First, the "stew" in cooking is original, soft and rotten, and the soup is delicious. 2) Operation method: the food is processed into blocks, strips or shapes, and the blood stains and fishy smell are burned out in the boiling water pot. Then, people are put into the stew pot, and seasoning and clear soup or water are added. First, the food is cooked with strong fire, and the floating foam is removed, and then the food is stewed with slow fire until it is cooked. For example, stewed pork belly with lotus seeds and chicken soup with snowflakes. Stews are mostly half-soup and half-dish dishes. Second, the "stew" 1) in cooking is characterized by crisp dishes, thick soup and mellow taste. 2) Operation method: process and shape the food, put it in a pot and pour the oil with high fire until it is moderate, then stir-fry the food, add the soup to taste, cover the pot and simmer until it is cooked. For example, braised chicken with jujube and apricot, braised sheep liver with yellow sauce. 3) Types of braised pork and braised pork. Third, the "steaming" 1) in cooking is characterized by boiling water, and the high temperature above 100℃ can keep the dishes intact, original, fresh and tender. 2) Operation method: After processing the original flavor of food and seasoning, put it into a container, boil water on a large fire, select the heat according to the nature requirements of raw materials, and steam it in a cage. 3) Types of steaming, including powder steaming, sealing steaming, package steaming, buckle steaming and steamer steaming. Fourth, the characteristics of "burning" 1) in cooking are rich and delicious. 2) Operation method: After the food raw materials are preliminarily cooked as required, put them into a pot, add soup or water and seasonings, boil them with strong fire, then heat them with slow fire for a long time to flavor them, and then take them out of the pot when the soup is sticky. The soup is directly concentrated and dried, and then concentrated and braised. Five, cooking "fried" 1) features crisp texture, fresh and delicious. 2) Operation method: the food is processed and shaped, seasoned and colored, the oil is heated with strong fire, the raw materials are put into a hot oil pot, and the food is quickly fried. 3) Soft fry and raw fry. 6. "Fried" 1 in cooking is characterized by crisp taste and beautiful shape. 2) Operation method: make edible drugs into liquid medicine, or grind them into fine powder, or marinate the food in advance to taste, wrap the paste on the processed food, and then put it in an oil pan and heat it until it is cooked. According to the characteristics of raw materials, choose the amount of oil and control the temperature to avoid overheating and scorching. 3) Types of clear frying, soft frying, dry frying and crisp frying. Seven, cooking "porridge" 1) characteristics of medicine and food homology, easy to absorb and digest, spleen and stomach, simple to make, convenient to take, suitable for all ages, nourishing and anti-aging. 2) Operation method ① Gu Mi, such as ginseng and astragalus root, is added into the medicine, and japonica rice is added to cook porridge, and the medicine is supplemented with food tonic to tonify deficiency and strengthen body resistance. ② Tonics containing Gu Mi, such as jujube, lily, yam and longan meat. , add to all kinds of Gu Mi cooking together. When eating, brown sugar, white sugar, rock sugar, honey, salt, chopped green onion, shredded ginger and so on. Can be added appropriately. 3) Types of meat porridge, vegetarian porridge, sweet porridge and nourishing porridge. Eight, the "beverage" in food health care The beverage in complementary food is a liquid food with nourishing and health care functions made of medicine, water, wine or sugar. Healthy drinks include: tea, fresh fruit juice and soup. Medicinal liquor includes tonic wine and therapeutic wine. Operation method: 1) Tea leaves are made from flowers, leaves, barks, stems and branches of high-quality and volatile plants, such as ginger, chrysanthemum, dried tangerine peel and tea. You can finish it in a few minutes. 2) Freshly squeezed fruit juice is selected from plants rich in nutritious fruit juice, such as fruits, stems and leaves of various fruits, melons and vegetables, which are crushed and squeezed to obtain fruit juice. 3) Choose a casserole or soup pot to make soup, wash the raw materials or medicinal materials, add water after soaking, and sometimes add wine and vinegar to decoct.

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