1, oil heat transfer: frying, frying, pasting, cooking, frying and frying. Cooking: the marinade is not thickened with starch, and the rest is the same. Heat transfer of water after frying: boiling, stewing, stewing, burning and grilling. Boil: stir-fry the ingredients first, then add the soup until cooked.

Seasoning can be added before or after the soup. Braised: thicken before cooking, and cook the rest. Braise: also known as _, fry first, then add soup and seasoning, and simmer until cooked. Burning: After adding the soup and seasoning, simmer until it is nearly cooked, and then collect the soup with strong fire. I stew with you. Grilled: thicken before cooking, and burn the rest.

2, water heat transfer: hey, hey. Boiling: put the material in water (cool, warm and boiling) and heat it until it is cooked; Stew: collect soup on high fire. I cook with you. Simmer: mainly used for materials that are not easy to crisp, such as claws. Wide soup is flourishing. Li: A warm fire lasts for a long time. I simmer with you.

3, steam heat transfer: steaming, _.

4, others: halogen, sauce, smoked, roasted, baked, pickled, mixed, wire drawing. _: Cooking methods with salt as the hot medium, such as salt _ chicken, have the characteristics of mellow taste, fresh fragrance and beauty. Seasoning: cumin powder.

Extended data:

Pretreatment methods of common cooking:

1, blanch the meat before making soup, the soup is fresher. Before cooking soup with chicken, ribs, mutton and other meat, it is best to blanch it with water, which will help to remove the blood foam and fishy smell from the meat and make the soup clearer and more delicious.

2, fry the fish before the fish soup, the soup is whiter. Milky white is a kind of emulsifying phenomenon formed by fat droplets evenly distributed in water under the action of protein (such as casein) with emulsifying properties. In other words, protein and fat are two important factors that affect the milky white of soup.

Frying the fish before boiling the soup will not only help the protein in the fish to dissolve into the water, but also provide a certain amount of fat, thus contributing to the production of white soup. Need to be reminded that when frying fish, don't use too much oil to avoid excessive heat. If the soup is not white enough, you can add some milk.

3. Mix the egg mixture with the rice before frying, and the rice will be more scattered. When cooking fried rice, it is important to separate the grains. However, when cooking fried rice with eggs, the grains are particularly easy to stick together and form a ball, which is not only difficult to taste, but also uneven in taste. Mix the rice well with egg liquid before frying, and let the egg liquid wrap the rice grains, so that the rice grains are not easy to stick together when frying.

The reason is that the main components of egg liquid are ovalbumin and vitellogenin, and their viscosity decreases after heating and solidification, so they are easily smashed. If the rice is too sticky, you can put it in the microwave oven and heat it for 1~2 minutes, and then heat it for 1~2 minutes on low heat. It should be noted that when heating, do not cover it, otherwise it is not conducive to moisture volatilization.

4, before the leek, add some salt to the water, which is more nutritious. In the blanching process of vegetables, water-soluble nutrients, such as vitamin C and B vitamins, will be lost to the pot. However, if 1% salt is added to boiling water in advance to make it close to the concentration of physiological saline, vegetables will be in an environment with relatively balanced intracellular and extracellular concentrations, and the diffusion rate of their soluble components into water will slow down.

But remember not to add too much salt, just add half a spoon to half a pot of water. In addition, you can add two drops of oil to boiling water, which can not only prevent the oxidase from destroying chlorophyll, but also keep the bright color of vegetables.

5, boil the water and then steam the vegetables, which tastes more beautiful. No matter whether the ingredients to be steamed are meat or vegetables, the water should be boiled before adding the raw materials. When the meat meets the steam with high temperature, the external tissue condenses, thus locking the umami ingredients inside and making the meat more shiny.

If you use cold water to steam vegetables, it will lead to yellowing and wilting, and the taste is not good; Wait until the water boils before adding the vegetables, and cover them, so that the steamed vegetables are bright in color and more appetizing.

Baidu encyclopedia-cooking

People's Network-Cooking food should avoid these 8 misunderstandings.

People's Network-Pretreatment to Ensure Delicious Cooking