清蒸,作为川菜的基本技法,运用广泛。它是将经过氽水处理的原料放入容器中,加入调料,鲜汤,入笼用旺火或小火蒸制成菜。清蒸在川菜中多用于猪、鸡、鸭、鱼等愿料。近年来,随着烹调技术交流的加强,特别是海鲜的大举入川,使川菜的烹调发生了一些变化,用川菜的技法烹调海鲜,效果很好。笔者尝试用清蒸之法制做青鳝、桂鱼、肉蟹、石斑鱼等,很受欢迎。 Steamed, as the basic techniques of Sichuan, widely used. It is the raw material after the swill into the container, add seasoning, soup, into the cage with a small fire or fire into the cooking. Steamed in Sichuan and more for pigs, chickens, ducks, fish and other materials. In recent years, with the enhancement of the exchange of cooking techniques, especially the large-scale introduction of seafood into Sichuan, some changes have taken place in the cooking of Sichuan cuisine. Using the techniques of Sichuan cuisine to cook seafood works well. I try to use steaming emerald law, mandarin fish, meat crab, grouper, etc., very popular.