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滑炒菜怎样勾芡菜更有光泽
更新时间: 2020-08-16 00:00:00  

滑炒菜时,勾芡菜更有光泽的要点如下所示:

1、快滑快出锅。原料入油锅后,动作轻,速度快,一旦滑至断生,迅即连油带料倒入漏斗,控净油脂,使原料尽快脱离高温环境,保证原料质地软嫩,成熟一致;

2、掌握油温。油温以五六成为宜,质地细嫩的鱼丝、鱼片需小火低温,质地较粗的肉丝、里脊丝,可适当高温,使原料既不断不碎,又更有光泽;

3、滑后回锅调料时,与生炒方法相同,做到旺火热锅,快速添加辅料,芡汁;

4、将锅擦洗干净,加油后进行晃动,使油锅光滑,以防止糊锅,破坏菜的质量及影响色泽。

关键词: 炒菜 怎样 勾芡 光泽

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