China cooking method level 2.

1. Stir-fry-heat the oil in the pot, pour in the food and seasoning, and stir fry quickly until cooked. Distinguish between frying, stewing and frying. 2. Burn-after frying, add water or broth to a small fire, and the taste will be rotten. There are braise in soy sauce, white roast, dry roast and so on.

3. Steaming-A method in which food is boiled in a steamer and cooked by the heat of steam. It can be divided into steaming, powder steaming and brewing steaming.

4. Frying-put the food into a lot of boiled oil, and use the oil heat to make the food mature in a short time, showing golden color.

5. Hot oil, hot sauce and hot soup are used for fried food, which can be quickly made into dishes. Can be divided into oil explosion, sauce explosion, soup explosion and so on.

6. Fry food in a pot with a little hot oil. It can be divided into raw frying and dry frying.