中国菜常用的烹调方法 Cutting techniques： Slicing(片) Strapping (条) Dicing (切丁) Mincing (磨) Cutting into chunks ( 块) Quick-fry over high heat ( 爆) Steaming in a container ( 隔水炖) Stewing over medium, then high heat ( 烧) Precooking and then stewing ( 烩) Crisp frying w...

时间:2025-02-04 01:58栏目:行业资料