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初学者炒锅食谱:中国传统食谱

初学者炒锅食谱:中国传统食谱

          
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About the Book

什么是炒锅?

炒锅被定义为高边圆底炊具,通常设计有两个侧把手或一个较大的把 手。

炒锅的圆形底部可以比平底锅更均匀地分配热量,这意味着食物 能够在更短的时间内烹饪。高高的墙壁可以让食物更容易被搅拌,例 如在烹饪炒菜时,这意味着食材可以在整个过程中均匀混合和烹饪。 这本食谱在一个地方为您带来了一百种不同的中国炒菜。这本书是为 喜欢吃中国菜但不熟悉所有中国烹饪技术的人设计的。在这本食谱中, 您将发现一些使用正宗中国酱汁和香料烹制传统中餐的简单方法。菜 肴根据该菜式提供的各种餐点进行分类,因此您会找到各种饺子以及 米饭,面条,汤,猪肉,牛肉,羊肉,家禽,海鲜,豆腐和开胃菜的 食谱。



流行的中国烹饪技术 学习基本的中式烹饪技术对于在家中烹饪优质中餐至关重要。 A. 炒锅 对于炒锅烹饪,您必须先预热炒锅并确保在添加油之前将其完全干燥。 然后你可以在你的锅里以圆周运动的方式加入油,以覆盖整个锅底, 当你这样做时,确保锅只是热的,而不是冒烟的。不粘锅加热过多会 损坏。

B. 翻炒 中式炒菜是在高温下进行的,所以如果家里有传统的炉子,那么只有 在你的炒锅或平底锅预热时才炒。一旦烹饪锅或锅预热,然后加入油 和其他成分。当您将配料添加到锅中时,请确保它们处于室温或不冷。 粤式炒锅中的冷料会使食物在烹饪后变湿。

C. 炒菜用油丝绒 这种烹饪技术包括在热油中真正炒一小会之前将家禽或肉类烤焦,直 到它变成浅棕色。您还将在本书中找到许多菜肴,其方法与牛肉、猪 肉和家禽的烹饪方法相同。然后将肉取出,然后将其添加到实际菜肴 中。为获得最佳口感,肉在加工前先腌制。


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Product Details
  • ISBN-13: 9781837622405
  • Publisher: Bbd West Bromwich
  • Binding: Paperback
  • Language: Chinese
  • Returnable: N
  • Weight: 403 gr
  • ISBN-10: 183762240X
  • Publisher Date: 11 Aug 2022
  • Height: 229 mm
  • No of Pages: 300
  • Spine Width: 16 mm
  • Width: 152 mm


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