The Practice of Cooking in China

China's food practices include frying, frying, pasting, boiling, frying, frying, stewing, stewing, roasting, boiling, stewing, stewing, steaming, marinating and roasting. 1. Stir-frying is a cooking method in which oil is the main heat conductor, small raw materials are heated and cooked in a short time with medium-high fire, and the dishes are seasoned. 2. Heat a small amount of oil in a frying pan, and then put the food into it to cook. The surface will be slightly golden yellow or even slightly awkward. Because the temperature of cooking oil is higher than that of boiling water after heating, it often takes a short time to fry food. Fried food will taste sweeter than cooked food. 3. Paste two or more planar raw materials together and paste them. Tile into the pot. Add a small amount of oil and heat over low heat to make the bottom of raw materials golden yellow. 4. When cooking, stir-fry the pasted or non-pasted slices, shreds, blocks and segments with Wanghuo oil, leave a little bottom oil on Wanghuo, add the fried main ingredients, and then add a single seasoning (without starch) or multiple seasonings to mix (with starch) and stir-fry quickly. 5. The cooking method of frying with edible oil as heat transfer medium is characterized by strong fire and more oil (usually several times more than raw materials, which is called "big oil pan" in catering industry). Most of the raw materials heated in this way should be fried twice at regular intervals.