煎与焗,是粤菜的两大烹调技法。煎,是把经过处理或调味的原料,排入有少量油的热锅里,加热至内熟且外表金黄的一种烹调技法,成菜具有表面焦香酥脆等特点。焗,是指生料经腌渍调味后,再以汤汁、盐或空气为传热介质,加热至熟透的一种烹调方法,成菜具有原汁原味,汁浓香、肉嫩滑的特点。而广东厨师和家庭在实际操作中,常把物料先煎后焗,遂派生出了一种新的烹饪技法——煎焗。 Fried and baked, Cantonese cuisine is the two major techniques. Fried, is the processed or seasoning of raw materials, into a small amount of oil in the hot pot, heated to cooked and golden appearance of a cooking technique, into a dish with the characteristics of surface coke Crisp and so on. Baked, refers to the raw material after pickled seasoning, and then soup, salt or air as the heat transfer medium, heated to a cooked cooked, into a dish with authentic, fragrant juice, tender meat features . The Guangdong chefs and families in the actual operation, often fried first material after baking, then derived a new cooking technique - fried baked.