Purpose: Pan-frying for the need for the skin of the food, such as pan-frying scallops, and pan-frying to lock in the flavor of the food itself, such as steak.
Stir-frying: medium-high heat, turning ingredients frequently.
Function: Cooking technique for fast-cooking ingredients that require a certain amount of heat, especially for stir-frying greens, with high heat to lock in water.
Cooking: After frying in hot oil, add liquid seasoning and stir quickly.
Role: cooking, can be divided into two kinds, one "fried cooking", two "frying cooking", mainly in the late addition of seasoning to quickly start a technique.
Frying: Ingredients into the oil, the use of oil temperature changes to cook the ingredients into the ideal state.
Function: use the high temperature of the oil to cook the ingredients to maturity, or use the oil to fry the surface of the ingredients to charred, crispy, hard, crunchy.
Cooking: Pouring a certain amount of water into the ingredients and utilizing the heat and water to cook the ingredients in the pot to a certain degree.
Function: Use water to accelerate the cooking of ingredients, or use water to cook out the flavor of ingredients.
Simmering: Utilizing low heat to simmer ingredients for a longer period of time.
Role: Use of low to medium heat to cook out the essence of food.
Simmering: utilizing low to medium heat, cooks mixed ingredients together.
Function: using the heat, and cooking time, to blend the flavors of various ingredients.
Smooth: Stir-frying + thickening, using thickening techniques to cook ingredients until smooth.
Function: To make the ingredients tender and flavorful.
Burning: Ingredients are exposed to an open flame.
Function: Using the high temperature of an open flame, the ingredients are cooked to create a unique flavor.
Boiling: The technique of cooking a finished product more quickly.
Role: The ingredients themselves are easy to cook through, and simple to cook.