The method of cutting and frying dried Chinese yam fish is very simple. First, put yam bean in the pan and fry until it is cooked, then mix in the dried fish, add some seasonings and salt you like, and you can cook it out. It's very easy to cook.

Cooking refers to the art of diet, which is a complex and regular processing process of transforming ingredients into food. It is a way and method of processing raw materials to make food more delicious, better looking and better smelling.

A delicious food must be good in color, fragrance, shape and nutrition, which not only makes people feel satisfied, but also makes the nutrition of the food more easily absorbed by the human body.

Raw materials are the material basis of cooking. With the development of China's economy, the cooking materials are more colorful, and both international cooking materials and traditional cooking materials in China show their magic power. Cooking materials have been greatly developed and improved in variety, specification, quality and quantity.

Innovative cooking materials, combined with cooking skills, are transformed into new delicacies, which meet the needs of people all over the world and inject great vitality into the development of China cooking.

Such as chicken, duck, fish, pig, cow, sheep and many other dishes, are the results of hard work, painstaking management, personalized skills, reasonable materials, clever compatibility, careful cooking and careful conditioning of Chinese chefs in previous dynasties, which have left a deep impression on people's hearts and formed different cooking schools and food cultures.

However, many new cooking materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking and providing sufficient material guarantee. Such as artificially hatched salmon, duck-billed fish, fat cattle, crocodiles, ostriches and so on.

Using it skillfully, reasonably, scientifically, economically and boldly, it has created many new flavor dishes, adapted to the rhythm changes of the public in food culture, satisfied the pursuit of food at different consumption levels, and opened up a new situation for the all-round development and innovation of China cuisine.

Such as plant cooking materials-amaranth, cress, bracken, purslane, platycodon grandiflorum, houttuynia cordata, burdock, Toona sinensis, bean sprouts, willow buds, Sophora japonica, perilla leaves, mint, water shield and so on.

Artificial scientific cultivation such as peas, Italian kale, New Zealand cauliflower, French parsley, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover celery, cherry carrots, purple cabbage, mushrooms, Flammulina velutipes, Dictyophora, Pleurotus ostreatus, Tricholoma, Nostoc flagelliforme, Volvariella volvacea, etc. Have become recognized cooking materials.