烧是将烹饪原料加工成形,入锅加入汤汁,用旺火烧沸后改用中小火烹制成熟的方法。因其先将原料油炸或煸炒后再经过较长时间加热成熟,所以必须在烧制时加水,否则会干锅。但是时下却流行着许多烧菜不加水的做法,这不仅从根本上避免了加水后对原料口味的稀释,还将烧菜赋予了其它新鲜的味感,我们将其归纳总结,得出八种烧菜不加水的做法。 Burning cooking ingredients will be processed into the shape, wok joined the soup, stir with boiling after the switch to medium and small fire cooking methods. Because of its first fried or stir-fry raw materials after a longer period of heating maturity, it must be added water when firing, otherwise it will dry the pot. But nowadays, there is a lot of burning without water. This not only fundamentally avoids the dilution of the raw materials after adding water, but also gives the other fresh flavor to the dishes. We conclude that there are eight Cooking without water practice.