There is a cross-talk "report dish name"
There is steamed lamb,
Steamed bear paws, steamed deer tails, roasted ducks, roasted chickens, roasted goose, marinated pigs, marinated ducks, sauced chicken, bacon, pine blossom belly, dried meat, sausages,
Assorted su pan, smoked chicken white belly, steamed eight treasure pig, river rice stuffed duck, canned pheasant, canned quail, brine pieces, brine goose, pheasant, rabbit breast, vegetable python, silver fish, steamed hash ant, braised duck shredded, braised duck loin, braised duck strips, mixed duck shredded, yellow heart pipe, braised white eel, braised yellow eel, tempeh catfish, pot roasted carp, braised rotten turtle, catch and stir-fried carp, catch and stir-fry shrimp, soft fried tenderloin, soft fried chicken,
Assorted sausages, boiled jackdaws, hemp butter rolls, braised fresh mushrooms, braised fish breasts, braised fish maws, braised fish fillets, vinegar braised meat slices, braised three fresh, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eels, fried white shrimp, braised green clams, fried noodle fish, fried bamboo shoots, hibiscus swallow vegetables, fried shrimp kernels, braised shrimp kernels, braised shrimp kernels, braised waist flowers, braised sea cucumbers, fried hoof tendons, pot roasted sea cucumbers, fried wood ear fungus, fried liver tip, osmanthus wings, steamed wings, fried flying birds...
Such a good gourmet cuisine, in addition to the genuine materials, another important credit can not but be given to the cooking technique, some are fried and some steamed, some fried and then steamed, some are steamed after brine, so how many cooking methods are there? Some are summarized as 35 kinds, some say 53 kinds and some say more than a hundred kinds, now introduce several kinds of common cooking methods, learn some of the methods you can call a chef.
1. Stir-fry. Refers to the processing or shredding and other re-pickling, or preliminary cooking treatment such as water, oil after the raw materials, put into a small amount of oil in a hot pot generally with hot pan cold oil, quickly stir-fried seasoning, slightly cooked into a dish cooking method. It should be noted that the time of frying cannot be too long, only cooked. The method of stir-frying consists of raw stir-frying, cooked stir-frying, soft stir-frying and oil pulling. It is characterized by the pot full of gas, strong aroma, see the mustard does not leak, see the oil does not leak oil.
The method of stir-frying is recorded in the "Qi Min Zhi Shu", "The method of frying chicken: breaking, in the copper bell, stirring makes the yellow and white mixed." Fine army green onion, salt rice, drums. Stir-fry in sesame oil. Very fragrant. "We can see that this dish is typical of stir-fry. The former is scrambled eggs, and the production process is no different from today's scrambled eggs. This may be the earliest cooking method 'stir-fry'.
fry
Cooking
2. Fry
It is to put a small amount of oil in the pot, heat it and put in the raw material, conduct heat energy with the oil, make the raw material from raw to cooked, and make its surface golden yellow. It is characterized by beautiful color and fresh caramel. The frying method is commonly used to divide dry frying, wet frying, pan-sealing, semi-frying and so on.
It is mainly fried, and the raw materials of the marinated and egg powder pulp are fried over a slow heat until the shape and the surface is golden brown, and then the quantitative frying is added until the cooking is thorough. It is characterized by a smooth and beautiful appearance, golden color, tender meat and so on.
3. Fry. Refers to a cooking method that puts the processed raw materials into an oil with a large amount of oil and a high oil temperature, heats and frys them, and makes the finished product sweet and crispy. Commonly used methods are crispy frying, crispy frying, crispy frying, Gillette frying and so on.
Speaking of bombing, I think of the place where the yubi city in the fenhe south is a battlefield camp, which is plagued by war. People live here, although the local grass is lush. However, due to the decline of the population of the war, wild beasts were infested with poisonous scorpions, and nine out of ten poisoned people died. People curse the war over the scorpion poison, and every year on the second day of the first month of february in the lunar calendar, every household pulls the reconciled noodles into long strips, twists them into the shape of a poisonous scorpion tail, and then eats them called "biting scorpion tails".
explode
Fried fritters
Fourth, halogen. Brine is to put the raw materials in the marinade, boil it over high heat, and then slowly cook it over low heat until it is crispy. Some are steamed or fried after the brine is finished.
The most representative story of brine dishes should be from the Qin Dynasty Shu County Taishou Li Bing led more than 10,000 migrant workers to build the Dujiangyan water conservancy project, and then sent people to "wear Guangdu salt well" to produce the earliest well salt in Sichuan, the Western Jin Dynasty Chang Xuan's "Huayang Guozhi" in the retrospective of the food customs at that time There are records of "still taste, good spicy" and "fish salt, tea honey, dan pepper". At that time, people had learned to use rock salt and peppercorns to make brine and cook.
halogen
Marinated meat
5. Bake. It should be the oldest method of human cooking, generally marinating with spices and then roasting them over fire. The baking methods include dark oven roasting, oven roasting, open oven roasting, etc.
Speaking of roasting, we should start from the three emperors and five emperors in ancient times. At that time, Fuxi was the emperor of the earth, and it was said that fuxi was conceived after his mother stepped on the miracle of the god of thunder under The ThunderZebu; it is also said that a blue light descended from heaven around his mother, and Fuxi was born. Fuxi seems to have been inextricably linked to "fire" since birth. And when people lived in the primitive environment where the birds and animals were rich in products, but because they did not know how to catch the technology, they saw the hardships of the people, and finally thought of drying wild hemp and rubbing ropes and weaving nets to hunt, so everyone began to use production tools to go up the mountain to catch animals and go to the sea to catch fish. With the abundance of ingredients, new problems have come, and the taste of raw meat after killing beasts is not good, not to mention, it is difficult to preserve. Fu Xi bravely took the heavenly fire for this purpose and taught people to cook it. This should be the first person to cook animal meat with fire, and it should also be the originator of roasting.
roast
barbecue
6. Steaming. It is a method of putting food in a steamer and boiling over high heat, using the heat of water vapor to make it mature. It can be divided into steaming, steaming, steaming, etc.
The story of steaming according to historical records originates from the time of Wang Mang. At that time, Wang Kuang and Wang Feng revolted in Jingling, and were pursued by officers and soldiers, and the rebel army had no food to eat, and relied on digging wild vegetables to fill its hunger. After the locals knew, they enthusiastically donated a rare coarse grain, and the only grain could not fill the stomach of the rebel army, so they had to grind the grain into powder and mix it with wild vegetables to steam, thus solving the problem of unpalatable wild vegetables and becoming particularly delicious, and the rebel army also survived the difficulties and seized the new city of Jingshan. This is probably the earliest cooking method of steaming.
Of course, the cooking methods are also 'simmering', 'simmering', 'baking', 'soaking', 'burning', 'grilling', 'dipping', 'braising', 'buckle', 'boiling', 'brushing', 'boiling', 'boiling', 'spelling'...
'Mixing' can also make the people pay less 'public grain', and it is said that when Qin Shi Huang was in a big drought for one year, there was no rice to pay tribute. At that time, the punishment was harsh, and the villagers were afraid and sought advice from a squire. The next day, the squire counted out and made a tribute to the cold skin. It is to soak the aged rice overnight and then stone grind it into a pulp and then precipitate, skim off the supernatant, steam it in the basket, and add various spices to become a cool skin. Qin Shi Huang tasted it, soft and smooth, sour and spicy, and under the great joy, he was exempted from the tax of that year, and designated the cool skin as a royal tribute thereafter.
There are many ways to cook, as well as two or more ways to mix the dishes, and you are welcome to talk about the good cooking methods you use in the comments section.