Cooking methods a **** there are twenty-six kinds: stir-fry, explosion, deep-fried, cooking, frying, baking, broiling, stewing, stewing, steaming, boiling, grilling, braising, honey sauce, choking, mixing, brining, freezing, boiling, simmering, simmering, pulling, pickling, smoked, rolled, slipping, sticking.

1, fried

Frying is the first hot pan, with a small amount of oil to brush the bottom of the pan, and then the processing of molded (generally flat) raw materials into the pan, with a small amount of oil frying maturity of a cooking method. Generally, one side is fried first, and then the other side, frying should be constantly shaking the pot, so that the raw materials are heated evenly, the color and luster of the same.

2, burn

Burning is the first main ingredients for one or more than two heat treatment, add soup (or water) and seasonings, first boil with high heat, and then switch to a low fire slowly burned to or crispy (meat, seafood), or soft (fish, tofu), or tender (vegetables) a cooking method. Due to the taste of roasted vegetables, color and soup different, it is divided into red roast, white roast, dry roast, sauce roast, green onion roast, spicy roast and many other kinds.

3, stew

Stewing and burning similar, but the difference is that the stewed vegetables more soup than burning vegetables. Stew first with onions, ginger chili pot, and then rushed into the soup or water, after boiling under the main ingredients, first high heat, and then low heat slow stew. The main ingredients of the stew are required to be soft and generally savory.

4, steam

Steaming is the water vapor as a heat conductor, will be seasoned raw materials, with a high or medium fire heating, so that the dishes cooked tender or crispy a cooking method. Common steaming methods are dry steaming, steaming, steaming and other kinds of powder.

Expanded

Correct Cooking Methods

1, meat, bone boiling avoid adding cold water

Meat, bone in a large amount of protein and fat, boiling suddenly add cold water, the temperature of the broth is gathered to fall, protein and fat will be sensitive to solidification. The fat will be sensitive solidification, meat, bone space will also be gathered and tighten and will not become rotten. And the meat and bone itself will be affected by the fresh flavor.

2, the frying pan should not be burned too strong

Frequent consumption of fried dishes burned too strong, it is easy to produce low acid stomach or gastric ulcers, such as untreated will also produce cancer.

3, burning meat should not put salt too early

Salt is the main component of sodium chloride, easy to make the protein in the meat coagulation, so that the meat is narrowed, the meat becomes hard, and not easy to burn rotten.

4, burning eggs should not put MSG

Eggs themselves contain the same ingredients as MSG glutamic acid. Therefore, there is no need to put MSG in scrambled eggs, MSG will destroy the natural flavor of eggs, of course, is a kind of bad practice.

5, acidic and alkaline food should not put MSG

Acidic food put MSG at the same time high-temperature heating, MSG (glutamic acid) will be lost to the loss of water into pyroglutamic acid disodium salt, certainly non-toxic, but there is no little fresh flavor. In alkaline food, when the solution is in alkaline conditions, MSG (monosodium glutamate) will turn into disodium glutamate, is no fresh flavor.

Baidu Encyclopedia - Cooking Techniques

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