爆是烹调中的一种重要的方法,它分有芡与无芡二大类,有芡的爆法有油爆;无芡的爆法有酱爆、葱爆、芫爆、汤爆四种.有芡的爆菜根据原料的不同、质地有的滑软,有的脆嫩,芡硬汁稠,呈立汁状;无芡的菜肴则是质地脆嫩,入口清爽.除汤爆外其他的爆法都要求旺火热锅、操作迅速、加热时 Explosion is an important method of cooking, which is divided into two categories of 芡 and 芡,, there is 芡 explosion method has oil burst; 芡 of the explosion method has sauce burst, onion explosion, There is a stir of fried vegetables according to the different raw materials, the texture of some soft, some crisp tender, thick hard jujube, was Juzhi; non-fried dishes are crisp texture, fresh entrance. The explosion method requires hot fiery pan, rapid operation, heating