一、常用的传热介质所谓菜肴的火候,就是指原料再加热至熟的过程中,所用火力大小和时间长短。它是关系到菜肴色、香、味、形成败的关键。那么,如何掌握菜肴的火候呢?笔者认为,应从传热介质的属性、作用以及原材性质和菜肴品质及其它们之间相互的关系,来把握住菜肴的火候。正确认识传热介质的属性,是掌握好制作菜肴中火候的前提。现阶段, First, the commonly used heat transfer medium The so-called dishes of the heat, refers to the process of reheating the raw materials to cooked, the size and duration of the fire used. It is related to the food color, smell, taste, the key to defeat. So, how to master the heat of the dish? I believe that the heat transfer medium should be from the properties, the role and quality of raw materials and the quality of the dishes and the relationship between them to grasp the heat of the dishes. The correct understanding of the properties of heat transfer medium, is to master the prerequisite for cooking dishes in the heat. At this stage,