The origin of flavoring in Chinese cooking technique: Sautéing

Sautéing is an important cooking technique in Chinese cuisine, which involves quickly cooking ingredients at a high temperature, keeping them juicy and flavorful in a short time. Sautéing not only preserves the nutrients of the ingredients, but also releases a unique aroma. The sources of flavoring in Chinese saute include the following:

1. The effect of high temperature smoking

When sautéing, the temperature of the oil usually reaches over 180 degrees Celsius, and this high heat quickly seals in the moisture of the ingredients, forming a light outer crust. This reaction, known as the Maillard reaction, is a complex chemical reaction between sugars and amino acids that occurs at high temperatures, producing rich flavors and a golden color.

2. The natural scent of the ingredients

Different ingredients have unique aromas. For example, onions, garlic and ginger release their characteristic aromatic substances when sautéed in hot oil. These natural flavors combine with the fats while sautéing, creating an inviting scent.

3. The effect of seasonings

Seasonings commonly used in Chinese stir-fry, such as soy sauce, oyster sauce and cooking wine, release their distinctive aromas at high temperatures. The amino acids and sugars in soy sauce also undergo the Maillard reaction during sautéing, enriching the dish with a complex aroma. Cooking wine and rice wine evaporate quickly at high temperatures, eliminating unwanted ingredient odors and leaving a wine scent that makes the dish more aromatic.

4. Heat control

Sautéing requires “high heat and rapid cooking,” meaning cooking ingredients quickly over high heat to maintain their juicy texture and maximize flavor. If the heat is insufficient, the aroma of the dish will not be fully released; if the heat is too high, the ingredients can burn and develop a bitter taste. Therefore, controlling the heat is crucial to successful sautéing.

5. The mixing technique

The stirring technique while sautéing also influences flavor formation. By stirring continuously, the ingredients are cooked evenly and the various aromatic substances are fully released and mixed. This process requires quick, rhythmic movements to ensure the ingredients don't stick to the pan and cook evenly.

6. The choice of fresh ingredients

Fresh ingredients often contain more moisture and aromatics, which are released during sautéing at high temperatures, creating an intense aroma. Therefore, choosing fresh ingredients is crucial to the flavor of the sautéed dish.

Conclusion

Sautéing, as a classic Chinese cooking technique, quickly cooks ingredients at a high temperature, combining the natural flavors of the ingredients with the effect of seasonings to create a unique and rich aroma. Controlling the heat, stirring technique and choosing quality ingredients are key to making delicious stir-fry dishes. Through this cooking technique, you can appreciate the aroma and genuine flavor of the ingredients.