Jagged cake: also known as soya bean dregs cake. Millet, mung beans or soybeans peeled and powdered, with a small mill abducted into a thick paste, with a small spoon to dig the paste, fried on the griddle into a walnut-shaped pancake, both sides of the yellow when shoveling down, in the oil fried persimmon yellow, that is, for the crumbs cake.
Slag mud: the fried pimple slag chopped, add mushrooms, asparagus, ham and other accessories, fried into mud to eat.
Humps Jag: mung beans soaked and softened and ground into a paste, over Luo peeled, the batter spread into a round piece, folded into a cake about 7 cm long and 5 cm wide.
Flower Lotus Root: The young lotus root knotted under the lotus pond in July when the lotus flowers bloom in this province.
Fresh walnuts: walnuts borne in July in this province, fresh walnut kernels after peeling, can be used in cold dishes and stir-fries.
Butterfly radish: split red and white radishes vertically, carve them into long, butterfly-shaped strips, then cut them into slices with a stealing knife to make butterfly radishes, which can be used to make sweet and sour radishes or to make roasted duck yards (i.e., a matching head).
Chrysanthemum onion: cut the white onion into 7 cm long section, the left hand holds the end of the onion section, the other end of the exposure, the right hand holds a knife vertically will be exposed to the onion part of the carving (local said "cut") 4 ~ 7 knife, depth of about 6 cm, put the water in a bubble, onion that is rolled into chrysanthemum-like.
The radish buds: the first year's radish, after winter storage to the Spring Festival next year after the shoots.
This bad: that is, the region made into wine lees, and then under some pepper and salt, soaked with wine. After the summer sun became light brownish yellow.
Nan Dang (南 糟): generally refers to white dregs, produced in Hangzhou and Shaoxing, and made from fermented wheat and river rice.
Maodouzi: these are the pulpy but immature maodouzi, which are green and tender.
Daigouji: refers to thin rectangular slices that are 5 centimeters long, 1.5 centimeters wide and 1.5 millimeters thick. If the ingredients are not long enough, according to its own length or slices or the original individual can be used. There are also some ingredients that need to be cut into segments or shredded. In short, the big head to be beautiful and generous, according to the dishes and containers as appropriate. Big head is mostly used for steak, grilled, broth dishes.
Small head: small head can be divided into silk, slices, ding, etc., silk is not more than 3 centimeters, slices is not more than 1.5 centimeters, ding is not more than 1 centimeter. Such as yucca slices, green onions, ginger, garlic, fungus, etc., after knife skills to deal with cut into small snowflake slices, elephant's eye slices, horse tooth segments, the size of the dice ding or processed into flowers, rice, mushrooms, etc..
Pepper oil: add oil or oil in the pot, when the oil is hot eight or nine percent into the pepper, fry the flavor of the fish, that is, for the onion pepper.
Scallion pepper: scallion pepper is softened with shaoxing wine, salt water, and scallion, ginger, chopped together and then smashed into mud, that is, scallion pepper, put a small altar standby.
Doji cap: also known as "heel garlic seedlings". Garlic seedlings cut off the garlic leaf part, first with a vertical knife into the garlic seedlings 1/2, and then with a flat knife forward into the 7 mm long, cut off with a vertical knife. In the same way, two sets of cut into two sharp, the center even, like two Taoist cap against the same, so it is called "Taoist cap garlic seedlings". Because of the stand, the old heel, also known as "heel garlic seedlings".
Water gravy: also known as wet plate gravy, used for stacking vegetables, part of the water gravy bowl, put a small amount of water.
Head soup: also called stock. Bones, chicken, duck, pork, etc., into the pot of water to cook, until the meat is cooked eight or nine mature, remove the bones and meat can be picked off, skim out the oil, and sheng out to cool, that is, the first soup.
White soup: also called milk soup and so on. Pork bones and chicken, elbows together in a pot of water, cover the lid, cooked with martial arts fire, until the broth milky white that is.
Mao soup: pork bones that have been dismantled for meat are then put into a pot of water and boiled. This soup can be used while cooking, adding water and chicken bones and minced ingredients while using.
Clear soup: the first soup with chicken broom (chicken breast chopped into mud) to clear a little, increase the fresh flavor to remove impurities, can be clear to the bottom.
Set of soup: clear good soup temporary thickening, with chicken broom and then set of clear a little.
Chase soup: the clear soup and then add chicken, duck with a small fire cooking, in order to catch up with its nutritional flavor.
Stealing the knife: it is invisible, cut through. Such as "honey-boiled square ribs", look at the surface is a large piece, the actual inside of the stealing knife into a small square. There are also cut into a clip shape, known as cut a knife, steal a knife.
Expansion Chicken: in order to facilitate the heat and beautiful, after the initial processing of the chicken, chopped off the chicken beak and claws 1 / 3 and bladder tip. Some dishes require piercing the eyes, breaking the head, picking off the claw bones and smashing the metacarpal bones when expanding.
Expansion Fish: In order to facilitate heat and beauty, the fish after preliminary processing, chop off the pectoral fins, 1/3 of the spine fins, tail fins of the inside trimmed neatly.
Ma-tao segments: Punch the green onions from the center and cut 2-centimeter-long segments.
Dice dices: in a square shape, either 1 cm square or 1.5 cm square.
Elephant's eye pieces: pointed at both ends and wide in the center, usually 4 cm long, 1.5 cm wide in the center, 1.5 cm thick, and 2.5 cm slant. Its size can be based on the main material, the size of the container discretion. Simply some similar to the diamond shape, like an elephant's eyes.
Rhombus-shaped block: similar to the elephant's eye block, but not as regular as the elephant's eye block.
The domino block: rectangular. The average one is 5 centimeters long, 2.5 centimeters wide, 7 millimeters thick, and the small one is 2.5 centimeters long. Its size can be determined on a case-by-case basis.
Rolling knife block: the use of raw materials rolling, oblique standing knife method, the raw material is cut into basically the same block, such as roasted eggplant.
Diced green beans: a small square of diced green beans that resemble green beans, about 5-7 millimeters square.
Split pieces: irregular raw materials are processed into basically identical pieces, usually 5 cm long, 1 cm wide and thick. With don't or first delete and then cut the knife can be.
Snowflake: thin slices shaped like snowflakes, generally 1.5 millimeters thick, 1.5 centimeters long and wide.
Willow leaf slices: shaped like willow leaves, most of them are made from bamboo shoot tips and wild rice tips, generally 5 centimeters long and 1.5 millimeters thick, with one end pointed and the other wide.
Song Li: the face of the cooked raw materials do not move, the inside of the large pieces of meat torn into small batches, put flat. Such as pot roast duck, steamed whole duck, etc..
Lying blade: also known as slope blade. The method of operation is the left hand according to the raw material, the right hand knife, the back of the knife to the outside, the back of the knife is slightly higher than the blade, so that the knife is slope slope, the finished product is a slant stubble slice, such as slicing waist slice, slice sea cucumber, slice belly slice, etc., are used in the method of horizontal blade.
Censored: in order to make the raw material internal loose, broken but not broken, slip shot for censored. Such as fried gizzard.
The solution: that can not be cut through, generally 2/3 or 3/4 deep into the raw materials, such as the solution to the waist, etc., but in the operation, the use of the knife method varies.
Rama silk: that is, the thicker silk, 5 centimeters long, 7 millimeters thick and wide.
Ma a bit: that is, the main ingredient into the ingredients dipped, mostly used in dry frying dishes, cooking before the temporary impregnation, so that the raw materials into the flavor, a relatively short period of time.
Keeping live: the hair good and not hair of the raw materials through different methods, maintenance, to extend its use time.
Throwing: Putting alkali to accelerate the speed of raw materials. Some of them are heated up and down to make them warm, which is also called lifting. Some of the raw materials in order to make it fat, tender, smooth, remove the odor, put the appropriate amount of alkali mention, and then remove the alkali flavor.
Mao: After the initial processing of raw materials or semi-finished products, placed in the soup or boiling water bath, the bath process called Mao. This process is called Mao. For example, in winter, when you eat meat with bones, you need to Mao the meat in order to make it more flavorful and less icky.
Blanching: there are many uses, one is to maintain the water, so that it extends the use of time. Such as blanching, put the pot on the fire and add water, put bamboo shoots and other raw materials, water boiling into the pot. Second, for soup dishes, such as blanch tenderloin. Put the pot on the fire into the water to burn six or seven percent hot, into the tenderloin, meat color white fish out, into the broth, ingredients can be eaten.
Kill: In order to remove the odor of raw materials and floating oil, water, in boiling water or boiling broth, add salt water, cooking wine, and then put the raw materials into the boiling skimmed out.
Baptize: put the raw materials in boiling water, so that it breaks the blood coagulation, can avoid nutritional spillage.
Dusting: in order to maintain the crispness, tenderness, color and lustre of the raw materials, placed in a pot of boiling water and quickly stirred, and immediately fished out. Such as dusting lotus, celery and so on.
Dipping: put the raw materials into hot water or boiling soup, immediately removed. Such as vegetable heart in hot water or boiling soup pot dipped, can shrink and soften, keep the color.
Baking juice: a kind of operation of simmered vegetables, after baking juice of the dishes, starting bright and bright, served on the table and small bubbles of steam. The specific method is: add hot oil in the juice of the simmered vegetables, with a large fire, one hand shaking the pot, one hand holding a spoon to push the juice, so that the oil dissolved into the gravy, the warmth of the bubbles, known as the baking juice.
Flying water: is blanching, also known as blanching. A practice of blanching raw materials into boiling water.
Chase: put the raw meat in cool water, so that the blood overflow, seepage of water, so that it is tender, clean and beautiful color. Such as popping slices of tenderloin, cut and put in water to chase.
Group side: the processed vegetable heart, etc., placed around the dishes, so that the dishes are beautiful and generous, also known as around the edge.
Pot Mat: a tool used in picking vegetables, compiled with bamboo, round, about 50 cm in diameter, there are many small octagonal holes, also known as pot grates.
Folding: eggs or egg whites added to the powder gravy stirred into a paste, the main ingredients into the paste copied and grasped evenly, so that the paste holds the main ingredients, easy to maintain the tenderness of the raw materials and shape.
Ha through: the more tender raw materials on the cage for a short period of heating called ha. Ha through the use of time to be a little longer, the requirements of the raw materials both tightly and can not be out of water.
YiPin: the selection of materials, shape, beautiful and generous. Vegetables to take a product, show respect, such as a product of meat, a product of peach, and so on.
Oil 激: the oil will be burned to eight or nine percent of the heat, the raw materials into the immediate fish out, known as a radical. Dry frying dishes twice in the pot, the hot oil splashed onto the raw materials are also known as stirring a little.
Whisking juice: the dish into the plate, juice decanting into the pot, hooked into the running water gravy, until the juice is thick, and then poured onto the dishes.
Hot pan and cool oil: the first pan hot, into the oil, oil hot pour out, then add cool oil for stir-frying, the purpose is to keep the raw materials crisp, tender and color.
Li seven outside eleven: a form of placement, that is, 1 in the center, the inner circle of 6, the outer circle of 11, such as the real fried meatballs, fried chicken cake.
Don Fire: raw materials in the process of deep-frying or cooking, in order to prevent the food outside the old inside or hard heart, at a certain level will be the pot from the fire to stop for a while, and then to the fire to continue to heat.
Shun into: that is, set up the bowl, steamed, as is, into the head of the sea bowl or pot mat.
Collecting juice: dishes in the stir-fry soup after heating, from more to less, from thin to thick, can increase the concentration and flavor of the dish, gloss.
焅 juice: also known as juice. When the dish is basically made, in order to make it flavorful, change to a small fire heating, the juice is basically collected, in order to increase the luster of the dish.
Three hitchhiking head: refers to the shape of the spreading pot mat, the two sides of the low, high in the center. A row is laid horizontally in the center, then two rows are laid horizontally on top of it, hitching onto the center row.
Saddle Bridge: a form of loading the plate, flat two rows, the center of the rack up a row.
Bursting Juice: not much juice, but holds the dish, the dish is eaten, no juice left on the plate.
Crispy Paste: a sticky paste made from eggs, gravy, flour and vegetable oil. It is used for burnt, pot roasted and other types of dishes.
Skin Paste: Paste made with egg, gravy and crude oil. It is used for stir-frying and deep-frying dishes.
Goji Paste: egg white into the appropriate amount of flour, beaten into a paste (beaten paste into the chopsticks do not fall, similar to the shape of foam), such as deep-fried pork and so on.
Chicken paste: that is, the chicken breast skin, tendon, chopped and smashed into mud, placed in a basin, into the egg white, powder gravy stirred vigorously, and then the side of the onion and ginger water and salt side of the batter until the batter, and then into the right amount of oil, stirring is complete.
Fish, shrimp paste: and chicken paste production method is basically the same, just with different materials, the skin, thorns to remove the net, the amount of water discretion.
Large scallions: refers to the 4 cm to 5 cm section, lightly patted to use, is a large match.
Large ginger: refers to the original piece of ginger or a broken in half, lightly patted, is a large allotment.
Ginger Juice: Wash and peel the ginger, mash it into mud, squeeze out the juice, mash it again, put it together when using and creek it with water.
Onion and ginger water: peel and wash the onion and ginger, pat it with a knife, soak it in clear water, so that the onion and ginger flavor soaked into the water.
Da oil: refers to the oil refined from the plate-like oil of the pig's abdomen attached to the ribs, pure and white, without odor. Some call this oil cooked lard.
Blanching: also known as "out of the water", is a method of placing raw materials in a pot of boiling or cold water for initial cooking.
Oil: the use of oil as a heat transfer medium for cooking raw materials for the initial cooking method. Small raw materials from the warm oil through the oil is also known as "slippery oil"; large raw materials from the prosperous oil through the oil is also known as "go oil.
Hanging Paste: The process of coating the ingredients with an even layer of paste before cooking.
Battering: The process of mixing starch, eggs, salt, etc. with the ingredients to coat them with a thin layer of batter.
Strengthening: A process of adding salt, water, starch and other auxiliary materials to animal raw materials processed into velvet mud, and then repeatedly stirring them to achieve a bright color, tender meat, not sinking into the water, not scattered state of a processing method.
Thickening: The process of adding an aqueous solution of starch to a pot during the cooking process to give the soup a certain consistency.
Thickening: The process of adding a solution of starch to the pot during the cooking process to give the soup a certain consistency.
Warm oil: commonly known as thirty to forty percent, the temperature is usually 70 ℃ ~ 100 ℃. Hot oil: 50% to 60%, the temperature is usually 110℃~170℃. Warm oil: 70% to 80% of the oil, the temperature is usually 180℃~220℃.
Sliding: A method of sliding a wok all over with a little oil and then pouring out the oil.
Choke: Also known as "frying", it is a method of putting ginger, onion, minced chili peppers or other scented seasonings into a hot frying pan and stir-frying them to create a flavor, and then putting down the ingredients in time.
High soup: also known as "clear soup", "on the soup", "top soup", refers to the use of pig bones, chicken bones, duck racks, minced meat and other raw materials simmering a good gross soup, add and into a thin, unsalted soup. It is a kind of soup that is made of unsalted minced chicken or minced meat in the form of paste, which makes it clear as water and has a strong and fresh flavor.
Milk Soup: Also known as "white soup", a milky white soup made by simmering raw materials with water.
Yaki: The process of impregnating raw materials with seasonings before cooking.