Choke After the food has been cut up and "burned" or "soaked" in boiling water or hot oil, it is then blown into a wok (pan) and mixed with dried chili peppers and pepper oil
Cooking method.
Cooking is the use of steaming, boiling and other methods to cook food. It is mostly found in Teochew cuisine.
Boil One of the simplest cooking methods; cooking food in a wok (pot) with the right amount of boiling water or soup and seasonings.
Frying Heat an iron wok (pan), add a little raw oil, and then place the food flat against the wok, using slow-heated oil to cook the food to a golden brown color.
Explosion Using a hot wok (pan) and hot oil, save the right amount of sauce or soup, so that the wok in the small pieces of food quickly cooked and endowed with aroma cooking method.
炸 古写作 "煠", one of the most commonly used cooking methods; refers to the cooking technique of putting food into a large amount of hot oil to cook to crisp.
Boiling 古写作 "煠"，利用大量的沸水将肉质较韧质的食物在炉火上炊软炊熟的加工方法。
Roll The use of large amounts of boiling water surging food useless flavor out of the processing method.
blanch Northern cooking term, the ancient "Chuan"; close to the Cantonese "strain", that is, processed into pills or slices of food in the boiling water to be cooked, picked up into the bowl, and then added to the boiling broth of the cooking method.
Boiled Northern writing "blanch"; refers to food cut into thin slices, etc., using boiling water to cook quickly and then dipped in sauce and eat the cooking method.
Ingenuity A method of cooking vegetables over a slow fire in boiling water with alkaline water or raw oil to soften the finished product and keep it green.
Shabu shabu A northern cooking term for thinly sliced food cooked in a spicy broth and dipped in a sauce.
煀 Anciently written as "爩"; refers to the cooking method of putting food directly into a wok or wok (pot), adding a lot of spices such as ginger and green onion, and then covering it with a lid to utilize a large amount of the spices to achieve aroma and maturity.
Baking: A cooking method that utilizes burning salt to cook food that has been wrapped in tinfoil or jade button paper in an airtight condition.
Simmering Northern cooking method; refers to the tough food into the wok (pot), add the appropriate amount of water, cover and use the fire cooking soft and cooked cooking method.
Braising is close to the northern cooking method of "burning", so there is a "southern braising and northern braising"; refers to the tough food into the wok (pot), add the right amount of water to the soup, and use the fire to cook soft and cooked cooking method.
Braising is a cooking method in which a variety of meat and vegetables are cooked together in an appropriate amount of broth.
Steaming A cooking method that uses the heat of water vapor to cook food.
Stew A cooking method in which food is added to water or broth, placed in a covered container, covered, and then cooked using the heat of water vapor and resulting in broth. Northern cuisine refers to the use of a large amount of soup and fire to cook food soft cooking method.
Buckle After the food is seasoned and pre-processed, it is neatly discharged into a buckle bowl and steamed under water, and then the main ingredient is overlapped and buckled into a dish and then splashed with the original juice hooked up with the glaze cooking method.
Boiling A cooking method in which food is put into a large amount of water and cooked over a slow fire to produce a broth.
Simmering A method of cooking in which the flavors of meat are blended into the broth over a long period of time over a slow fire and the broth is concentrated.
Lean A processing or cooking method that uses strong-flavored ingredients and broth to impart fresh flavor to another, less-flavored main ingredient over a moderate heat and over a long period of time.
Simmer Anciently used as a method of burying in charcoal ash until cooked. Today, it refers to the use of ginger, green onions and soup to make food flavor and remove the food itself odor processing method. Northern cuisine also refers to the food and soup into a sealed tile altar, cooked in the fire cooking method.
Warm up Replace the ancient meaning of "simmering", refers to the food after pickling, wrapped in lotus leaves and other wraps, and then wrapped in wet mud or noodles to seal, put into the charcoal fire to cook the cooking method.
Baking Dim sum or food seasoned or processed and put into the oven to cook the cooking method.
Stir-frying is the same throat texture, the old blackmail is written as "whip" or "fire", close to "drying", which refers to the cooking method of drying the food by putting the food into hot woks (pots) and stir-frying it to dry out the water in the food slightly. dry and remove the useless flavor of the processing method; or through this and the collection of fresh flavor and eat the cooking method.
溜 Northern cooking term, close to Cantonese cuisine "thickening", that is, sweet and sour juice thickening with cornstarch to make crispy fried food smooth and delicious cooking method.
Thick soup One of the ancient cooking methods, refers to the food cut into cubes with boiling soup, in addition to adding wet cornstarch, so that the soup slipped into a paste cooking method.
Pickpocket Cooking method of adding fine material into soup, hooking into "Liu Liu gravy" with wet cornstarch, and splashing it on another neatly arranged main ingredient food in addition to it. The northern practice is similar to the "buckle" of Cantonese cuisine.
Saving was once written as "splashing" or "spattering," and is divided into "saving oil" or "saving wine"; the former refers to the process of boiling hot oil and spattering it with wine, and the former refers to the process of boiling hot oil and spattering it with wine. The former refers to the technique of splashing boiling hot oil on steamed food to eliminate fishy smells and increase smoothness; the latter refers to the technique of splashing Shaoxing wine on food being cooked to make it more "wok-hei" (镬气).
Scalding refers to the process of tightening the skin of meat with boiling water. It is common in the north to cook sliced or chopped ingredients in boiling or spicy broth.
Burning In ancient times, "sizzling", Cantonese cuisine refers to the cooking method of food on a charcoal fire or open fire to cook. Now in northern cuisine, it refers to the cooking method of cooking food over a slow fire to slightly dry out the juices and cook the food.
Roasted Northern cuisine used to replace the old meaning of "burn", so there is a "southern roasted northern roast" said. It is a cooking method in which food is cooked on an open fire.
Marinade A cooking method that uses soy sauce and spices and herbs to cook or flavor food.
Sauce A cooking method that uses a large amount of sauce or soy sauce to flavor or cook food.
Dip Using a large amount of boiling water or soup to "chrysanthemum heart" degree of heat in a certain period of time to cook the food cooking methods. Similar to the northern "blanch", that is, after the material is cooked, and then scooped into the soup over the surface and eat the cooking method.
wind year-round pickled food hanging in a ventilated place, let it dry naturally or air-dried processing methods.
Lap The processing method of hanging pickled food in a ventilated place around the twelfth month of the lunar calendar and letting it dry naturally in the shade or air.
Smoke A cooking method in which tea flavors or spices and herbs are ignited in an airtight container to impart a smoky flavor to the food.
Smoke Old writing "smoked", there are "dry smoke" and "wet smoke" points, "dry smoke" is similar to "smoke"; "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke". "smoke"; "wet smoked" is the food with flowers or Shaoxing wine, etc. into the flavor of the cooking method.
Bad food into the dregs of wine into the flavor or cooked cooking method.
Drunken A method of cooking in which a large amount of shochu is used to flavor or cook the food.
Steamer Anciently known as "steaming"; a method of cooking in which food is chopped up, seasoned, and placed in a pot, then cooked by using strong steam.
Jelly, also known as "crystal", is a cooking method in which boiled food is added to agar or pork rinds and boiled into a soup, which is then placed in the freezer to be frozen and eaten.
Flying Water A method of cooking in which food is put into boiling water and then quickly removed to provide a good base for subsequent cooking.
Ice Dipping A method of cooking in which food is cut into julienne strips and then quickly plunged into ice water to give it a crisp effect. This method originated in Japan.
Shredding A method of cooking in which food is battered and deep-fried, and then tossed in boiled syrup so that the food pulls out fine threads when it is picked up.
Frosting A cooking method in which the food is fried and then mixed with molten syrup or sprinkled with powdered sugar.
Pepper Salt A cooking method in which food is deep-fried, cooked and dried, and then stir-fried and mixed with pepper salt, which is made from pepper rice and refined salt.
Oil blistering A cooking method that uses a large amount of hot oil to cook food quickly.
Go oil, also known as "drag oil", "go oil", "run oil"; refers to the processing of raw materials into the boiling oil quickly dragged through, for the subsequent cooking to provide a cutting-edge basis for the processing method. Processing methods.
Flame A cooking method in which raw, fresh seafood is placed in a glass vessel and cooked using the heat generated by igniting a high volume of white wine.
Jel A cooking method in which food and ginger and green onions are placed in a very hot wok, causing the food to make a jelting sound and emit an aroma.
Skewered meat sliced and marinated, skewered with bamboo sticks beggars, into the hot oil "bubble" and eat the cooking method. Or sliced meat, skewered with brazier, into the charcoal burned, and then sprinkled with cumin and other flavors of the cooking method.
Teppanyaki ( 铁板) Teppanyaki is a Western cooking method in which the food is cooked on a hot iron plate with onion-based spices and sauces after it has been "oiled" to create a flavorful aroma.
Sauna, also known as "stone cooking", is a cooking method in which the food is put on a stone (usually a rainbow stone) that is burned to a high temperature after being dragged with oil, and then saved in a sauce or soup, and the food is cooked or scented with steam.
Frying seal in the north, also known as "frying", generally more suitable for fish; that is, fish marinated in seasonings, frying with hot oil over a slow fire, and then sealing on the head of the material gravy to make the flavor of the cooking method.
Wo stick belongs to the "semi-frying method", that is, the marinated meat on the good "Wo stick paste" on the fat meat, the use of "fierce wok yin oil" to make the meat on one side of the crunchy and the other side of the soft and smooth The first thing you need to do is to make sure that you have a good idea of what you're doing.
Wojiao This is a cooking method in which the marinated food is coated with an egg batter, fried and then deep-fried, and then boiled in a flavored broth.
Soft Pan-Fry This is a "half pan-frying" method in which the marinated meat is mixed with an "egg batter" and cooked by pan-frying and then deep-frying, and then cut into pieces and drizzled with a sauce.
Egg frying The meat is first pre-cooked by "flying water" or "oil soaking", then put into the flavored egg batter and mix well, and then fry the meat on the bottom side of the egg batter over moderate heat until golden brown cooking method.
Gillette for the English translation of CUTLET; that is, after the food on the egg batter, sticky breadcrumbs, and then hot oil deep-fried cooking method. This practice originated in the Western kitchen.
酥炸 Food marinated in seasonings, then coated with wet batter, then patted with dry cornstarch, then deep-fried in hot oil, and then fished into the sauce cooking method.
Hot pot, also known as "shabu-shabu", or in Cantonese as "playing the side of the stove", is to "slice" and "cut" fresh meat into thin slices, or to "cut" the meat into thin slices, or to "cut" the meat into thin slices, or to "cut" the meat into thin slices. It is also known as "shabu-shabu" (打边炉), which is a method of cooking fresh meat by slicing it into thin slices or tarting it into balls, balls, fillings, etc., and sending it to the guests together with vegetables so that the guests can put it into boiling water or soup and cook it themselves.
Steamboat A method of cooking in which meat is marinated and put into a special "gas pot" of boiling seasoned water, along with herbs, and then simmered and eaten.
Cold mix A cooking method in which cooked food or fruits and vegetables are cut up, seasoned, and mixed well.
Sashimi A cooking method that removes the blood from fresh seafood, cuts it into thin slices, mixes it with ginger, green onion, crisps, lemon, etc., and then dips it in soy sauce and eats it.
Sashimi was originally a Japanese cuisine, originally referred to as raw meat slices, the Chinese cuisine refers to the fresh aquatic or seafood scales and blood, thinly sliced, dripping with lemon juice, dipped in Japanese wasabi and eaten in the cooking method.
The ancient name for "bamboo" refers to the use of bamboo tubes as a vessel, and then "grilled", "roasted", "steamed" and "stewed".
Honey refers to sugar, honey, maltose, etc. into a thick juice, into the processed raw materials, by "boiling", "steaming" and other methods to make the texture of the soft and sticky, sweet penetration, wet through the sugar cooking methods.
Blanching: also known as "out of the water", is the raw materials in boiling water or cold water pot for the initial cooked treatment of a method.
Over the oil: the use of oil as a heat transfer medium for cooking raw materials for the initial cooked method. Small raw materials from the warm oil to go through is also known as "slippery oil"; large raw materials from the Wang oil to go through is also known as "go oil.
Hanging paste :Before cooking the raw materials evenly coated with a layer of paste process.
Sizing :Starch, eggs, salt, etc. and raw materials with the mix, so that the raw material outer layer coated with a thin layer of paste process.
On the strength: will be processed into velvet mud end of animal raw materials plus salt, water, starch and other auxiliary materials after repeated mixing, so that it reaches the color and lustre shiny, tender meat, into the water does not sink, not scattered state of a processing method.
Thickening : In the cooking process to the pot to add a starch solution, so that the dish soup has a certain consistency of the process. / also known as "with greasy", "with the gravy", "close to the gravy".
Warm oil: commonly known as thirty to forty percent, the temperature is generally 70 ℃ ~ 100 ℃. Hot oil: commonly known as five to sixty percent, the temperature is generally 110 ℃ ~ 170 ℃. The temperature of the oil is 180℃~220℃.
Slide the pot :Heat the pot, pour a little oil to slide the pot all over, and then pour out the oil.
Choke : also known as "frying", is the ginger, onions, chili peppers, or other seasonings with flavor into the hot oil, pot stir-frying flavor, and then in a timely manner under the dishes of a method.
Soup: also known as "clear soup", "soup", "top soup", refers to the use of pig bones, chicken bones, duck rack, minced meat head and other raw materials boiled good soup, add and into a thin, unsalted soup. The soup is a kind of soup which is made of raw materials such as pork bone, chicken bone, duck bone, minced meat head, etc., and added with unsalted chicken paste or minced pork paste to make it clear like water, strong flavor and freshness.
Milk soup: also known as "white soup", raw materials and water simmered into the color of milky soup.
Code flavor: before cooking the raw materials with seasoning mix impregnated with flavor process.