How many cooking techniques are there in the chef?

Cooking methods are: mixing, pickling, marinating, frying, stir-frying, roasting, stewing, steaming, roasting, frying, frying, stewing, boiling, stewing and stewing.

1. Mixing

Mixing is a common cooking method for cold dishes. During the operation, raw materials or air-cooled clinker are cut into small shapes such as silk, strips, slices, diced pieces, etc., and various seasonings are added and mixed evenly.

2. Pickling

Pickling is a cooking method of cold dishes, which means soaking raw materials in seasoning marinade, or smearing and mixing raw materials with seasoning, so that part of the water is discharged, so that the flavor can penetrate into them.

3. Halogen

Halogen is a cooking method of cold dishes, which refers to a cooking method in which large or complete processed raw materials are put into a prepared marinade and cooked by heating, so that the fresh and fragrant taste of the marinade penetrates into the raw materials. The prepared marinade can be used for a long time, and the more it is used, the more fragrant it is.

4. Mixing

Mixing is a common cooking method for cold dishes. During the operation, raw materials or air-cooled clinker are cut into small shapes such as silk, strips, slices, diced pieces, etc., and various seasonings are added and mixed evenly.

5. Pickling

Pickling is a cooking method of cold dishes, which means soaking raw materials in seasoning marinade, or smearing and mixing raw materials with seasoning, so that part of the water is discharged, so that the flavor can penetrate into them.

6. Halogen

Halogen is a cooking method of cold dishes, which refers to a cooking method in which large or complete processed raw materials are put into a prepared marinade and cooked by heating, so that the fresh and fragrant taste of the marinade penetrates into the raw materials. The prepared marinade can be used for a long time, and the more it is used, the more fragrant it is.

7. Stir-frying

Stir-frying is the most commonly used cooking method for hot dishes. It is a cooking method that uses oil as the main heat conductor, and heats small raw materials with medium or strong fire for a short time to ripen and season them into dishes.

8. Tang

Tang is a hot dish cooking method, which is widely used in cooking. First, the raw materials are pre-heated by frying or cooking, lubricating oil and so on, and then the mature raw materials are put into the prepared marinade and stirred, or the marinade is poured on the mature raw materials.

9. Roasting

Roasting is a common technique for cooking China dishes. First, the main ingredients are preheated once or twice, and then added into the soup for seasoning. After the fire is boiled, it is simmered until it tastes good, and then the juice is collected by the fire.

1. Stewing

Stewing evolved from roasting. It is a cooking method that the processed raw materials are put into a pot, and appropriate amount of soup and seasoning are added. After the pot is covered tightly and boiled, it is heated with low fire for a long time. After the raw materials are tender and tasty, a small amount of flavor juice is left to serve.

11. Steaming

Steaming is an important cooking method. Its principle is to put the raw materials in a container and heat them with steam to make the flavored raw materials mature or crisp. Its characteristic is to keep the original shape, original juice and original flavor of dishes.

12. Baking

Baking is a general term for the technique of putting the processed or pickled raw materials into the baking utensil and heating them with the thermal radiation generated by open fire and dark fire. Its characteristic is that after the raw materials are baked, the surface water is emitted, resulting in a crisp surface and a burnt flavor.

13. Frying

Generally speaking, frying means that the pan is heated first, then the pan is rinsed with cold oil, leaving a small amount of base oil and adding raw materials. First, one side is fried and colored, and then the other side is fried.

14. Frying

Frying is a cooking method in which raw materials are put into an oil pan after heating, and cooking oil is used as the medium to make it mature. The raw materials cooked in this way are generally fried twice at intervals to be crisp. Fried dishes are characterized by fragrance, crispness, crispness and tenderness.

15. Stewing

Stewing refers to a cooking method in which raw materials are added with soup and seasonings, first boiled with high fire, then turned into medium and small fire, and cooked for a long time. The stewed soup is characterized by its fresh taste and mellow aroma.

16. Boiling

Boiling is to put the raw materials in a large amount of soup or clear water, first boil them with strong fire, and then slowly cook them with medium or small fire. Boiling is different from stewing, which takes shorter time than stewing, and is generally suitable for small and soft raw materials.

17. Pot

Pot is to cook the raw materials with slow fire and cook them slowly. Protein-rich animal raw materials are often selected for soup making, which generally takes three hours left and one right.

18. Stew

Stew refers to a cooking method in which the raw materials are fried or cooked, then the knives are changed, and the auxiliary materials, seasonings and broth are added into the pot to stew. This method is mostly used to cook fish, shrimp, shredded pork and sliced meat.

Extended information:

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 is bound to be good in color, flavor, form and nutrition, which not only makes people feel satisfied when eating, but also makes the nutrition of the food more easily absorbed by the human body.

"cooking" means cooking, and "cooking" means cooking. In a broad sense, cooking is the thermal processing of raw food materials to make them into mature food. In a narrow sense, cooking refers to the reasonable selection and blending of food raw materials, processing and cleaning, and heating and seasoning to make them safe and harmless in color, fragrance, taste, shape, quality and nutrition, beneficial to absorption, health and strong physique, including seasoned cooked food and prepared raw food.