Methods of cooking according to TCM

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Stir-frying

 Yang energy increases in food that is prepared by stir-frying, especially over a (gas) flame.  Stir-frying infuses cooked food with extra yang chi for a person who is yang deficient, and most people will benefit from this during the winter month.

 

Steaming and Blanching  

A moistening, purifying and ultimately yin cooking technique. 

Foods that have been steamed or blanched become infused with condensation and accent the fluid added by this cooking process. 

When steamed food is ingested it engenders heat cooling and yin preserving to the body.

Baking

   Creates a cauldron of heat which is absorbed by the food and imparted in the digestive process.

Soaking/Sprouting

   Makes seeds, grains, nuts and beans more digestible.

Roasting and Toasting

   Increases bitter flavor in foods.

Stewing

   Offers balanced, hydrating, warm energy to foods and cultivates greater inherent digestive nourishment.

 

Pressure Cooking

   Holds energy in

  Boiling

 Releases heat and essence of foods.

Sautéeing (long cook method)

  Softens foods and stores inherent chi.

Braising

   Moistens foods.