软炒,炒制技法的一种。即是将一些液体原料或加工成茸泥的固体原料,经调“成糊状并调味后,再炒制成菜的一种方法,俗称“推炒”、“湿炒”。软炒菜细软滑嫩,咸鲜味美,其代表菜肴有软炒鲜奶、软炒鸡茸、芙蓉干贝、三不粘、炒土豆泥等名菜。软炒菜的制作程序及技术关键:一.选料选择 Soft fried, fried techniques of a. That is, some of the liquid raw materials or processed into a solid material of the mud, the tune ”into a paste and seasoning, and then scrambled into a dish, commonly known as“ push fried ”,“ wet fried. ”Soft fried soft thin Smooth tender, delicious salty, its representative dishes are soft fried milk, soft fried chicken, hibiscus scallops, three non-stick, fried mashed potatoes and other famous dishes. Soft cooking process and technical key: