蛋煎的方法:将易熟或经初步熟处理的原料,改刀渍味,放入已调味并打匀的蛋液中拌和,入少量油锅内,用慢火煎至两面金黄使之熟透的方法,称为“蛋煎”。 成菜特点:色泽金黄,软嫩可口,具有浓郁的油香。如蛋煎大虾、蛋煎里脊、蛋煎西红柿等。 用料范围:蛋煎的方法适宜烹制质地鲜嫩的原料,如鸡脯肉、猪里 Egg fried method: easy to cooked or by the initial cooked raw materials, change the knife taste, into the seasoning and beating the egg mixture in the mixing, into a small amount of pan, with a slow heat until both sides cooked golden brown to make it The method, called “egg fried.” Into a dish features: golden color, soft and delicious, with rich oil incense. Such as egg fried prawn, egg fried loin, fried eggs, tomatoes and so on. Material range: egg fried method suitable for cooking fresh raw materials, such as chicken breast, pork