Cooking techniques include: stir-frying, boiling, steaming, roasting and stewing.

1, stir-fry:

Stir-fry is to cut the ingredients into small pieces or slices, put them into a hot wok, add the right amount of oil or a small amount of water, stir-fry quickly over medium or high heat, add the right amount of seasoning until the ingredients are cooked through or softened. The advantage of stir-frying is that it retains the nutrients and flavor of the ingredients, while allowing for quick cooking. When stir-frying, you need to pay attention to the heat and stir-frying time to avoid burning or losing the flavor of the ingredients.

2, cooking:

Boiling is the technique of cooking ingredients in boiling water. This method is applicable to a variety of ingredients, including meat, vegetables, beans and so on. The advantage of boiling is that it can maintain the nutrition and taste of the ingredients, and at the same time can make the ingredients become soft and easy to digest. During the boiling process, you need to pay attention to the fire and time to avoid the ingredients from boiling or losing their flavor.

3, steam:

The steam is the ingredients in the steamer, the use of steam for cooking techniques. This method is applicable to a variety of ingredients, especially those that need to be kept in their original form, such as fish, meat, vegetables and so on. The advantages of steaming are that it maintains the nutrients and flavor of the ingredients, while allowing for quick cooking. In the process of steaming, you need to pay attention to the fire and time, to avoid the ingredients steamed rotten or lose the taste.

4, bake:

Bake is to put the ingredients in the oven, by heating the air or radiant heat for cooking techniques. This method is applicable to a variety of ingredients, especially those that need to be roasted to produce a special flavor, such as meat, fish and vegetables.

The advantage of roasting is that it enables the surface of the ingredients to be roasted to produce a crispy texture and a special flavor. During the roasting process, you need to pay attention to the heat and time to avoid the ingredients from scorching or losing their flavor.

5, stew:

Stew is the ingredients into the stew pot, add the right amount of water or soup, placed in the steamer to steam for a certain period of time technique. This method is applicable to a variety of ingredients, especially those that need to be slow-cooked to produce a special flavor, such as meat, fish, vegetables and so on.

The advantage of stewing is that it enables the ingredients to fully absorb the flavor of the soup, and at the same time it makes the ingredients soft and easy to digest. In the process of stewing, you need to pay attention to the fire and time, to avoid the ingredients stewed or lose the texture.