Stir-fry: stir-fry is the most basic cooking technique and the most widely used cooking method. 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. Cooked and fried: Cooked and fried raw materials must be cooked with boiling water, then cut into pieces, shredded, 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: The main ingredient used in stir-fry is raw, so it must be sized and oiled before it can be fried with the ingredients. Stir-fry: stir-fry is basically the same as stir-fry, except that no sauce is used. Usually, only the main ingredients are used, but some ingredients are put in. Dry frying: Dry frying is also called dry frying. Is to fry the moisture of the main ingredients 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. Grasping and frying: grasping and frying is a combination of grasping and frying to quickly 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. Soft frying: Soft frying is to process raw ingredients into paste, stew them in soup or water into liquid (some ingredients are liquid themselves), and then stir-fry them with proper amount of hot oil. The finished dish is soft and white as snow. ?

Deep-frying: Deep-frying is a cooking method with big fire, thick oil and no juice. There are clear fried, dry fried, soft fried, crisp fried, bread crumb fried, paper wrapped fried, crisp fried and drenched fried. Stir-fry: stir-fry means that the raw materials themselves are not paste or powder, only marinated with seasoning, and then fried with fire. Dry frying: Dry frying is to fry the moisture in raw materials (or fry some moisture in raw materials), so that the raw materials are dry and brittle. The raw materials for dry frying are also marinated with seasoning, then pasted with appropriate amount of dry starch (or corn flour) and fried in an oil pan. Soft frying: Soft frying is to mix the raw materials, marinate them with seasonings, hang a thin layer of egg paste, and then fry them in an oil pan. Crispy frying: There are two kinds of crisp frying. One is that the main material is hung with a special crisp fried paste, which is crisp and tender after frying. Second, the main ingredients are steamed and marinated until cooked, and then a small amount of egg paste is hung and fried with hot oil. The main ingredients are crisp and rotten after frying. Bread crumb frying: The main ingredients for bread crumb frying are generally processed into thick slices (about 2 minutes). First, they are mixed and marinated with seasonings, then evenly adhered with flour and egg liquid, and finally rolled up and wrapped with slag for frying. Paper-wrapped frying: Paper-wrapped frying is to wrap the seasoned and pickled main materials with rice paper or cellophane and then fry them.

Stir-fry: first heat the pan, then rinse the pan with cold oil, leaving a small amount of base oil and adding raw materials. First fry one side and color it, then fry the other side. When frying, keep shaking the pan so that the raw materials are heated evenly and the color is the same. There are many kinds of frying, such as dry frying, frying, steaming, stewing, stewing, roasting, rotten frying, soup frying and so on. Dry frying: the main ingredients of dry frying must be processed into sheet or mud. Before frying, mix and marinate with various seasonings, and then fry with egg paste or egg powder liquid. You can eat it after frying. Frying: Frying is a combination of frying and cooking. Generally, the raw materials are first fried with strong fire, and then a proper amount of seasoning (juice) is added to cook. Frying and steaming: Frying and steaming is to fry the raw materials, put them into various seasonings and steam them in a drawer. Wok: The wok is to fry the raw materials, add seasoning and soup in the wok, cover the lid tightly, and simmer the rotten juice of the main ingredients with low fire. Shao Shao: Shao Shao, also known as Nan Shao, is a common cooking method in South China. Usually used to make meatballs. The fried dishes are mostly light yellow in color and soft in texture. Stir-fry the fermented grains: after the main ingredients are fried, stir-fry them with fermented grains juice and a small amount of soup. The fried dishes are golden in color, soft and tender in texture, slightly sweet in taste and have a strong odor. The food is light and delicious. Soup frying: Soup frying is to fry the raw materials and then put them into boiling water to cook.