Generally speaking, frying is a cooking method in which small raw materials are put into a hot pot with a small amount of oil, stirred, seasoned and thickened quickly with strong fire to make the raw materials mature quickly. Take stock of the world's top ingredients and explore a rare feast. Its raw materials are generally chips, silk, diced, strips and blocks. When frying, use fire and hot oil for a short time. Its main characteristics are quick speed, tight oil, smooth and full, fresh and soft.

▲ Stir-fried shredded potatoes in seconds

increase sharply

Explosion means urgency, speed and intensity. The heating time is extremely short, and the cooked dishes are crisp and tender. The so-called stir-frying is a method that the processed raw materials are boiled in boiling soup or fried in hot oil (or fried in the bottom with high oil temperature) in a very short time, then fried together with the ingredients, quickly rushed into the mixed sauce and stirred quickly, and served immediately. One of the most prominent points is that the sauce should wrap the main ingredients and be shiny. The explosion method is mainly used to cook crisp and tough raw materials, such as tripe, chicken gizzard, duck gizzard, chicken and duck, lean pork, beef and mutton, etc. Generally, raw materials are processed by knives first. When sizing the main ingredients, don't make them too dry to avoid caking when heating. When blasting, scalding, blasting and blasting should be closely linked, and they should not be out of touch. Explosion can generally be divided into oil explosion, coriander explosion, sauce explosion, onion explosion, soup explosion, water explosion and so on.

▲ Hot fat intestines

▲ Stir-fry snails.

Sauté ed (with thick sauce)

It originated in the Southern and Northern Dynasties, when the "fish frying" method and "boiled" method were the blanks of the Tang method. After the Song Dynasty, dishes such as "vinegar fish" appeared, that is, after the fish (or other raw materials) were heated to maturity, they were poured with pre-made sauces (this ancient method is still used in Hangzhou today). After the Ming and Qing Dynasties, the word "stir-fried fish" officially appeared in food books. For example, Tong Yue in the Qing Dynasty recommended the book "Diaoding Collection", which contains a dish of "vinegar fish". At that time, most of the "baked" condiments were vinegar, sauce, salt, sugar, fragrant grain, wine and so on. Tastes are sour, salty, sweet, sour and fragrant. Fried sea cucumber in vinegar, fried ribs in sweet and sour and fried fish slices in modern dishes are the continuation and development of these ancient methods.

▲ Braised fish fillets

Stir-fry is similar to stir-fry and stir-fry, but the difference is that stir-fry uses more sauce than stir-fry. Stir-fry is to marinate the processed and cut raw materials with seasonings, heat them with oil, water or steam, and then pour the prepared marinade on the cooking raw materials, or put the cooking raw materials into the marinade and stir them. Stir-fried dishes are widely used, generally using fresh, fresh and tasteless raw materials, such as fresh chicken, fish, shrimp, tenderloin, preserved eggs and stems of various green vegetables. These raw materials are generally cut into silk, diced, chips, thin strips, small pieces and other shapes; On the whole, use more fish. In operation, strict selection of materials, exquisite knife work, unique cooking and moderate sauce are required to maintain the texture characteristics of dishes with different tastes, such as crispness, crispness, smoothness, tenderness, bright juice and delicious taste. It can also be divided into burnt, slippery, soft, vinegar and rotten. Common dishes are "sliced meat" and "vinegar cabbage".

▲ meat part

▲ Liu Jiao litchi meat

increase sharply

It is a big fire, rich in oil and without juice. When cooking, the heat is usually fierce. The surface of raw materials is dehydrated quickly in a high-temperature oil pan, which will produce a crisp taste, but it is not conducive to maintaining nutrition, not easy to digest, and should not be eaten more. According to the different raw materials, some need not hang paste, just marinate with seasoning, and then fry with strong fire, such as clear frying, wrapped paper frying and oil frying; Some need to paste before frying, such as dry frying, soft frying, crisp frying, bread crumb frying, crisp frying, oil spraying and so on.

▲ dry fried bell

To cook/boil

"cooked will be fried." Cooking is the change of frying, that is, first fry the pasted or non-pasted slices, shreds, blocks and segments with high-heat oil, leave a little base oil in the pot, add seasoning, and then stir fry quickly for a few times, then you can eat. Among them, the sauce used for cooking is generally clear juice (without thickening with starch), and it is best to wrap all the main ingredients in boiled juice. Cooking has the characteristics of tender outside and smooth inside, and mellow.

▲ Dry boiled river fish

▲ Dried Ciba fish

deep-fry

First, heat the pot, rinse the bottom of the pot with a little oil, then put the flat raw materials into the pot, and fry both sides of the raw materials with a little oil until golden brown and soft inside. The texture of cooking is similar to that of cooking. During the heating process, the raw materials all formed a hard and brittle surface layer, which kept the moisture and fresh flavor inside the raw materials and achieved the effect of being brittle outside and soft inside. However, the frying method uses less oil and generally does not drown the raw materials. Firepower is mainly medium and small fires, which are heated for a long time. When frying is combined with other cooking methods, it can be divided into dry frying, frying, steaming, stewing, frying (southern frying), rotten frying, soup frying and frying.

collapse

Collapse is a unique cooking method of Shandong cuisine, which is developed on the basis of frying. It refers to a method that the fresh and tender raw materials processed by knife workers are seasoned and powdered, put into a pot with a small amount of oil, fry until both sides are colored, and then add soup and seasoning to burn through until the soup is exhausted and the raw materials are mature. Take stock of the world's top ingredients and explore a rare feast. Divided into: pot collapse, bad collapse, water collapse, oil collapse, loose collapse and so on. The dish that collapses is bright in color, crisp and tender in texture and mellow in taste.

▲ Boiled tofu

▲ Boiled yellow croaker

paste

First, dip the food in the egg batter, fry it, take it out and cut it. Stir-fry the food thoroughly with a little oil on a warm fire, and then add seasoning in advance to quickly take it out of the pot. This method can also be used without hanging egg batter, which is basically the same as frying. It is characterized by a brown and crisp side, light and tender. The cooking methods of paste and frying are basically the same, except that after cooking, only one side is fried without turning over. The finished product is crispy on one side and soft on the other. Generally, two or more raw materials are pasted together, and most of them are pasted. When pasting, use a small fire, constantly shake the pan, and rub oil on the main ingredients to make the main ingredients evenly heated.

pulp

Brewing, also known as brewing, is to process ingredients into mud, velvet, diced silk and other shapes. , add seasoning and stir into stuffing, then put in the hollow main material (or the space of the main material itself), then steam or burn, and finally pour juice, mainly by burning, roasting and frying. The practice of brewing vegetables can always be seen everywhere among the people, especially in Hakka dishes. Tofu, eggplant and bitter gourd are among the best, also known as "fried three treasures". Among the eight major cuisines, Jiangsu cuisine, Hunan cuisine, Guangdong cuisine and other cuisines all have pickled vegetables, and the flavor of pickled vegetables in different places has its own characteristics. Almost nothing can be brewed, nothing can be brewed.

▲ Braised tofu in abalone sauce casserole

burn

It is a cooking method that the main ingredients are cooked in an oil pan, stir-fried in the pan, then added with seasoning and soup (or clear water), boiled with strong fire, and then slowly cooked with low fire until crisp (meat, seafood), soft (fish, tofu) or fresh (vegetables). It is characterized by thick juice, little soup, soft and rotten vegetables and beautiful color. Due to the difference in taste, color and soup, cooked food can be divided into marinated vegetables, cabbage, dried vegetables, pickles, onion cabbage and spicy vegetables.

▲ Braised a fish.

▲ Braised fish roe pork intestines

stew

Stewing evolved from roasting. After the main ingredients are fried, add appropriate amount of soup and seasoning, cover the pot tightly, and heat slowly for a long time until the main ingredients are crisp and rotten. Stewing is similar to burning, but the heating time is longer and the firepower is smaller, usually more than half an hour. We often use red-cooked chicken, duck, cow, pig, mutton and fish with tight and delicate texture. When raw materials are pre-cooked, blanching, frying, oil and other methods should be selected according to their properties. When stewing with a ceramic cooker, it should be sealed tightly, and sometimes even the seams of the lid should be pasted tightly with paper to keep the temperature in the pot constant and promote the crisp and rotten raw materials. Therefore, there is a saying that "ten rolls are better than one stew". Most stews have the characteristics of complete shape, crisp texture, mellow taste and thick soup. Stewing can make dishes crisp, juicy and thick. Braised in red, yellow, wine and oil.

Cook with slow fire

Simmering is a cooking technique in which the processed raw materials are scalded with boiling water, a proper amount of soup and seasoning are added to the casserole, boiled with strong fire, covered after skimming the floating foam, and heated with low fire for a long time until the soup is thick and the raw materials are completely soft. The raw materials of stews are mostly pork, beef, mutton, wild ducks and geese with old texture and coarse fiber. When stewing soup, you should add enough water or a lot of soup at a time, not in the middle, and then heat it for a long time with low fire or low fire, which has the characteristics of white and thick soup color, fresh and mellow taste and rich soup width.

▲ casserole simmered pig's hand

Similar to stewing, stewing is a long-term heating method, but it is different. First, the waste heat of fire is more used for cooking for a long time than stewing for a long time; Second, the simmered vegetable soup is wider and does not thicken. After the raw materials are boiled, they should be washed with clear water. After the raw materials are boiled, they should be moved to a small fire or simmered, and the soup should be kept in a boiling state, so that the soup can be clear and the raw materials are complete.

▲ Stewed pork tripe with chicken

stew

As a cooking term, "stew" refers to a cooking method in which food raw materials are added with soup and seasoning, first boiled with high fire, then turned to low heat and cooked for a long time. The finished dish has the characteristics of delicious soup, original flavor, complete shape and crispness. Stews generally use fresh, tough and connective tissue-rich raw materials. Rinse with clear water after blanching to remove blood stains, peculiar smell and floating foam, so as to ensure the clarity and mellow soup. The soup must be added all at once. When the fire boils, turn it down and keep it boiling, so as to maintain the original flavor and the integrity of raw materials. According to the color of the soup and whether ingredients are added, stews can be divided into clear stews and mixed stews, and the soup without ingredients is clear stews; Thick soup with ingredients is mixed stew. Waterproof steaming and stewing method is to put the raw materials to be stewed in a pottery vessel and seal them, and then put them in a water pot for stewing, which can keep the original fresh and fragrant taste of the raw materials to the maximum extent.

▲ Braised chicken with Cordyceps pigeon eggs

▲ Stewed bird's nest

Stew in water

It is a cooking method that the base oil is first added to the pot, then the onion and ginger are heated, the fried, fried or scalded raw materials are put into the pot, then the soup (also with clear water) and seasoning are added, and the cooking method is made by low fire. Cooking is characterized by simple operation, crisp and not greasy soup, and delicious taste. Take stock of the world's top ingredients and explore a rare feast. Boiled a little more than stew, and it's not sticky. This cooking technique is often used in soups and jellies. When cooking, add appropriate amount of soup to drown the raw materials. Especially when the vegetables with more moisture are the main ingredients, we should pay more attention to avoid too much soup in the dishes, which does not meet the requirements of cooking half soup and half dishes.

▲ scallop spinach soup.

boiling

Cooking is the technology of putting the processed raw materials into enough soup, heating them for different heating times, and taking them out of the pot when the raw materials are mature. It is characterized by rich soup, fresh taste, half soup and half vegetables, and crisp or tender texture.

▲ soup casserole fish head

Care for hair with cream

Baking, using soup, steam, salt particles, etc. As a heat transfer medium, it is a cooking method that the animal raw materials, mainly poultry and seafood, are processed by knife, seasoned and pickled or semi-finished products, and heated to cooked dishes in a certain way. Baked rice is a common cooking method in western food, which can be seen from the names of western food, such as baked rice with Spanish seafood and baked cod. This cooking method is the result of the cultural exchange between China and foreign countries. Chefs take it and combine it with local conditions, constantly sum up practice and constantly innovate and develop this skill, making baking a perfect cooking method different from western baking. For example, the lobster baked in soup, the main ingredient is an Australian deep-sea lobster, and the soup is boiled with ham and old hen for ten hours. The meat is refreshing and sweet, and the taste is particularly delicious.

▲ lobster in soup

In the baking method, the shape of animal raw materials is generally plastic, which is beneficial to modeling and convenient to eat. Can be handled, the knife should be broken, crisp, neat and without knife connection. After cooking, change it into small pieces and serve with seasoning or original soup. In order to make the raw materials mature easily and have beautiful colors and shapes, the raw materials should be cooked, steamed or boiled or oiled in advance. Salt baking should completely wrap the raw materials in cotton paper and bury them in fried salt particles for heating. Pay attention to full and beautiful shapes, and most of them need to be accompanied by original soup or seasoning to supplement and adjust the taste of dishes. Baking can be divided into soup baking, gas baking and salt baking according to different heat transfer media.

▲ Salted young crabs

find

Roasting refers to putting the raw materials after preliminary processing into the pot neatly, adding soup and seasoning, and cooking the juice with low fire to keep the original shape of the dish. Picking vegetables pays attention to the skill of knife-edge spoon, which is named after its complete shape and prone on the plate. Grilled vegetables have the characteristics of soft and rotten main materials, thick soup, bright and thick juice, fusion of vegetable juice, fullness and smoothness, beautiful color and so on. The materials used for roasting vegetables are mostly high-grade raw materials, such as shark's fin, sea cucumber and abalone. , or whole or whole raw materials, such as chicken, duck, elbow, etc. And the raw materials of animals and plants treated with knives.

▲ Braised beef hoof

When cooking grilled vegetables, it should be noted that the main ingredients are usually steamed, blanched and oiled first, and sometimes other methods are used to make the raw materials taste before baking. Before the barbecue, the raw materials should be put together to form a neat and beautiful shape. When adding raw materials, push the raw materials into the pot, add soup slowly, or pour along the side of the pot to avoid the messy shape of the dish. Use a small fire when cooking to prevent the soup from tumbling and affecting the integrity of the dish. If you need to thicken when cooking, you will generally use the method of pouring the pot and shaking the pot; You can also thicken the soup and pour it on the dishes after the main ingredients are served. There are red steak, abalone sauce steak, white steak, fish-flavored steak, oyster sauce steak, chicken oil steak and so on. It varies according to different condiments.

▲ Braised sea cucumber with abalone sauce

stew

Stewed soup is a cooking method in which small pieces or finely divided raw materials are added to the soup, ingredients and seasonings are added, and the soup and vegetables are melted from thin to thick after being heated for a short time on high and medium fires, and the finished product is half soup and half vegetables. Stewed dishes are characterized by wide soup, strong juice, fresh taste and strong heat preservation, which are suitable for eating in winter. There are many stews in Caicai, which can be used for both soup and cooking. It is light and refreshing.

▲ Mutton Huimian Noodles

roast

The oldest cooking method of human beings is to put food raw materials into an oven and use radiant heat to ripen them. Baked dishes, because the raw materials are cooked in dry and hot air, the surface moisture evaporates and condenses into crispy skin, and the moisture inside the raw materials can not continue to evaporate, so the finished dishes are neat in shape, smooth in color, crisp outside and tender inside, and unique in flavor.

▲ roast suckling pig

▲ Grilled oysters with garlic

It is a common cooking technique in Shandong cuisine, and it is also a more complicated one. ? France existed in the Song Dynasty and wrote "Yi". Such as "kidney", "five-flavored chicken" and "onion bone" (see Dream of Liang Lu) only appeared in the late Qing Dynasty? Words such as "? Shrimp. " The so-called "?" It is a cooking method in which fried, fried, fried or boiled raw materials, onion and ginger are wok together, and a proper amount of fresh soup and seasoning are added. First, cook with strong fire, and then heat the juice with medium and small fire for a long time, so that the flavor of the seasoning slowly penetrates into the main material, and the flavor is thorough and delicious. Are you online? In cooking technology, juice picking and collecting is a key and complicated technology, which has the characteristics of beautiful shape, mellow taste, original flavor and bright oil. Most of the dishes are good for banquets.

▲? prawn

This method is often used for raw materials with little or no taste, such as sea cucumber, shark's fin and turtle skirt. Sometimes with lean meat and chicken? . Characteristics of dishes: the soup is small and thick or without juice, the main ingredients are crisp or tender, the color is dark yellow or sauce red, and the taste is rich and mellow. Because? Different preparation methods, different seasonings are used, and there are different names, such as dry? That is, after frying (or frying) the main ingredients on both sides, fry the ingredients together into soup? Sun-dried, and then drenched with sesame oil, such as sun-dried in Beijing? Duck, did Tan Jiacai do it? Crucian carp, etc. Onions? , sauce? , sufu? That is, stir-fry or stir-fry the main ingredients into persimmon red, and add onion segments, sweet noodle sauce (or yellow sauce) and fermented bean curd respectively. Make vegetables, such as onions in Jiangsu? Niufang and Shandong sauce? Fish, the south milk of Beijing? Meat and milk? Is to smooth the main ingredients with warm oil? System, finally hook the sauce, pour the milk, pour the chicken oil, which is generally suitable for vegetable raw materials, such as cream in Beijing? Chinese cabbage and so on.

▲ onions? Big fish head

Smoke

Generally speaking, smoking is a cooking method in which the smoked raw materials are put into a pot or basin and the hot smoke generated when the raw materials are not fully burned is used for cooking. Because the finished product has special smoke smell, fresh and fragrant taste, unique flavor and bright color, it is deeply loved by diners. Smoking can be divided into two types: raw smoking and cooked smoking. The so-called soy sauce, only for tender raw materials, one-time pumping. Cooked smoking is to cook the raw materials in other ways first, and then smoke them with cigarettes to increase the flavor of cigarettes. The fuels available for smoking vegetables are scented tea, rice, pine and cypress branches, soybeans, brown sugar, sawdust, peanut shells and so on.

Rapid boiling

It means "put" above and "water" below. Put (something) in (boiling) water. This method is not only a preliminary cooking method to wash the meat and vegetable raw materials, but also a cooking method to put the fresh and tender raw materials into a boiling soup pot and cook them to a certain extent or slightly before taking them out. Retting is the main method of soup dishes, and it is mostly used in small shapes or processed into slices, shreds, strips and raw materials for making meatballs. The dishes cooked by this cooking method are fresh and tender in texture and delicious in taste. It is generally salty and refreshing, such as shredded chicken and pork liver.

Generally, soup is used as the heat transfer medium, and vegetables are cooked by retting method, which is a special method to make soup dishes and the cooking speed is faster. This method pays special attention to the preparation of soup. In terms of soup quality, there are clear soup and thick soup What is made of clear soup is called clear soup, and what is made of thick soup is called thick soup. Whether it is clear or thick, the raw materials must be tender and delicious. Tenderness animals, such as pork tenderloin, chicken breast, fish, shrimp, shellfish, liver, waist, etc., are usually selected, while old and tough, clinker or stale and smelly raw materials are not suitable.

▲ Chicken soup and jellyfish

evaporate

Steaming is a cooking method in which steam is used as a heat conductor to heat seasoning materials with strong or medium fire to make the cooked dishes tender or brittle. Steamed food has a wide range of materials and varieties, which requires a series of important technical links, such as fine knife work, paying attention to seasoning, clever use of fire, different flavors and changeable production technology. The most remarkable characteristics of steamed vegetables are: fresh and refreshing, soft and rotten, smooth and tender, fresh and fragrant in taste, rich in nutrition and neat and beautiful in shape. Due to the differences in technology, color, shape, ingredients, seasoning, heat, texture and soup materials, there are many steaming methods, such as steaming, dry steaming, powder steaming, slip steaming, soup steaming (stewing), rotten steaming, package steaming, wine steaming, frying steaming, frying steaming, hibiscus steaming and steaming.

▲ Steamed organic Wuchang fish

▲ Fuzhou steamed ice lotus

Draw into silk

The process of putting the oiled and prefabricated clinker into a pot filled with boiled syrup, stirring and heating, and uniformly wrapping a layer of sticky colloidal syrup to make dishes. The finished dish can be eaten while it is hot and dipped in another cold boiled water. Drawing method is mainly used to make sugar beet. It is one of the basic technologies of beet production in China, and it is also the most characteristic and influential typical technology in beet production. The key to its production is boiling syrup. This kind of syrup is not completely solidified, which can not only stick to the main ingredients, but also pull out slender sugar filaments, hence the name "drawing". After cooking, hold the main ingredient with chopsticks, pull out the shredded sugar, and then dip it in a bowl of cold boiled water. The syrup stuck on the surface of the main ingredient will solidify into a crystal clear, crisp and sweet thin shell, and the pulled shredded sugar will be wrapped around the thin shell, making the food unique in flavor. Especially when the table was just served, the customers picked up vegetables together, and the table was full of silk, and the whole table was lit up, adding a cheerful atmosphere and an active atmosphere to the banquet.

▲ Pulling sweet potatoes

Frost hanging

Put the pretreated semi-finished products or clinker into a hot pot for boiling syrup, hang the syrup evenly, take it out and cool it quickly to frost the surface. The method of frosting is called "frying" and "sticking sugar" in some areas. Some people don't cook syrup because the technology of frosted vegetables is not easy to master, and only sprinkle powdered sugar on the main ingredients, just like frost. Its appearance and taste are far from the frosting products made of boiled sugar. Frosted vegetables are Bai Rushuang in color, elegant in shape and crisp and dry in taste. The difference between frosting and wire drawing is that frosting must be boiled in water, so that the dishes made are as white as snow. The approximate ratio of water to sugar is 1:2. After the pan is cleaned, pour water and sugar into the pan, turn on a small fire, boil the sugar into syrup, pour in raw materials (such as peanuts fried in advance) when it begins to bubble intensively, quickly stir it into a snow-white anti-sand shape, and then cool it off the fire and plate it. It's not only easy to do this, but also you don't have to worry about sugar paste.

▲ frosted peanuts

honeydew

Honey and juice are sweet. Generally speaking, there are two ways to make sugar. One method is to stir-fry sugar with a little oil, then add water (preferably honey) and mix well, and then put the main ingredients into boiling until the main ingredients are cooked and the sugar juice is concentrated (foamed). This method is suitable for raw materials that are easy to ripen, such as ginkgo and chestnut. The other is to add sugar or rock candy crumbs (preferably some honey) to the main material, steam it first, then boil the sugar juice (some can add a little dough thickening) and pour it on it. This method is suitable for raw materials that are not easy to cook, such as "honey ham, honey barbecued pork" and so on.

▲ Honey Sauce Spanish black-haired pig barbecued rice rolls

flush

A cooking method of cutting fresh boneless raw materials into thin slices or filaments, rinsing them in boiling soup until they are raw, taking them out and eating them with pre-prepared sauce. Features: the main ingredients are tender but not greasy, and the soup is rich and light, fresh and refreshing.

▲ instant-boiled mutton

burn

Burning is to boil water, put the raw materials in and cook them, and get the original flavor of the materials. The food is not juicy or sticky, especially fresh and crisp. Such as boiled shrimp, prawn with a knife, boiled fat beef, etc.

▲ Boiled river shrimp

bittern

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.

▲ Sichuan pickled radish

▲ cold edamame

It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people. China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities, villages, restaurants and streets.