“温拌”是指将原料加热制熟后，趁原料还保持有一定温度时，即行调味拌制而成菜的烹制方法。由于温拌菜肴既有凉菜的特点，又有热菜的风味，故很受消费者欢迎。笔者下面就介绍一款自己创制的“温拌鳝丝”。原料：鲜活鳝鱼300克 胡萝卜50克 青红椒50克 生姜10克 大蒜20克 香菜1 “Warm mix” refers to the heating and maturation of raw materials, while still maintaining a certain temperature of the raw materials, that is, seasoning and mixing dishes made from cooking methods. Because of the characteristics of warm dishes both cold dishes, but also the taste of hot dishes, it is very popular with consumers. The author describes the following created a “warm eel silk mixed.” Ingredients: Fresh Eel 300g Carrot 50g Green Pepper 50g Ginger 10g Garlic 20g Coriander 1