Does anyone know what types of cooking are there?

Steam. Fry. Explode. Fry. Stew. Burn. Stir-fry.

Cooking methods include stir-frying, bursting, boiling, frying, cooking, frying, pasting, burning, stewing, stewing, steaming, boiling, boiling, boiling, boiling, mixing, pickling, roasting, marinating, jelly, drawing, honey, smoking, rolling, slipping, baking, etc. Chinese culinary art is gradually formed, developed and enriched in the course of culinary history. It has the characteristics of a close connection between practical purpose and aesthetic value.

1. Stir-frying is the most basic cooking technique. Its raw materials are generally slices, silk, dices, strips, blocks, stir-fry to use a strong fire, to heat the pan hot oil, the amount of bottom oil used depends on the material. According to the different materials, heat and oil temperature, it can be divided into raw frying, slippery frying, cooked frying and dry frying.

2. Explosion means urgent, fast and fierce, and the heating time is very short. The result is crispy and fresh. The explosion method is mainly used to cook brittle and tough raw materials, such as belly, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton, etc.

The commonly used explosion methods are: oil explosion, turnip explosion, green onion explosion, sauce explosion, etc.

3. Bracketing is a method of rapid cooking with a strong fire. The boiling method is generally to fry the raw materials or cook them in boiling water, and then prepare the marinade in another oil pot (the marinade is also made from the soup without oil), and then put the processed raw materials into the prepared marinade and stir or pour the marinade on the surface of the treated raw materials.

4. Frying is a kind of cooking method that is hot, oily, and juiceless. There are many kinds of frying, such as light frying, dry frying, soft frying, crisp frying, breadcrumb frying, paper wrapping frying, crispy frying, oil dipping, oil drizzling, etc.

5. Cooking is divided into two kinds: chicken, duck, fish, shrimp, meat as the material of cooking, generally the paste or not paste of the piece, shred, block, section with Wang Huo oil first fried again, leave a little bottom oil in the pot on the hot fire, put the fried main ingredients in, and then add a single condiment, or add a variety of condiments to form the sauce, quickly stir-fry it. For cooking with vegetables as the main ingredient, the main ingredient can be used directly for cooking.

The categories of cooking are:

1. Vegetables can be divided into six categories according to the edible parts.

Root vegetables, vegetarian vegetables, leafy vegetables, cauliflower, fruit vegetables, edible mushrooms.

2. The main methods for sensory identification of raw material quality are:

Visual test, auditory test, olfactory hall, taste test, and tactile test.

3. The storage methods of raw materials mainly include:

Low temperature storage method, high temperature storage method, dehydration storage method, sealed storage method, smoked storage method, modified atmosphere storage method.

4. There are varieties of freshwater fish.

Carp, crucian carp, herring, grass carp, cinnamon fish, silver carp, eel, bream, black fish.

5. There are many varieties of wild fowl, and some are often used for cooking.

Grouse, stone pheasant, shafeng chicken, turtle dove, sparrow, quail.

6. There are types of cherry blossoms in knife techniques.

Straight knife method, flat knife method, oblique knife method, mixed knife method.

7. The cutting method of the knife is.

Straight cutting, push cutting, drawing cutting, sawing, guillotine cutting, rolling cutting.