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干煸:就是将切配好的原料,用中火加热煸炒,使原料脱水成熟,再加入调味料等继续煸炒,使调味品充分渗入原料至见油不见汁,达到干香、酥软、化渣的一种烹制方法。 一、干煸菜肴的成菜特点 1.干煸动物性原料的菜肴:要求亮油、干香、酥软、味鲜上色。如干煸牛肉丝、干煸鳝丝、干煸肉丝等。 2.干煸植物原料的菜肴:要求亮油不见汁、软嫩干香、味咸鲜香。如干煸冬笋、干煸四季豆、干煸豇豆等。
Dry 煸: that is, with a good cut of raw materials, with medium heat stir-fry, so dehydrated mature raw materials, then add seasonings and other stir-fry, so that the full penetration of raw materials to see the oil see no oil juice, to dry incense, crisp, A method of cooking slag. First, the dry dishes dishes into the characteristics of 1 dry 煸 animal raw materials dishes: light oil requirements, dry incense, soft, delicious color. Such as dried shredded beef, dried eel, wire, dried shredded pork and so on. 2. Dried plants raw materials dishes: light oil is not seen juice, soft tender dry incense, taste salty delicious. Such as dried shrimp bamboo shoots, dried shreds beans, dried shrimp cowpea and so on.