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| 中国菜常用的烹调方法 | | 发布日期：2009-01-17 | Coating (上浆)
Cutting techniques
Slicing(片)
Shredding (撕)
Strapping (条)
Grain-sized dicing (切粒)
Dicing (切丁)
Mincing (磨)
Cutting into chunks (块)
Deep-frying (炸)
Stir-frying (炒)
Slippery-frying (熘)
Quick-fry over high heat (爆)
Steaming in a container (隔水炖)
Sauteing (煎)
Steaming (蒸)
Crisp frying with syrup (拔丝) ДㄏiＷＷＷ．ＣＩＨｕI．BｉZァへ|
Quick boiling (焯)
boiling(煮)
stewing(煲/炖)
braising(烧/焖/烩)
frying(煎)
stir-frying(炒)
quick-frying(爆)
frying and simmering(扒)
sauteing(煸)
simmering(煨)
smoking(熏)
roasting/barbecuing(烤)
baking(烘)
steaming(蒸)
scalding (白灼)
Pickly ash (花椒)
Pepper salt (椒盐)
Monosodium glutamate and chicken bouillon （味精、鸡精）
Fennel seeds (茴香)
Star anise (大茴香)
Five Spices (五香料)
Cinnamon (桂皮)
Cooking wine (料酒)
Thickening with mixture of cornstarch and water (勾芡) | | 阅读次数：2658 |
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