Chinese cooking has developed many methods that take advantage of the wide range of foods and ingredients available throughout the nation. Different regions use different methods, and often the same foods will be prepared quite differently.
The basic techniques used in Chinese cooking are precooking techniques such as parboiling and partial frying, and cooking techniques such as frying, sauteing, braising, stewing, boiling, simmering, steaming, "flavor-potting," and smoking. This section also describes cooking temperatures, cooking with oil, marinades, sugar and other coatings, sauces, gravies, stocks and flavoring sauces.
Before you start cooking chinese foods, please read precooking tech here:
precoocking tips 1
precoocking tips 2
Now you know the first step to cook chinese food. Read more chinese cooking method below:
Frying
Sauteing, Braising, Stewing, Boiling and Simmering
Steaming, Flavor-Potting, Smoking, Roasting, Marinades, Sugar, Syrup Coating, Sauces and Gravies.
Still have questions? Please check the Glossary of chinese food cooking:
Glossary of chinese recipes
a few useful tips in cooking chinese foods:
Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.
Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.
When adding oil for stir-frying, drizzle the oil down the sides of the wok.
When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.
Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.
When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.
Once you've gained a bit of experience and can "guestimate" amounts such as one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal. Just be sure to label each of the containers!
