Cook the cut-up ingredients and sauce by stirring and tossing in small amount of oil in a wok. Raw Stir-fry is put a small amount of oil in the wok, stir-fry the main ingredients until half cooked. Add the remaining ingredients, putting in ingredients that take longer to cook first. Finish cooking by adding the sauce ingredients. Remove food until the sauce is thoroughly mixed and absorbed. Cooked Stir-fry is to precook briefly the main ingredients by deep-fry or parboil before stir-frying in small amount of oil in a wok. Toss briefly after adding the other ingredients and finish cooking with a thin thickening sauce. To achieve the right colour, aroma and taste, it is important to control the level of heat as well as to understand the characteristics of the ingredients.

Cook food in a wok without browning in a small amount of hot oil over high heat.

Cook food in small quantity of oil in a pan or wok. The oil usually covers up to less than half the thickness of the food. The food is turned halfway to cook both sides. Dry Pan-fry is to cook the food with just pan-fry only. Wet Pan-fry is after pan-fried the food, a sauce is added into the pan to cook with the food before serving.

Cook the food in large quantity of very hot oil in a large wok or deep pot. Ingredients for deep-fry can be just marinated, marinated and coated with flour/bread crumb or coated with batter. Semi-deep-fry refers to a cooking method between Pan-fry and Deep-fry with the food cooked in a moderate amount of oil just covering the ingredients.

Processed ingredients in a dish are put inside a covered steamer or on a wire or bamboo rack inside a saucepan or wok half filled with water over high heat. The food is cooked by steam. The water should not contact the food. This method enables the food to be cooked in a moderate temperature and to retain its taste and flavour.

The ingredients are cooked in the boiling water in a pot or a wok. The food is then eaten with seasoning ingredients or gone thorough other cooking processes with other ingredients. Parboil is to pre-cook the food briefly in boiling water.

The main ingredients are usually either pan-fried or deep-fried. They are then cooked under low heat in a covered pot with small amount of water or stock and other ingredients for a moderate period of time. The cooking is finished with a cornstarch solution with dark soy sauce (Red Braise) or with a clear cornstarch solution (Raw or Yellow Braise).

This method is similar to Braise. The food however is usually cooked under low heat for a much longer period of time until the main ingredients are tender.

Cook the food in an oven under controlled temperature. Raw Bake is to cook the raw ingredients directly after processing. Cooked Bake is to finish the cooking of food that has been pre-cooked by other cooking method.

Cook the food directly over open fire. Roasting can also be done using the broil cycle in an oven.

Mix together all ingredients that do not require cooking after cutting. Add sauce and serve. If ingredients have been precooked, allow cooling before mixing together.

Cook food in an oven or an open grill with sugar, wood chips or tea underneath but not touching the food. The fume will give the food its special flavour.

The food together with water or broth is cooked inside a covered container in a double boiler of water under moderate heat until it is tender. Soup made by this method is very clear.

First prepare the sauce in the pan. Then add the precooked food and mix well with the sauce. There should be just sufficient sauce.

Cook food in a strong mixture of spices, wine and dark soy sauce to obtain a rich brown colour and a rich flavour.

Precook food by deep-frying in hot oil for a short time.

Go to My Homepage