1. Stir-frying is the most basic cooking technique. The raw materials are generally slices, shreds, dices, strips, and blocks. When stir-frying, use high heat and hot oil in the pan. The amount of base oil used depends on the ingredients. Depends. According to the different materials, heat and oil temperature, it can be divided into raw stir-fry, smooth stir-fry, cooked stir-fry and dry stir-frying.

2. Explosion means quick, fast and fierce. The heating time is extremely short. The cooked dishes are crisp, tender and refreshing. The explosion method is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzards, duck gizzards, chicken and duck meat, lean pork, beef and mutton, etc. Commonly used explosion methods The main methods are: oil stir-fry, vegetable stir-fry, green onion stir-fry, sauce stir-fry, etc.

3. Stir-frying is a method of rapid cooking over high heat. The stir-frying method generally involves frying or boiling the raw materials first. After it is cooked, use another oil pan to prepare the marinade (the marinade is also made with soup instead of oil), then add the processed raw materials into the prepared marinade and stir or pour the marinade on the surface of the processed raw materials.

4. Frying is a high-fire, oily, and juiceless cooking method. There are many types of frying, such as clear frying, dry frying, soft frying, and crisp frying. Breaded frying, paper-wrapped frying, crispy frying, oil soaking, oil drenching, etc.

5. Cooking is divided into two types: cooking with chicken, duck, fish, shrimp, and meat. Generally, the battered or non-battered slices, shreds, blocks, and segments are fried in high-heat oil. Leave a little base oil in the pot and put it on high heat. Add the fried main ingredients, and then add a single frying pan. seasonings (without starch), or add a variety of seasonings to make a gravy (with starch), stir-fry quickly and serve. When cooking with vegetables as the main ingredient, you can use the main ingredients directly for stir-frying, or you can Blanch the main ingredients in boiling water before cooking.

6. For frying, heat the pot first, brush the bottom of the pot with a small amount of oil, and then put the processed (usually flat) ingredients into the pot. Put it into the pot and use a small amount of oil to cook it. It is a cooking method that is mature. Generally, one side is fried first, and then the other side. When frying, the pot should be shaken constantly to make the raw materials heat evenly and have the same color.

< p>7. Sticking is a cooking method in which several raw materials that are bonded together are put into paste and then only stuck on one side to make one side crispy and the other side fresh and tender. The difference between it and frying is that only the main part of sticking is fried. One side of the ingredients, while frying is both sides.

8. Burning means to heat the main ingredients once or more than once, then add soup (or water) and seasonings, boil over high heat, and then Instead, use a low fire to slowly cook until it is either crispy (meat, seafood), soft and tender (fish, tofu), or tender (vegetables). Due to the taste, color and amount of soup, the cooking method is Different, it is divided into braised in red, white, dry, sauce, green onion, spicy and many other types.

9. Stew is to put the pot on a low fire and add a lid to simmer the vegetables. A cooking method of cooking. The operation process is very similar to that of roasting, but the heating time over low heat is longer and the firepower is also lower, usually more than half an hour.

10. Stewing and roasting are similar, but different The thing is that the soup of stewed vegetables is more than that of cooked vegetables. For stewing, first use onions and ginger to boil the pot, then add soup or water, boil and then add the main ingredients, first bring to a boil over high heat, and then simmer over low heat. The main ingredients are required to be soft and rotten, usually salty and delicious.

11. Steaming uses water vapor as the heat conductor to heat the seasoned raw materials over high or medium heat to make the vegetables tender or tender. A kind of cooking method that is crispy and rotten. Common steaming methods include dry steaming, steaming, steaming with powder, etc.

12. Steaming is not only a method of water treatment of some cooking ingredients, but also a way to make dishes. Cooking method. The main ingredients of boiled vegetables are mostly small slices, shreds, flower-shaped or meatballs, and there are many finished soups. Boiled vegetables are a quick cooking method.

13. Boiling is similar to boiled dishes. , but boiling takes longer than boiling. Boiling is a cooking method in which the main ingredients are placed in a large amount of soup or water, first boiled over high heat, and then slowly cooked over medium or low heat.

14. Stewing is a cooking method that mixes soup and vegetables. Use onions and ginger to stew it in a pot or directly stew it with soup, adjust the flavor and then thicken it with water starch. The soup of the stewed vegetables is equal to or slightly more than the main ingredients. In the main ingredients.

15. Soybean is a method of cooking cold dishes in which the raw ingredients are boiled or oiled and mixed with salt, monosodium glutamate and pepper oil.

16. Pickling is a cooking method for cold dishes. It involves soaking the raw materials in seasoned marinade or spreading them with condiments so that part of the water in the raw materials can be discharged and the condiments can penetrate into them. There are many methods of pickling, commonly used There are salted, fermented and drunken marinated.

17. Mixing is also a cooking method. During the operation, the raw or cooked ingredients are cut into shreds, strips, slices, blocks, etc., and seasonings are added. Mix and serve.

18. Roasting is a cooking method that uses radiant heat to mature food ingredients in an oven. Baked dishes are baked in dry hot air. When mature, the surface water evaporates and condenses into a layer of crispy skin. The internal water of the raw materials cannot continue to evaporate, so the finished dish has a neat shape, smooth color, crispy outside and tender inside, with a unique flavor.

19. Braised food is the process of combining raw materials. After washing, put it into the prepared marinade and cook until it is mature, let the marinade penetrate into it, and let it cool before eating.

20. Frozen is a cold dish cooking method. A method of cooking cold dishes that uses collagen from animal raw materials to be fully dissolved after cooking and can be frozen after cooling.

21. Drawing is to use sugar (rock sugar or rock sugar) Sugar) add oil or water and boil it to a certain heat, then add fried food and stir-fry, a cooking method that can pull out the sugar shreds when eating.

22. Honey juice is a kind of sugar. A cooking method in which a thick sauce made by adding an appropriate amount of water to honey is poured onto the steamed or cooked main ingredients.

23. Smoking is to cook the cooked main ingredients. , a cooking method that uses smoke to smoke.

24. Rolls are made with vegetable leaves, egg skins, dough skins, flower petals, etc. as roll wrappers. After rolling in various fillings, they are wrapped into cylinders or A cooking method in which the oval shape is then steamed or fried.