2. Deep-frying: Deep-frying is a way to cook ingredients through high-temperature hot oil. In frying, it is necessary to control the temperature of the oil to achieve the crispy taste of the ingredients. At the same time, in order to minimize excessive oil intake during frying, oil is usually discharged by frying again.
3. Stir-fry: A cooking method in which ingredients are quickly stir-fried by fire and cooked in a very short time. Pay attention to the temperature of the wok when making, and operate quickly at the same time to make the ingredients crisp, tender and refreshing.
4. Braised: Braised is to boil the ingredients with high fire first, and then slowly cook them with low fire, so that the fresh and tender ingredients of the ingredients will dry prematurely and the fresh and tender taste will not be achieved; If it is too small, the stew will take too long, and the taste of the ingredients will be lost, and it will be dried too early to reach the soft glutinous taste; If it is too small, the stew will take too long, and the taste of the ingredients will be lost.
5. Steaming: Steaming is a cooking method that is heated by steam conduction. After the water is boiled, put the ingredients in for steaming, and then simply season them to keep the ingredients original. In the process of making, we should pay attention to waiting for the water to boil before adding ingredients, and at the same time control the steaming time. Too short and immature, too long and too old.
6. Cold salad: Cold salad, usually a cold dish. Deal with the ingredients first, then add the seasonings and mix well. In the production process, the ingredients should be carefully cleaned, and some ingredients need to be cooked with boiling water.