Common cooking methods:
Deep-frying: A cooking method where prepared ingredients are deep-fried in a wok with strong heat until cooked, making a dish. It includes clear deep-frying, dry deep-frying, soft deep-frying, and fluffy deep-frying.
Clear deep-frying: After being marinated with seasonings like salt and soy sauce, the ingredients are directly fried.
Dry deep-frying: After marination, the ingredients are coated with dry starch or a water-flour paste before being fried.
Soft deep-frying: Coated with a soft batter, which is a water-flour paste with eggs added.
Fluffy deep-frying: Coated with an egg-white foam batter, made by beating egg whites into foam and then mixing in a little starch.
Stir-frying with sauce: A cooking method where blanched ingredients are stir-fried with a thick, seasoned sauce. It includes smooth stir-frying with sauce, soft stir-frying with sauce, and deep-fried stir-frying with sauce.
Quick-frying: A cooking method where ingredients are first briefly deep-fried and then tossed with a thickened sauce, a clear sauce, or a soy-based sauce.
Stir-frying: A cooking method where ingredients are stirred in a wok with hot oil until cooked. It includes stir-frying (dry-frying), stir-frying with a velvety coating (using egg white and starch for a slurry), and grab-frying (ingredients are evenly coated with starch or egg white, deep-fried until golden brown, then another wok is used to stir-fry aromatics like scallion, ginger, and garlic with seasonings to make a sauce, and the main ingredient is added to stir-fry).
Shredded pork with green peppers
Pan-frying: A cooking method where ingredients are cooked one side at a time in a small amount of hot oil over low heat. It includes dry pan-frying and pan-frying with a coating.
Pan-searing: Two or more boneless, fresh, and tender ingredients are placed together and pan-seared with a small amount of oil until golden brown on both sides.
Press-frying: The main ingredient is coated with an egg batter, pan-seared to a golden brown over high heat with a small amount of oil, then seasonings and a small amount of stock are added. It is simmered over low heat until the sauce is reduced and absorbed into the main ingredient. The key to press-frying is to reduce the sauce until it's completely absorbed.
Braising: A cooking method where ingredients are slowly braised over low heat until the sauce becomes thick and concentrated.
Braising: First, a small amount of oil is added and heated over high heat. The ingredients are stir-fried in the wok until they are partially cooked. Then, stock is added, and the heat is reduced to low to simmer the ingredients until tender or soft. Finally, the heat is increased to high to thicken the sauce. Generally, if the sauce is thickened with starch, it is called red-braised, while if the sauce is reduced until it's almost dry, it is called dry-braised.
Quick-boiling: A method for making soups quickly using water as the heat medium.
Scalding: A cooking method where ingredients are quickly cooked in boiling water.
Stewing: A cooking method where various raw and cooked ingredients are mixed together with stock and seasonings, then cooked over high heat to make a soup dish. The wok can be stir-fried with aromatics at the beginning or not.
Simmering: Simmering uses a slightly lower heat and a longer cooking time. It means to slowly cook ingredients until tender over a low flame.
Stew
Lead
Pepper sauce