滑炒技法探析  

ON SAUTE-STIR SKILL

作　　者：薛党辰[1] 

机构地区：[1]扬州大学旅游烹饪学院,扬州225001

出　　处：《中国烹饪研究》1999年第4期47-51,共5页

摘　　要：滑炒是我国烹调技法中的一个重要的菜肴烹调方法.它应用广泛,适用范围广,是日常烹调中不可或缺的加热成熟方法.滑炒的成菜特点是:滑、嫩、爽、亮.与其它烹调方法相比,它具有制作速度快,操作迅速,卤汁紧裹主配料,盘中菜吃完后只可以留有一层薄薄的油的特点.对滑炒技法的全过程进行研究,总结其规律,可以更好地为烹饪教学、科研、生产服务.Saute-stir is an important dish preparation method in the Chinese cookery. It is widely used and is an indispensible heated-ready dish preparation of usual cookery. The characteristics of sauted-stirred ready dishes are saute, tender, tasty and refreshing and pleasant to the eye. Contrary to other ways of dish preparation, saute-stir is quick and easy in preparation, and the sauce encloses the main ingredients and that there is only a thin layer of oil left on the plate after the dish is consumed. Study and summary of the whole process of saute-stir skill and its law may well promote teaching, scientific research and production of cookery.

关 键 词：烹饪工艺 滑炒 菜肴 刀工处理 上浆 滑油 

分 类 号：TS972.1[轻工技术与工程]