中华美食有多少做法？英文双语对照

中华美食有14种做法:溜：溜菜需两步完成。第一步先将挂糊或上浆原料用中等油温炸过，第二步将芡汁调料等放入锅内，倒入炸好的原料，颠翻出锅。溜菜具有香脆、鲜嫩、滑软等特点。一般在第二步溜炒时宜用旺火，快速翻炒出锅。常见菜肴有“焦溜肉片”、“醋溜白菜”。

　　焖：是把主料先过油后炸至半熟，再加汤用文火焖至熟烂的烹制法，特点是软烂不腻。如“黄焖鸡块”、“油焖大虾”。

　　烧：是先将主料用油炸过或用火焯过，再加上辅料，兑入汤汁煨至熟烂的方法，特点是汁浓、汤少，菜质软烂，色泽美观。如“红烧海参”、“干烧鱼”。

　　汆：汆是用生料加工调味后，放开水锅中煮熟的方法。氽菜简单易做，重在调味。一般用鸡汤、骨肉汤，同时加入配料增味。特点是清淡、爽口。有菜有汤，适宜冬季适用。如“汆丸子”。

　　蒸：是将生料或半熟原料，加调料调味后上笼屉蒸熟的方法。蒸分清蒸、干蒸和粉蒸。原汁原味，形状完整，质地鲜嫩。如“清蒸鸡块”、“米粉肉”。

　　炸：将主料挂糊或不挂糊下热油锅，由生炸熟的方法，外焦里嫩。如“干炸里脊”“软炸虾仁”等。

　　酥：先将原料下锅煮熟或蒸熟再用油炸至香酥的方法，特点是外焦脆，里嫩软、鲜香可口，如“香酥鸡”、“香酥肉”。

　　烩：是将原料油炸或煮熟后改刀，放入锅内加辅料、调料、高汤烩制的方法。有香嫩、鲜的特点。烩制方法简单，要注意火候，一般用中火使汤收浓。常见有“烩三鲜”、“烩鸡丝”。

　　扒：是锅底加油烧熟，炒锅加汤，放入主料及调料，用文火扒烂，勾芡收汁的烹制法。鲜软，汁浓，易消化，有“扒三鲜”等。

　　炖：此法比较多见，方法简便，是先将主料切1块煸炒，再兑入汤汁，用文火慢煮的方法。特点是有汤有菜，菜软烂，汤清香。如“清炖鸡”。

　　爆：是旺火热油，原料下锅后快速操作。要求刀工处理粗细一致，烹前备好调味品，动作要麻利迅速。“葱爆羊肉”、“酱爆鸡丁”。

　　炒：是指锅内放油、油烧熟，下生料炒熟。一般用旺火快炒，以减少菜的维生素损失。炒肉一般用中火。

　　砂锅：将原料加工后，装入砂锅中，调入作料、配料，用文火慢慢煨炖至熟烂，营养丰富。如“砂锅豆腐”、“砂锅鸡”。

　　拔丝：是将糖加沙(或油)熬成糖棉后挂上主料的方法。拔丝菜要有丝，有口味香甜腻的特点，属技术菜，重在掌握炒糖稀。老了发黑不行，嫩了色泽浅拔不起丝也不行。要掌握火候，操作要快。有“拔丝菜果”、“拔线山药”等。

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Stew: Be advocate expect the blast after crossing oil first comes half ripe, add soup to use slow fire stew to again ripe cook a law soddenly, the characteristic is soft sodden not be bored with. Be like " yellow stew chicken piece " , " oily stew prawn " .

Burn: Be first will advocate expect pass with deepfry or pass with igneous scald, plus complementary makings, add comes into soup juice cook over a slow fire ripe sodden method, the characteristic is juice thick, Shang Shao, dish is qualitative soft sodden, colour and lustre is beautiful. Be like " braise in soy sauce is holothurian " , " dry carbonado " .

Quick-boil: Quick-boil is after with raw material treatment flavors, unlock the method that thoroughlies cook in water bowl. Float dish is done easily simply, be in again flavor. Use boiling water of chicken broth, flesh and blood commonly, join burden to add flavor at the same time. The characteristic is delicate, tastily. Dish has boiling water, appropriate winter is applicable. Be like " quick-boil a round mass of food " .

Evaporate: It is will unripe expect or half ripe raw material, the method with ripe evaporate of bamboo or wooden utensil for steaming food goes up after adding condiment to flavor. Evaporate distinguishs evaporate, dry evaporate and powdery evaporate. Former juice raw ingredient, appearance is complete, quality of a material is fresh and tender. Be like " steamed chicken piece " , " ground rice flesh " .

Scamper: Will advocate makings hang paste or do not hang paste to leave hot oil boiler, by the method with crude ripe flee in terrorfry in deep fat or oil, outside Jiao Li is tender. Be like " dry blast tenderloin " " soft blast shelled fresh shrimps " etc.

Crisp: Thoroughly cook the boiler below raw material first or deepfry of evaporate ripe reoccupy comes sweet crisp method, the characteristic is outside anxious fragile, in tender soft, Xianxiang is goluptious, be like " crisp fried chicken " , " sweet soft flesh " .

Braise: Be feedstock oil scamper or the knife changes after thoroughlying cook, put the method that braise of complementary makings, condiment, soup-stock adds to make inside boiler. Have sweet tender, bright characteristic. Braise formulates a method simple, want to notice duration, make with medium baking temperature commonly Shang Shounong. Common have " braise 3 delicacy " , " braise chicken silk " .

Gather up: It is boiler bottom is cheered burn ripe, fry boiler to add boiling water, put advocate makings and condiment, gather up with slow fire sodden, tick off what Gorgon euryale receives juice to cook a law. Delicacy is soft, juice is concentrated, easy digest, have " gather up 3 delicacy " etc.

Stew: This law sees more quite, the method is simple, be first will advocate makings cut a stir-fry before stewing to fry, again add enters soup juice, with the method that slow fire boils slow. The characteristic is to soup has food, dish is soft sodden, shang Qingxiang. Be like " chicken of boiled in clear soup " .

Explode: It is flourishing fervent oil, raw material is operated quickly after next boiler. Requirement knife is versed in processing degree of finish agrees, good dressing of the equipment before boil, the movement wants deft and rapid. "Green explodes hotpot " , " sauce explodes chicken is fourth " .

Fry: It is to point to to oily, oil is put to burn inside boiler ripe, next raw material are fried ripe. Fry quickly with flourishing fire commonly, in order to reduce the vitamin loss of dish. Fry the flesh to use medium baking temperature commonly.

Arenaceous boiler: After processing raw material, in loading arenaceous boiler, transfer into condiments, burden, with slow fire slowly cook over a slow fire is stewed to ripe sodden, nutrition is rich. Be like " arenaceous boiler bean curd " , " arenaceous boiler chicken " .

Candied floss: Be add candy sand (or oily) after boiling candy cotton, hang advocate the method of makings. Candied floss dish should have silk, have taste the characteristic of sweet be bored with, belong to technical dish, mastering again fry candy rare. old nigrescent be no good, tender colour and lustre is shallow unplug do not remove silk to also be no good. Want to master duration, the operation wants fast. Have " fruit of candied floss dish " , " unplug line yam " etc.