1, fried: fried is the most basic cooking technology, is the most widely used a cooking method. Stir fry is divided into raw, cooked fried, smooth fried, fried, dry fried, fried, fried, soft fried, and so on. Stir-fry word in front of the word, is the basic concept of various stir-fry method. Raw fried: raw fried the basic characteristics of the main ingredients regardless of plant or animal must be raw, and do not hang paste and sizing. Cooked fried: cooked fried raw materials must first be boiled and other methods of cooking, and then cut into slices, silk, dices, strips and other shapes, and then fried. The seasonings used for stir-frying are sweet noodle sauce, yellow sauce, soy sauce, tofu, and spicy bean paste. The main ingredients for cooked stir-fry are sliced, shredded, and diced; the slices are thicker, the shreds are coarser, and the dices are larger. Slippery Stir-Fry: The main ingredients used in slippery stir-fry are raw and must be basted and oiled before they can be stir-fried with the ingredients. Stir-fry: Stir-fry is basically the same as stir-fry, the difference is that there is no gravy, and usually only the main ingredients without ingredients, but there are also put ingredients. Dry fry: dry fry is also known as dry stir-fry. It is to dry the moisture of the main ingredients, so that the main ingredients are dry and crispy. The similarity between dry stir-fry and raw stir-fry is that the raw materials are raw and not battered, but the dry stir-fry time is longer. Stir-frying: Stir-frying is a combination of grasping and stir-frying, rapid stir-frying. The main ingredients are battered and deep-fried, deep-fried, and then fried with the gravy and become. There are two ways to catch the paste, one is to use the egg liquid to mix the starch into a porridge-like paste; one is to use water to mix the starch into a porridge-like paste. Soft fried: soft fried is the raw main ingredients processed into mud velvet, with soup or water creek into liquid (some of the main ingredients itself is liquid), and then mixed with the appropriate amount of hot oil fried. The finished dish is soft, white like snow.
2, burst: burst is the raw materials in a very short period of time after the boiling soup hot or hot oil frying (there is also a higher temperature of the bottom of the oil frying) and then with the ingredients with the frying, and quickly rushed into the thickening of the sauce quickly upside down fried. Explosion is characterized by high-flame quickly. The raw materials used are mostly tough belly, chicken, duck and lean pork, beef, mutton and so on. Popping generally first raw materials for knife processing. The main ingredients must not be too dry when sizing, in order to prevent the heat into a ball. Exploded when the hot, fried and popped the person to be closely linked, can not be disconnected. burst, generally can be divided into oil explosion, coriander explosion, sauce explosion, onion explosion, soup explosion, water explosion. oil explosion: oil explosion is to fry with hot oil. Oil explosion has two cooking methods, one is the main ingredients are not starch, with boiling soup scalded immediately fished out of the water, into the hot oil deep-fried, deep-fried and then fried with the ingredients, followed by the punch into the good gravy stir-fry; the other is the main ingredients after the starch, in the hot frying pan stir-fry, stir-fry, after controlling some of the oil, down into the ingredients, into the gravy stir-fry. Coriander pop: coriander pop and oil pop similar, the difference is that the coriander pop ingredients must be coriander, coriander, so the name. Soy sauce: soy sauce is fried with cooked sauce (sweet noodle sauce, yellow sauce, soy sauce tofu) stir-fried ingredients. Onion Bakudo: Onion Bakudo is the use of green onions and the main ingredients together with the stir-fry. Onion popping the main ingredients are not battered, oil, and do not use boiling water, but with seasoning seasoned and fried with green onions made. soup burst, water burst: soup burst and water burst is very similar. The main ingredients first blanch to half-cooked in boiling water, rushed into the boiling soup and flavor, that is, soup explosion; if rushed into the boiling water, that is, water explosion. Water explosion dishes when eating another dip seasoning.
3, simmered: simmered in the fire quickly into a similar with the fried and popped, the difference is that simmered vegetables used in the gravy than fried vegetables, popping vegetables, raw materials and bright gravy mingled together, simmered vegetables, raw materials are generally block, and even with the whole material. There are various methods of stir-frying, from the production method, there are burnt stir-fry, slippery stir-fry, soft stir-fry, etc.; according to the difference in seasoning, there are vinegar stir-fry and bad stir-fry. Jiaojiao: Jiaojiao is also called crispy jiaojiao. Jiaojiao is to hang the main ingredient which has been seasoned and marinated with starch paste, and then deep-fry it until it is crispy. Then use more gravy to simmer the system. Slip buttery: slip buttery is developed by slip fried, is a common cooking method in the north, it is different from slip fried is used more gravy. Soft Buttermilk: Soft Buttermilk is a cooking method in which the main ingredient is processed by sliding oil (by steaming, boiling, blanching, etc.) and then added with thickening sauce, and the main ingredient of Soft Buttermilk is in the form of fluid and solid. Vinegar Buttermilk: The production method of vinegar buttery is basically the same as that of soft buttery, only the seasoning is different, i.e., the proportion of vinegar is larger, and the sour flavor of the dish is prominent. Bad Buttermilk: Bad Buttermilk is a kind of Buttermilk production method with the addition of fragrant lees juice in the seasoning, and the finished dish has a strong flavor of fragrant lees.
4, deep-fried: deep-fried is a strong fire, more oil, no juice cooking method. Frying has clear frying, dry frying, soft frying, crispy frying, breadcrumbs frying, paper bag frying, crispy frying, frying in oil, and so on. Qingfeng: Qingfeng is the raw material itself does not hang paste, do not shoot powder, only with seasoning marinade, and then hot oil frying with high heat. Dry frying: dry frying is to fry the moisture of raw materials (or frying part of the moisture of raw materials), so that the raw materials inside and outside the dry crisp. Dry frying of raw materials is also the first seasoning mixing marinade, and then pat stick appropriate amount of dry starch (or cornstarch), into the frying pan. Soft frying: soft frying is the raw materials after seasoning mixing marinade, hanging a thin layer of egg batter, and then deep-fried in the frying pan. Crispy fried: crispy fried there are two kinds of, one is the main material hanging special crispy fried batter, after deep-fried batter crispy loose, the main material is tender; the second is the main material is steamed first, brine to cooked, and then hang a small amount of egg batter with hot oil frying system, after frying the batter crispy main material rotten. Breadcrumbs fried: breadcrumbs fried main ingredients are generally processed into a thicker (about 2 points) of the slice, first mixed with seasoning marinade, and then sticking the flour and egg mixture, and finally a layer of breadcrumbs rolled sticky fried. Paper wrapped fried: paper wrapped fried is wrapped in rice paper or cellophane wrapped by the seasoning mix marinated main ingredients, and then fried in oil.
5, cooking: cooking is the first main ingredients with a high fire hot oil frying (or frying), and then a small amount of oil, into the main ingredients, into a single seasoning cooking; and then a variety of seasonings into a gravy, first in the pan will be the juice stir-fried, and then under the fried raw materials cooked and made.
6, frying: frying is the first hot pan, and then cool oil shabu-shabu, leaving a small amount of oil, into the raw materials, frying one side of the color, and then fry the other side. When frying, you should keep shaking the pan to make the raw materials evenly heated and consistent in color and luster. There are many types of pan-frying, including dry pan-frying, pan-frying, pan-frying and steaming, pan-frying and stewing, pan-frying and braising, pan-frying and burning, bad pan-frying and soup pan-frying. Dry frying: dry frying of the main material must be processed into a slice or mud mushy, fried by a variety of seasonings before mixing marinade, and then hang the egg paste or beat the powder drag the egg fried, fried can be eaten. Pan-fried: Pan-fried is a combination of two methods of frying and cooking. Generally, the raw materials are first pan-fried over a high flame, and then cooked with the appropriate amount of seasoning (juice). Frying and steaming: frying and steaming is the raw materials after frying, and then put all kinds of seasoning seasoning put in the drawer steam. Pan-fried stew: pan-fried stew is the raw materials after frying in the pot into the seasoning and soup, cover the pot with a tight lid, simmering with a small fire, the main ingredients rotten juice. Pan-fried: Pan-fried, also known as southern fried, is a common cooking method in the south. It is usually used to make meatballs. Most of the pan-fried dishes are light yellow in color and soft in texture. Bad Pan-Fry: Bad Pan-Fry is made by frying the main ingredients and then putting in the fragrant lees juice and a small amount of soup. The color is golden, the texture is soft and tender, and the taste is slightly sweet with a strong smell of dregs. It is light and appetizing to eat. Soup frying: soup frying is the raw materials after frying, punch into the boiling water and then boil.
7, tweens: tweens are developed on the basis of frying. Raw materials first by the seasoning mix marinade, and then hang egg paste or beat powder drag egg liquid will be raw materials fried to both sides of the golden, and then add ingredients, seasonings and soup, with a slight fire tweaked soup. The flavor of this dish is salty, sweet and mellow.
8, paste: paste there are two kinds, one is the main ingredients into the pot after the paste in the pot surface fried to golden brown; another method is to several of the same raw materials with egg paste paste together, or processed into mud velvet, and then fried in the pot. The other method is to paste several identical ingredients together with egg paste or processed puree, and then fry them in the pan. Stick the dishes outside the crispy, tender inside.
9, Flesh: Flesh is the main ingredient processed into mud mushy or ding, silk, as other raw materials of the flesh (trap). Flesh can be called production methods, can also be called cooking methods, but only with other kinds of methods and other combinations of methods can become a cooking method, such as roasted meat, grilled meat, fried meat.
10, burn: the main ingredients of roasted dishes must first go through one or more of the heat treatment, and then put the soup (or water) and seasoning, with a large fire boil, and then change to a small fire burn slowly. Due to the taste of burnt dishes, different colors, as well as the amount of soup into the dish, and is divided into a number of burning method. Braised: braised dishes are named for the red color (red, light red) of the finished dish. Braised raw materials are first fried, pan-fried, stir-fried, steamed, boiled and other methods of processing, and then add soup and seasonings, with a large fire after boiling, and then burned with a small fire slowly, so that the flavor penetrates into the main ingredients, collect the thick broth or stay in the right amount of broth, and then thickened with water to the wet starch thickening and become. White roast: the difference between white roast and red roast is that the seasonings and broth of the roasted dishes are light-colored or white. Dry-roasted: Dry-roasted is also known as daiyaki. Dry roast refers to the main ingredients after a long time slow burning, soup seeped into the raw materials, burned dishes see oil and no juice (or juice is very little) cooking methods.
11, casserole: casserole is evolved from burning. Stewed dishes of the main ingredients by deep-frying (or oil slip, or water prairie), and then put the right amount of soup and seasonings to cover the pot with a tight lid, with a small fire will be the main will be stewed rotten. Stewed with red stew and yellow stew, both cooking methods and ingredients are the same, just seasoning differences. The red stew uses more soy sauce and sugar color than the yellow stew. Red stew dishes are dark red, yellow stew dishes are light yellow.
12, simmering: simmering is to slowly cook the ingredients with a slight fire. Simmering of the main ingredients should first be processed by the water, and then add soup and seasonings, cover the pot with a lid, simmering with a slight fire. Most of the simmered raw materials are beef, mutton, wild duck, goose and so on, which are old in texture and coarse in fiber. Simmered dishes cooked rotten, mellow flavor, soup is very beautiful.
13, baked: all stewed dishes raw materials are first seasoning mixing marinade, and then oil, and then put the right amount of seasoning and soup, with a larger fire with a pot lid will be baked raw materials. Baked dishes due to the use of different seasonings, there are oyster sauce baked, baked Chenpi, baked scallion oil, baked in western juice, and so on.