Chinese and Asian cooking techniques encompass shallow frying, deep frying, steaming, roasting, stewing, and stir-frying. Steaming is a traditional Chinese method that involves cooking food over boiling water and has spread across China and other cultures. Stir-frying requires preparing ingredients beforehand because it involves quickly cooking small pieces of food in a hot wok with a small amount of oil over high heat.

2. “COOKING STYLES IN ASIAN COUNTRIES”
 Techniques encompass some of those used in the
West, plus a number of Asian regional styles. Frying
is either shallow, deep or stir-fry depending on the
dish and ingredients. STEAMING is a traditional
Chinese cooking method that has spread across
countries with Chinese populations, and been
adopted by other cultures. Roasting is common but
stewing is less likely to generate menu entries.

3. “CHINESE OR ASIAN COOKING
TECHNIQUES”
1. SHALLOW FRYING (4 METHODS)
 SHALLOW FRY – cooking of food in a small
amount of fat oil or frying pan or sauté pan.
 SAUTE – cooking tender cuts of meat, poultry,
and vegetables (e.g.) potatoes and onions) and
toss in a shallow fat or oil in a frying pan until
golden brown.
 GRIDDLE – e.g. hamburgers, sausages, and
small onions, are placed on a lightly oiled,
preheated griddle and turning it frequently
when cooking.
 STIR-FRY – fast frying in a wok or frying panin a
little fat or oil , e.g. vegetable, strips of beef or
chicken.
“PAN FRIED
SHRIMP”

4. 2. DEEP FRYING
It is used to produce crisp-texture
flavor. Often the food is deep-
fried, removed the oil and drain.
The oil is then reheated and deep-
fried again to make it more
crispier.
“DEEP FRIED SPRING ROLLS
WITH VEGETABLE FILLING”

5. 3. STEAMING
It is a Chinese traditional method that is
ideal for today’s trend toward healthy
eating. The technique is developedwhen
a moist dish was required as an
alternative to a roasted one. It’s good
for vegetables, fish, and dumplings.
“CHINESE STEAMED
CHICKEN”

6. 4. ROASTING
The common denominator of these
methods is a moderate oven(325-350
degrees farenheight) and a reasonably
cooking time with pr without a high
heat at the beginning or end of this
cook cycle.
“CHINESE STYLE
ROASTED CHICKEN”

7. 5.STEWING
It is a time-honored cooking process or
technique that transforms less tender cuts
for meat unsuitable for quick-cooking
methods into melt-in-your-mouth meats.
It is also allows the cook to assemble the
dish and let it simmer.
“CHINESE BRAISED LAMB
CASSEROLE”

8. 6. STIR-FRY
In Chinese cooking, stir-frying demands
proper preparation because the heat
has to be high and there is little actual
cooking time.
“STICKY CHINESE PORK STIR-
FRY”