明油又称淋油、包尾油,指菜肴烹制勾芡后,根据成菜色、香、味的需要所淋入的油脂。它与勾芡的程序紧密相连,是勾芡的补充。明油既可以是动物性油脂,如鸡油、猪油、猪骨髓油等,也可以是植物性油脂,如菜油、色拉油、麻油、椰子油、花生油、向日葵油等;此外,还常用到一些复合味油,如葱油、蒜油、花椒油、胡椒油、辣椒油(红油)等,明油 Ming oil, also known as pouring oil, including the end of the tail oil, refers to the cooking sauce after the dish, according to into a dish of color, smell, taste the need to be infused grease. It is closely linked with the procedure of exaggeration, which is a supplement to excuse me. Ming oil can be animal fat, such as chicken fat, lard, pig marrow oil, etc., can also be a vegetable oil, such as vegetable oil, salad oil, sesame oil, coconut oil, peanut oil, sunflower oil, etc .; In addition, Some complex flavor of oil, such as Scallion, garlic oil, pepper oil, pepper oil, chili oil (oil), etc., Ming Oil