日前我在某饭店吃饭时 ,发现厨师将油爆菜当作熘菜进行操作 ,成菜可想而知。事后调查 ,发现有不少厨师都不懂油爆这一技术 ,故将油爆菜肴的操作关键总结如下 ,若有不正之处 ,恳请同行们批评指正。油爆 ,将经刀处理后的脆韧性动物原料投入旺火热油锅中 ,使原料在极短的时间内调 A few days ago I was eating at a restaurant, I found the cook will be fried vegetables as a sub-dish operation, into a dish can be imagined. After investigation, found that many chefs do not understand this technique of oil, so the operation of the oil dishes are summarized as follows, if there are any errors, I urge colleagues to criticize correction. Oil explosion, the knife after the brittleness and toughness of animal feed into the hot oil pan, the raw materials in a very short period of time