Sauteing and Sauteed Dishes

Sauteing or "pan-frying" requires a small quantity of oil to be heated in a pan till very hot. The ingredients are then placed in the pan and fried over medium heat till cooked, the cooking being done by the heat of the oil. The ingredients are turned over, browning both sides and until the outer part is crispy. This technique preserves the original flavor of the food and ensures that there is not a great loss of nutritional elements. In order that the food may be nicely browned and crispy, attention must be paid to the degree of the heat and the quantity of oil used. The secret is to first heat the pan till it is very hot and then add in the quantity of oil required. The ingredients are then added and fried slowly over medium heat. This will prevent the food sticking to the bottom of the pan. If the heat is too great and the temperature of the oil is too high, there is a tendency for the surface of the food to be burned, while the inside is not cooked. On the other hand, if the temperature is too low, the frying will take a longer time and the food will lose its nutritional value and its original flavor.

1. Sauteed Chicken with Oyster Sauce

2. Egg Omelet with Salted and Dried Radish
3. Vegetarian Goose
4. Pork Ketchup
5. Baked Egg with White Oil
6. Beef Steak in Chinese Style
7. Baked Bean curd with Shrimp
8. Sauteed Prawns