Cooking can be roughly divided into home cooking and banquet dishes. What else is there?

Stir-frying is the most important and simplest cooking method. There is more than one kind of cooking. Let's first understand the classification of cooking.

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.

Stir-fry with strong fire

Cooking is a unique technique in China's cooking methods. Specifically, it is to quickly heat the oil pan with high fire, quickly put the vegetables to be fried into the pan and stir-fry until cooked. In Chinese cooking, the oil molecules in cooking usually volatilize and catch fire, and the scene is very beautiful. However, it takes a lot of experience to master the oil temperature, time and temperature of frying. It is easy to get rusty if it is too urgent, and it will make the ingredients lose their tender and crisp feeling if it takes too long. Is a method that chefs in China must master.

Cooked fried food

Cooked and fried raw materials must be cooked with boiling water and other methods, then replaced with pieces, silk, 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

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Pan-fried, also known as fire-side frying, mainly uses raw materials that don't hang paste. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then add the ingredients. If the ingredients are cooked well, you can put them in later. If they are not cooked well, put them together with the main ingredients, then add the seasoning and turn them over quickly, so that the raw materials can be broken. This frying method has less soup and is crisp and tender. If the raw materials are bulky, you can add a small amount of soup when cooking, stir them a few times to make the raw materials fully stirred, and then take them out of the pot. When you put the soup, you need to fry it in the water of the raw materials before putting it in order to taste it.

deep-fry

The main ingredient for cooking is raw, so it must be starched and oiled before it can be fried with the ingredients.

stir-fry

Stir-frying is basically the same as stir-frying, except that no sauce is used. Usually, only the main ingredients are used without ingredients, but some ingredients are put in.

dry-fry

Dry frying, also known as dry frying and stir-frying, is to fry the moisture of the main ingredients to make them 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. Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy.

Catch up and blow it up

Grasping and frying is a combination of grasping and frying. Hurry and 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.