炖和熬是家庭中经常运用的烹调方法,如“炖鸡”、“炖肉”、“熬鱼”、“熬白菜”等.炖和熬在制做方法上与要求上基本相同,均需慢火,时间长,且多不勾芡;适合于质地较老、形体较大的一些原料,如各种肉类及鸡、鸭、鱼等.制做时都是先经炒锅内放人适量的油,烧热,下入葱段、姜片煸炒出香味,再冲入汤或 Stew and boil are often used in the family cooking methods, such as “stewed chicken”, “stewed meat”, “boil fish”, “boil cabbage”, etc .. Stew and boil in the production methods and requirements are basically the same, are required Slow fire, a long time, and more non-stagnant; suitable for the texture of older, larger body of some raw materials, such as all kinds of meat and chickens, ducks, fish, etc. When making the system are first put the right amount of wok Oil, heat, into the scallion, ginger stir-fried flavor, and then rushed into the soup or