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中国烹饪法 – Keyword
Wet techniques 湿热烹调法
Quick immersion:快速版
Quick boiling 汆 (汆丸子)
Blanching 焯 (焯水)
Prolonged immersion:慢速版
Braising 烧 (红烧肉)
Steam stewing 焖 (豆角焖面)
Gradual simmering 炖 (铁锅炖大鹅)
Bake stewing 煨 (瓦罐煨汤)
Steaming:蒸
*Steam-pot chicken汽锅鸡
Dry techniques 干热烹调法
Air-based:空气版
Baking/Roasting 烤 (烤鸭/烤乳猪)
Grilling 炙烤 (炙子烤肉)
Smoking 熏 (熏腊肉)
Oil-based:有油版
Deep frying 炸 (炸丸子)
Pan frying 煎 (煎豆腐)
Stir frying 炒 (清炒时蔬)
Flash frying 爆 (爆炒鱿鱼)
Without heat无加热烹调法
Dressing 拌
Marinating 腌
Pickling 酱
Jellifying 冻