry are used less frequently. The most difficult method is soft frying, while the palace frying method includes catching and frying.

Stir-frying techniques are often used, and the dish tastes good in one pot. Hong Kong fried typhoon shelter, garlic black bean bread crumbs.

Stir-fried technique

Stir-fried technique is widely used, and the raw material needs to be sizing. Warm the oil until it becomes smooth and loose, then return to the pot and stir-fry quickly to thicken the sauce. Slow-fried, quick-fried, good quality, fresh, tender, soft and light in taste.

Water frying technique

Water frying technique is really special. It uses water and no oil for cooking. This method is for eggs, stir-fry them over slow heat without turning them. The finished dish is fresh and tender, bright in color, light and smooth, and unusually soft.

Soft frying technique

Soft frying technique is not difficult. The key is to keep the pot clean and oily. Choose liquid or velvet, stir-fry in warm oil over slow heat. The finished dish is soft and tender, tastes fresh, and the color is clean and unusual.

Fresh stir-frying technique

Stir-frying technique is the most common, and the raw materials have been carefully processed. No slurry, no pickling, no paste, just put it in the pan and fry it quickly. Put the chopped raw seasoning into the plate, the flavor is fresh and fragrant without thickening.

Stir-frying technique

Stir-frying technique pays attention to "clean", and the raw materials are carefully processed. The flavored batter is warm and oily, and the seasoning quality is good when reheated. When stir-fried, it does not thicken the sauce, and the bottom of the dish is fresh and fresh without any juice.

The technique of catching and frying

The technique of catching and frying belongs to the imperial court, and the raw materials are carefully processed. Bake it until crispy and then return it to the pot. It has a nice sour and sweet taste. Crispy on the outside, tender on the inside, fresh and not greasy, palace innovation is the first.

Stir-frying techniques

Stir-frying techniques are biased. The raw materials are not stir-fried but deep-fried. Roll up the main ingredients and stir-fry them in the pan, season with ginger, green onion, garlic slices and soy sauce. The cooking process is fast, so it is called "stir-fry" because it is fast and short.

Selected cooking jingles

Stir-fried techniques

Stir-fried techniques are also common, and the raw materials are cooked and carefully processed. Stir-fry quickly with hot oil, and the chili sauce is indispensable. The addition of white sugar can enhance the freshness and create a unique salty, spicy and sweet flavor.

Stir-frying techniques

Stir-frying techniques are not simple, and the main ingredients are too oily or too watery. Stir-fry over high heat to get the juice and gravy, and the finished dish will be crispy and tender in a short time. Stir-frying emphasizes the selection of raw materials, the texture is crisp and tender and easy to cook.

Stir-fry techniques

Stir-fry techniques are often used, and the pots are not changed during the cooking process. The raw materials are processed, slurried and marinated, stir-fried over high heat and pushed to the edge of the pot. Then stir-fry the ingredients into the sauce to make it delicious and slightly spicy.

Dry frying technique

Dry frying technique is a wonderful stir-frying technique, and the raw materials are processed carefully. No slurry, no pickling, no drying, stir-fry and add a little oil. The taste should be spicy, and the chili sauce has a good pepper flavor.

Typhoon Shelter

Typhoon Shelter is popular in Hong Kong, and the way to eat is a new and unique trend. The main ingredients are marinated and fried, garlic and black bean bread crumbs. The texture is soft and impeccable, and the garlic flavor is surprisingly strong.

The technique of wire drawing

The technique of wire drawing is strong. Boil the sugar in a pot over slow fire. The main ingredients are deep-fried and mixed with sugar, and the silver threads appear on the jade plate. The raw materials are easy to collapse when stuck, so the quality is better when using oil. It is easy to master the process of boiling sugar with water and can be used to shred meat.

It is easier to mix oil and water, and all raw materials are suitable. There is also oil deep in the bottom of the pot, and the main ingredients, sugar, are fried together.

Simple jingle for cooking

Catch and stir-fry prawns

The technique of catching and frying belongs to the royal court, and the raw materials have been carefully processed.

It is fried until crispy and then returned to the pot. It is slightly sour and sweet.

Crispy on the outside, tender on the inside, fresh and not greasy, palace innovation is the first.

Stir-fry technique:

Dry stir-fry green beans

Stir-fry technique is biased, the raw materials are not stir-fried but deep-fried.

The main ingredients are rolled and stir-fried in a wok, and seasoned with ginger, onion, garlic slices and soy sauce.

The cooking process is fast, so it is called "stir-fry" because it is fast and takes a short time.

Stir-fried techniques:

Twice-cooked pork

Stir-fried techniques are also common, and the raw materials are cooked and carefully processed.

Stir-fry quickly with hot oil, and the chili sauce is indispensable.

Adding white sugar can enhance the freshness, and the flavor is unique, salty, spicy and sweet.