以水代油烹饪法简称“水滑法”.把这种方法科学地运用于副食烹调中,有助于降低菜肴制品的脂肪含量,减少一些营养素的损失.既符合色、香、味要求,又富于营养,对于增进食欲,效果较好.我们通常在运用滑炒、溜、烩、爆、白烧等烹调方法制作菜肴时,习惯将原料加工成一定形状, Water-oil cooking method referred to as “water-slip method.” The scientific application of this method in the non-staple food cooking, help reduce the fat content of food products and reduce the loss of some nutrients. Not only meet the color, smell and taste requirements, But also rich in nutrition, for appetite, the effect is better.We usually use the stir-fry, slip, braised, explosion, white burning and other cooking methods of cooking dishes, the habit of processing raw materials into a certain shape,