What are the different operations and tastes of frying, frying, boiling, frying, steaming, boiling, stewing, stewing, roasting, stewing, frying, roasting, boiling, roasting?

Function: fry for the needs of food skin, such as hairtail, to lock the taste of food itself, such as steak.

Stir-fry: medium fire, often turning the ingredients.

Function: According to the cooking method of fast cooked food, there are certain requirements for cooking time, especially for cooking with strong fire and locking water.

Cooking: stir-fry the hot oil slightly, then add the liquid seasoning and stir quickly.

Function: Cooking can be divided into two types, one is "frying" and the other is "frying", which is mainly a way to quickly add seasoning to the pot in the later stage.

Deep-frying: put the ingredients into oil, and cook the ingredients into an ideal state by using the temperature change of the oil.

Function: Cooking food with high temperature of oil, or frying the surface of food with oil until it is burnt, crisp, hard and crisp.

Boiling: pour a certain amount of water into the ingredients, and use heat and water to cook the ingredients in the pot to a certain extent.

Function: Use water to accelerate the cooking of ingredients, or use water to cook the taste of ingredients.

Boiling: It takes a long time to cook ingredients on low heat.

Function: Cook food essence with medium and small fire.

Stew: Cook the mixed ingredients together with low heat.

Function: Use heat and cooking time to mix the flavors of various ingredients.

Slippery: stir-fry+thicken, and cook the ingredients until smooth by thickening.

Function: make the ingredients fresh and tender, and the taste is richer.

Combustion: The ingredients are exposed to an open flame.

Function: Use the high temperature of open fire to cook the ingredients into a unique flavor.

Marking: a faster way to cook finished products.

Function: the ingredients themselves are easy to cook and simple to cook.