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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）

项目六：泡油炒技法（Item 6:Oil soaking frying technique）

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

知识储备——泡油炒

Knowledge reserve——Oil soaking frying technique

【技法介绍】/Introduction to techniques

将一些质地新鲜爽脆的荤素类原料投入热油锅中，使原料在热油锅中划油至刚刚熟，出锅倒入笊篱中沥干油，再加配码，调料加热成熟，这种加热工序叫泡油炒法。在日常工作中，一般用于泡油炒的肉类大致可以划分为三大类型，运用不同的油温进行处理。

Put some fresh and crisp meat and vegetable raw materials into the hot oil pot, so that the raw materials can be sliced in the hot oil pot until they are just cooked, pour them out of the pot into the hedgerow, drain the oil, add the matching code, and heat the seasoning to maturity. This heating process is called oil soaking and frying. In daily work, the meat commonly used for oil frying can be roughly divided into three types and treated with different oil temperatures.

一类是肉料细小易孰、鲜嫩的原料，如鸡丝、鸡片、肉丝、肉片等，从质量的要求就是色泽洁白，口感鲜嫩，所以在泡油处理过程中，多以低油温为主，如运用中油温或高油温处理，肉类受到高温的影响，水分蒸发过快过多，容易导致肉质口感干硬。

One is the raw materials that are small, easy to be tasted, fresh and tender, such as shredded chicken, chicken slices, shredded meat, meat slices, etc. the quality requirement is that the color is white and the taste is fresh and tender. Therefore, in the process of oil soaking treatment, it is mainly low oil temperature. If medium oil temperature or high oil temperature treatment is used, the meat is affected by high temperature, and the water evaporation is too fast and too much, which is easy to lead to the dry and hard taste of meat.

二类是肉纹较粗需腌制的原料和经“水发”的干货原料，如牛肉等肉类一般在烹制前要进行腌制处理，腌制过程中肉类吸收一定的水分，原料经过澎润并重新吸收水分，恢复到其原有状态、呈现出质地柔软，这些原料在烹饪时就应该运用中油温进行泡油。

The second category is the raw materials with coarse meat grain that need to be pickled and dry goods that have been "watered". Meat such as beef should be pickled before cooking. During the curing process, the meat absorbs a certain amount of water, and the raw materials are moistened and re absorbed to return to their original state and show soft texture. These raw materials should be soaked in oil at medium oil temperature during cooking.

三类是肉料含水分多而口感要求爽脆的原料，如肚仁、虾球这类原料的共同特点就是原料内含有相当多的水分，在处理这类原料，泡油时应采用高油温去处理，这样既可通过高油温的作用使肉料表层迅速收缩紧闭、快速至熟，解决了原料本身含水分多，又要求达到口感爽脆两者之间的矛盾，因此处理这类原料采用高油温是最恰当的方怯。

The third category is the raw materials with high moisture content and crisp taste requirements, such as tripe and shrimp balls. The common feature of these raw materials is that the raw materials contain considerable moisture. When dealing with these raw materials, high oil temperature should be used to treat them when soaking oil, so that the surface of meat can shrink and close quickly and mature through the action of high oil temperature, which solves the problem of high moisture content of raw materials, It is also required to achieve the contradiction between refreshing and crisp taste. Therefore, it is the most appropriate way to deal with this kind of raw materials with high oil temperature.

【技法要求】/Technical requirements

1.掌握油温与原料数量、油量的变化。油温在烹饪过程中广泛运用，在操作上有—定的规律，但规律并不是一成不变的，泡油时原料数量的多少，也会影响到油温的高低。如果原料数量较多，油温下降的幅度较大，泡油时油温就应相应提高。另外，油量的多少也会直接影响到原料的质量，厨师在实际操作中要根据实际情况，灵活运用掌握油温。

1. Master the changes of oil temperature, raw material quantity and oil quantity. Oil temperature is widely used in the cooking process, and there are certain rules in operation, but the rules are not invariable. The amount of raw materials when soaking oil will also affect the oil temperature. If the quantity of raw materials is large and the oil temperature decreases greatly, the oil temperature should be increased accordingly when soaking oil. In addition, the amount of oil will also directly affect the quality of raw materials. Chefs should flexibly use and master the oil temperature according to the actual situation.

2.掌握油温与火力的变化。烹调菜肴时油温与火力有着直接的联系，同等数量的原料、相同油量与温度，在火力大小、炉膛温度的高低、燃料的情况不同，加温的时间长短随之改变，而油的温度选择也会不同。火力大、炉膛温度高、燃料热量大，油温上升的速度快一点，加温的时间会短—点．油温也可以适当低一点。

2. Master the changes of oil temperature and firepower. When cooking dishes, the oil temperature is directly related to the fire power. For the same amount of raw materials, the same amount of oil and temperature, the heating time will change with the fire power, furnace temperature and fuel, and the temperature selection of oil will also be different. Large firepower, high furnace temperature and large fuel heat. The oil temperature rises faster and the heating time will be shorter. The oil temperature can also be appropriately lower.

【代表菜品】/Representative dishes

广东菜“油泡生鱼球”“油泡土鱿”，四川菜“油泡鳝段”（见图2-6-1）“泡椒猪肝”，山东菜“油泡双脆”“酱爆鸡丁”，浙江菜“龙井虾仁”“虾爆鳝”，广西菜“油泡墨鱼花”等。

Guangdong cuisine "fried raw fish ball", "fried squid", Sichuan cuisine "fried eel section" (see figure 2-6-1) "pickled pork liver", Shandong cuisine "double crispy in oil" and "fried chicken in soy sauce", Zhejiang cuisine "Longjing shrimp", "fried eel with shrimp", Guangxi cuisine "fried fish flower in oil", etc. 图 2-6-1 油泡鳝段 Fig. 2-6-1 oil soaked eel section

实训示例——油泡鱿鱼卷

Training example——Oil soaked squid roll

（一）油泡鱿鱼卷视频（中文版）/Oil soaked squid roll video (Chinese version)

（二）油泡鱿鱼卷视频（英文版）/Oil soaked squid roll video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：鲜鱿鱼（改刀成麦穗花刀）500g（见图2-6-2）；辅料：青椒片25g，红椒片25g，姜片15g，蒜片15g，葱白段30g（见图2-6-3）；调料哦：料酒3g，生抽10g，精盐2g，鸡粉1g，味粉1g，白糖5g，生粉5g，白胡椒粉1g，香麻油3g，花生油适量（耗油约30g）（见图2-6-4）。

Main ingredients: fresh squid (changed into wheat spike flower knife) 500g (see figure 2-6-2); Accessories: 25g green pepper slices, 25g red pepper slices, 15g ginger slices, 15g garlic slices and 30g scallion white section (see Fig. 2-6-3); Seasoning: 3G cooking wine, 10g raw soy sauce, 2G refined salt, 1g chicken powder, 1g flavor powder, 5g white sugar, 5g raw powder, 1g white pepper powder, 3G sesame oil and an appropriate amount of peanut oil (about 30g oil consumption) (see Fig. 2-6-4).

图 2-6-2 主料 Fig. 2-6-2 main materials

图 2-6-3 辅料图 Fig. 2-6-3 auxiliary materials

图 2-6-4 调料 Fig.2-6-4 seasoning

【制作流程】/Production process

调制碗芡→炙锅加油升温→泡至熟透→出锅沥干油→回锅炒制→加尾油，炒匀出锅装碟。

Prepare a bowl of thicken → add oil and heat in the roasting pot → soak until cooked → drain the oil out of the pot → return to the pot for frying → add tail oil, stir well, take out of the pot and put on a plate.

【训练要求】/Training requirements

认真研读并熟记油泡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 oil bubble technology; 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.用精盐、白胡椒粉、鸡粉、味粉、料酒、生抽、生粉水调制成碗芡（见图2-6-5）；将炒锅烧热，放入花生油烧至7成热（见图2-6-6）。

1. Mix refined salt, white pepper, chicken powder, flavor powder, cooking wine, raw soy sauce and raw powder water to make bowl thicken (see Fig. 2-6-5); Heat the wok, add peanut oil and heat it to 70% (see figure 2-6-6).

图 2-6-5 碗芡成品 Fig。 2-6-5 bowl thicken finished product

图 2-6-6 放油升温 Fig. 2-6-6 oil drain and temperature rise

2.把改好刀的鱿鱼放进油中（见图2-6-7），不断搅动，待鱿鱼刚熟端起锅将鱿鱼连油一起倒进笊篱中，将多余的油沥干（见图2-6-8）。

2. Put the squid with the modified knife into the oil (see Fig. 2-6-7), stir it constantly, wait until the squid is just cooked, lift the pot, pour the squid together with the oil into the fence, and drain the excess oil (see Fig. 2-6-8).

图 2-6-7 鱿鱼入锅 Figure 2-6-7 squid in pot

图 2-6-8 出锅沥油 Fig. 2-6-8 draining oil from the pot

3.将炒锅放回灶上，放姜片、蒜片进锅炒香，加青椒片、红椒片稍炒，放鱿鱼、葱白段进锅同炒，加入调好的碗芡（见图2-6-9），加尾油，炒匀出锅装碟，即成菜（见图2-6-10）。

3. Put the wok back on the stove, put ginger slices and garlic slices into the wok to fry until fragrant, add green pepper slices and red pepper slices to fry slightly, put squid and scallion sections into the wok to fry at the same time, add the adjusted bowl of thicken (see Fig. 2-6-9), add tail oil, stir well, put them out of the wok and put them on a plate to serve (see Fig. 2-6-10).