在93年7期的《烹调知识》中刊出了张更秋、张晓一同志的“糖醋肥肠”一菜中,我读后自感有不妥之处。现将自己的看法简述如下: 先从烹调时用的油质来看,我认为用熟猪油的效果大大不如用植物油(豆油、花生油、瓜子油等)的效果。对于要求外焦里嫩之类的菜肴来说,最好用植物油为佳,熟猪油比起植物油来说,做出的菜肴出相等的时间内很容易软化。 In the 1993 issue of “Cooking Knowledge,” Zhang Ganqiu and Zhang Xiaoyi’s “sweet and sour broth” was published in a dish. After reading it, I felt self-conscious. Now my own view is as follows: First, from the cooking oil used point of view, I think the effect of using lard far less than the effect of vegetable oils (soybean oil, peanut oil, melon seed oil, etc.). It is best to use vegetable oil for dishes that require an outer focus of tenderness. Rare lard softens easily in the same amount of time as vegetable oil.