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“爆”是制作工艺精妙,成菜速度最快的一种烹调方法。它是将脆嫩性的动物性原料放入中等油量(油与原料的比例为3:1左右)的热油锅中,用旺火快速加热成熟的一种烹调方法。爆菜具有质感脆嫩爽口、芡汁紧包原料的特点,如油爆肚尖、油爆双脆等。由于油温很高,通常在8成左右,原料入锅后表面水分骤遇高温而大量汽化,发出爆裂声,“爆”的名称或源于此。爆的操作程序一般为:原料剞花刀→入中油量高油温的油锅中快速灼烫、沥去油→炝锅→下料烹入兑汁翻拌→出锅装盘。
“Burst ” is an exquisite production process, into the fastest cooking speed a cooking method. It is a crisp nature of the animal raw material into the medium oil (oil and raw materials ratio of about 3: 1) hot oil pan, stir with fast heating cooked a cooking method. Explosive food crisp and refreshing texture, juice tight package raw material characteristics, such as oil belly belly, oil crisp double crisp. As the oil temperature is high, usually about 8 percent, the surface moisture of the raw material suddenly encountered after the high temperature and a large number of vaporization, issued a crackle sound, “explosion ” name or from this. Explosion of the operating procedures are generally: 剞 knife → 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 入 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快 快,?