爆糊原称“爆焦”,是一道北京风味菜,吃起来有一种糊香味.其制法如下:原料:爆糊用的是鲜嫩的薄牛肉(或羊肉)片.工具:主要工具是爆铛,为一块圆形无边的熟铁板,中间稍凹,直径为1.6～2.2尺,厚约3分.炉子系与爆铛直径相同的铁锅,锅内烧煤,下有木架.家庭亦可用饼铛代之.制法:烧热爆铛(可先在铛上洒点水,如马上冒热汽并干了,即可爆肉),放上肉片6两、撒上葱丝3 Burst paste formerly known as “burst coke” is a Beijing flavor dishes, eat a paste smell.The system is as follows: Raw materials: Burst is the use of fresh thin beef (or lamb) pieces.Model: The main tool is to burst Clam, a round endless wrought iron plate, slightly concave in the middle, a diameter of 1.6 to 2.2 feet, a thickness of about 3 points .Oil furnace with the same diameter as the explosion pan, coal burning pot, under a wooden frame. Can also be replaced by baking cakes. Method: hot blasting pan (you can first sprinkle some water on the pan, such as immediately steaming steam and dried, you can burst meat), put the meat 6 two, sprinkled with shallot 3