What is stir frying, boiling, steaming, frying, frying, stewing, stewing, stewing, roasting, marinat

1. Stir-frying, stewing, frying, stewing, pickling, roasting, steaming.

2. Stir-fry, stew, stir-fry, simmer, simmer.

3. Stir-fry, stew, fry and stew, and be frozen and drunk before mixing and pickling.

4. Stir-frying, stewing, frying, stewing, baking, drafting, stir-frying, roasting, smoking, and smoking.

5. Stir-fry, stew, simmer, stew, boil, steam, stew and dry.

6. Stir-frying, stewing, frying, stewing, stir-boiling, simmering, simmering, simmer

Hello, it is stir-fried, boiled, burned, steamed, fried, fried, stewed, stewed, boiled, stewed, baked, marinated, pickled, and mixed.

Hello: Stir-frying, cooking, frying, stewing, yellow and white beer and old roast.

Depending on the requirements, it can be fried (e.g. crispy pigeon) or fried with batter (e.g. pork cutlet). Frying can be directly made into a dish, or it can be used for the preliminary heat treatment of semi-finished products, which is one of the main skills of cooking;

2.Explosion: There are two types of oil explosion and soup explosion. The oil in the pot is a little less than frying, a little more than frying, the oil temperature is higher, and after the food is in the pan, the stir-frying action is faster;

3.Burning: It is a general burn, such as boiling over a red fire, boiling over medium and low heat, and then using high heat to collect the juice;

4.Stir-fry: The oil temperature in the pot is three or four hot, stir-fry the food after starching until it is slightly cooked, and then add seasonings to stir-fry, such as crystal shrimp;

5.Slipping: The difference between slipping and roasting and stir-frying is that the dish that slips out must be thickened, and there is more marinade. For example, bad fish fillet;

6.Boiling: It is a basic method, which can be directly made into a dish, and can also be used for the preliminary heat treatment of semi-finished products. Generally, it is boiled over a high fire and heated over a low heat. There are two kinds of boiled and salted boiled. The former is like garlic and white meat, and the latter has salted edamame and salted shrimp;

7.氽: The difference between 氽 and boiling is that boiling is to boil the water after putting the food in cold water, and then decide the heat and time according to your needs.

Therefore, the food that needs to be eaten is generally small and tender, and has no bones, such as fish balls;

8.Shabu: This is simple, such as mutton shabu;

9.Steaming: Another basic method. Divide into high heat boiling water and quickly steam, such as, steamed osmanthus fish; The boiling water is slow and the mountains are slowly steamed, such as bear's paws and the like;

10.Stew: It is a cooking method that puts the raw materials that have been blanched into the stew pot, adds the teasing soup and seasonings, and uses water or steam to transfer heat.

Stewed in separate water (such as stewed black-bone chicken with ginseng), stewed without water, (such as crab roe lion's head), steamed stew, stewed vegetables are one of the dishes that are particularly popular (others such as stewed, simmered, etc.). The heat for stewing and steaming should be a little larger, and pay attention to the fact that if the water in the pot is not enough to boil halfway, add boiling water. The soup in the stew pot should be filled at one time;

11.Simmering: Generally speaking, the food that needs to be simmered, either fried or boiled or stir-fried, has been processed, then put into a special pottery vessel, added to the soup and seasonings, boiled over high heat, and slowly heated over low heat until crispy and flavorful.

Remember: the soup in the simmer is more, but not thickened, the food can be simmered, return to the wok, and use high heat to thicken the soup;

12.Stew: After the food has been fried, fried, and fried, soy sauce, sugar and other seasonings and soup are added, boiled over high heat, and then simmered over low heat.

13.Braised Sauce: Braised is a bit like slippery, however, braised is done over high or medium heat. But unlike stir-frying, the stew is half soup and half vegetable, which needs to be thickened. Such as dismantling the braised fish head.

Frying: Fry with little oil on both sides.

Purpose: Frying in response to the need for the skin of food, such as hairtail, and frying to lock in the flavor of the food itself, such as steak.

Sauté: Medium-high heat, turning the ingredients frequently.

Function: For the cooking techniques of fast-cooked ingredients, there are certain requirements for the heat, especially for stir-fried vegetables, which lock in moisture.

Cooking: After stir-frying in hot oil, add the liquid condiment and stir quickly.

Function: Cooking, can be divided into two kinds, one "frying", two "frying", mainly a technique of adding seasonings to quickly start the pot in the later stage.

Frying: Put the ingredients in oil and use the temperature change of the oil to cook the ingredients to the desired state.

Function: Use the high temperature of oil to cook and mature the ingredients, or use the oil to fry the surface of the ingredients into charred, crispy, hard and crispy.

Cooking: Pour a certain amount of water into the ingredients, and use heat and water to cook the ingredients in the pot to a certain extent.

Function: Use water to promote the acceleration of the cooking of ingredients, or use water to cook the flavor of ingredients.

Boil: Boil the ingredients over low heat for a longer time.

Purpose: Use medium-low heat to cook the essence of food.

Stew: Cook the mixture over medium-low heat.

Function: Use the heat and cooking time to blend the flavors of various ingredients.

Slip: Stir-fry + thicken, use the thickening technique to cook the ingredients until smooth.

Function: Makes the ingredients tender and the flavor more intense.

Roast: Ingredients touching an open flame.

Purpose: Use the high temperature of the open flame to cook the ingredients into a unique flavor.

汆: A relatively quick way to cook the finished product.

Purpose: The ingredients themselves are easy to cook, simple cooking section.

Steaming: Most vegetables that can be boiled can also be steamed. Frankly, I've never found any difference between steaming or boiling vegetables.

Cooked vegetables are cooked under water, and steamed vegetables are suspended in water and cooked with steam. To steam vegetables, you'll need a steamer. If you are steaming different foods at the same time, you can separate them.

When steaming, steam quickly. Make sure the water is boiling before adding the vegetables. Keep the lid tightly closed during steaming.

If you're steaming a lot of vegetables for a long time, make sure the water in the steamer doesn't run dry.

Think, don't leave vegetables in the steamer for too long, or the vegetables will steam for too long and lose their color, taste, and texture. You can put steamed vegetables in ice water or rinse them with cold tap water just like cooked vegetables. Stir-fry:

The usual method is to heat a small amount of vegetable oil in a pan and then add the vegetables at high temperatures. Vegetable oil works to prevent food from sticking to the pan, and even if you're using a nonstick pan, you'll need a little vegetable oil.

The purpose of sautéing vegetables is to give the vegetables their aroma at high temperatures and, for some vegetables, to give them a slightly brown color. Vegetables that contain a lot of water, such as mushrooms, cucumbers, tomatoes, and leafy greens, may release moisture into the pan, so they are actually sautéed with their own vegetable juice instead of being sautéed.

Some green vegetables, such as green beans and asparagus, can be boiled or steamed until almost cooked before sautéing so that they don't need to spend much time in the pan. Other green vegetables, such as spinach or zucchini, are tender and can be stir-fried directly at high heat with a little vegetable oil. Because leafy greens, such as spinach, release vegetable juice into the pot, it is believed that the vegetables are actually stewed.

Instead of frying. Quickly drain the vegetables in a coherent to remove the water, or continue cooking on high heat until the water evaporates.

Gastronomy is the science of how human beings make their daily diet and how it is eaten. The research objects are mainly the first cooking raw materials, food processing and production technology, food nutrients in the process of processing and production in the loss and protection, dietary consumption methods and other cooking work in all contents and basic theories of cooking.

Gastronomy covers a wide range of fields, such as chemistry, physics, physiology and hygiene, nutrition and hygiene, dietary psychology, arts and crafts, folklore, economics, etc., and forms its own scientific foundation and theoretical basis. Its research content includes the formation and development process of cooking, the principles of cooking, the relationship between cooking and other disciplines, and the basic techniques and basic knowledge involved in the process of food processing and before and after.

Course content. Culinary Raw Materials, Culinary Raw Material Processing Technology, Culinary Technology, Cost Accounting, Nutrition and Hygiene. Systematically teach the production of hot stir-fried dishes, large dishes, dim sum, snacks, hot pots, steam pots, ground pots, clay pots, claypots, slate and other dishes, and teach whole chicken, duck, fish deboning, food carving and platter techniques.

Direction of employment. Chefs, Restaurant Managers, Restaurant Consultants, Kitchen Managers, Food Technicians, Pastry Chefs, Menu Designers and Consultants, etc.

Cultivation goals. Through systematic learning, students can master culinary knowledge, understand the nature, origin, identification, storage and processing of various cooking raw materials, master various cooking techniques, and understand professional theoretical knowledge; Learn the dishes of the eight major cuisines, and be able to make seasonal dishes of the four seasons and combine them with small banquets.

This flavor is about the feeling of the atmosphere, the feeling of chewing, and the aftertaste after swallowing! Although the cooking methods can make cooked food, but these feelings are different, specifically you can go to different restaurants to taste, and secondly, you can try to do it yourself, the so-called difference, more can only be understood and indescribable.

I only know that steaming is only suitable for fresh ingredients, and fried and smoked things are fragrant.

What a professional question, I'm not a chef, I feel the same, I can eat it.

His different words you can understand by doing it yourself, you try everything, then you know, this is very easy to verify, although you are interested in these, then you have to spend your heart to go, only if you do it yourself, you will find that he does not understand, so you must do it, don't ask others everything, it is better for you to try to do it yourself.

Frying: Slowly fry the ingredients over medium-low heat over medium-low heat with a small amount of oil until golden brown and crispy. A tip to remind readers is to heat the inside of the pan before frying the ingredients, and then add the appropriate oil (not more than the ingredients) to slow fry the ingredients, so that the ingredients do not get on the pan.

For example, fried carrot cake.

Stir-fry: Put a little oil in the pan, heat it, add the food, and turn it over high heat to keep the food crisp and tender.

Boiling: It refers to the cooking of food in a pot with an appropriate amount of water after it has been processed in advance until the food is cooked. For example, boiling rice or porridge.

Frying: Heat a large amount of oil in a pan and use the heat of the oil to cook the food. It is best to change the heat to high before cooking, and force out the oil that has penetrated into the ingredients to avoid excessive oil content of the ingredients. Divided:

Frying: Soak the ingredients in the seasoning, wait until the flavor is absorbed, and then put them in the oil pan to fry.

Dry frying: After dipping the ingredients in seasonings, dip them in some white flour or flour and fry them in a pan.

Crispy frying: Stir flour, flour and a little oil into a flour paste, dip the ingredients in the pan and fry them to make the skin of the ingredients crispy.

Brank: It is close to the "burning" of the northern cooking method, so there is a saying of "boiling in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding an appropriate amount of soup, and using a simmer to cook soft and cooked.

Stew: It can be divided into two types.

Direct stew: Add water or soup directly to the seasoned ingredients, first bring to a boil over high heat, and then simmer slowly over low heat until the ingredients are cooked and soft and flavorful.

Indirect stewing: Put the seasoned ingredients and water or soup in the inner pot, put water in the outer pot, then cover the inner pot tightly, and cook for a long time over medium-low heat until the ingredients are cooked and rotten.

Steaming: After the water in the steamer is boiled, put the ingredients into the pot with a plate, heat them through the water, and cook the ingredients with high-temperature steam. By steaming, the ingredients are soft and juicy, and the nutrients are maintained.

Baking: A cooking method in which food encapsulated in tin foil or jade button paper is cooked under sealed conditions using hot coarse salt, etc.

It is a cooking method that uses sand ginger powder and refined salt to mix until cooked.

This is a cooking method that uses sealed condiments to be heated and cooked. ,