课程门户-章节详情

《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）

项目五：拔丝技法（Item 5:Wire drawing technique）

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

知识储备——拔丝

Knowledge reserve——Wire drawing technique

【技法介绍】/Introduction to techniques

主料先经油炸香脆后，捞起沥干油，然后将白糖炒溶至适当程度，放主料入糖液中粘裹均匀后装碟，稍冷即能拔出长长细细的糖丝，称为拔丝法。拔丝是中国甜菜制作的基本方法之一，它的制作关键是制糖浆。

After the main ingredients are fried and crisp, pick up and drain the oil, then fry and dissolve the white sugar to an appropriate degree, put the main ingredients into the sugar solution, stick and wrap them evenly, and then put them on a plate. When it is slightly cold, you can pull out the long and thin sugar filaments, which is called wire drawing method. Wire drawing is one of the basic methods of sugar beet production in China. The key to its production is syrup.

拔丝糖浆熬制有油拔法、水拔法、水油混合拔法和干拔法4种。油拔法是以油为传热介质，使糖溶化出丝的一种方法。这种方法的特点是传热快，温度高，加热时间短，拔出的丝明光油亮，丝细而长。水拔法就是以水为传热介质熬制糖液的一种方法。由于水的沸点为100℃，糖液不易上色，因此，水拔出来的糖液颜色较浅，挂糖后的菜肴成品显得晶莹透亮，丝长且脆。水油混合拔法就是爱炒锅内先放入少量油花锅，再加入适量的水，待水沸腾后加入糖，用中小火进行熬制，水起到溶解糖的作用，油起到保温和光泽的作用。这种方法的特点是糖丝明光油亮，口感酥脆，速度比水拔法快，比油拔法慢。干拔法就是不放水、不放油，锅中只放糖直接炒糖的方法。这种方法的特点是花费时间稍，上菜快，丝颜色较深。

There are four ways to boil silk drawing syrup: oil drawing method, water drawing method, water oil mixed drawing method and dry drawing method. Oil drawing method is a method that takes oil as the heat transfer medium to melt sugar into silk. This method is characterized by fast heat transfer, high temperature, short heating time, bright and bright wire, thin and long wire. Water drawing method is a method of boiling sugar liquid with water as heat transfer medium. Since the boiling point of water is 100 ℃, the sugar liquid is not easy to color. Therefore, the color of the sugar liquid pulled out by water is relatively light, and the finished dishes after hanging sugar appear crystal clear, long and crisp. The mixing method of water and oil is to put a small amount of oil flower pot into the frying pan, then add an appropriate amount of water, add sugar after the water boils, and boil it with medium and small fire. The water plays the role of dissolving sugar, and the oil plays the role of heat preservation and luster. The characteristic of this method is that the sugar silk is bright and oily, the taste is crisp, and the speed is faster than the water extraction method and slower than the oil extraction method. Dry pulling method is a method of directly frying sugar without water or oil and only sugar in the pot. This method is characterized by a little time-consuming, fast serving and dark silk color.

【技法要求】/Technical requirements

1.熬制时要正确掌握好水、油、糖的比例，如果掌握不好会造成不出丝或拔丝的效果不好的现象。

1. The proportion of water, oil and sugar should be properly controlled during boiling. If it is not well controlled, it will lead to the phenomenon of no silk or poor effect of wire drawing.

2.掌握好火候。如果蔗糖达到溶点温度时继续加热，当温度升至190℃至220℃时，蔗糖就会失水形成粘稠的黑褐色焦糖，使拔丝失败。

2. Master the heat. If the sucrose reaches the melting point temperature and continues to be heated, when the temperature rises to 190 ℃ to 220 ℃, the sucrose will lose water and form viscous dark brown caramel, making the wire drawing fail.

3.油炸好的主料在入锅前必须净油分，否则会使糖液难以均匀地包裹在原料上。

3. The fried main ingredients must be separated from the oil before being put into the pot, otherwise it will be difficult for the sugar liquid to wrap evenly on the raw materials.

4.糖液炒好倒入炸好的主料后，要将锅端离火口炒拌，因为此时糖液温度较高，粘性很小，不能裹上原料，锅离开炒拌糖液温度就会下降，温度下降后糖液粘性就会增加，这样才能均匀地包裹在原料上。

4. After the sugar liquid is fried and poured into the fried main material, the end of the pot should be fried and mixed away from the fire, because at this time, the sugar liquid temperature is high and the viscosity is very small, so it can not be wrapped with the raw material. When the pot leaves the frying and mixing, the sugar liquid temperature will drop, and the viscosity of the sugar liquid will increase after the temperature drops, so that it can be evenly wrapped on the raw material.

5.盛装拔丝菜肴的盘子要事先抹油或用菜叶垫在盘子中，以避免糖液粘上盘子。

5. The plates containing silk drawing dishes should be greased or padded with vegetable leaves in advance to avoid sugar sticking to the plates.

6.拔丝菜肴上桌速度要快。在冬天制作时可在菜肴盘子底部垫上一碗开水一起上桌，以起到保温作用，这样可以防止糖液冷却过快，保证上桌后能拔出丝来。

6. The speed of silk drawing dishes should be fast. When making in winter, a bowl of boiled water can be padded at the bottom of the dishes and served together to keep warm, which can prevent the sugar liquid from cooling too fast and ensure that the silk can be pulled out after serving.

【代表菜品】/Representative dishes

山东菜“拔丝苹果”、“拔丝金枣”、“拔丝香蕉”，北京菜“拔丝山药”，四川菜“拔丝红薯”，广西菜“拔丝马蹄”等。

Shandong cuisine "Silk apple", "Silk golden jujube", "Silk banana", Beijing cuisine "Silk yam", Sichuan cuisine "Silk sweet potato", Guangxi cuisine "Silk horseshoe", etc.

图 6-5-1 拔丝红薯 Fig. 6-5-1 sweet potato with wire drawing

实训示例——拔丝芋头

Training example——Wire drawing taro

（一）拔丝芋头视频（中文版）/Wire drawing taro video (Chinese version)

（二）拔丝芋头视频（英文版）/Wire drawing taro video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主辅料：去皮槟榔芋头300g，白芝麻10g，柠檬凉开水300mL，生菜叶4片（见图6-5-2）；调料：绵白糖120g，白醋10mL（见图6-5-3）。

Main and auxiliary materials: 300g peeled betel nut taro, 10g white sesame, 300ml lemon cold boiled water, and 4 lettuce leaves (see Fig. 6-5-2); Seasoning: 120g cotton sugar and 10ml white vinegar (see figure 6-5-3).

图 6-5-2 主辅料 Fig. 6-5-2 main and auxiliary materials

图 6-5-3 调味料 Fig. 6-5-3 seasoning

【制作流程】/Production process

槟榔芋头切菱形块→炙锅烧油至5成热→放入芋头炸至熟透捞出→炒糖→糖液浅棕红色时放入芋头→撒入芝麻→颠翻均匀出锅装碟→搭配柠檬凉开水。

Dice betel nut taro into rhombic blocks → heat the oil in a roasting pot until 50% → fry taro until it is cooked and taken out → fry sugar → add taro when the sugar solution is light brownish red → sprinkle sesame seeds → flip it evenly out of the pot and put it on a plate → mix it with Lemon cold boiled water.

【训练要求】/Training requirements

认真研读并熟记拔丝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 wire drawing 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.将去皮槟榔芋头切3厘米见方的菱形块，放盘内待炸（见图6-5-4）；炒锅烧热后倒入油2L，烧至5成热时，将芋头块放入炸制（见图6-5-5）。

1. Cut the peeled areca taro into 3 cm square diamond blocks and put them on the plate for frying (see Fig. 6-5-4); After the frying pan is heated, add 2L oil. When it is 50% hot, put the taro block into the frying pan (see Fig. 6-5-5).

图 6-5-4 刀工处理 Fig. 6-5-4 cutter treatment

图 6-5-5 炸制 Fig. 6-5-5 frying

2.炸制芋头块浮上油面（见图6-5-6）；继续加热，直至芋头酥脆后捞出（见图6-5-7）。

2. Fried taro blocks float on the oil surface (see Fig. 6-5-6); Continue heating until the taro is crisp and then remove it (see Fig. 6-5-7).

图 6-5-6 刀工处理 Fig. 6-5-6 cutter treatment

图 6-5-7 炸制 Fig. 6-5-7 frying

3.炒锅洗净烧热后下入油20mL，白醋10mL，绵白糖120g放入锅中（见图6-5-8）；用炒勺不断搅动使糖受热均匀，逐渐熔化起的泡沫（见图6-5-9）。

3. After the frying pan is washed and heated, put 20ml of oil, 10ml of white vinegar and 120g of soft white sugar into the pan (see Fig. 6-5-8); Stir constantly with the frying pan to make the sugar heated evenly and gradually melt the foam (see Fig. 6-5-9).

图 6-5-8 加入糖醋熬制 Fig. 6-5-8 adding sugar and vinegar for boiling

图 6-5-9 熬熔气泡 Fig. 6-5-9 boiling bubbles

4.且泡沫的由大到小，颜色由白到淡黄（见图6-5-10）；继续炒至糖泡基本消失，颜色由淡黄色变成浅棕红色（见图6-5-11）。

4. and the bubbles are large to small, and the color ranges from white to yellowish (see figure 6-5-10). Continue to fry until the sugar bubble basically disappears, and the color changes from light yellow to light brownish red (see Fig. 6-5-11).

图 6-5-10 大泡转小泡 Figure 6-5-10 large vesicle to small vesicle

图 6-5-11 糖液呈棕红色 Fig. 6-5-11 the sugar solution is brownish red

5.迅速将炸好的芋头块倒入（见图6-5-12）；撒上芝麻后离火翻拌均匀（见图6-5-13）。

5. Quickly pour the fried taro into the (see Fig. 6-5-12); Sprinkle sesame seeds and leave the fire to stir evenly (see Fig. 6-5-13).

图 6-5-12 加入芋头块 Figure 6-5-12 adding taro blocks

图 6-5-13 撒上芝麻 Figure 6-5-13 sprinkle sesame seeds

6.翻拌均匀后，出锅装入垫有生菜的碟子中（见图6-5-14）；配上柠檬凉开水急速桌即可（见图6-5-15）。

6. After mixing evenly, take out the pot and put it into the plate with lettuce (see Fig. 6-5-14); Add lemon cold boiled water to the quick table (see figure 6-5-15).

图 6-5-14 出锅装碟 Fig. 6-5-14 dish out

图 6-5-15 拔丝芋头成品 Fig. 6-5-15 finished product of silk drawing taro

【质量标准】/quality standard

具有外表棕红色、外酥里糯、拉丝均匀、富有乐趣的特点。

It has the characteristics of brownish red appearance, crisp outside and waxy inside, uniform wire drawing and fun.

【制作要领】/Production essentials

1.主要要炸至外表酥脆。

1. Mainly fry until the appearance is crisp.

2.糖浆必须炒至浅棕红色，炒嫩了会翻砂，炒老了糖有苦味。

2. When the syrup is fried, it will be light brown, and the sugar must be fried until it is tender.

【运用拓展】/Application expansion

运用拔丝法还可以制作，拔丝土豆块、糖拔丝红薯、糖拔丝苹果、糖拔丝怀山、糖拔丝甜肉等菜肴。

Using the method of wire drawing, you can also make dishes such as wire drawing potato pieces, sugar wire drawing sweet potato, sugar wire drawing apple, sugar wire drawing Huaishan, sugar wire drawing sweet meat and so on.

一、拓展学习美食图片欣赏

Expand learning and appreciation of food pictures

拔丝苹果.png