86 Sentences With "pan frying" | Random Sentence Generator

Grilling, pan-frying, broiling — I've done it all, with all kinds of cuts.

The block is a scorching frying pan,frying my brothers on the pavement.

It consists of taking leftover pizza, soaking it in eggs, pan-frying it, and voilà!

I hope you avail yourself of her foolproof and fantastic method for pan-frying fish.

One includes pan-frying the patty, or throwing the sandwich in the oven on low heat.

Baking, pan-frying, grilling, no matter how the delicious fish gets prepped, there's no way around it.

And while I was pan-frying all those noodles, I made a few changes of my own.

"Grilling or smoking meats produces PAHs much more readily than other cooking methods, such as pan-frying," Parada said.

The Vitachef handles any one of ten cooking methods: steaming, sauteing, slow-cooking, baking, roasting, pan frying, stewing, grilling, and more.

This "oomph" might mean intricate dressings made by pan-frying dessicated coconut and mixing with finely chopped spring onions and chilies.

It was less hassle than firing up the grill outside and quicker than baking or even pan frying in many cases.

Short of a full-sized commercial overhead broiler, there's nothing that comes anywhere close for grilling or pan-frying at high heat.

The next time you buy a piece of fish for dinner, instead of pan-frying, poaching or broiling, why not consider steaming?

The skillet is just the right size for sauteeing veggies for two, searing two servings of protein, and pan-frying four latkes at a time.

The aluminum construction and award-winning Ti-Cerama coating produce an all-around even heat when simmering risotto and sauces, pan-frying, or slow-braising meats and stews.

Examples include cooking everything in the oven if you didn't feel like pan-frying or making a quick side dish using staples you probably already have in your pantry.

We're thinking this may be a good week to cook some after-work fried chicken, off Kim Severson's recipe for pan-frying, or mine for Coke-brining, or Melissa's for hot Nashville-style.

This trick, which also works when pan frying, reduces the surface area of meat exposed to the hot surface, Dr. Brockton explained, since the meat is also touching other ingredients throughout the cooking process.

We do a lot of sous-vide meats in my house and my husband ended up pan frying a chop after it came out of the June — just to give it some flavor and crisp.

"Grilling — or even pan-frying — at these high temps causes amino acids found in the meat to react with another substance found in meat called creatine," said Colleen Doyle, managing director of nutrition and physical activity at the American Cancer Society and a registered dietitian.

Though best when eaten right after cooking, it makes a great leftover dish as well: risotto saltato, which can be made by pan frying a thin pancake of the risotto with olive oil in a covered, nonstick pan, flipping it when a well-crisped skin develops.

Which is why baking is one of our favorite ways to prep it — not only is it less messy than grilling or pan-frying, it also lets the chicken cook at a consistent temperature that's less likely to overcook part of the bird while another part remains raw.

"But except for the lowest-smoke-point cooking fat of all, unclarified butter, which begins to smoke at only 250-300 degrees, smoke shouldn't be a problem in sauteing and pan-frying unless you have a very heavy hand on the burner control," food scientist and author Robert Wolke explained in The Washington Post in 1999.

Seafood recipes are prepared in different ways such as curried, Pan frying, or steaming in banana leaves.

After pan-frying to brown, the rolls of meat are placed into the sauce to finish cooking, still secured with string or toothpicks.

Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food.

Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.

Gamja-jeon () or potato pancakes is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown.

Jeon is a dish made by frying a mixture of seasoned sliced or minced fish, meat, and vegetables in oil. Ingredients are coated with wheat flour prior to pan-frying the mixture in oil.

Bindae-tteok is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying until the mixture has attained a round and flat shape. No flour or egg is added in bindae-tteok.

Bindae-tteok (), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.

Flatfish is considered a Whitefish because of the high concentration of oils within its liver. Its lean flesh makes for a unique flavor that differs from species to species. Methods of cooking include grilling, pan-frying, baking and deep- frying.

Popeseye steak is very tender,Popeseye steak (Rump) and, due to its relative thinness compared to other steaks, cooks quickly, particularly if used as a pan frying steak. Cooking of this cut should stop as soon as it is brown on each side.

Turkey bacon is cooked by pan-frying. Cured turkey bacon made from dark meat can be less than 10% fat. The low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan.

Traditionally Chinese were using wood or straw as the fuel to cook food. A Chinese chef had to master flaming and heat radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan frying, stir frying, deep frying or boiling.

The mixture is then shaped into rounded patties for pan- or deep- frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.

When creatine is mixed with protein and sugar at high temperatures (above 148 °C), the resulting reaction produces carcinogenic heterocyclic amines (HCAs). Such a reaction happens when grilling or pan-frying meat. Creatine content (as a percentage of crude protein) can be used as an indicator of meat quality.

Buchimgae (), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake is formed.

Either dried kelp powder, or julienned kelp can be used to make the tea. Powdered tea can be made by pan-frying and pounding cleaned and dried kelp. For a cup of hot water, two to three spoons of kelp powder is used. Optionally, sugar or honey can be added.

Dongpo pork () is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about two inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine.

Frying, although not a common cooking method of the early English colonists, was introduced by the settlers. Occasionally, foods were cooked in copious amounts of grease until slightly browned such as the SNEA ancestor of the Johnnycake, but deep-frying and pan-frying techniques were not traditionally part of the cooking techniques of SNEA peoples.

Sanjeok () is a type of jeok (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling or pan-frying them. All the ingredients are sliced into long pieces. Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled or pan-fried.

These ingredients often come from the sea in Chaoshan, hundred miles up the coast from HongKong. The cooking method of Chaoshan dishes is diversified, including brining, deep-frying, pan-frying, braising, alive marinating, stewing, roasting, smoking, steam stewing, dressing, etc. The most used method among these is brining. Chaoshan brined meat is the signature dish in Chaoshan Cuisine.

Seasoned oily flour mush (in Chinese, 油茶, pinyin: yóuchá, literally, "oil tea") is a variety of seasoned flour mush made by stir-frying, or sometimes pan-frying, the flour with animal fat, typically beef fat. Beef bone marrow may also be added. After frying, it is served in the same manner as seasoned flour mush.

Pressure cooking always requires liquid. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. Thick sauces do not contain enough liquid to vaporize and create pressure, so they usually burn onto the interior base of the pressure cooker after prolonged heating. Sauces should be thickened after pressure cooking.

It is made by placing jjokpa scallions parallely on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar. The pancake is turned over when the bottom holds together and is golden-brown. It is usually served with a dipping sauce made of soy sauce.

Glutinous rice or glutinous rice flour are both used in many Chinese bakery products and in many varieties of dim sum. They produce a flexible, resilient dough, which can take on the flavors of whatever other ingredients are added to it. Cooking usually consists of steaming or boiling, sometimes followed by pan-frying or deep- frying. Sweet glutinous rice is eaten with red bean paste.

Canapés with smoked sprats, a common Russian zakuska There are substantial fisheries for this fish in various parts of its range. It is mostly caught by trawling and is made into fish meal, canned, smoked, and eaten fresh; cooking methods include pan-frying and broiling. It is used for feeding mink and juveniles are used for fish bait. Young sprats are commonly known as brisling.

Laobing (also: Luobing; ) is a type of unleavened flatbread popular in parts of northern China, including Beijing. It is sometimes referred to as a Chinese pancake. Laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. The bing is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water.

There are several methods of cooking a country ham including slicing and pan-frying, baking whole, and simmering for several hours (in several changes of water). Whole hams may need to be scrubbed and soaked for several hours before eating to remove the salt cure and mold. Even when soaked, they are still quite salty. For traditionalists, part of the appeal of country ham is this highly salty taste.

'poor' S3 When French toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and then it can be served with a sauce such as ketchup or mayonnaise.

Kamairicha (釜炒り茶) is a Japanese green tea produced by pan-frying tea leaves during the early stages of production. It is most commonly produced in the western region of Japan. Kamairicha has a mildly roasted flavour with more sweet and fresh notes than bitter ones. It does not undergo the usual steam treatments of Japanese tea and does not have the characteristic astringent taste of most Japanese tea.

The carrozza is prepared with mozzarella cheese, an egg wash and bread slices. It can be prepared with various breads, such as Italian bread and sandwich loaf, among others. The bread crust is sometimes removed before it is fried, and the bread can be slightly toasted before the sandwich is fried. Preparation involves assembling the sandwich, dredging it in flour, dipping it in an egg wash and then pan frying it.

The word "sausage" can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage," the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing.

Fresh bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled. Fresh and dried bacon are typically cooked before eating, often by pan frying. Boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat.

In the coastal Konkan region of India, Sorpotel, a dish of Portuguese origin is commonly cooked that includes parboiled meat and offal which is cooked in a spicy and vinegary sauce. Some people also use the animals' blood for boiling the curry. Sorpotel is primarily made by Catholics of Goa, Mangalore and East Indians of Mumbai. In Kumaon, a spicy dish called Luvash is made by pan frying lamb blood with pahadi ghee.

Bratkartoffeln with bacon Preparation may involve pan-frying or deep-frying the potatoes and the addition of ingredients such as cooked bacon, onion and green pepper. Some versions may use thinly sliced potatoes. Paprika may be added for flavor. Whether raw or cooked potatoes are to be used, the latter either fresh or stored for some days and used only after ageing, remains a question of discussion, depending on personal taste, as well as regional influences.

The is a fine Japanese green tea, also commonly known as . It has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It can be processed in one of two ways to destroy the enzymes: pan fried (rarely used in Japan, it is the Chinese process), or steamed (as most Japanese teas). Many believe that steaming preserves the vitamins and antioxidants better than pan-frying.

There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and butter is used—up to perhaps 2 cm deep.

A cup of California roasted walnut oil Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light- coloured and delicate in flavour and scent, with a nutty quality. Although chefs sometimes use walnut oil for pan-frying, most avoid walnut oil for high- temperature cooking because heating tends to reduce the oil's flavour and produce a slight bitterness. Walnut oil is preferred in cold dishes such as salad dressings.

Fried onions with seasoning Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish called liver and onions. In the Middle East, mujaddara is a dish made of lentils and rice topped with fried onions.

Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.

Memilbuchimgae The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount of wheat flour or starch can be added to it because buckwheat has less glutinous elements. In a traditional way, buckwheat mixed with water is ground by millstone and the batter is strained through a sieve. The filtered batter is cooked on a sodang (소당) which is the lid of a sot (솥, a traditional big pot) and used for pan-frying.

The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, simmering, shallow frying, stir frying, pan frying, browning, blackening, grilling, baking, braising, and roasting, and can also be used for flambéing. In addition, pots and pans can be placed directly on the cook surface, giving more cooking flexibility. In most cases, the steel cooksurface seasons like cast iron cookware, providing a natural non-stick surface. Almost any type of food can be cooked on this type of appliance.

Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, or pressure cooker. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods, while the dry methods include sautéing, pan frying, and deep-frying.

Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only browns the surface of the food. Certain oils should not be used to sauté due to their low smoke point.Jennifer Good (4/17/2012).

The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked by steaming or pan-frying. Hohhot shaomai is served in the unit of "liang", which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. "Liang" is equal to 50 grams, being traditionally used as an indication of the total weight of the wrapping.

This stops the oxidation process which turns the leaves dark and allows tea to remain green. In the 15th century, oolong tea, where the tea leaves were allowed to partially ferment before pan-frying, was developed. Western taste, however, preferred the fully oxidized black tea, and the leaves were allowed to ferment further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, which yielded a different flavour as a result.

Some people eat the entire fish, others strip the meat and viscera off with their teeth and leave the skeleton; eating of the viscera is very common, in contrast with the universal disposal of salmon viscera. Methods of preparation often involve deep-frying or pan frying, although baking is also common and is more traditional. As with salmon, they may be pierced with a stick and set over a fire to roast; this is a particularly common practice during the harvest when overnighting at a remote location, or at a beach party or picnic.

A metal splatter guard on a frying pan. A splatter (or spatter) guard is a device placed over a frying pan to prevent hot oil from spitting out of the pan, which often happens when pan frying at a high temperature. This has two main purposes: droplets of hot oil can cause dangerous burns if they land on the skin, and, if they land elsewhere, can cause stains. Splatter guards are generally circular, so as to fit the shape of a frying pan, and have a handle for ease of removal and safety.

By July 1940, Sanders had finalized his "Secret Recipe" for frying chicken in a pressure fryer that cooked the chicken faster than pan frying. As the United States entered World War II in December 1941, gas was rationed, and as the tourism dried up, Sanders was forced to close his Asheville motel. He went to work as a supervisor in Seattle until the latter part of 1942. He later ran cafeterias for the government at an ordnance works in Tennessee, followed by a job as assistant cafeteria manager in Oak Ridge, Tennessee.

Traditional filet mignon with grilled asparagus spears Filet mignon may be cut into 1- to 2-inch (2.5 to 5 cm) thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut (see barding), as fillets have low levels of marbling, or intramuscular fat.

Duck meat being pan fried Generally, a shallower cooking vessel is used for pan frying than for deep frying; however, using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter. A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation. An electric skillet can be used analogously to an electric deep fryer, and many of these devices have a thermostat to keep the liquid (in this case, oil) at the desired temperature.

By the very late 1930s, Harland Sanders' Corbin, Kentucky, gas station was so well known for its fried chicken, that Sanders decided to remove the gas pumps and build a restaurant and motel in its place. While perfecting his secret recipe with 11 herbs and spices, Sanders found that pan frying chicken was too slow, requiring 30 minutes per order. Deep frying the chicken required half the time, but produced dry, unevenly done chicken. In 1939 he found that using a pressure fryer produced tasty, moist chicken in eight or nine minutes.

A wok (from Cantonese: 鑊) is a round-bottomed cooking pot, originating in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called chahn (spatula) or hoak (ladle) whose long handles protect cooks from high heat.

The mushroom has also been suggested for use in casseroles and thick sauces. Pan frying is not a recommended cooking technique, due to the large amounts of latex it exudes. L. volemus is one of several species of milk caps that are sold in rural markets in Yunnan Province, China, and it is among the most popular wild edible mushroom species collected for consumption and sale in Nepal. In their 2009 book on milk caps of North America, Bessette and colleagues consider the mushroom "the best-known and most popular edible milk mushroom" in the eastern United States.

Schmaltz often has a strong aroma, and therefore is often used for hearty recipes such as stews or roasts. It is a key ingredient in Jewish soups such as chicken soup, as well as in matzo ball soup and some cholent. It is also sometimes used as a bread spread, where it is sometimes also salted, and generally, this is done on Jewish rye bread or challah breads. It can be used to prepare foods served as part of fleishig (meat) meals such as latkes, matzah brei, or potato kugel, or instead of butter when pan-frying potatoes, onions, or other foods.

For tea (or 'coffee and cake' as teatime is called in Germany) Kopenhagener are served which is filled with jam or marzipan. Another famous baked good for 'coffee and cake' is the traditional apple pie of Hamburg which is prepared by pan frying the apples and deglazing them with white wine before baking the actual cake. "Black and white cookies", either self-made or bought in local pastry shops, are popular in Hamburg, too. Franzbrötchen are also very popular: Despite the name contains the word Brötchen, it is not a roll but a kind of flaky pastry typical only for Hamburg and baked with much butter and cinnamon.

Among the common differences is to treat vegetables as a side dish or garnish, while traditional cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Cuisine in China makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood. Chinese buffet restaurant in the United States Stir frying, pan frying, and deep frying tend to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features and which accommodates very high temperatures).

Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food.

Kkaennip-deulgireum-bokkeum (perilla leaves stir-fried in perilla oil) In Korean cuisine, perilla oil and sesame oil are the two chief oils used in flavoring, sauces, and dips. Usually made from toasted perilla seeds, the oil is used as a flavor enhancer, condiment, and cooking oil. Either sesame or perilla oil can be used for flavoring namul (vegetable side dishes) and other sides, pan-frying jeon (pan-fried dishes), coating gim (laver) before roasting it, and forming the flavor base for dipping sauce. Specifically, perilla oil is more common in the southern part of Korea as perilla is cultivated more easily in the warmer areas.

Tea with ingredients, China Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form, while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first pan-fried, then rolled and dried, a process that stops the oxidation process that turns the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves were allowed to partially oxidize before pan-frying, was developed.

The recipe is included in an 1856 "cook book" and Oxford University's Household Encyclopedia from 1859. The household encyclopedia Published 1859 Original from Oxford University Digitized Jun 10, 2008 page 257Hannah Widdifield Hannah Widdifield Widdifield's new cook book; or, Practical receipts for the housewife Peterson, 1856 Original from the New York Public Library Digitized Aug 7, 2008 410 pages page 181 The dessert is made from butter, milk, flour, sugar, eggs, and sometimes honey. Recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. The best- established recipes suggest cooking the butter, milk, and flour in a pan then adding the eggs (whites last) and sprinkling sugar on the mixture before baking.

The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include: green peppers in a skillet. ;Roasting :Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing ;Baking :Baking – Baking Blind – Flashbaking ;Boiling :Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking ;Frying :Fry – Air frying — Deep frying – Gentle frying - Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Shallow frying – Stir frying — Vacuum frying ;Steaming :Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.

A ginger chicken stir fry in a wok Stir frying () is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming.

After pan-roasting, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. Unlike green tea produced in China which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu'er are not air-dried after pan-roasting, which leaves a small amount of enzymes which contribute a minor amount of oxidation to the leaves during sun-drying. The bruising of the tea is also important in helping this minimal oxidation to occur, and both of these steps are significant in contributing to the unique characteristics of pu'er tea. Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make fermented or ripened pu'er.