slip

Slipping vegetables takes two steps. The first step is to fry the paste or sizing raw materials with medium oil temperature; The second step is to put the sauce and seasoning into the pot, pour in the fried raw materials and turn them out of the pot. Slippery vegetables are crispy, tender and soft. Generally, in the second step, stir-fry with strong fire and stir-fry quickly. Common dishes are "Sliced pork" and "Vinegar Cabbage".

braise

It is a cooking method in which the main ingredients are fried until they are half-cooked, and then soup is added and stewed with slow fire until they are cooked, which is characterized by softness and not greasy. Such as "braised chicken pieces" and "braised prawns".

burn

First, the main ingredients are fried or blanched with fire, then the auxiliary materials are added, and the soup is added to simmer until cooked, which is characterized by thick juice, less soup, soft and rotten vegetables and beautiful color. Such as "braised sea cucumber" and "dried fish".

boil for a short time

It is a method of cooking in a water pot after seasoning with raw materials. Water chestnut is simple and easy to cook, and the emphasis is on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by light and refreshing. There are vegetables and soup, which are suitable for winter. Such as "Wan Maruko".

evaporate

It is a method of steaming raw or semi-cooked raw materials in a steamer after seasoning. Steaming can be divided into clear steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "steamed pork powder".

explode

Put the main ingredients in a hot oil pan with or without paste, and fry them from raw to cooked, so that they are tender outside. Such as "dry fried tenderloin" and "soft fried shrimps".

shortbread

The method of cooking or steaming the raw materials in the pot first and then frying them until they are crispy is characterized by crispy outside, tender inside, fresh and delicious. Such as "crispy chicken" and "crispy meat".

braise

It is a method of frying or cooking raw materials, changing knives, putting them into a pot, adding auxiliary materials, seasonings and broth. It is fragrant, tender and fresh. The stewing method is simple, so we should pay attention to the heat. Generally, the soup is thickened with medium heat. Common are "stewed three fresh" and "stewed shredded chicken".

dig up

It is a cooking method that the bottom of the pot is cooked with oil, the soup is added to the wok, the main ingredients and seasonings are added, and it is smashed with slow fire, and the juice is thickened. Fresh and soft, juicy and easy to digest. Common ones are "grilled three fresh" and so on.

stew

This method is common and simple. First, cut the main ingredients into pieces and stir-fry, then add the soup and cook slowly with slow fire. It is characterized by soup and vegetables, soft and rotten vegetables and fragrant soup. Such as "stewed chicken".

explode

It's hot oil, and the raw materials can be operated quickly after being put into the pot. Knife workers are required to deal with the same thickness, prepare condiments before cooking, and act quickly. Such as "mutton with onion" and "diced chicken with sauce".

fry

It refers to putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with strong fire to reduce the vitamin loss of vegetables. Stir-fried meat usually uses medium heat.

earthenware pot

After processing the raw materials, put them into a casserole, add ingredients and ingredients, and simmer slowly with slow fire until they are cooked and rotten, which is rich in nutrition. Such as "casserole tofu" and "casserole chicken".

draw wire

It is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Silk-drawing vegetables should be shredded and have the characteristics of sweet and greasy taste. They belong to technical dishes, and it is important to master fried sugar syrup. It's not good to be black when you're old, and it's not good to be light when you're young. To master the temperature, operate quickly. There are "pulled vegetables and fruits" and "pulled yam".

Water sliding method

Water-sliding method, also known as "cooking with water instead of oil", is a method of dispersing the starched meat raw materials into a boiling pot, sliding them thoroughly, taking them out and cooling them thoroughly, and then cooking them. Water-sliding method is helpful to reduce the fat content of cooked vegetables. The water sliding temperature is low (because the highest boiling point of water is 100℃), which can avoid high temperature and reduce the loss of nutrients. The dishes are rich in nutrition, and the dishes cooked by water sliding method are light and not greasy in taste, smooth and tender in texture and white in color, which meets the requirements of color, fragrance and taste and promotes appetite. In addition, the water sliding method is simple and easy, saving oil and reducing cost. It is an ideal cooking method for people suffering from hypertension, obesity and coronary heart disease who need to control their diet.

How to master the thickness of thicken juice

Generally speaking, the thickness of the sauce should be mastered flexibly according to different cooking methods and the characteristics of different dishes.

Houqiu

Thick thickening means that the marinade of the dishes after thickening is thicker, which can be divided into two types according to their different properties: wrapped thickening and paste thickening.

Baopeng

Powder juice is the thickest, its function is to make all the thick juice cover the raw materials, and it is mostly used in frying and frying methods, such as "double crispness in oil frying", "stir-fried kidney flower", "sweet pork" and "shredded pork with fish flavor". After eating these dishes, there is almost no marinade on the plate.

Huqiu

The powder juice is slightly thinner than the sauce, and its function is to make the soup of dishes into a thin paste, which meets the requirements of the fusion of soup and vegetables and the thick and smooth taste. It is mostly used for braised dishes, such as "fried eel paste" and "shredded pork paste". If this kind of dishes do not thicken, the soup and vegetables will be separated and the taste will be weak.

Thin and thick

After thickening, the marinade of the dishes is relatively thin, which can be divided into two types according to their different properties: runny and rice soup.

Liuqiu

Powder juice is thin, its function is to increase the taste and luster of dishes, and it is generally suitable for large or whole dishes made by white juice and stir-frying methods. For example, "Chinese mandarin fish with white sauce" is called "flowing sauce" after dishes are put on the plate, and then the marinade in the pot is heated and thickened and poured on the dishes. Some of these marinades are stained on the dishes, and some of them are shed from the dishes to the plates. Because it is bright and clean, it is like cream, also known as cream.

Mi Tang Xiang

Also known as milk soup sauce, the powder sauce is the thinnest, and its function is only to make the soup sauce of dishes slightly thicker, so as to make the taste slightly thicker. For example, "shrimp crispy rice", "butterfly sea cucumber" and "hot and sour soup" all hook this kind of sauce.

Three stages of seasoning in cooking

The seasoning of dishes can generally be divided into three stages: before heating, during cooking and after heating.

Seasoning before heating

Also known as basic seasoning, some dishes are marinated with seasoning before cooking, and marinated for a period of time, so that the taste penetrates into the cooking materials and some peculiar smells in the raw materials are initially removed.

Seasoning in cooking

It is the decisive seasoning stage that determines the formal taste of a dish. Its practice is: However, after the dish is put into the pot or spoon, according to the taste requirements of the dish, at the right time, if all kinds of condiments are appropriate, the taste will penetrate into the raw materials.

The seasoning of most dishes needs to go through this stage.

Seasoning after heating

It is an auxiliary seasoning, the last stage of seasoning, that is, when the dish is about to mature, try whether the taste is palatable, and bury it and refresh it once to make up for the lack of seasoning.

Some dishes need to be seasoned after heating, such as fried and cooked dishes, that's all.

Why do you want to make soup with old hens?

Old hens are full of flavor, and after heating, they can generally invade about 2% of nitrogen-containing extracts, such as myosin, carnosine, creatinine, and purine compounds. In addition, old hens are rich in fat, inorganic salts, vitamins and various amino acids, especially glutamic acid. After a long time of slow cooking, the strong umami flavor can be slowly dissolved in the soup, which makes the taste of the soup particularly fresh and mellow. In addition, the chicken soup is boiled for a long time, and the texture of the old hen is coarse and old, which is not easy to boil, so that the original shape of the chicken can be maintained, and other dishes can be cooked after the soup is made, so that the best use can be made and raw materials can be saved.

If you choose cock or chick to hang soup, its flavor is insufficient and fat is less. Chickens are tender in texture. Once they are heated, the water will boil and they will be cooked immediately. The chicken has been boiled and dissolved, which wastes raw materials and fails to achieve the purpose of making soup.

Therefore, it is most suitable to make soup with old hens.

Hot pot cold oil method

Hot pot cold oil method is to wipe the pot (or spoon) clean, add a proper amount of oil to heat it, then rinse the hot oil in the pot and pour it out, then add a proper amount of warm oil or cold oil, and immediately put in raw materials, dry stir-fry or lubricate it. The reason for cooking dishes with hot pot and cold oil method is that meat itself is rich in protein and has been cooked with egg white and starch slurry. When the raw materials are put into warm oil, there is an instant buffer after being heated. Cookers can use this moment to stir-fry or slip the raw materials quickly, and the protein on the surface of the raw materials will gradually heat up, which is convenient for stretching and stretching, so that it can be fully heated, even, loose and crisp, tender and tender, and the dishes will be beautiful in shape and color. In addition, the heat at the bottom of the pot is high, and the grease is cold. After the raw materials are put into the oil, with the continuous increase of the oil temperature, an upward thrust can be generated, which can make the raw materials float up quickly, and play the role of not sticking to the pot and preventing the raw materials from being broken.

Then, when cooking dishes with the method of "cooling the pan and cooling the oil", after the raw materials are put into the pan, the outer layer of protein and starch slurry can't solidify quickly when heated, and stick to the bottom of the pan.

If you use the "hot pot hot oil" method to cook dishes, when the oil temperature exceeds 80℃, it will have an impact on the cooking materials. After the raw materials are put into the pot, they are suddenly exposed to high temperature, and the protein and starch on the surface will suddenly condense to form a coat, which will cause qualitative change and condense into lumps, which are not easy to slip away and transfer heat, resulting in uneven heating of raw materials, uneven aging and tenderness, affecting the flavor and quality of dishes, and seriously causing cooking failure.

Cooking is a process of heating, seasoning and cooking raw materials treated by knife workers. Cooking plays a decisive role in the color, aroma, taste and shape of dishes, and is the main means to constitute the diversification of dishes. The concepts of "cooking" and "blending" are two aspects in the same processing process. They are different, closely related and have different functions.

cook/boil

The purpose of "cooking" is to heat the raw materials that have been cut and cooked into mature food.

Its function is as follows:

1, because of the high cooking temperature and long cooking time, bacteria and parasitic eggs in raw materials can be killed, so as to eliminate pathogens to the maximum extent, prevent infectious diseases and parasitic diseases, destroy toxins, be safe to eat and be beneficial to health.

2. It can promote the initial decomposition of nutrients in raw materials, reduce the burden on human digestive organs, and improve the digestion and absorption rate of food.

3, all kinds of raw materials blend together, and after heating, they can reveal the fragrance and produce delicious and attractive appetite. 4, bright color and beautiful shape.

adjust

The purpose of "tiao" is to remove the peculiar smell of dishes, maintain the original flavor and increase the delicacy by properly adding condiments or matching several raw materials. The function of "tune" is:

1. Remove fishy smell and greasy taste, and eliminate peculiar smell in raw materials.

2. It can increase or decrease the taste of dishes, change and improve the original flavor of food, and make it appropriate in shade and rich in nutrition.

3. It can enrich and harmonize the colors of dishes and enhance the aesthetic feeling.

4. Determine the taste of the dishes, which are suitable for the poor and middle peasants, with a tangy aroma and delicious taste.

What is the difference between cooking and cooking?

Before studying cooking and cooking methods, we should first make clear the difference between these two concepts. People often confuse cooking with cooking, which is inappropriate. These two concepts have their own meanings and must be strictly distinguished. So what is "cooking"? "Cooking" means cooking. "Cooking" means cooking. The word "cooking" has narrow and broad meanings. In a narrow sense, it is cooked food; In a broad sense, it refers to the production of various meals. Simply put, "cooking" refers to the whole process of all foods (including staple food and non-staple food) from raw to cooked. The selection of raw materials, preliminary processing, cutting and matching are all preparations for and services for "cooking". Therefore, starting from the selection of raw materials, preliminary processing and cutting, and then operating in various ways according to the different requirements of different products to form a system, this is called "cooking". Relatively speaking, "cooking" has a much narrower meaning. Simply put, "cooking" refers to non-staple food processing, which is the abbreviation of non-staple food processing. Cooking and blending are two inseparable links in dish making. "Cooking" means heating treatment, that is, heat; "Tune" is seasoning. Therefore, "cooking" is an important part of cookery.

Cooking time should be shortened as much as possible.

The length of cooking time, whether it is accurate or not, has great influence on the quality of dishes. Cooking time is short, the dishes can't be fully mature and tasty, and there will be a phenomenon of internal cooking and external cooking, which is not conducive to sterilization and even inedible. Cooking time is too long, the dishes will lose their fresh flavor and color, and their shapes will be scattered; At the same time, it greatly destroys the nutritional components of dishes, makes the texture become burnt and soft, wastes raw materials and causes cooking failure. Therefore, it is necessary to shorten the cooking time as much as possible, accurately grasp the opportunity to cook and ensure the quality of dishes. The length of time depends mainly on the chef's experience.

Spooner in Cooking Skills

Spooning is the process of ripening all kinds of processed cooking materials according to the requirements of cooking and eating. On the one hand, it should properly master the temperature according to the changes of color, fragrance, taste, shape and quality caused by raw materials during heating, on the other hand, it should be seasoned according to the continuous changes of shape and quality of raw materials during heating. The basic posture requirements of spoon operation are: when operating near the stove, the body should face the stove, the upper body should stand up naturally, lean forward slightly, don't bend over, the feet should stand firm naturally, the body should keep a certain distance from the stove, eyes should be fixed on the changes of food in the spoon, and both hands should follow the changes of food in the spoon rhythmically. The grip method of frying spoon is mostly to hold the handle with the left hand, and stick the handle with the palm facing the upper right, and the palm is about 140 degrees with the horizontal plane, and then hold the handle with the thumb above the handle. Wrist strength and arm strength should be used in the operation, which requires flexibility, agility and accuracy.

Noun explanation of common cooking techniques;

Big oil: refers to the oil refined from the plate-like oil with ribs on the belly of pigs, which is pure and white and has no peculiar smell. Some people call this oil cooked lard.

Blanching: also known as "effluent", is a method of putting raw materials in boiling water or cold water pot for preliminary cooking treatment.

Overoiling: a method of preliminarily cooking cooking raw materials with oil as heat transfer medium. Small raw materials pass through warm oil, also known as "lubricating oil"; Large-scale raw materials pass through Wangyou, which is also called "walking oil".

Hanging paste: the process of coating raw materials with a layer of paste evenly before cooking.

Sizing: the process of mixing starch, eggs, salt, etc. with raw materials, so that the outer layer of raw materials is wrapped with a thin layer of slurry.

Energizing: A processing method of adding refined salt, water, starch and other auxiliary materials to the animal raw materials processed into minced meat, and then repeatedly stirring them to make them bright in color, tender in meat, unsinkable in water and not scattered.

Thickening: the process of adding starch aqueous solution to the pot during cooking to make the dish soup have a certain consistency. /Also known as "tired", "tired" and "tired".

Warm oil: commonly known as 30% to 40%, the temperature is generally 70℃~ 100℃. Hot oil is commonly known as 50% to 60%, and the temperature is generally 1 10℃~ 170℃. Wangyou is commonly known as 70% to 80%, and the temperature is generally 180℃~220℃.

Sliding pot: a method of heating the pot, pouring a little oil over it, and then pouring the oil.

Grilled pot: also known as "frying pan", it refers to a method of putting ginger, onion, pepper powder or other spices with fragrance into a hot bottom oil pan to stir-fry the fragrance, and then serving the vegetables in time.

Slag cake: also called bean dregs cake. Peel millet, mung bean or soybean, soak in powder, turn it into thick paste with a small mill, dig it with a small spoon, fry it into walnut-shaped cakes on a shovel, shovel it when both sides are fried yellow, and fry it into persimmon yellow in clear oil, which is the dregs cake.

Slag and mud: Chop the fried dregs, add mushrooms, bamboo shoots and ham, and stir-fry them into mud for eating.

Slag: mung beans are soaked and ground into paste. After peeling, the batter is spread into round pieces and folded into cakes about 7 cm long and 5 cm wide.

Lotus root under the flower: the tender lotus root under the lotus pond in July in this province.

Fresh Walnut: Walnut harvested in July in this province, peeled fresh walnut kernel, can be used for cold salad and stir-frying.

Butterfly radish: red and white radish are split vertically, carved into butterfly-shaped strips, and then cut into pieces with a stolen knife, which is butterfly radish, which can be used as sweet and sour radish or roast duck (that is, head matching).

Chrysanthemum Onion: Cut the scallion into 7 cm long sections, hold one end of the scallion section in your left hand, and the other end is exposed. Hold a knife in your right hand and carve the exposed part of the scallion vertically (locally speaking, "cut") for 4~7 knives, and the depth is about 6 cm. Soak it in clear water and the scallion will be rolled into a chrysanthemum shape.

Radish bud: the radish in the first year is a tender bud after the winter storage and the Spring Festival next year.

This bad: that is, the distiller's grains made into cooking wine in this area, and then some pepper and salt are added and soaked in cooking wine. After the sun in summer, it becomes light brown.

Nanzao: generally refers to Baizao, produced in Hangzhou and Shaoxing, and fermented with wheat and glutinous rice.

Soybean seed: refers to the immature soybean seed filled with pulp, which is green and tender.

Large matching head: it refers to a rectangular sheet with a length of 5cm, a width of1.5cm and a thickness of1.5mm.. If the raw material is not long enough, it can be used according to its own length, piece or original. There are also some ingredients that need to be cut into sections or shredded. In a word, the big matching head should be beautiful and generous, depending on the dishes and containers. The big matching head is mostly used for grilled, roasted and clear soup dishes.

Small matching head: Small matching heads can be divided into silk, flake and diced, with the silk not exceeding 3 cm, flake not exceeding 1.5 cm and diced not exceeding 1 cm. Such as magnolia slice, onion, ginger, garlic, auricularia, etc., are cut into small snowflake slices, elephant eye slices, horse teeth segments, large and small dice or processed into flowers, rice, velvet, etc.

Pepper oil: Add big oil or clear oil into the pot, add pepper when the oil is 80% or 90% hot, and take it out when it is fried, that is, green pepper.

Onion pepper: Onion pepper is made by soaking Zanthoxylum bungeanum in Shaoxing wine and salt water, chopping it with onion and ginger, and mashing it into mud, which is the onion pepper, and putting it in a small jar for later use.

Taoist hat: also called "garlic sprout". Cut off the garlic leaves from the garlic seedlings, first put them into the garlic seedlings 1/2 with a vertical knife, then put a flat knife forward to 7 mm, and cut them off with a vertical knife. In the same way, the two sets are cut into two sharp ends and connected in the middle, like two Taoist hats facing each other, so it is called "Taoist hat garlic seedling". Because I can't stand it, I always fall over, and some people call it "falling over garlic seedlings".

Gouache: also known as wet plate, it is used for stacking vegetables, and part of it is put in a water bowl with a little water.

Head soup: also called juice soup. Boil bones, chickens, ducks, pork, etc. in a clear water pot. When the meat is cooked to maturity and can be removed, skim off the oil and let it cool, which is the first soup.

White soup: also called milk soup and so on. Put the pig bones, chicken and elbow together in a clear water pot, cover them and cook them with strong fire until the soup is milky white.

Hairy soup: Pork bones that have been removed from meat are boiled in a water pot. This soup can be used while cooking, while adding water, chicken bones, broken materials and so on.

Clear soup: clear the first soup with a chicken broom (chopped chicken breast into mud) to increase the umami flavor and remove impurities, so that it can be crystal clear.

Soup set: the clear soup is temporarily thickened, and then set it with a chicken broom.

Chasing soup: add chicken and duck to the clear soup and cook it with small fire to make up for its nutritional flavor.

Stealing a knife: it is invisible and impenetrable. For example, the "honey-roasted square rib" looks like a large piece on the surface, but actually it is solved into a small square with a stolen knife. And cut into a clip shape, called cutting a knife and stealing a knife.

Expanding chicken: In order to facilitate heating and beauty, chop off the 1/3 of the chicken's mouth and claws and the tip of the breast. Some dishes need to have their eyes pierced, their heads broken, their claws scratched and their bones broken when expanding.

Fish expansion: In order to facilitate heating and beauty, cut off 1/3 of pectoral fin and spinal fin from the fish after preliminary processing, and trim the tail fin neatly.

Horse tooth section: punch the onion from the middle and cut into 2 cm long sections.

Dice dice: square, with 1 cm square and 1.5 cm square.

Elephant-eye block: the two ends are pointed and the middle is wide, generally 4 cm long, the middle is 1.5 cm wide, the thickness is 1.5 cm, and the inclination is 2.5 cm. Its size can be determined according to the size of the main material and the container. Simply put, it looks like a diamond, like an elephant's eyes.

Diamond block: similar to elephant eye block, but not as regular as elephant eye block.

Domino block: rectangular. General 5 cm long, 2.5 cm wide, 7 mm thick, small 2.5 cm long. Its size can be determined according to the specific situation.

Hobbing block: cut the raw materials into basically the same blocks by rolling the raw materials and inclining the vertical knife, such as roasted eggplant.

Mung bean diced: a kind of small diced mung bean, about 5-7 mm square.

Chopping block: Irregular raw materials are processed into basically consistent blocks, generally 5 cm long, each with a width and a thickness of 1 cm. You can use the knife method of parting or deleting first and then cutting.

Snowflake: a flake shaped like a snowflake, generally 1.5 mm thick, with a length and a width of 1.5 cm.

Willow leaves: shaped like willow leaves, most of them are made of bamboo shoots and water bamboo shoots. They are generally 5 cm long and 1.5 mm thick, with one end pointed and one end wide.

Songli: The noodles of cooked raw materials are still, and the large pieces of meat inside are torn into small batches and laid flat. Such as pot-cooked duck, steamed whole duck, etc.

Horizontal blade: also known as slope blade. The operation method is that the raw material is pressed with the left hand and the knife is held with the right hand, and the back of the knife is outward, slightly higher than the blade, so that the blade body is inclined, and the finished products are inclined stubble pieces, such as waist pieces, sea cucumbers, belly pieces, etc., all of which adopt the method of lying the blade.

Delete: in order to loosen the inside of the raw material and break it without breaking it, slide it to delete it. Such as fried eggs.

Solution: that is, it can't be cut through, which is generally 2/3 or 3/4 of the raw material, such as waist flower, but in operation, the knife methods used are different.

Lamas: thick silk, 5 cm long, 7 mm thick and 7 mm wide.

Hemp: that is, dip the main ingredients in the seasoning, which is mostly used for dry-frying dishes. Soak them temporarily before cooking to make the raw materials taste, and the time is relatively short.

Maintenance: the developed and undeveloped raw materials are maintained in different ways to prolong their service life.

By the way: add alkali to speed up the preparation of raw materials. Some heat it up and down, making it dizzy, also known as lifting. In order to make some raw materials fat, tender and smooth, and remove the peculiar smell, a proper amount of alkali is added for extraction, and then the alkali smell is removed.

Ba: that is, the raw materials or semi-finished products after preliminary processing are bathed in boiling soup or boiling water. This bathing process is called Ba. For example, in winter, it is necessary to simmer the mixed meat to make it tasty and not cold.

There are many uses. One is to maintain the water so that it can be used for a long time. If cooking, add water to the pot, add raw materials such as bamboo shoots, and pour the water into the pot. Second, it is used for soup dishes, such as pork tenderloin. When the pot is set on fire, add clean water to heat it to 60% to 70%, add the tenderloin silk, remove the meat when it turns pale, and then add clear soup and seasoning to eat.

Kill: In order to remove the peculiar smell, oil slick and moisture of raw materials, add salt water and cooking wine to boiling water or soup, then put the raw materials in, boil and skim, and then take them out.

Immersion: put the raw materials in boiling water to make them coagulate, so as to avoid nutrient overflow.

Dusting: In order to keep the raw materials crisp, tender and colorful, put them in a boiling pot and stir them quickly, then take them out immediately. Such as lotus root and celery.

Dip: put the raw materials into hot water or boiled soup and take them out immediately. If the cabbage is dipped in hot water or boiling soup pot, it can shrink and soften and keep its color.

Dried juice: an operation of stir-frying vegetables. After the dried juice, the dishes are bright and shiny, and there are still small bubbles on the table. The specific method is: add hot oil to the juice of stir-fried vegetables, shake the pot with one hand and push the juice with a spoon in the other, so that the oil melts into the sauce and bubbles, which is called juice drying.

Flying water: it is water, also called water. A method of blanching raw materials in boiling water.

Chasing: put raw meat in cold water, so that blood overflows and seeps into water, making it tender and clean and beautiful in color. If you explode the fillet, cut it and chase it in the water.

Group edge: the processed Chinese cabbage is placed around the dishes to make the dishes beautiful and generous, also known as the edge.

Pot mat: a tool used for picking vegetables, made of bamboo, round, with a diameter of about 50 cm, with many octagonal holes, also known as pot grate.

Folding: Add the egg or egg white into the starch and stir it into a paste. Put the main ingredients into the paste and grab it evenly, so that the paste can hold the main ingredients tightly, which is convenient to maintain the tenderness and shape of the raw materials.

Hato: It's called ha to heat the tender raw materials in a cage for a short time. It takes a long time for Hato to use, and the raw materials are required to be tightly held without water.

Yipin: Fine selection of materials, large shape and elegant appearance. Take a taste of the food to show respect, such as a taste of meat, a taste of peaches and so on.

Oil shock: when the oil is burned to 80% or 90% heat, put the raw materials in and take them out immediately, which is called shock. Dry-fried dishes are put into the pot for the second time, and pouring hot oil on the raw materials is also called a shock.

Squeeze out the juice: put the dishes into the plate, pour the juice into the pot, hook it into the running water until the juice is thick, and then pour it on the dishes.

Hot pot and cool oil: first heat the pot, add big oil, pour out the oil, and then add cool oil to stir fry, in order to keep the raw materials crisp, tender and colorful.

Seven inside and eleven outside: a form of placing, namely, the middle 1 piece, the inner circumference of 6 pieces, and the outer circle 1 1 piece, such as real fried meatballs and fried chicken cakes.

Fire: In the process of frying or cooking raw materials, in order to prevent the food from getting old or hard, to a certain extent, stop the pot from the top of the fire for a while, and then continue to heat it on the fire.

Shun-in: that is, the set bowl, after steaming, is put into the head sea bowl or pot mat as it is.

Juice collection: The soup in stir-fried dishes is heated from more to less, from thin to thick, which can increase the concentration, flavor and luster of the dishes.

Stewed juice: also known as juice collection. The dishes are basically made in time. In order to make them tasty, they are heated with low fire and the juice is basically collected to increase the luster of the dishes.

Three joints: refers to the shape of the pot mat, with low sides and high middle. First put a row horizontally in the middle, then put two rows horizontally on it and put it on the middle row.

Saddle bridge: a form of tray loading, with two rows laid flat and one row set in the middle.

Saute juice: there is not much juice, but you can hold the food. After eating the food, there is no juice left on the plate.

Crispy paste: a sticky paste made of eggs, starch, flour and vegetable oil. It is used for dishes such as scorched and pot-roasted.

Skin paste: a paste made of eggs, starch and crude oil. Used for frying, frying and other dishes.

Xuan paste: that is, a paste made by mixing an appropriate amount of flour with egg white and beating it (the paste does not fall down and looks like foam), such as fried Korean meat.

Chicken paste: peeled and deboned the chicken breast, chopped it into mud, put it in a basin, stir the egg white and starch, then stir the onion, Jiang Shui and salt noodles until it becomes paste, then add a proper amount of big oil and stir well.

Fish and shrimp paste: the production method is basically the same as that of chicken paste, but the materials are different. The skin and thorns should be cleaned and the water consumption should be controlled as appropriate.

Onion: refers to a section of 4 cm to 5 cm, which can be used with a pat, and belongs to a large matching head.

Ginger: refers to the original piece of ginger or a broken piece in two, which is a big match when patted.

Ginger juice: Wash and peel the ginger, mash it, squeeze out the juice, mash it again, put it together when using it, and simmer it with water.

Jiang Shui Onion: Peel and wash the onion and ginger, pat them with a knife, soak them in clear water, and soak them in water.

Broth: Also known as "clear soup", "upper soup" and "top soup", it refers to a kind of soup made of raw materials such as pig bones, chicken bones, duck rack and minced meat, which is added with minced chicken or minced meat without salt to make it clear as water and rich and fresh.

Milk soup: also known as "white soup", the raw materials are boiled with clear water and the color is milky white.

Code flavor: the process of mixing raw materials with seasonings and soaking them into flavor before cooking.