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《中式烹调工艺：烹调技法训练》Chinese Cooking Te...

鲁煊

1 绪论（Introduction）
- 1.1 中式烹调工艺概述（Overview of Chinese cooking technology）
2 锅烹类技法实训（Pot cooking skills training）
- 2.1 学习目标（Learning objectives）
- 2.2 锅烹类技法导读（Introduction to pot cooking techniques）
- 2.3 项目一：滑炒技法（Item 1: Slippery frying technique）
- 2.4 项目二：爆炒技法（Item 2: Stir fry technique）
- 2.5 项目三：清炒技法（Item 3: Clear frying technique）
- 2.6 项目四：生炒技法（Item 4:Raw frying technique）
- 2.7 项目五：熟炒技法（Item 5:Cooked frying technique）
- 2.8 项目六：煸炒技法（Item 6:Stir-fry technique）
- 2.9 项目七：贴制技法（Item 7:Paste technique）
- 2.10 项目八：煎制技法（Item 8:Decocting technique）
- 2.11 项目九：盐焗技法（Item 9:Salt baking technique)
- 2.12 本章小结（Summary of this chapter）
- 2.13 本章检测题（Test questions in this chapter）
3 油烹类技法实训（Oil cooking skills training）
- 3.1 学习目标（Learning objectives）
- 3.2 油烹类技法导读（Introduction to oil cooking techniques）
- 3.3 项目一：清炸技法（Item 1:Blasting technique）
- 3.4 项目二：干炸技法（Item 2:Dry frying technique）
- 3.5 项目三：纸包炸技法（Item 3:Paper fried technique）
- 3.6 项目四：卷炸技法（Item 4:Roll blasting technique）
- 3.7 项目五：碎屑料炸技法（Item 5:Chip blasting technique）
- 3.8 项目六：泡油炒技法（Item 6:Oil soaking frying technique）
- 3.9 项目七：红烧技法（Item 7:Braised technique）
- 3.10 项目八：红扣技法（Item 8:Red button technique）
- 3.11 项目九：脆熘技法（Item 9:Crispy frying technique）
- 3.12 本章小结（Summary of this chapter）
- 3.13 本章检测题（Test questions in this chapter）
4 水烹类技法实训（Practical training of water cooking techniques）
- 4.1 学习目标（Learning objectives）
- 4.2 水烹类技法导读（Introduction to water cooking techniques）
- 4.3 项目一：煮制技法（Item 1:Boiling technique）
- 4.4 项目二：浸制技法（Item 2:Soaking technique）
- 4.5 项目三：灼制技法（Item 3:Poaching technique）
- 4.6 项目四：烩制技法（Item 4:Decocting technique）
- 4.7 项目五：煲制技法（Item 5:Stewing technique）
- 4.8 项目六：煨制技法（Item 6:Simmering technique）
- 4.9 项目七：焖制技法（Item 7:Braiseing technique ）
- 4.10 本章小结（Summary of this chapter）
- 4.11 本章检测题（Test questions in this chapter）
5 汽烹类技法实训（Steam cooking skills training）
- 5.1 学习目标（Learning objectives）
- 5.2 汽烹类技法导读（Introduction to steam cooking techniques）
- 5.3 项目一：清蒸技法（Item 1:Steaming technique）
- 5.4 项目二：干蒸技法（Item 2:Dry steaming technique）
- 5.5 项目三：粉蒸技法（Item 3:Dteaming with flour technique）
- 5.6 项目四：蒸扣技法（Item 4:Bowl steaming technique）
- 5.7 项目五：蒸瓤技法（Item 5:Stuffing steaming technique）
- 5.8 项目六：蒸炖技法（Item 6:Steaming and Stewing technique）
- 5.9 本章小结（Summary of this chapter）
- 5.10 本章检测题（Test questions in this chapter）
6 辐射类技法实训（Training of Radiation Cooking Techniques）
- 6.1 学习目标（Learning objectives）
- 6.2 辐射类技法导读（Introduction to Radiation Cooking Techniques）
- 6.3 项目一：明炉烤技法（Item 1:Open-oven roasting technique）
- 6.4 项目二：暗炉烤技法（Item 2:Closed-oven roasting technique）
- 6.5 项目三：泥烤技法（Item 3:Mud roasting technique）
- 6.6 项目四：烘烤技法（Item 4:Baking roasting technique）
- 6.7 本章小结（Summary of this chapter）
- 6.8 本章检测题（Test questions in this chapter）
7 特殊类技法实训（Training of Special Cooking Techniques）
- 7.1 学习目标（Learning objectives）
- 7.2 特殊类技法导读（Introduction to special techniques Techniques）
- 7.3 项目一：凉拌技法（Item 1:Cold mixing technique）
- 7.4 项目二：制冻技法（Item 2:Cold jelly technique）
- 7.5 项目三：生醉技法（Item 3:live alcohol-saturating technique）
- 7.6 项目四：熟醉技法（Item 4:Alcohol-cooking technique）
- 7.7 项目五：拔丝技法（Item 5:Wire drawing technique）
- 7.8 项目六：制羹技法（Item 6:Thick soup making technique）
- 7.9 项目七：铁扒技法（Item 7:Grilling technique）
- 7.10 项目八：熏制技法（Item 8:Smoking technique）
- 7.11 本章小结（Summary of this chapter）
- 7.12 本章检测题（Test questions in this chapter）

项目二：干炸技法（Item 2:Dry frying technique）

1 知识储备——干炸...
2 实训示例——干杂...
3 拓展学习资料（&nb...

知识储备——干炸

Knowledge reserve——Dry frying technique

【技法介绍】/Introduction to techniques

将原料经刀工处理后加入调味料腌制入味，再拍粉或挂糊后放入油锅中炸至原料呈现香、酥、脆的特点，这种加热方法叫干炸法。干炸的特点为菜肴的内外都酥，色泽金黄。一般情况下，干炸与清炸不同的是，原料要经拍粉处理，所用的油温低于清炸的油温。

After the raw materials are processed by knife workers, add seasoning to marinate and taste, then pat powder or hang paste and fry them in an oil pan until the raw materials are fragrant, crisp and crisp. This heating method is called dry frying method. Dry fried dishes are characterized by crispy inside and outside and golden color. In general, the difference between dry frying and clear frying is that the raw materials should be powdered, and the oil temperature used is lower than that of clear frying.

【技法要求】/Technical requirements

1.制作干炸菜的原料较其他炸法广泛，既可是动物性的肉类，如猪肉、牛肉、羊肉、大虾、虾仁、仔鸭、鱼肉等，也可是植物性的蔬菜原料，如豆角、平菇、嫩藕、香菜、香椿等。

1. The raw materials for making dry fried vegetables are more extensive than other frying methods. They can be animal meat, such as pork, beef, mutton, prawns, shrimps, young ducks, fish, etc., but also plant vegetable raw materials, such as beans, Pleurotus ostreatus, tender lotus root, coriander, Chinese toon, etc.

3.腌制时不论是动物性原料还是植物性原料，加盐量—定要掌握好，以占整个口味的八成左右为宜，如过多，味道太咸，使人无法食用。

3. When pickling, whether animal or plant raw materials, the amount of salt must be well controlled, accounting for about 80% of the whole taste. If it is too much, the taste is too salty to be edible.

4.在原料表面进行均匀拍粉或挂糊过程中注意避免裹附不均匀。

4. Take care to avoid uneven coating during uniform powder beating or paste hanging on the surface of raw materials.

5.油温一般控制在5至6成热，原料下锅时应逐一分散下锅。原料下入油锅后，不要马上翻动，应待结壳发硬时进行，并把粘连的用手勺轻轻敲开，然后转小火加热至成熟。

5. The oil temperature is generally controlled at 50 to 60% heat. When the raw materials are put into the pot, they should be put into the pot one by one. After the raw materials are put into the oil pan, don't turn them over immediately. It should be carried out when the crust is hard, and gently knock open the adhesive with a hand spoon, and then turn to low heat to mature.

6.炸制时应用手勺不停地翻动原料，以便成熟—致，待达到最佳效果时快速捞出。—般是挂糊的原料至色泽金黄为好，茸泥状原料以炸至色泽金红为佳。

6. When frying, use the hand spoon to turn over the raw materials continuously, so as to mature and bring them out quickly when the best effect is achieved Generally, it is better to hang the paste until the color is golden, and it is better to fry the mashed raw materials until the color is golden red.

7.干炸菜肴炸好后，可以装盘直接食用，但也可以根据消费者的个人爱好配一些特色味碟搭配食用。传统的有花椒盐、甜面酱、辣酱油等，也可以运用不同风味的酱料调配味碟，如果香辣酱、果酱、椒盐等。

7. Dry fried dishes can be served directly after frying, but they can also be served with some special dishes according to consumers' personal preferences. The traditional ones include pepper salt, sweet flour sauce, chili sauce oil, etc. you can also use sauces with different flavors to prepare flavor dishes, such as chili sauce, jam, pepper and salt, etc.

【代表菜品】/Representative dishes

四川菜“炸酥肉”（见图2-2-1）“干炸菜花”，浙江菜“干炸响铃”，山东菜“干炸里脊”，福建菜“干炸海蛎”，广东菜“干炸大蚝”“干炸虾枣”，江西菜“干炸猪肉丸子”，海南菜“干炸带鱼”（见图2-2-2）“椒盐鱿鱼”，云南菜“干炸小银鱼”等。

Sichuan cuisine "fried crisp meat" (see figure 2-2-1) "dry fried cauliflower", Zhejiang cuisine "dry fried bell", Shandong cuisine "dry fried tenderloin", Fujian cuisine "dry fried oyster", Guangdong cuisine "dry fried oyster", "dry fried shrimp jujube", Jiangxi cuisine "dry fried Pork Ball", Hainan cuisine "dry fried hairtail" (see figure 2-2-2) "pepper and salt squid", Yunnan cuisine "dry fried small silverfish", etc.

图 2-2-1 炸酥肉 Fig. 2-2-1 fried crispy meat

图 2-2-2 干炸带鱼 Fig. 2-2-2 dry fried hairtail

实训示例——干炸小鹌鹑

Training example——Dry fried quail

（一）干炸小鹌鹑视频（中文版）/Dry fried quail video (Chinese version)

（二）干炸小鹌鹑视频（英文版）/SDry fried quail video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：新鲜小鹌鹑5只（每只砍成4块）（见图2-2-3）；调料：姜葱汁（拍姜15g、葱15g、料酒4g），盐1.5g，生抽15g，生粉35g，花生油适量（耗油约35g），椒盐3g（见图2-2-4）。

Main ingredients: 5 fresh quails (each cut into 4 pieces) (see figure 2-2-3); Seasoning: ginger and scallion juice (15g of ginger, 15g of scallion and 4G of cooking wine), 1.5g of salt, 15g of raw pumping, 35g of raw flour, an appropriate amount of peanut oil (about 35g of oil consumption), 3G of pepper and salt (see Fig. 2-2-4).

图 2-2-3 主料 Fig. 2-2-3 main materials

图 2-2-4 调料 Fig. 2-2-4 seasoning

【制作流程】/Production process

鹌鹑腌制入味→拍粉→炙锅→加油升温→炸制至香脆→捞起沥干油→搭配味碟成菜。

Marinate quail to taste → pat powder → roast pot → add oil and heat up → fry until crisp → remove and drain oil → match with flavored dish to form a dish.

【训练要求】/Training requirements

认真研读并熟记干炸技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of dry blasting techniques; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.将鹌鹑块放入成器（见图2-2-5），加入盐、姜葱汁、生抽，拌匀腌制（见图2-2-6）。

1. Put the quail pieces into the container (see figure 2-2-5), add salt, ginger and onion juice and soy sauce, mix well and marinate (see figure 2-2-6).

图 2-2-5 放入成器内 Fig. 2-2-5 putting into the assembly

图 2-2-6 加调料腌制 Fig. 2-2-6 seasoning and pickling

2.将腌制好的鹌鹑块用厨房专用纸吸干水分（见图2-2-7），加入生粉拌匀（见图2-2-8）。

2. Soak the salted quail block with kitchen paper (see Fig. 2-2-7), add raw powder and mix well (see Fig. 2-2-8).

图 2-2-7 吸净表面水分 Fig. 2-2-7 absorbing surface moisture

图 2-2-8 加生粉拌匀 Fig. 2-2-8 add cornflour and mix well

3.将炒锅放上炉灶烧热，倒入花生油烧至六至七成热，将经拍粉的鹌鹑块放入热油锅中炸，炸至香脆（见图2-2-9），捞起沥干油，装盘，带味椒盐上席（见图2-2-10）。

3. Put the frying pan on the stove to heat up, pour in peanut oil and burn it until 60 to 70% hot, put the powdered quail pieces into the hot oil pan and fry until crisp (see figure 2-2-9), remove and drain the oil, put them on a plate, and serve with flavored pepper and salt (see figure 2-2-10).