1, mix
Mixing is a common cooking method for cold dishes. During the operation, raw materials or air-cooled clinker are cut into small shapes such as silk, strips, slices, diced pieces, etc., and various seasonings are added and mixed evenly.
2. Pickling
Pickling is a cooking method of cold dishes, which refers to soaking raw materials in seasoning marinade, or smearing and mixing raw materials with seasoning to drain some of their water, so that the flavor can penetrate into them.
3. Halogen
Halogen is a kind of cooking method for cold dishes, which refers to the cooking method in which large or complete processed raw materials are put into prepared marinade and heated to cook, so that the fresh and fragrant taste of marinade permeates into the raw materials. The prepared marinade can be used for a long time, and the more it is used, the more fragrant it is.
4. Mix
Mixing is a common cooking method for cold dishes. During the operation, raw materials or air-cooled clinker are cut into small shapes such as silk, strips, slices, diced pieces, etc., and various seasonings are added and mixed evenly.
5. Pickling
Pickling is a cooking method of cold dishes, which refers to soaking raw materials in seasoning marinade, or smearing and mixing raw materials with seasoning to drain some of their water, so that the flavor can penetrate into them.
6, halogen
Halogen is a kind of cooking method for cold dishes, which refers to the cooking method in which large or complete processed raw materials are put into prepared marinade and heated to cook, so that the fresh and fragrant taste of marinade permeates into the raw materials. The prepared marinade can be used for a long time, and the more it is used, the more fragrant it is.
7. stir-fry
Stir-frying is one of the most commonly used cooking methods for hot dishes. Oil is the main heat conductor, and small raw materials are heated to maturity in a short time with medium or strong fire, and then seasoned into dishes.
8. Tang
Stir-frying is a hot dish cooking method, which is widely used in cooking. First, the raw materials are pre-heated by frying or cooking, lubricating oil and so on, and then the mature raw materials are put into the prepared marinade and stirred, or the marinade is poured on the mature raw materials.
9. Burn
Roasting is a common technique for cooking China dishes. First, the main ingredients are preheated once or twice, then added into the soup for seasoning. After boiling with a big fire, the food is cooked with a small fire until it tastes good, and then the juice is collected with a big fire.
10, stew
Stewing evolved from roasting. It is a cooking method that the processed raw materials are put into a pot, and appropriate amount of soup and seasoning are added. After the pot is covered tightly and boiled, it is heated with low fire for a long time, and after the raw materials are tender and tasty, a small amount of flavor juice is left to become dishes.
1 1, steaming
Steaming is an important cooking method. Its principle is to put raw materials in a container and heat them with steam to make the flavored raw materials mature or crisp. Its characteristic is to keep the original shape, original juice and original flavor of dishes.
12, baking
Baking is a general term for the technique of putting the processed or pickled raw materials into the baking utensil and heating them with the thermal radiation generated by open fire and dark fire. Its characteristic is that after the raw materials are baked, the surface water is emitted, resulting in a crisp surface and a burnt flavor.
13, fried
Generally speaking, frying means heating the pot first, then rinsing the pot with cold oil, leaving a small amount of base oil, adding raw materials, frying one side first and then frying the other side.
14, fried
Frying is a cooking method in which raw materials are put into an oil pan after heating, and cooking oil is used as the medium to make it mature. The raw materials cooked in this way are generally fried twice at intervals to be crisp. Fried dishes are characterized by fragrance, crispness, crispness and tenderness.
15, stew
Stewing refers to the cooking method of adding raw materials into soup and seasoning, boiling with high fire first, then turning into medium and small fire and cooking for a long time. The stewed soup is characterized by its fresh taste and mellow aroma.