“酿”是中国菜制作的基本技法之一。它的主要特点是在整个的或大块的食品中间夹上调好的馅或拌好的肉泥经过蒸或炸,使食品入味。酿菜采用的原料种类广泛。可以用来做“皮”的菜有:柿子椒、西红柿、冬瓜、黄瓜、豆腐、茄子、鸡蛋等等。馅里除了肉泥外,还可以放入各种蔬菜末、研碎的豆腐、鸡蛋、冬菇末等等。肉泥也可以用鱼泥、虾肉等。可使一个菜中包括更多的食物种类,有利于营养 “Stuffed ” is one of the basic techniques of making Chinese food. Its main feature is in the whole or large pieces of food in the middle of the folder with a good filling or mixed meat steamed or fried, so tasty food. Stuffed vegetables used in a wide range of raw materials. Can be used to do “skin ” dishes are: bell pepper, tomato, melon, cucumber, tofu, eggplant, eggs and so on. In addition to meat filling mud, but also can be put into a variety of vegetables at the end, tofu tofu, eggs, mushrooms and so on. Mud can also use fish mud, shrimp and so on. Can make a dish include more types of food, is conducive to nutrition