Frying techniques

Frying is a popular cooking technique in Chinese cuisine, and it involves heating oil in a wok or deep frying pan to high temperatures and quickly cooking food in the hot oil. There are several different frying techniques used in Chinese cooking, including stir-frying, deep-frying, and shallow-frying. Stir-frying involves cooking small pieces of food quickly in a wok over high heat, while deep-frying involves immersing food in hot oil until it is crispy on the outside. Shallow-frying is similar to stir-frying, but the food is cooked in a shallow layer of oil. Each technique requires a different type of oil and heat level, and they can be used to prepare a wide variety of dishes, from stir-fried vegetables and meat to crispy fried noodles and dumplings. Learning these frying techniques is essential for mastering Chinese cuisine and creating delicious, authentic dishes.