煎炸蒸炖炒、爆熘煸煮烧,这些都是我们在厨房里常会用到的烹调技法,但对于像烘、熬、油泼、琉璃、酥等技法,平时就相对用得少一些。不过,这样一些“非主流”的烹调技法,在选料、制法、成菜效果等方面却显得颇有特点,常常给食客带来不一样的味觉感受。笔者这里特意将它们整理出来,希望能给各位厨师朋友一些启发。 Fried fried stew, fried dumpling boil, these are the cooking techniques we often use in the kitchen, but for such as baking, boil, oil splash, glass, crisp and other techniques, usually relatively less. However, some of these “non-mainstream” cooking techniques are rather characteristic in selecting ingredients, preparing food and making vegetables. They often give different taste sensations to diners. I specifically here to put them out, I hope you can give some chef friends some inspiration.