软炒，是热菜烹调方法中炒的技法之一。主料为软嫩或半流质原料加工成的茸或细粒，或主料经成液状后再炒。成菜软嫩。软炒应用比较广泛，如传统鲁菜“鸡汁虾仁”、“鸡茸鱼肚”、“浮油鸡片”，以及传统粤菜“大良炒牛奶”、“白雪鲜虾仁”等，均属用软炒制法制作的菜肴。烹制 Soft fried, hot dishes is one of the techniques fried in the cooking method. The main ingredient is soft or semi-liquid raw materials processed into velvet or granules, or the main ingredient into a liquid and then fried. Into vegetables soft and tender. Soft fried more widely used, such as the traditional Shandong cuisine “chicken sauce shrimp”, “chicken belly”, “floating oil chicken pieces,” and traditional Cantonese “big fried milk”, “snow shrimp,” are soft fried Method of making dishes. Cook