做饭
Chinese cooking methods
熬 aō: to simmer porridge or gruel
炮 baō: to quick-fry meat slices in a wok over high heat; sauté
煲 bào: to simmer rice in a clay pot
爆 bào: to quick fry; to quick boil
焙 bèi: to bake over a low flame
煸 bīan: to stir-fry vegetables or meat in hot oil
焯 chāo: to blanche vegetables; cook vegetables by putting them through boiling water for a few seconds
炒 chǎo: sauté, stir-fry, by first heating oil and then adding vegetables and stirring quickly
舂 chōng: to husk with a mortar and pestle
汆 cuān: to plunge in boiling water for a few seconds
燔 fán: (fml) to roast or bake
羹 gēng: boiled or steamed custard
烘 hōng: to dry, heat or cook something by flame
烘焙 hōngbéi: to cure
烀 hū: to stew in shallow water
煳 hú: to burn or scorch over open flame
烩 hùi: to braise, adding a bit of cornstarch mixed with water before serving
煎 jīan: to fry without stirring in very little oil until browned
烤 kǎo: to bake, roast, toast
烙 lào: baked in a pan
熘 līu: to sauté in thick gravy; coating vegetables or meat in cornstarch after pan-frying
焖 mēn: to boil in a covered pot over low heat
炮 páo: to bake
烹 pēng: to cook, brew
炝 qìang: to boil quickly and then dress with soy sauce and vinegar; to pan-fry with spring onions and then add water and stew
烧 shāo: to bake or roast
煺 tùi: to scald a pig or chicken (after slaughter) with boiling water to remove hair, feathers, etc.
氽 tǔn: to deep-fry in oil
炸 zhá: to deep fry in fat or oil
蘸 zhàn: to dip in sauce, powder or oil before eating
蒸 zhèng: to steam
炙 zhì: to grill, roast, barbeque
煮 zhǔ: to boil, heat in water
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