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“干烧”是我国的一种地方性风味很强的特色烹调方法。它始于四川,流传全国各大菜系。 所谓干烧,即指原料在烹制过程中加入特定的调料,用中小火收干卤汁,不勾芡,菜肴见油不见汁的一种烧法。干烧菜肴有“干烧鲫鱼”、“干烧茄子”、“干烧瓠子”、“干烧刀豆”等。 干烧类菜肴川味很浓,操作简便,家庭亦可制作,但要经常注意贮备一些特殊调料才行。 制作干烧类菜肴一般要掌握如下几个要点: 一、主料表层一般要经过油或焯水(最好是过油)等预熟 处理。如鲫鱼、鳊鱼要在大约160℃～180℃油锅里过油,使表
“Dry and hot” is a kind of special cooking method with strong local flavor in our country. It began in Sichuan, spreading all over the country’s major cuisine. The so-called dry burning, which refers to the raw materials in the cooking process by adding a specific seasoning, with small and medium fire dry marinade, non-Huanghuai, see the oil dishes see a juice method of burning. Dry cooking dishes are “dry burning carp”, “dry eggplant”, “dried shisha”, “dried beanburger” and so on. Dried food is very rich in Sichuan flavor, easy to operate, the family can also be produced, but should always pay attention to reserve some special seasoning Caixing. Preparation of dry dishes generally have to grasp the following points: First, the main surface of the general material to go through the oil or boiled water (preferably over oil) and other pre-cooked. Such as crucian carp, anchovy in about 160 ℃ ~ 180 ℃ oil in the oil, so that the table