Words describing cooking

1. About cooking words, cooking terms and ancient Chinese character "Song" is one of the most basic cooking methods at present; That is, the food is cut into small pieces, and the seasoning is put into an iron pot (pot) filled with strong oil and quickly stirred until cooked.

After the food is cut, use boiling water or hot oil to "burn" or "soak", then use a wok (pot) to fry the pepper and pepper oil and mix well. Cooking is a method of cooking food by steaming and boiling.

Titles are common in Chaozhou cuisine. Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning.

A cooking method of frying a hot iron pan (pot) includes adding a little oil, then laying food flat in the pot, and using slow-heating oil to make the surface of the food golden and cooked. Stir-fry the hot oil in a wok (pot) and add a proper amount of sauce or soup to make the small food in the wok mature quickly and add fragrance.

Fried ancient Chinese characters "fresh" is one of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp. Writing "fresh" in ancient times was a processing method of cooking tough food on fire with a lot of boiling water.

Rolling is a processing method that uses a lot of boiling water to bring out the flavor of food. In ancient times, Yunbei's cooking terminology was "biography"; Almost like Cantonese cuisine, "Lu" is a cooking method in which food processed into pills or slices is cooked in boiling water, picked up and put in a bowl, and then boiled soup is added.

Burn the north and write "dragon"; Refers to cooking methods such as cutting food into thin slices. Cook quickly with boiling water and dip in the sauce. A processing method in which vegetables are put into a boiling pot filled with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green.

Cooking terms in northern Shu 'an; A cooking method, in which sliced food is boiled in spicy soup and dipped in sauce. Writing "ghosts" in ancient times; Refers to the cooking method of putting food directly into a wok (pot) or wok (pot), adding a lot of spices such as ginger and onion, covering the pot, and using a lot of spices to make the food fragrant and cooked.

Baking is a cooking method of cooking food packaged with tin foil or jade buckle paper with hot coarse salt under sealed conditions. Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked.

Close to the "burning" of the northern cooking method, there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it becomes soft and mature. A cooking method in which all kinds of meat and vegetables are cooked with a proper amount of soup.

A cooking method that uses the heat of steam to cook food. Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to get the cooking method of soup.

Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire. After seasoning and pretreatment, the pickled vegetables are neatly put into a braised bowl and steamed in water, then the main ingredients are covered and buckled into the vegetables, and then the colored glass hooked by the original juice is spilled out.

Pot: A method of cooking soup by putting a lot of water into food and slowly cooking it on the fire. A processing method for blending the umami flavor of meat into soup with slow fire for a long time and concentrating the soup.

A processing or cooking method in which strong raw materials and fresh soup are used and slow fire is used to add umami flavor to another boring main material for a long time. Stew ancient crops and bury charcoal ash until cooked.

This refers to the processing method of using ginger and onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method of putting food and soup in a sealed crock and cooking it with slow fire.

Soup replaces the ancient meaning of "simmering", which refers to the cooking method that food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles and cooked with charcoal fire. A cooking method in which baked snacks or foods are seasoned or processed and then cooked in an oven.

"Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of putting food into a hot frying pan and constantly frying it to make the water in the food slightly dry and remove the fishy smell; Or a rich flavor to eat. Slippery northern cooking terms are close to the "thickening" of Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make crispy fried food smooth and delicious.

One of the ancient cooking methods of soup refers to the cooking method of putting diced food into boiling soup, except adding wet raw powder to make the soup smooth into paste. A cooking method in which fine ingredients are added to the soup and boiled, and "Ryukyu glutinous rice" is hooked with wet raw flour and then sprinkled on another neatly arranged staple food.

The practice in the north is close to the "deduction" of Cantonese cuisine. Save once wrote "splashing" or "swimming", which can be divided into "saving oil" or "saving wine"; The former refers to the method of splashing hot oil on steamed food to remove the fishy smell and increase the smoothness; The latter refers to the method of pouring Shao wine on the food being cooked to make the food more "steamed".

Scalding refers to the processing method of tightening the skin with boiling water. Common in the north refers to the cooking method of putting sliced raw materials into boiling soup or spicy soup for cooking.

In ancient times, Cantonese cuisine refers to a cooking method of cooking food on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire.

Roasting northern dishes is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north" Refers to the cooking method of cooking food on an open flame.

Brine is a cooking method, which uses "brine juice" to mix with soy sauce and spices to make food mature or delicious. A cooking method in which a large amount of sauce or soy sauce is used for seasoning or ripening.

A cooking method that uses the heat of chrysanthemum heart to cook food with a lot of boiling water or soup in a certain period of time. It is similar to the "Yue" in the north, that is, after the materials are cooked, they are eaten in soup.

The wind hangs the pickled food in a ventilated place all the year round, so that it can be naturally dried or dried in the shade. Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it dry naturally or air-dry in the shade.

A cooking method is to ignite rock tea flavor or spiced medicinal materials under sealed conditions, so that food has fragrant smoke. Fumigating old books can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "fumigation"; "Wet fumigation" is a cooking method that uses flowers or Shaoxing wine to incense food.

Shit, put the food.

2. Cooking vocabulary such as stir-frying, stewing, frying, three soups and five cuts, cooking dragons and firecrackers, etc., with exquisite cooking skills, exquisite craftsmanship, endless aftertaste and good color, fragrance and taste.

First, stir fry

Cut the food into small pieces and put it in a frying pan (pot) with strong oil and stir it quickly until it is cooked.

Second, stew [q and ng dé n]

Cooking method: stew (meat) slowly without soy sauce in the soup: stew chicken.

Third, frying.

Heat an iron pot (pot), add a little oil, then put the food flat in the pot, and use slow heat oil to make the surface of the food golden and cooked.

Four, three and five soups [sān tāng wǔ gē]

Generally refers to cooking. It also refers to various dishes. The same as "three soups and two cuts".

Verb (abbreviation for verb) Boil a dragon and shoot a phoenix.

Chef: Chef; Gun: burn. Describe dishes that are extremely rich and exotic.

Sixth, the cooking is exquisite.

Pronunciation: [chú yj and ng zhà n]

Interpretation: refers to superb cooking and good technology.

She is an excellent cook.

Seven, skilled.

Pronunciation: [J. E. ·Xi· An Shu]

Explanation: Very experienced, skilled or flexible operation skills.

Sentence-making: Find writers and art directors who understand and are familiar with how to do advertising well. They must be skilled and cover every brick and tile with its purpose.

Eight, exquisite craftsmanship

Pronunciation: [sh ǒ u y ǒ j ǒ ng qi ǒ o]

Interpretation: Fine craftsmanship.

Sentence making: These workers are very skilled.

Nine, endless aftertaste

Pronunciation: [hui wèI wúqióng]

Interpretation: It is a metaphor to recall something, and the more you think about it, the more interesting it becomes.

Sentence making: That poem is like footsteps in an empty valley, which makes people memorable.

Ten, good color and taste

Pronunciation: [sè wè i jê ji ā]

Interpretation: Food has good color, smell and taste.

Sentence-making: The girl's cooking is exquisite, her color, smell and taste are excellent, and her taste is endless.

3. The description of the chef was originally published by You Feng Chun.

"Praise the chef+idioms" 1. Food takes the kitchen first, and the kitchen takes art as its soul! 2. The knife and spoon are in hand, and the heart is the world. 3. The knife is exquisite and cuts out colorful life; Exquisite materials and beautiful artistic conception; The seasoning is delicious, mixed with ups and downs; Stir-fry and fry the amazing taste; Carefully designed and cooked a happy meal. 4. The art is famous in the world, and no one is greedy at the Manchu-Han banquet. Who knows that it is difficult for the master to cook, and the food pays the bill. 5. Chongqing's gourmet capital, chefs have contributed! 6. Inherit cooking skills and promote the spirit of artisans! 7. Carry forward Chinese food culture and promote the development of Chongqing cuisine; 8. Food is character, and good food comes from good character; 9. Everyone cooks for everyone and cooks for everyone! 10. Chefs are engineers of human cooking civilization 1 1. Chef is the unsung hero who creates civilization! 12. The most creative person is the chef. -jerrold 13. Carry forward the virtues of chefs, and life is wonderful because of you! 14. Unknown heroes in the culinary world, human beings are grateful to you! 15. There are only two kinds of people wearing white coats in the world, one is a doctor and the other is a chef. 16. You work hard every day and don't cry tired. You are fearless in the kitchen. White clothes and hats are noble, creating a delicious life. Pots, spoons, pots and pans jingle, smoking and roasting are not afraid of dirt, killing fish and washing vegetables, scraping large intestine and cutting chickens and ducks are all great skills. You are the busiest on holidays, working overtime and sweating like a pig. I wish the chefs all over the world happiness and health! 17. Only tradition, no authenticity, no definite taste and no definite cooking method, delicious food is the truth of Chongqing cuisine innovation. 18. Cooking is deeper than the Pacific Ocean. When the taste is strong, the food will be fragrant. 19. Cut the traces of years with a knife and carve the wonderful life with a meat cleaver; Take care of your career with both hands and cook tomorrow's happiness with a spatula; Taste colorful life with spices and win applause from life with delicacy. 20. Learn to be a chef first, how high the morality is and how deep the art is. Deeply study theory, be diligent in practice, be modest and prudent, and strive for perfection. 2 1. To be a qualified chef, you must see more, learn more, think more and ask more questions.

4. Words to describe the food (about 20 words, the more the better) The words to describe the food are: Babaoyu is delicious, widely known, smooth and tender, full of gravy, full of taste, long aftertaste, soft and smooth in the mouth, crisp and fragrant, crisp and tender outside, smooth and delicious, full of color and flavor, and compelling aroma.

First, eight treasures and jade food

1. The idiom "eight treasures eat" generally refers to exquisite food. Its origin: Jin Dong Jieyuan's "The West Chamber and the Palace Tune", Volume III: "Eight Baoyu's food invites Langren to eat, and a thousand words are good for business."

Second, its taste is endless.

1, the taste is endless. The description is profound and memorable. Source: Song Zhuxi's Notes on the Four Books of The Doctrine of the Mean: "If you release it, it will melt, but if you roll it, it will be hidden. Its taste is endless and practical. "

Third, the outside is crisp and the inside is tender.

1, crispy outside and tender inside was originally used to describe cooked food. In terms of online buzzwords, it is the same as "being struck by lightning" to describe a great feeling when encountering something.

Fourth, the aftertaste is endless.

1 refers to the taste left after eating, which means that the more you think about it afterwards, the more meaningful it becomes. Source: Wang Song Yucheng's poem "Olive": "It takes a long time to taste sweet."

Five, eight treasures and jade food

1, explanation: refers to exquisite dishes in general, and its origin is "The West Chamber" in Jieyuan, Jindong. Volume III: "Eight treasures and jade are invited to eat by Lang, and a thousand words are good for business."

5. Idioms and notes describing cooking.

pào fèng püng lóng

Idiom explanation ① describes the luxury and strangeness of dishes. ② refers to the name of a dish.

When cooking small fish, don't stir more, otherwise it will rot easily, and the tongue twister countries should do nothing.

Like a dream

This idiom means that governing a big country should be like cooking a small fish. Boil small fish, don't stir it too much, it will rot easily, that is to say, governing a big country should be inaction. Later, it was often used to describe how easy it was.

After the incident, the people who served were abandoned and killed.

Pinggong

The idiom "Historical Records of the King of Yue Goujian's Family" explains: "When you leave, you should leave a doctor's book and say,' Birds are exhausted, good bows hide, cunning rabbits die, and dogs cook.' "After the metaphor of" boiling a dog to hide a bow ",people who have contributed to the service are abandoned or even killed.

After the people who serve the ruler are abandoned or killed.

Ginger, soup, soup

This idiom is used to explain that those who serve the rulers are abandoned or killed after their achievements. With "a wily rabbit dies, a good dog cooks".

Get rid of sb. After his services are no longer needed

Hello, I'm good, hello.

Idioms explain cooking: boil, burn. The birds are exhausted and the bow is put aside; The rabbit was killed and the hounds boiled. Metaphor is that things are done and the hero is killed.

6. Words and sentences describing food are refreshing and fragrant. Su Dongpo is both a famous scholar and a famous gourmet.

Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and so on. "Dongpo Collection" contains: "Shu people cherish the buds of Qin, and mix them with dove meat."

Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Pigeon.

Su Shi likes mutton soup, so he wrote: "Qin only cooks mutton soup, and there is bear wax in the dragon." He also wrote "Ode to Pork": "Without water, firewood can't smoke.

Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt.

The rich refuse to eat, and the poor don't know how to cook. Get up in the morning and play two bowls, which are full, so don't worry at all. "

Su Dongpo cooks pork with his favorite bamboo shoots. At a gourmet party, Su Dongpo personally wrote a jingle: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots stew meat". Delicious but poisonous puffer fish has also become a new delicacy he often eats. "Peach blossoms outside the bamboo are three or two, and the spring river warms the duck prophet.

Artemisia selengensis is full of short reed buds, which is the time when puffer fish want to fuck. "This carefree seven-character quatrain is about bamboo shoots, fat ducks, wild vegetables and puffer fish in spring. It's really delicious." Qiu Lai frost dew garden east, reed mustard gives birth to children and grandchildren.

I'm as full as he hates, and I don't know why I eat chicken and dolphins. In his view, these vegetables are more delicious than chicken, duck and fish.

Hufeng Lake is Su Dongpo's favorite place for picnicking. He compared the rattan vegetables grown by the lake here to the water shield of the West Lake in Hangzhou: "There are rattan vegetables in Hufeng Lake, which seems to be comparable to soup." Su Dongpo ate the rice cake made by an old woman and couldn't help but write a poem: "Jade hands are rubbed evenly, blue oil is light yellow."

Sleeping at night in spring knows the weight, crushing a beautiful woman and hugging gold. "There are only 28 words, which outline the characteristics of the ring cake, such as uniformity, delicacy, fresh color and crispness, and the image of the ring shaped like a beauty.

"The cupcake is like chewing the moon, which is crisp and sweet." "I went around the wheat field begging for weeds, but I was forced to cook yam soup for the monk's house." "The Yangtze River goes around the country, I know the beauty of fish, bamboo is connected with mountains, and I feel the fragrance of bamboo shoots." "The bright moon is in the sky, and I ask Qingtian wine." "I can't drink it all the time, and it tastes particularly long when it is half full." ""Occasionally, wine is interesting, and "300 lychees a day, it is better to grow up and be a Lingnan person."

Su Shi loves tea and often praises it in his poems. "Baiyun Peak has two new flags, green and fresh, and the valley is rainy and spring comes" describes the scenery of tea gardens in the mountains and plains outside Hangzhou. "Never Beautiful Tea Like Beauty" and another poem "Want to compare the West Lake with the West Lake" were compiled into the famous teahouse tea club association.

There are many food-related masterpieces in Su Dongpo's poems, such as Vegetable Soup Poetry, Eating Pork Poetry, Bean Meat, A Whale Journey and the famous Gourmet Fu. 2. Lu You was a famous poet in Southern Song Dynasty. He is also an expert in cooking. Among his poems, there are hundreds of poems praising food.

The phrase "There is no righteousness in the world, how can you get jade?" The "jade" here refers to the "golden jade" praised by Yang Di as "the delicious food in the southeast". "Fish fillets" are cut thin; Limulus means chopped pickles or pickles, and it also means "finely chopped".

"Jinyu" is mainly made of ground white bass mixed with finely cut golden inlaid vegetables. "Four Spring" is a kind of soup made of China spring silk, and it is also a famous dish of Wu.

"The sky is full of Sutuo, but I know it is not easy." That is to say, the noodles made of scallion oil are just like Suto in the sky (that is, crisp). He wrote the practice of "sweet soup" in the preface of "Eating Meat All over the Mountain": "Take shepherd's purse, yam, taro and vegetable stalks as omnivores, and cook them with delicacies without soy sauce."

Poetry Day: "Always live in a thatched cottage by the lake, and talk about food and wine in the village." The sweet soup method handed down in recent years is even more incredible for Wu. "

"East gate to buy Bi bone, qiang sauce some orange soup. Steamed chicken is the most famous, and beauty is not counted. "

"Bo" means "pig" and "Bo Gu" means pork chop. The ribs are cooked or dipped in a sour sauce mixed with spices, such as orange sauce.

In addition, the poem also praised Sichuan leeks, zongzi, turtle soup and other foods. "Frosted vegetables are light and fragrant, and spring seedlings are tender.

You can do it when you come back, without adding half a baht of salt cheese. "He summed up the choice of dishes without seasoning, and it tastes very fresh.

"At the beginning of the tour, Tang 'an rice and barley were cooked into carved Hu Mei. As big as amaranth, as white as jade, as slippery as a spoon, and full of fragrance. " Coix seed is as big as amaranth (chicken head meat), which is white, smooth and fragrant.

"Eat porridge": "Everyone in the world is an old man, but I don't know that the long years are in the present. I have a simple Wanqiu (immortal name) method, which only gives porridge to immortals. "

"Bass is fat and crisp, the spoon is beautiful, and (Qiao Mai) cooked oil is delicious. Since ancient times, the people have been light and rich, and each has returned to his hometown. "

"The color is like a jade version of a cat's head bamboo shoot, and the taste is scarlet on the hump and oxtail." "Xinjin has no leeks, the color is like goose yellow, the meat in Dongmen is even more unique, and the fat beauty does not reduce the crisp of Hu sheep." "The motherland is infinitely good, and the hometown elders are not poor.

When a light cloud comes out of the hole, it will smell like hometown. ""When I'm full, I'll fry jasmine and float chamomile. " "There is no plum blossom in the warm mountains, and the unique crab in Qingjiang can hold it. "

Although Du Fu, a poet in Tang Dynasty, was not a gourmet, he had many poems about food. "Two for the Tao" has "the red hump is brought from the jade broiler, and the fragrant fish is ordered with a crystal tray; Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; The poem "The flying horse of the Yellow Gate can't stir up dust, and the chef keeps cooking" is the "eight treasures".

"Green bamboo shoots greet the boat, and red fish come for nothing." "Shu wine is invincible, and the river fish is beautiful."

"Whispering silently to break the snow" and "I don't feel completely empty when I put down my chopsticks" describe the superb knife skills of chefs and the warm scene of diners vying for food when processing raw fish in the Tang Dynasty. "Spring Lettuce" and "Fresh crucian carp eating shredded pork and celery soup".

Q&A is not enough. Spring leeks are cut in the new cooking room where it rains at night, and the first-class people are tired of eating Liang's meat. Mr. Wenguang can't eat enough (Drunk Songs). Zhang Zi waved a double knife and a gold plate. The snow is high. Xuzhou bald tail is not enough to recall Hanyin. If the head is far away, the squid is fat. It is full of fun and desolate (Watching the Fisherman's Song). 4. Zheng Banqiao is more than just. In Zheng Banqiao, there is a saying that "at midnight, under the moonlight, beautiful women cook fish heads by hand" and "Yangzhou fresh bamboo shoots use shad".