Pan-frying: Check the contact surface and the turning cues in each recipe. Examples include Egg-coated glutinous rice cakes, Pan-fried dumplings, Flaky Chinese flatbread. Open a full recipe for ingredients and the complete method.
Warm the oil in a frying pan over low heat. Add the pieces with space between them and cook gently until softened. Pour the remaining egg over the rice cakes.
The heat remains low and the egg sets without burning.
Turn each piece with a spatula. Continue until both sides are golden, the rice-cake centers are soft and hot, and no raw liquid egg remains.
The centers are soft and hot, both sides are golden, and the egg is fully set.
Once the filling is cooked and only a thin layer of water remains, uncover over medium heat. When dry, reduce to medium-low and set a 1 min reminder. Lift a dumpling with a spatula to check its base; turn off the heat as soon as golden, even before the alarm.
The bases are golden, not burnt, and the filling is cooked.
Brush a nonstick pan with some remaining oil and cook the flatbreads in batches over low heat. Turn until golden and blistered on both sides with no wet raw dough inside. Keep within the listed oil total and reserve a little for the egg.
Both sides are golden and layered and the dough is cooked inside.
Wash and drain the lettuce. Use the remaining oil to fry the egg until white and yolk are firm, then divide it among the breads. Heat the ham as its package directs; reheated cooked food should reach 74°C in the center. Wash after handling raw egg and use clean utensils.
The egg is fully set, ham is prepared as labeled and lettuce is drained.
Warm the oil over medium-low heat and fry scallion whites until lightly colored. Add the greens and lower the heat. Start a 15 min check reminder, turn often and remove the scallions when golden and crisp; reduce heat before they blacken.
The scallions are golden and crisp and the oil is not burnt.
Drain surface marinade and place the wings skin-side down in a cold nonstick pan with the ginger. Heat gently to render the skin fat, then turn with tongs until pale golden on both sides. This version uses no added oil; do not tear wings forcibly from the pan.
The skin has released a little fat and both sides are pale golden; the centers still require cooking.
Warm the pan over medium heat with two-thirds of the listed oil. Start a 15 sec check timer when the eggs enter. Push into curds as the edges set; continue until the curds are set with no runny egg, then transfer to a clean plate.
Egg curds are set with no runny egg.
Add the initial frying oil and arrange tofu in one layer over low heat. Turn after the underside is golden, then remove when both sides are golden. Avoid crowding and work in batches if needed.
Both tofu surfaces are golden and the slices remain intact.
Warm the oil over medium heat, add melon in batches and start a 2 min check, turning carefully until lightly golden. Remove to a bowl and avoid introducing water into hot oil.
Melon is lightly golden on the surface.
Warm garlic oil over medium-low heat until just fragrant. Arrange peppers in one layer and start a 2 min check. Press gently with a spatula and turn; work in batches if crowded and lower heat if garlic darkens.
Pepper skins wrinkle with light blistered spots; garlic is not burnt.
Lightly oil the pan, add the pockets over low heat and set a 3 min first base check. Turn as needed and keep cooking. Golden surfaces alone are insufficient: no wet dough should remain and the filling center should reach 74°C.
Both sides are golden, the dough is cooked and the filling center reaches 74°C.
Preheat the griddle as directed, lightly oil the surface and breads and use an appropriate flatbread setting. In a frying pan, use medium-low heat and turn as needed. Check after any alarm: centers must have no wet raw dough and sesame should be golden, not burnt.
Both sides are golden, the centers cooked and the sesame unburnt.
Preheat the griddle as directed, lightly oil it, add the bread and lightly brush the top. Use medium-low heat in a frying pan. Set a 1 min first-side check, then turn and adjust the heat as needed until no wet dough remains inside.
Both sides are golden and all dough layers are cooked inside.
Lightly butter a nonstick pan and melt over low heat. Add enough batter for a thin pancake, cooking in batches if needed. Set a 2 min check; turn once edges set and the base is lightly golden.
The edges are set and the lightly golden base can be turned intact.
Turn with a wide spatula and set another 2 min check. Continue over low heat until the center reaches 71°C with no liquid egg or wet batter; thicker pancakes need longer.
Both sides are golden and the center is fully set at 71°C.
Lightly oil a nonstick pan and spread a little batter into a thin pancake over low heat, adding scallion. Turn with a wide spatula once the base sets and browns. Work in batches instead of making one thick pancake.
The thin pancake turns intact and its surface is setting.
Continue over low heat until no wet raw batter remains and the pancake center reaches 74°C. Brief extra time on each side alone does not prove doneness. Serve on a clean plate and cool slightly.
The pancake center reaches 74°C and both sides are golden.
Coat the pan with oil and heat over medium until fluid but not smoking. Gently add a thin layer of corn and set a 30 sec timer before moving it. Work in batches if crowded.
The coating begins to set with small bubbles around the kernels.
Turn gently with a spatula and continue over medium heat, setting a 3 min check. Remove when the coating is dry and lightly golden; reduce heat if it colors too quickly.
The coating is dry and pale golden without wet starch clumps.
Spread chicken in a single layer over medium-high heat and set a 3 min first base check. Turn when golden underneath and color the other sides. Cook in batches if crowded; surface color does not prove the centers are cooked.
Chicken has golden undersides and remains separated without pooled liquid.
Heat oil over medium-high, spread chicken in a separated layer and let the bases set before turning. Color all sides without burning the coating; a white surface does not establish doneness.
Chicken cubes are separate with set, lightly colored surfaces.
In a clean deep pot, add another portion of ginger and turn pork over medium-low until fat renders. Lower heat and spoon excess fat into a heatproof container with a long-handled spoon, leaving a thin layer. Melt rock sugar and coat the meat without smoking.
Pork edges are lightly golden with a thin sugar coating and no deep pool of fat.
Add peppers to a dry pan over medium heat and press-turn until wrinkled. Add pepper salt and continue with a 1 min check; remove when slightly softened, before heavy blackening.
Peppers are wrinkled and slightly soft without extensive blackening.
Immediately coat chicken with wine, one-third of the light soy, salt and dark soy. Brown over medium heat in a thin coating of oil, then temporarily transfer to a clean bowl; it must still reach its final center target.
Chicken is lightly golden outside without blackening.
Arrange prawns in one layer over medium heat. Once shells change color on both sides, add minced ginger. Briefly remove from heat, slowly add wine, then water to mostly immerse the prawns, salt and sugar, leaving headroom for bubbling.
Prawns sit in sweet-salty liquid without crowding.
Warm oil over medium-low heat, add fish and let the underside set before moving. Turn with a wide spatula, lightly brown both sides, then cook ginger, garlic and dried chili until fragrant.
Skin is lightly golden and fish remains intact.
Warm oil over medium heat and cook remaining ginger and ribs until lightly colored. Briefly remove from heat to add vinegar, then carefully add the listed hot soup water and bring to a boil.
Ribs are lightly colored and broth boiling.
Warm oil over medium heat, cook remaining ginger until fragrant and add ribs with a 1 min check, turning until lightly golden rather than blackened.
Ribs are lightly golden and ginger fragrant.
Warm the oil over low heat and gently turn the egg and garlic until lightly golden and fragrant without burning the garlic.
The egg and garlic are lightly golden without blackening.
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