1, fried
Different needs for food skins, different frying situations, so it is necessary to turn it less frequently, such as fried dumplings, fried fish, fried steak, etc., which are brown and crisp on both sides, and can also be divided into two types: raw frying and soft frying, such as water-fried buns. Although they are also fried, they should be poured with slurry and fried thoroughly with low fire.
2, stir-fry
Medium fire, fire, constantly turning the ingredients, for some fast-cooked ingredients, shredded potatoes, oily wheat vegetables, etc., some difficult-to-cook ingredients, but also blanching treatment, there are certain requirements for the heat, for example, when frying vegetables, it is necessary to stir-fry with fire to lock the moisture more quickly.
Step 3: cook
On the basis of frying and frying, cooking the supernatant can be divided into two ways: frying and frying. For example, when cooking scallion oil, garlic or spicy oil simply, pour some hot oil on the dry ingredients to stimulate the taste, and there is no need to cook at all.
4. Fried
Frying is to dry or cook the food, and use the change of oil temperature to cook the ingredients into an ideal state, so as to achieve the effects of scorching, fragrant, crisp and crisp, such as fried chicken legs, old fritters, etc. The fried products are golden in color and can also eliminate microorganisms in the food.
5. Hey
Stew the ingredients with low heat, which is a very common family cooking method. It is certainly not strange to eat braised cakes and braised noodles. First, stir-fry the ingredients, add a proper amount of soup, put the top strips on them, cover the lid tightly, and stew the ingredients with steam.