The main practices of Chinese cuisine.

1. Slipping vegetables: Slipping vegetables requires two steps. The first step is to fry the paste or sizing raw materials with medium oil temperature, and the second step is to put the sauce and seasoning into the pot, pour the fried raw materials and turn them out of the pot. Slippery vegetables are crispy, tender and soft. Generally, in the second step, stir-fry with strong fire and stir-fry quickly. Common dishes are "Sliced pork" and "Vinegar Cabbage".

2. Stewing: It is a cooking method in which the main ingredients are first oiled and then fried to half-cooked, and then the soup is added and stewed with slow fire until it is cooked, which is characterized by being soft, rotten and not greasy. Such as "braised chicken pieces" and "braised prawns".

3. Burning: First, the main ingredients are fried or roasted with fire, then the auxiliary materials are added, and the soup is added to simmer until cooked, which is characterized by thick juice, less soup, soft and rotten vegetables and beautiful color. Such as "braised sea cucumber" and "dried fish".

4. Cooking: Cooking is a method of cooking in a pot after seasoning with raw materials. Water chestnut is simple and easy to cook, and the emphasis is on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by light and refreshing. There are vegetables and soup, which are suitable for winter. Such as "Juan Maruko".

5. steaming: it is a method of steaming raw or semi-cooked raw materials in a steamer after seasoning. Steaming can be divided into clear steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "rice flour meat".

6. frying: put the main ingredients in a hot oil pan with or without paste, and fry them raw to make them tender outside. Such as "dry fried tenderloin" and "soft fried shrimps".

7. Crispy: The method of cooking or steaming the raw materials in the pot before frying them until they are crispy, characterized by crispy outside, tender and soft inside, fresh and delicious, such as "crispy chicken" and "crispy meat".

8. Stewing: It is a method of frying or cooking the raw materials, changing the knife, and adding auxiliary materials, seasonings and broth into the pot for stewing. It is fragrant, tender and fresh. The stewing method is simple, so we should pay attention to the heat. Generally, the soup is thickened with medium heat. Common are "stewed three fresh" and "stewed shredded chicken".

9. Grilling: It is a cooking method that the bottom of the pot is cooked with oil, the soup is added to the wok, the main ingredients and seasonings are added, and it is grilled with slow fire, and the juice is thickened. Fresh and soft, juicy, easy to digest, there are "grilled three fresh" and so on.

1. Stew: This method is common and simple. First, cut the main ingredients into one piece and stir-fry, then add the soup and cook slowly with slow fire. It is characterized by soup and vegetables, soft and rotten vegetables and fragrant soup. Such as "stewed chicken".

11. explosion: it is hot oil, and the raw materials can be operated quickly after being put into the pot. Knife workers are required to deal with the same thickness, prepare condiments before cooking, and act quickly. "Fried mutton with onion" and "Fried chicken with sauce".

12. stir-frying: it means putting oil in the pot, cooking the oil and frying the raw materials. Generally, stir-fry with strong fire to reduce the vitamin loss of vegetables. Stir-fried meat usually uses medium heat.

13. Casserole: After the raw materials are processed, put them into a casserole, add ingredients and ingredients, and simmer slowly with slow fire until they are cooked and thick in nutrition. Such as "casserole tofu" and "casserole chicken".

14. Wire drawing: It is a method of boiling sugar Gaza (or oil) into sugar cotton and hanging the main ingredients. Silk-drawing vegetables should be shredded and have the characteristics of sweet and greasy taste. They belong to technical dishes, and it is important to master fried sugar syrup. It's not good to be black when you're old, and it's not good to be light when you're young. To master the temperature, operate quickly. There are "pulled vegetables and fruits" and "pulled yam".