1. "Stew" in cooking 1) Characteristics: original flavor, soft texture, and delicious soup. 2) Operation method: Process the food into pieces, strips or shapes, burn it in a boiling water pot to remove the blood stains and fishy smell, then put it in a stew pot, add seasonings and clear soup or water, boil it over high heat first, skim off the foam, and change it. Simmer until cooked. Such as lotus seed stewed pork belly, snowflake chicken soup. Stews are mostly half soup and half vegetable dishes. 2. "Braising" in cooking 1) The characteristic dishes are crispy, thick soup and mellow taste. 2) Operation method: Process the food into a shape, put the pot on a high fire and pour in oil until it reaches the right level, add the food and stir-fry, then add the soup and seasonings, cover and simmer until cooked. Such as braised chicken with jujube and apricots, braised lamb liver with yellow rice. 3) Types: red stew and yellow stew. 3. "Steaming" in cooking 1) Features: Boiling water with high heat and high temperature exceeding 100℃ can keep the shape of the dishes intact, original flavor, fresh and tender. 2) Operation method: After processing the original flavor of the food and seasonings, place them in a container, boil the water on a high fire, select the heat according to the properties of the raw materials, and steam them in a basket. 3) Types of steaming, powder steaming, sealed steaming, wrapped steaming, buckle steaming and pot steaming. 4. "Burning" in cooking 1) Characteristics: The soup is thick and delicious. 2) Operation method: After preliminarily cooking the food ingredients as required, put them into the pot, add soup or water and seasonings, bring to a boil over high heat, then reduce to a simmer and heat for a long time to add flavor. When the soup is thick and the juice is thick, take it out of the pot. The soup is directly concentrated into dry roasting, and added color is concentrated into braised in brown sauce. 5. "Sauteing" in cooking 1) Characteristics: Crisp and tender texture, fresh and delicious. 2) Operation method: Process the food into shape, taste and color, heat the oil over high heat, put the raw materials in the pot when the oil is hot, and stir-fry quickly over high heat. 3) Types: soft stir-fried, raw stir-fried. 6. "Fried" in cooking 1) Specially fragrant and crispy, beautiful appearance. 2) Operation method: Make the edible medicine into liquid medicine, or grind it into fine powder, or marinate the food in advance to add flavor, prepare the paste and wrap it on the processed food, then put it in an oil pan and heat it until cooked. According to the characteristics of the raw materials, select the amount of oil and control the heat to avoid overheating and burning. 3) Types: clear fried, soft fried, dry fried, crisp fried. 7. "Porridge" in cooking 1) Features: It can be used both as medicine and food. It is easy to absorb and digest. It strengthens the spleen and stomach. It is simple to prepare and convenient to take. It is suitable for all ages. It is nourishing and anti-aging. 2) Operation method: ① Add medicines to rice, such as ginseng and astragalus, add them to japonica rice, cook them together into porridge, add medicines and food supplements to replenish deficiency and righteousness. ② Add tonics to rice, such as dates, lilies, yam, longan meat, etc., add various kinds of rice and cook together. When eating, you can add brown sugar, white sugar, rock sugar, honey, salt, minced green onion, shredded ginger, etc. appropriately. 3) Types of meat porridge, vegetarian porridge, sweet porridge, and tonic porridge. 8. “Beverages” in food and health care Drinks in food and health care are liquid foods with nourishing and health-care effects made from drugs, water, wine or sugar. Health drinks include: tea, fresh juice, and soup. Medicinal wines include: tonic wine and curative wine. Operation method: 1) For tea, choose medicinal materials such as flowers, leaves, bark, stems and branches of plants with good texture and volatile properties, such as ginger, chrysanthemum, tangerine peel, tea leaves, etc., brew with boiling water, and drink after a few minutes. 2) Fresh juice is made from plants containing juices rich in nutrients, such as the fruits, stems, leaves and roots of various fruits, melons, vegetables, etc., and is crushed and squeezed to extract the juice. 3) Use a casserole or soup pot for the soup. Wash the raw materials or medicinal ingredients, soak them and then add water. Sometimes add wine, vinegar, etc. to cook.

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