Oil heat transfer

Stir-fry, fry, paste, cook, fry and slip

Cooking: the marinade is not thickened with starch, and the rest is smooth.

Stir-fried with raw materials is called stir-frying.

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.

Braised: also known as simmering, stir-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.

The process of cooking fried or fried raw materials with seasoning on low fire, such as prawns and crucian carp, has the characteristics of crisp taste and delicious juice.

Water heat transfer

: hey, rinse

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.

Steam heat transfer

: steaming

other

: marinate, sauce, smoke, roast, stir-fry, pickle, mix and wire-draw.

Baked chicken: a cooking method with salt as the heat medium, such as salted chicken. The finished dish has the characteristics of mellow taste, fresh flavor and beautiful taste.