1, frying: frying is the most basic cooking technology and the most widely used cooking method. Stir-fry is divided into raw stir-fry, cooked stir-fry, dry stir-fry, grab stir-fry and soft stir-fry. The crown word in front of the fried word is the basic concept of various fried methods. Raw stir-frying: The basic feature of raw stir-frying is that the main ingredients, whether plants or animals, must be raw, without paste and sizing. Cooked and fried: Cooked and fried raw materials must be cooked with boiling water, then cut into pieces, shredded, diced and strips, and then fried. Cooked and fried seasonings are mostly sweet noodle sauce, yellow sauce, bean curd, douban hot sauce and so on. The main ingredients of cooked stir-fry are slices, silk and diced, with one side thick, the silk thick and the diced big. Stir-fry: The main ingredient used in stir-fry is raw, so it must be sized and oiled before it can be fried with the ingredients. Stir-fry: stir-fry is basically the same as stir-fry, except that no sauce is used. Usually, only the main ingredients are used, but some ingredients are put in. Dry frying: Dry frying is also called dry frying. Is to fry the moisture of the main ingredients dry, fragrant and crisp. The similarity between dry frying and raw frying is that the raw materials are raw and not starched, but the dry frying takes longer. Grasping and frying: grasping and frying is a combination of grasping and frying to quickly fry. The main ingredient paste, stir-fry thoroughly, and then stir-fry with the sauce. There are two ways to catch the paste. One is to mix starch into porridge paste with egg liquid. One is to make starch into porridge paste with clear water. Soft frying: Soft frying is to process raw ingredients into paste, stew them in soup or water into liquid (some ingredients are liquid themselves), and then stir-fry them with proper amount of hot oil. The finished dish is soft and white as snow.

2. Stir-fry: Stir-fry means that the raw materials are boiled with boiling soup or fried with hot oil in a very short time (or fried with base oil with high oil temperature) and then fried with ingredients, and then quickly rushed into the prepared sauce to stir fry quickly. The explosion is characterized by the rapid development of fire. The raw materials used are mostly tough belly, chicken and duck, lean pork, beef and mutton. 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. Oil explosion: oil explosion means frying in hot oil. There are two cooking methods of oil explosion. One is that the main ingredient is not starched, boiled in boiling soup, then immediately removed and controlled, then fried in hot oil at medium speed, then fried with ingredients, and then rushed into the prepared sauce for quick frying; The other is that after the main ingredients are sized, they are fried in a hot oil pan at medium speed. After stir-frying, control part of the oil, add the ingredients, pour in the sauce and stir-fry quickly. Coriander explosion: Coriander explosion is similar to oil explosion, but the difference is that coriander is the component of coriander explosion, hence the name. Sauce explosion: Sauce explosion is to fry raw materials with fried sauces (sweet noodle sauce, yellow sauce and bean curd). Stir-fried onion: stir-fried onion with main ingredients. The main ingredient of onion explosion is not starched, oiled or scalded with boiling water, but seasoned and fried with onion. Soup explosion and water explosion: soup explosion and water explosion are very similar. Blanch the main ingredients with boiling water until they are half cooked, and then rush into the boiling soup with mixed taste, that is, the soup is fried; If you rush into boiling water, it is water explosion. When you eat boiled vegetables with water, dip them in the seasoning.

3. Stir-fry: Stir-fry is similar to stir-fry and stir-fry. The difference is that stir-fry uses more sauce than stir-fry and stir-fry vegetables, and the raw material is Ming sauce. The raw materials for cooking are generally blocky or even whole. There are many ways of cooking, such as scalding, sliding, sliding and so on. Depending on the seasoning, there are vinegar and bad ones. Horn soup: Horn soup is also called crisp soup. Baking is to hang the starch paste on the pickled main ingredients and fry it until it is crisp. Use more sauce and stir-fry. Stir-frying: stir-frying is a common cooking method in the north, which is different from stir-frying in that it uses more sauce. Soft cooking: Soft cooking is a cooking method in which the main ingredients are treated with lubricating oil (such as steaming, boiling and boiling) and then stir-fried with sauce. The main components of soft cooking are liquid and solid. Vinegar frying: The method of making vinegar frying is basically the same as that of soft frying, but the seasoning is different, that is, the proportion of vinegar is large, and the finished dish is sour. Stir-fry: stir-fry is a kind of stir-fry method in which fragrant fermented grains juice is added to seasoning, and the finished dish has a strong fragrance and fermented taste.

4. Frying: Frying is a cooking method full of fire, oil and no juice. There are clear fried, dry fried, soft fried, crisp fried, bread crumb fried, paper wrapped fried, crisp fried and drenched fried. Stir-fry: stir-fry means that the raw materials themselves are not paste or powder, only marinated with seasoning, and then fried with fire. Dry frying: Dry frying is to fry the moisture in raw materials (or fry some moisture in raw materials), so that the raw materials are dry and brittle. The raw materials for dry frying are also marinated with seasoning, then pasted with appropriate amount of dry starch (or corn flour) and fried in an oil pan. Soft frying: Soft frying is to mix the raw materials, marinate them with seasonings, hang a thin layer of egg paste, and then fry them in an oil pan. Crispy frying: There are two kinds of crisp frying. One is that the main material is hung with a special crisp fried paste, which is crisp and tender after frying. Second, the main ingredients are steamed and marinated until cooked, and then a small amount of egg paste is hung and fried with hot oil. The main ingredients are crisp and rotten after frying. Bread crumb frying: The main ingredients for bread crumb frying are generally processed into thick slices (about 2 minutes). First, they are mixed and marinated with seasonings, then evenly adhered with flour and egg liquid, and finally rolled up and wrapped with slag for frying. Paper-wrapped frying: Paper-wrapped frying is to wrap the seasoned and pickled main materials with rice paper or cellophane and then fry them.

5. Cooking: Cooking means frying (or frying) the main ingredients with strong fire, then adding a small amount of base oil and a single seasoning to the main ingredients for cooking; Another is to mix a variety of condiments into a thick juice, first fry the juice thoroughly in a pot, and then add the fried raw materials to cook it.

6, frying: frying is to heat the pot first, then rinse the pot with cold oil, leave a small amount of base oil, add raw materials, fry one side first and then fry the other side. When frying, keep shaking the pan so that the raw materials are heated evenly and the color is the same. There are many kinds of frying, such as dry frying, frying, steaming, stewing, stewing, roasting, rotten frying, soup frying and so on. Dry frying: the main ingredients of dry frying must be processed into sheet or mud. Before frying, mix and marinate with various seasonings, and then fry with egg paste or egg powder liquid. You can eat it after frying. Frying: Frying is a combination of frying and cooking. Generally, the raw materials are first fried with strong fire, and then a proper amount of seasoning (juice) is added to cook. Frying and steaming: Frying and steaming is to fry the raw materials, put them into various seasonings and steam them in a drawer. Wok: The wok is to fry the raw materials, add seasoning and soup in the wok, cover the lid tightly, and simmer the rotten juice of the main ingredients with low fire. Shao Shao: Shao Shao, also known as Nan Shao, is a common cooking method in South China. Usually used to make meatballs. The fried dishes are mostly light yellow in color and soft in texture. Stir-fry the fermented grains: after the main ingredients are fried, stir-fry them with fermented grains juice and a small amount of soup. The fried dishes are golden in color, soft and tender in texture, slightly sweet in taste and have a strong odor. The food is light and delicious. Soup frying: Soup frying is to fry the raw materials and then put them into boiling water to cook.

7. Porphyra: Porphyra is developed on the basis of frying. Marinate the raw materials with seasoning first, then fry them until they are golden on both sides, then add ingredients, seasoning and soup, and drain the soup with low fire. This dish is salty, sweet and mellow.

8. Stickers: There are two kinds of stickers. One is that the main ingredients are pasted on the surface of the pot and fried into golden yellow. Another method is to paste several identical raw materials together with eggs, or process them into paste, and then fry them in a pot. The sticker is only fried on one side, so the dish is brown and crisp on one side and fresh and tender on the other. The dishes are crisp outside and tender inside.

9. Crunch: Crunch is the process of processing the main material into paste, diced and filamentous, which is used as the pulp (core) of other raw materials. The pulp can be called either a manufacturing method or a cooking method, but it can only be called a cooking method if it is combined with other methods, such as burning pulp, roasting pulp and frying pulp.

10. Burning: The main ingredients of cooking dishes must undergo one or more heat treatments first, then add soup (or water) and seasoning, boil with strong fire, and then slowly burn with low fire. Because the taste and color of the cooked dishes are different, the amount of soup is also different, so it is divided into several burning methods. Braised pork: Braised pork is named after its red color (painted red and light red). Braised raw materials are mostly fried, fried, fried, steamed and boiled. Add soup and seasoning, boil with strong fire, then slowly burn with low fire, so that the fragrance penetrates into the main materials, collect thick soup or leave a proper amount of soup, and then dilute with water and thicken wet starch. White spoon: The difference between "white spoon" and "braise in soy sauce" is that the seasoning and soup for cooking are light or light. Dry burning: dry burning is also called big burning. Dry cooking refers to a cooking method in which the main ingredients are cooked slowly for a long time, and the soup permeates into the raw materials, so that dishes can be cooked without oil (or less juice).

1 1, braise in soy sauce: braise in soy sauce evolved from burning. After the main ingredients of the stew are fried (or oil or simmered), add a proper amount of soup and seasoning to cover the pot and simmer the main ingredients on low heat. There are red stew and yellow stew, both of which are the same in practice and materials, but with different seasonings. Soy sauce and sugar used in braising are more than those used in braising. Braised vegetables are dark red and braised vegetables are light yellow.

12, simmer: simmer is to slowly cook the raw materials with a small fire. The main ingredients to be simmered are treated with water first, then the soup and seasoning are added, and the pot cover is covered and simmered on low heat. The raw materials for stews are mostly beef and mutton with old texture and coarse fiber, wild ducks and geese. The stewed vegetables are cooked and rotten, with mellow taste and beautiful soup.

13, baking: mix all the ingredients of the stew, marinate with seasoning, oil, then add appropriate seasoning and soup, and cook the ingredients with a big fire and a pot cover. Roasted vegetables are roasted with oyster sauce, dried tangerine peel, scallion oil and western sauce because of different seasonings.

14. BBQ: Cut the barbecue raw materials (whole chicken, whole duck, whole cabbage and large pieces of meat) cooked by other methods into a certain shape (or whole piece), put them in a pot, add a proper amount of soup, mix well, thicken the pot by shaking it, and then turn the pot upside down (so that the neat side of the dish is up), and the dish will be baked. There are red steak, white steak, cream steak, oyster sauce steak, spiced steak and so on. Its baking method is the same, but the seasoning is different. Red steak is mostly colored with soy sauce and sugar. Grilled vegetables pay attention to neat and beautiful appearance.

15, stew: stew is a cooking method of mixing soup and vegetables. The main ingredients of pot-stewed vegetables are generally chips, silk, strips, diced and other shapes. Stew with onion and ginger or directly with soup (the soup is one or two times the raw material) and season with starch. The main ingredient of stew is also processed and cooked in other ways, and then stewed with different knives. There are many stews in Caicai, which can be used for both soup and cooking. It is light and refreshing.

16. Baking: Baking is a cooking method that directly uses the auxiliary heat of fire to bake raw materials. Baking methods include dark oven baking, oven baking and open oven baking. Dark oven baking: Dark oven baking is also called hanging oven. Dark baking is to hang the raw materials to be baked on the hook, put them into the furnace body, hang them above the fire, close the oven door, and bake the raw materials with the auxiliary radiation heat of the fire. The body of the concealed furnace is made of bricks, iron drums and pottery. Dark stoves are mostly used for roast chicken, duck and meat. Oven baking: the oven is smaller than the oven, and the fuel used is gas, coal and electricity. The fire power of the oven is not in direct contact with the raw materials, but separated by iron plates (there are two iron frames in the oven to adjust the strength of the fire power), and the baked food is placed in a baking tray and baked in the oven. The oven is suitable for baking some small fish, meat and snacks. Open hearth roasting: Open hearth roasting is also called open hearth roasting and barbecued pork. Open-hearth baking is baking food with a temporary open stove. There are three kinds of open-hearth baking, one is that there is an iron frame on the top of the stove, which is mostly used to roast suckling pigs, whole sheep and other large ingredients; The other is to put iron fried seeds on the surface of the stove for Beijing barbecue; There is also a kind of roasting raw materials with an iron fork on an open hearth. Open hearth furnace uses charcoal as fuel. Most of the local dishes are baked in the oven. For example, Sichuan's "Baked Crispy Square" and "Roasted Chicken with Barbecue"; Guangdong "roast suckling pig"; Qingzhen cuisine "roast whole sheep" and so on.

17, salt baking: salt baking is to wrap the seasoned and pickled raw materials with oil paper, and then bury them in the fried large salt particles, and bake the raw materials with the residual heat of salt.

18. Fumigation: Fumigation is a cooking method in which cooked raw materials in brine (or sauce, or burning or frying) are smoked. Others smoke the raw materials first, and then cook them in other ways, such as all kinds of bacon. The spices used for smoking are scented tea, rice, pine and cypress branches, soybeans, brown sugar, sawdust, peanut shells and so on. Smoked dishes are rich in flavor and mellow in aftertaste, and can be eaten hot or cold.

19. Mud roasting: Mud roasting is a unique cooking method in which raw materials are marinated with seasoning, then wrapped with pure oil and lotus leaves, then wrapped tightly with yellow mud, and then roasted on charcoal fire until cooked.

20. Baking: Baking is not only a preliminary heat treatment method for cooking raw materials, but also a cooking method. Retting is one of the cooking methods of soup. Most of the raw materials are processed into pieces, silk, flower knives or balls. The raw materials are either pulped or not, and the raw material soup is clear. After retting, the raw soup is milky white and mixed.

2 1, stew soup: stew soup is made by first using onion and ginger, then rushing into the soup, adding the main ingredients after boiling, first boiling with high fire, and then simmering with low fire. There are more stews than cooked soups. There are three kinds of stews, namely stews, stews and stews. Stewed meat is mostly red, and the main ingredients are not sticky; Stewed meat is mostly white, and the main ingredients are not paste; Stewed meat is mostly yellow, and the main ingredient is paste.

22, boil: boil and stew almost, boil more soup, don't thicken.

23. Boiling: Boiling is similar to boiling, but it takes longer than boiling. Cooking is to put the raw materials into wide water, first boil them with high fire, and then cook them slowly with low fire until they are cooked.

24. Steaming: Steaming is a cooking method in which raw materials are put into a container, put into a drawer (or put into a covered water pot) and heated to generate high-temperature steam to make the raw materials mature. The dishes made of steamed slices have the characteristics of maintaining the original flavor, reducing the loss of nutrients and maintaining the original shape of raw materials. So there are a lot of steamed dishes.

25. Drawing: Drawing is a cooking method for making beets. Stir-fry (cook) soft sugar in oil or water to a certain temperature, and then add the fried raw materials to stir fry, so that thin sugar shreds can be pulled out when eating. The key to drawing is frying sugar. There are four ways to fry sugar: oil frying, water frying, oil-water frying and dry frying. The time required for the four frying methods is different, but it is an instant to fry the sugar to the point where it can spin silk. Therefore, no matter which frying method is used, we must master the heat.

26. Honey juice: Honey juice is also a cooking method for making beets. Honey juice is a thick juice made by boiling sugar and honey with appropriate amount of water and pouring it on steamed or boiled main materials. There are many kinds of honey juice. Besides sugar, water and honey, there are osmanthus sauce, rose sauce, golden cake, jujube paste and coconut.

27. Sugar water: Sugar water is also a cooking method for making beets. It is a dish made by pouring sugar water boiled with water sugar or soft white sugar on steamed and cooked main ingredients. Beets cooked in this way have moderate sweetness and are convenient to eat, especially in summer, which can get rid of greasy and relieve summer heat.

28. rinse: rinse is to boil water with a hot pot. Chihuo cooks the cut ingredients with chopsticks in a boiling hot pot, and then eats them with his own sauce. In addition, there are assorted hot pot, uncooked pot and casserole, all of which are cooking methods of soup. Their production method is to put several or more raw materials (raw or semi-cooked) together with meat and vegetables into a hot pot, pour in the cooked and seasoned soup, and then boil it. Assorted hot pot tastes light, and the main ingredients are fresh and delicious. The main ingredients and ingredients of the raw film pot are carefully selected, and the food is fresh and tender, and the soup is fresh. The characteristics of iron pot dishes are crisp and tender, and the soup is mellow and delicious.