Roasted is a cooking method in which raw materials are further heated to maturity by adding soup and seasonings after initial heating such as frying, pan-frying, stir-frying, stir-frying, steaming and boiling. Burning is applicable to the production of a variety of different raw materials for the dishes, is one of the most commonly used cooking method in the kitchen.

Yaki is mainly divided into two categories: braised and dry.

1, braised. Raw materials after preliminary thermal processing, seasoning shall be put soy sauce, mature thickening for sauce red. Red-hot method is suitable for cooking braised meat, braised fish, meatballs and so on. Braised to master the technical points are, the main ingredients for the initial heat treatment, do not color too heavy, too heavy will affect the color of the dish. Under the soy sauce, sugar seasoning color, should be shallow rather than deep, too deep will make the color of the dishes black, bitter taste. Braised soup should be the right amount of soup, soup is more flavor, less soup is not easy to burn through the main ingredients.

2, dry burning, also known as self-gravy burning. Operation without thickening, relying on the raw material itself to cook into the gravy, such as burning eel, channel catfish that is used in this way. Dry roasted dishes should be burned over a long period of time over a low fire, so that the soup penetrates into the main ingredients. Dry-roasted dishes generally see oil and no juice, which is characterized by large oil, tight juice, strong flavor. Dry burning to master the technical points are, the color can not be too heavy, otherwise the color of the dishes after burning black; dry burning dishes to burn the soup.

3, white burning, sauce burning, onion burning. In addition to the above red, dry burning, there are white burning, sauce burning, green onion burning and other common burning method. White grilled without soy sauce, usually with milk broth. Soy sauce roast, onion roast and braised method is basically the same, soy sauce roast with sauce seasoning color, soy sauce roasted vegetables with golden color, with soy sauce flavor; onion roast with a large amount of onion, about 1/3 of the main ingredients, taste to salty and fresh-based, and with a heavy onion flavor.