炸,是在宴席菜肴制作中经常用到的一种烹调方法。炸的菜肴一般要求外酥里鲜嫩。要想用最短的时间炸制出大量的合乎要求的菜品,就需要掌握一点快炸的窍门。 我们知道,原料由生变熟,必须有一定的受热时间。在炸的过程中,原料受热是以油为传热介质的。用大油量的油锅可以提高炸的速度。但在油锅内油量一定的情况下,要快炸,就必须想法缩短原料在油锅中受热的时间。方法之一是用较大的火力,保持较高的油温,但这样很容易使成品外焦里生,影响菜肴质量。如何解决这一矛盾呢?通过实践,总结出以下几点,可供同行参考。 Fried, is a cooking method often used in banquet dishes. Fried dishes generally require fresh crisp outside. In order to use the shortest possible time fried a large number of desirable dishes, you need to know a little quick-fried tips. We know that raw materials from raw cooked, there must be some heat time. In the process of frying, the raw material is heated by oil as heat transfer medium. With a large oil pan can increase the speed of the explosion. But in the case of a certain amount of oil in the pan, to quicken, you must shorten the raw material in the pan heat time. One way is to use a larger firepower, to maintain a higher oil temperature, but it is easy to make the finished product outside the focus, affecting the quality of dishes. How to solve this contradiction? Through practice, summed up the following points for peer reference.