Basic methods of side dishes of hot dishes

Stir-frying is the most basic cooking technique. Its raw materials are generally chips, silk and strips. Use hot oil when frying, and the amount of base oil depends on the material. According to the different materials, heat and oil temperature, it can be divided into raw frying, sliding frying, cooked frying and dry frying.

2. explosion;

Explosion means urgency, speed and intensity. The heating time is extremely short, and the cooked dishes are crisp and tender. The explosion method is mainly used to cook crisp and tough raw materials, such as belly, chicken gizzard, duck gizzard, chicken and duck meat, lean pork, beef and mutton, etc. Commonly used explosion methods are: oil explosion, radish explosion, onion explosion, sauce explosion and so on.

3. hey;

Stir-frying is a method of cooking quickly with strong fire. The general method is to fry the raw materials or blanch them with boiling water, then prepare the marinade in another oil pan, and then put the processed raw materials into the prepared marinade to stir or pour the marinade on the surface of the processed raw materials.

4. bombing;

Frying is a cooking method with big fire, thick oil and no juice. There are many kinds of frying, such as clear frying, dry frying, soft frying, crisp frying, bread crumb frying, paper-wrapped frying, crisp frying, oil immersion, oil dripping and so on.