上浆主要应用于一些滑溜、滑炒、糟溜、醋溜、油泡等菜肴制作的烹前预处理;一般需要上浆的动物性原料有“三禽”即鸡、鸭、鹅,“三畜”即猪、牛、羊,“三腥”即鱼、虾、蟹,还有兔、鹿、蛇、飞龙、鹌鹑等野味及海鲜。而原料选择和部位选择都必须符合上浆的要求:一是原料的质地要细嫩,比如鸡要选择年内的新鸡;二是原料的分档取料讲究,比如鸡的拆卸、鱼的拆卸等,要去皮去膘去骨刺,并剔去筋膜,将含水量 Sizing is mainly used in the preparation of pre-cooking before cooking, such as slippery, slippery, slippery, vinegar slippery, blisters and other dishes; generally require sizing of the animal raw material “three poultry” chicken, duck, goose, That is, pigs, cattle and sheep, “three fishy” that is fish, shrimp, crabs, as well as rabbits, deer, snakes, dragons, quails and other game and seafood. The choice of raw materials and site selection must meet the requirements of sizing: First, the texture of raw materials to be delicate, such as chickens to choose new chickens during the year; Second, raw materials sub-file materials pay attention to, such as the demolition of chicken, fish disassembly, To peel go 膘 to spur, and tick fascia, the water content