传统川菜讲究急火短炒、一锅成菜,并且在烹制许多热菜时都需要调“碗汁”——在锅里原料炒至将熟时,烹入事先用各种调味料、汤汁、水豆粉等调好的味汁,最后快速翻匀成菜。由于多数厨房在上客高峰期都异常的繁忙,临时调“碗汁”往往会影响出菜的速度,所以现在的许多川菜厨师也学着跟粤菜厨师一样,事先就配制好各种汁酱,以适应如今餐馆快速烹菜的要求。比如我现在管理的厨房,平时常用的预制汁酱就备有二三十种之多。下面,我挑几种比较有特色的介绍给大家。 Traditional Sichuan emphasis on emergency fire short-fried, a pot into a dish, and in the preparation of many hot dishes when you need to tune “bowl of juice ” - in the pot when the raw fry will be cooked, cooked into a variety of seasonings, Soup, water, bean flour and other good sauce, and finally quickly turned into a dish. Since most kitchens are unusually busy during the rush hour, the temporary adjustment of “bowl juice” often affects the speed of serving dishes. Therefore, many Sichuan cook chefs also learn the same with Cantonese chefs and prepare various kinds of juice in advance Soy sauce to meet today’s fast food restaurant requirements. For example, I now manage the kitchen, usually used in pre-prepared sauce with twenty or thirty as many. Below, I pick a few more distinctive introduction to everyone.