1, fried
Stir-frying is the most basic cooking technique. Its raw materials are generally slices, shreds, diced strips and blocks. When frying, it is necessary to use strong fire and hot oil. The amount of base oil used depends on the material. According to the difference of material, temperature and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.
2. Explosion
Explosion means urgency, speed and intensity, and the heating time is extremely short. The cooked dishes are crisp, tender and fresh. The explosion method is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzard, duck gizzard, lean pork, beef and mutton, etc. Commonly used explosion methods are: oil explosion, turnip explosion, onion explosion, sauce explosion, etc.
3. Tang
Stir-frying is a method of rapid cooking with strong fire. Generally, the stir-frying method is to fry the raw materials or boil them in boiling water, then prepare the marinade in another oil pan (the marinade is also made from soup without oil), and then put the processed raw materials into the prepared marinade to stir or pour the marinade on the surface of the processed raw materials.
4. Fried
Deep-frying is a cooking method with strong fire, rich oil and no juice. There are many kinds of deep-frying, such as clear-frying, dry-frying, soft-frying, crisp-frying, bread crumb-frying, paper-wrapped-frying, crisp-frying, oil immersion, oil shower and so on.
Step 5: cook
Cooking can be divided into two types: cooking with chicken, duck, fish, shrimp and meat as raw materials. Generally, the slices, shreds, blocks and segments that are or are not pasted are fried with strong fire oil first, and a little base oil is left in the pot and placed on strong fire. The fried main ingredients are put in, and then a single condiment (without starch) is added, or a variety of condiments are added to form a sauce.
6. Fry
Frying is a cooking method in which the pot is heated first, the bottom of the pot is brushed with a little oil, and then the processed (generally flat) raw materials are put into the pot and fried with a little oil. Generally, one side is fried first, and then the other side is fried. When frying, the pot should be shaken constantly to make the raw materials heated evenly and have the same color.
7, paste
Sticking is a cooking method in which several kinds of raw materials that are bonded together are pasted, and then only one side is pasted in the pot to make one side yellow and crisp, while the other side is fresh and tender. The difference between sticking and frying is that only one side of the main ingredients is fried, while frying is two sides.
8. Burn
Roasting is a cooking method in which the main ingredients are first heat-treated once or twice, then soup (or water) and seasoning are added, and then boiled with strong fire, and then slowly cooked with low fire until it is crisp (meat, seafood), soft (fish, tofu) or tender (vegetables). Because of the different tastes, colors and soup, it is divided into braised and white.
9. Hey
Stewing is a cooking method in which the pot is placed on a low fire and the lid is added to cook the dishes. The operation process is similar to that of burning, but the heating time is longer and the firepower is less, usually more than half an hour.
10, stew
Stewing is similar to cooking, but the difference is that the soup of stewed vegetables is more than that of cooked vegetables. For stewing, the onion and ginger are used first, and then the soup or water is poured into the pot. After boiling, the main ingredients are added, first boiled with high fire, and then simmered slowly. The main ingredients of stewed vegetables are required to be soft and rotten, generally salty and delicious.
Extended data:
Cooking techniques refer to some common cooking techniques. The time and seasoning required for cooking are very particular, and the dishes are full of nutrition, color and taste, which makes people have an endless aftertaste, that is, nourishing the body and eye-catching.
References:
Cooking techniques-Baidu Encyclopedia