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Stir-frying was one of the common methods of cooking China dishes. It was a cooking process in which one or several dishes were placed in a special concave pot, and the heat transmitted from the fire to the iron pot was used as a carrier. After adding oil, seasonings, and dishes, the special tool "spatula" was used to stir the dishes until they were cooked. For stir-frying, one could choose different dishes and seasonings according to one's taste and preference, such as shredded pork, vermicelli, bean sprouts, and so on. In the search results provided, there were some home-cooked stir-fry recipe resources. One could learn how to make all kinds of delicious stir-fried dishes. The specific cooking method and steps could be referred to these recipes.

" The Immortal Way of Cooking " was a martial arts novel created by Huan Yu. It had a total of 711 chapters and 1.436 million words. The plot was fascinating. It told the story of a college student named Song Hao, who accidentally ate a ring while eating takeout and entered the immortal cultivation career. In the world of cultivation in the novel, cultivators did not need to fight for treasures or elixirs to improve their strength. Instead, they could achieve it through various delicacies. The novel had a very spoof beginning. The main plot of the protagonist was clear, and the writing was clear. It was a novel that made people feel extremely relaxed and happy. There was a group of readers: 176876768. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

The God of Cooking Gourmet System was a novel about urban life written by Born to Work. The otaku's culinary skills were poor. Because of the system, he came to the world of cuisine. Under the supervision of the system, he aimed to be the God of Cooking and wanted to show off the dishes of other food worlds. The reviews were not bad. The style of writing was humorous, but it would stop updating and the update time was uncertain. It was considered good in food novels. I recommend it. The Beautiful Wife of Food Fate was a modern romance novel written by Xiao Feiqing. The various characters in the story had different attitudes towards the female lead, and the female lead had her own opinions. This book had a system and a gourmet livestream in it. The female protagonist did not rely on the system, so it was more novel. Although the writing was a little messy, it was generally not bad. It was one of the better books for female channels. Please add it to your collection. 'The Strongest Kitchen Soldier' was a military novel written by Spinach Gluten. The main character, Meng Chuan, was a cook. He had a recipe system and grew up in the army. This book combined delicacies and the military. The style of writing was simple, the theme was novel, and the plot was reasonable. The descriptions of delicacies were very tempting. Although some of the cooking descriptions were dull and the plot dragged, it was still worth reading. "Douluo: I'm an evil soul master, working nine to five at the Tang Sect." It was a light doujinshi novel written for Autumn. Luo Chen was thought to be an evil soul master who was being hunted down. He was taken in by the Tang Sect and entered Shrek Academy. He insisted that he had never killed anyone and would always be loyal to the Tang Sect. Ten Whole Food Beauty, an ancient romance novel written in search of lost love. The female protagonist was miserable in her previous life. After her rebirth, she protected her loved ones and gained love. This was a novel about the rebirth of food. There were many introductions of food and love stories. It was warm and not torturous. The author's character and literary quality were guaranteed. It was worth reading. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

There were many chemical reactions in the cooking process. Gelification reaction: Rice contains a large amount of beta-starch. When it is not heated, the starch molecules are arranged in an orderly crystal structure. It is not dissolved in water and is difficult to be decomposed by starch. When heated with water, the starch granules would swell after absorbing water, the cell wall would break, the crystal structure would be destroyed, and the molecules would be arranged in disorder, turning into alpha starch and rice into cooked rice. The reaction between a carbonyl-based compound (especially a reducing sugar) and an amine-based compound (an amine, an amine-acid, a peptide-based compound, a protein, etc.). The reaction process included the first reaction of the carbonyl-group and the amine-group to form an N-substituted glucose amine, followed by the Amadori rearranged reaction of the glucose amine to form a ketasinine, and then the ketasinine underwent a subsequent complex reaction. In the middle stage of the reaction, the product and the amine compound undergo an alkyla-amine reaction to form a black essence and a small molecular substance, which gives the food color and fragrance. The reaction was affected by temperature, pH-value, and the moisture content of the food. The optimal reaction conditions were 140 - 165 ° C, 10% - 15% moisture content, and pH-value 3 - 9. Caramelization reaction: refers to the reaction of sugar being dehydrated and degraded after heating, gradually turning into a dark substance, such as the step of "frying sugar color". During the reaction, the sugar first melted into syrup, and then the color gradually changed from light yellow to dark brown. At the same time, the sweetness of the caramel weakened, and the bitterness and sourness increased. In the process, substances such as pyrones, acids, and esters were formed. The temperature was crucial to the caramelization reaction. Esterification reaction: The reaction of acid and alcohol to produce aromatic ester substances. For example, when cooking wine and vinegar were added, the alcohol in the wine, the acid in the vinegar, and the fatty acid in the meat would react to produce aromatic ester substances, making the food more fragrant. In addition, there were also decomposition reactions and neutralizing reactions during the cooking process. These reactions added flavor to the food and enriched the food culture. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>

The word "cuisine" originated from our country and had existed long before the Tang Dynasty. At that time, the China believed that " there is nothing that can't be eaten, only the heat, and the five flavors." However, due to the limited cooking methods at that time, in order to reflect the delicacies of the food, it was necessary to make tedious preparations before cooking. This process was called " cooking ". Simply put, it was to process the food well. For example, the cutting skills of the Chinese chef when the food was served, marinating, etc. belonged to the category of " cooking ", and it was only after being processed by cooking methods such as frying in a pot that it was called " cooking." After the Tang Dynasty, cooking techniques rose, and "cooking" gradually became the prelude to cooking. By the Song Dynasty, China culinary techniques had matured, and the word "cuisine" was no longer used, replaced by "cooking". Later, the word "cuisine" was used by the Japanese. In the 17th century, Japan forced the lower class to use fire to cook food. For a long time, it adhered to the ancient China tradition learned from the Tang Dynasty, so the concept of "cuisine" was preserved and developed in Japanese food culture.