Mixed stinging cabbage
2. Soybean
Soybean is also a kind of cold dish. After the main ingredients are blanched in boiling water or oily, add various seasonings and mix well.
Most of the soy vegetables are seasoned with pepper oil, salt, MSG, and minced ginger. They have a light taste, not sour or spicy.
is divided into two types: normal mode and smooth mode.
Ordinary soup: blanch the ingredients in boiling water, then cool them with water, add seasonings and mix well, such as shrimps soup with celery.
Smooth soup: Mix the ingredients with egg white and starch, slide them over with oil, add seasonings and mix well, such as simmered tenderloin, squid shreds, etc.
3. Sauce
Pickles are made by scalding the ingredients with boiling water or directly putting them into the sauce mixed with various seasonings. After the sauce is done, it will turn light brown, such as sauced pork , sauced pork belly, etc.
4. Braised vegetables
Braised vegetables are made with salt, soy sauce, sugar, Shaoxing wine , spice packets, and soup. The marinade is cooked, and then the ingredients are put into the marinade to allow the flavor to penetrate into the ingredients.
Some are braised and eaten immediately, and some are braised and then cooked, such as braised chicken , braised duck intestines, etc.
Braised beef
5. Boicai
Boicai is a soup dish. It is made by putting the ingredients into a well-seasoned clear soup, adding seasonings, skimming off the foam, and boiling it out.
Another way is to boil the ingredients and put them in a bowl, and then mix the clear soup and pour it on top of the ingredients.
Boiled vegetable soup is fresh, clears the stomach and relieves fatigue, such as braised tenderloin and winter melon, braised fish belly, braised meatballs, etc.
6. Stewed dish
Stewed dish is also a kind of soup dish. It is made by changing the ingredients into the soup, adding seasonings, boiling, thickening, and adding oil.
The stewed dishes are fragrant and mellow, and the main ingredients are outstanding, such as braised shredded chicken and peas, braised tofu, etc.
Braised tofu
7. Stir-fry
Stir-frying is to put a small amount of oil in the pot, then add the main ingredients, auxiliary ingredients, and seasonings, and stir-fry until cooked. The characteristics of
stir-frying are short time, fast heat and less juice. It can be roughly divided into smooth stir-fry , clear stir-fry, stir-fry, dry stir-fry, hard stir-fry, soft stir-fry, etc.
Stir-fried: Use meat, fish, and shrimp as the main ingredients. Add the egg white and starch to the main ingredients, rub them with hot oil, and then leave the bottom oil in the pan. Use ginger and green onions to stir-fry the pan. Then add the smooth main ingredients and auxiliary ingredients, add seasonings, stir-fry and thicken with a small amount of water starch, and take it out of the pan, such as stir-fried shredded beef.
Stir-fried: The method is basically the same as stir-fried, except that it does not need to be thickened, such as Stir-fried shrimps .
Stir-fry: There are over-oil and under-oil. The method is to put the ingredients into the pot and stir-fry to a certain extent, then add the seasonings and stir-fry evenly, such as stir-frying white meat .
Dry stir-fry: Put a small amount of oil in the pot, add the main ingredients, add seasonings, stir-fry until the juice is dry and come out of the pan, stir-fry thoroughly, such as dry-stir-fried shredded pork.
Hard stir-fry: The method is roughly the same as dry stir-fry, but hard stir-fry usually adds side dishes.
requires rapid heat and short time. It is crisper and crisper than dry frying. It can be thickened or not, such as fried shredded pork and bean sprouts.
Soft stir-fry: All the main ingredients of puree and puree (such as chicken puree, tenderloin puree) are soft stir-fry, and there is no need to thicken the meat. The method is roughly the same as hard stir-fry, such as chicken puree and cauliflower.
Fried meat
8. Fried
Fried food is to fry the ingredients directly. There are many methods of frying, which can be roughly divided into clear frying, soft frying, dry frying and plate frying.
Deep-fried: The ingredients are not battered and fried in hot oil, such as fried pork liver.
Soft frying: Mix the ingredients evenly, use starch and egg liquid to make a soft paste, put it into warm oil and gradually fry it until it is cooked, such as soft fried tenderloin.
Dry frying: Put the ingredients into a hard batter (thick water starch), fry them over high heat until browned. Before battering, mix the ingredients with a small amount of soy sauce to allow the flavor to penetrate into the ingredients, such as dry-fried chicken nuggets.
Pan-fried: Coat the ingredients with flour, egg liquid and bread crumbs, and fry them in hot oil, such as pan-fried shrimps.
croquettes
9. Some fried vegetables are hard batter, some are soft batter, and some are not batter. The method of
is: first deep-fry or smooth the ingredients, then put the base oil in the pot, add the auxiliary ingredients and seasonings and stir-fry, add the main ingredients, pour in the mixed juice and stir-fry evenly, and then take it out of the pot.
is divided into burnt, slippery, vinegar, bad and so on.
Jiao Sha: The main ingredients are battered into a hard paste, deep-fried in hot oil until browned, then cooked with the pre-mixed juice, stir-fried and served. It is characterized by charred outside and tender inside, with a rich flavor, such as Jiao Yao Tenderloin .
Smooth stir-fry: The main ingredients are put into a soft paste, and then simmered with warm oil. Then add the onion and ginger to the pot, add the main ingredients, pour in the mixed juice and stir-fry until the pot is cooked. It is characterized by white color and tender juice, and a delicious and light taste, like slippery chicken slices.
Vinegar Braised Sauce: Its preparation is basically the same as Hua Lea Braised Sauce. The difference is that there is more vinegar in the juice and the acidity is slightly higher, such as vinegar braised cabbage.
Zaoyou: It is the sauce with fragrant rice noodles, such as fish fillets with rice noodles .
rotten fish fillet
