在专业烹调中,油温的控制与运用十分讲究,人们要在家中烹出好菜肴,则更要注意一些应用油温的技巧。 滑油烹调技巧 滑油,是将上好浆的原料入热油中划散至熟以备烹调之用,一般用于爆炒、滑溜、滑炒、烩等烹调方法。滑油的质量好坏,直接影响成菜的色、香、味、形。滑油的油量一般较大,原料大都加淀粉上浆,若油温 In professional cooking, the control and application of oil temperature is very particular, people want to cook good dishes at home, but also pay more attention to some of the techniques of oil temperature. Oil Cooking Tips Oil, is the good pulp of raw materials into the hot oil scattered cooked to prepare for cooking purposes, generally used for stir-fry, slippery, stir-fried, braised and other cooking methods. The quality of oil is good or bad, a direct impact on the color, smell, taste, shape of the dish. Lubricating oil generally larger, most of raw materials plus starch sizing, if the oil temperature