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《中式烹调工艺：烹调技法训练》Chinese Cooking Te...

王云艳

1 绪论（Introduction）
- 1.1 中式烹调工艺概述（Overview of Chinese cooking technology）
2 模块一锅烹类技法实训（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 本模块检测题（Test questions in this chapter）
3 模块二油烹类技法实训（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 模块三水烹类技法实训（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 模块四汽烹类技法实训（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 模块五辐射类技法实训（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 模块六特殊类技法实训（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：干蒸技法（Item 2:Dry steaming technique）

1 知识储备——干蒸...
2 实训示例——干蒸腊肠
3 思政小结——“分...
4 教学PPT—干蒸技法...
5 拓展学习资料（&nb...

知识储备——干蒸

Knowledge reserve——Dry steaming technique

【技法介绍】/Introduction to techniques

干蒸又称旱蒸，是从清蒸衍生而来的一种蒸法。将原料装盘后，只加调料，不加汤水，加盖或用猪网油盖面，或用皮纸封口，在蒸的时候阻止蒸汽水分进入，这种加热工序叫干蒸法。“干蒸”的原料加工处理和操作要复杂一些，原料先要腌渍出基础味，再经洗净、水焯紧缩或过油处理增香、上色等工序，然后装盘密封，蒸制以后浇上味汁或蘸调味汁食用，特点是味清、汁少、软嫩。

1.Dry steaming, also known as dry steaming, is a steaming method derived from clear steaming. After the raw materials are loaded on the plate, only seasoning is added without soup, covered or covered with pig net oil, or sealed with leather paper to prevent the entry of steam and water during steaming. This heating process is called dry steaming. The processing and operation of raw materials for "dry steaming" should be more complicated. The raw materials should be pickled to produce the basic flavor, and then washed, boiled and tightened or oiled to increase flavor and color, and then loaded and sealed. After steaming, pour flavor juice or dip in seasoning juice. It is characterized by clear taste, less juice and soft and tender.

干蒸多用于菜肴成品要求色白味清、质地鲜嫩或耙糯的菜肴，以及高档菜式中的鸡糕、鱼糕、肉糕、虾糕等半成品。干蒸菜式由于味清淡而滋汁少，因此，通常在走菜上桌时要灌好汤、或挂白汁、糖清、味汁，或配味碟。有的还要再经煎炸最后成菜。

2.Dry steaming is mostly used for dishes with white and clear taste, fresh and tender texture or waxy rake, as well as semi-finished products such as chicken cake, fish cake, meat cake and shrimp cake in high-end dishes. Dry steamed dishes have less juice due to their light taste. Therefore, it is usually necessary to fill the soup, or hang white juice, sugar clear, flavor juice, or match with flavor dishes when the dishes are served. Some have to be fried and finally become vegetables.

【技法要求】/Technical requirements

1.原料选择适合新鲜质嫩的原料，动植物性原料均可，以动物性原料为主，如鲜活的家畜、家禽、鱼类、虾蟹和贝类。也可以选择腊制原料，如腊肠、腊肉、腊鸡、腊鱼等。

1. Choose fresh and tender raw materials, animal and plant raw materials, mainly animal raw materials, such as fresh livestock, poultry, fish, shrimp, crab and shellfish. You can also choose wax raw materials, such as sausage, bacon, cured chicken, cured fish, etc.

2.鲜活原料进行干蒸前一般以小型自然形态或以块状、条状、厚片、大丁为主；腊制原料一般是蒸熟后再根据需要将原料加工成片、条、块等。

2. Before dry steaming, fresh raw materials are generally in small natural form or mainly in block, strip, thick piece and diced; Wax raw materials are usually steamed and then processed into pieces, strips, blocks, etc.

3.调味方面以咸鲜昧为主，可配味碟，如姜汁味碟、芥末味碟等，还可将调味汁浇淋在原料上；如果是腊制原料一般不需要做任何调味。

3. In terms of seasoning, it is mainly salty and fresh. It can be matched with flavor dishes, such as ginger juice dishes and mustard dishes. It can also pour the seasoning juice on the raw materials; If it is a wax raw material, it generally does not need to make any seasoning.

4.蒸制时需要加盖或用网油、保鲜膜覆盖，主要目的是保持原味。

4. During steaming, it is necessary to cover or cover with mesh oil and fresh-keeping film, mainly to maintain the original flavor.

【代表菜品】/Representative dishes

四川菜“龙眼甜烧白”，山西菜“八宝饭”（见图4-2-1），广东菜“旱蒸甲鱼”，云南菜“干蒸香茅全鸡”，湖南菜“腊味合蒸”（见图4-2-1），广西菜“旱蒸剑骨鱼”，宁夏菜“干蒸全羊”，河南菜“宫廷旱蒸鸡”等。

"Dried chicken" in Ningxia, steamed "dried chicken" in Guangxi, steamed "dried turtle" in Guangxi, steamed "dried chicken" in Sichuan, steamed "dried fish" in Hunan, etc. (see figure 1-4-4).

图 4-2-1 八宝饭 Fig. 4-2-1 eight treasure rice

图 4-2-2 腊味合蒸 Fig. 4-2-2 combined steaming of cured meat

实训示例——干蒸腊肠

Training example——Steamed sausage

（一）干蒸腊肠视频（中文版）/Steamed sausage video (Chinese version)

（二）干蒸腊肠视频（英文版）/SSteamed sausage video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：腊肠500g（见图4-2-3）；添加剂：小苏打15g（见图4-2-4）。

Main ingredient: Sausage 500g (see figure 4-2-3); Additive: 15g baking soda (see figure 4-2-4).

图 4-2-3 主料 Fig. 4-2-3 main materials

图 4-2-4 添加剂 Fig. 4-2-4 additives

【制作流程】/Production process

清洗腊肠→放入盛器中→如蒸笼蒸约10min→放凉→切片摆盘。

Wash the sausage → put it into the container → steam it in a steamer for about 10min → cool it → slice it and put it on a plate.

【训练要求】/Training requirements

认真研读并熟记干蒸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 steaming 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.不锈钢盆盛入水，加入小苏打搅拌均匀（见图4-2-5），后放入腊肠清洗掉表面的灰尘以及浮油，然后再用清水清洗干净（见图4-2-6）。

1. Put water into a stainless steel basin, add baking soda and stir evenly (see figure 4-2-5), then put sausage into it to clean the dust and oil slick on the surface, and then clean it with clean water (see figure 4-2-6).

图 4-2-5 调制小苏打水 Fig. 4-2-5 baking soda

图 4-2-6 清洗腊肠 Fig. 4-2-6 cleaning sausage

2.将清洗干净的腊肠放在碟中，然后放入蒸锅中蒸制约10min（见图4-2-7），蒸熟透后取出（见图4-2-8），自然降温至常温。

2. Put the cleaned sausage in a dish, then put it into a steamer and steam it for 10min (see Fig. 4-2-7), take it out after steaming thoroughly (see Fig. 4-2-8), and cool it naturally to normal temperature.

图 4-2-7 放入蒸笼蒸制 Fig. 4-2-7 steaming in a steamer

图 4-2-8 蒸熟取出 Fig. 4-2-8 steaming and taking out

3.将降温至常温的腊肠放在熟食砧板切成厚薄均匀的斜刀片（见图4-2-9），整齐的摆放于盛菜碟中即可（见图4-2-10）。

3. Put the sausage cooled to normal temperature on the cooked food chopping board, cut it into inclined blades with uniform thickness (see Fig. 4-2-9), and place it neatly in the dish (see Fig. 4-2-10).

图 4-2-9 切片 Fig. 4-2-9 slice

图 4-2-10 干蒸腊肠成品 Fig. 4-2-10 finished dry steamed sausage

【质量标准】/quality standard

该菜具有香辣味重，咸中带甜，稍有麻舌感的特点。

The dish has the characteristics of heavy spicy flavor, salty and sweet, and a slight numb tongue.

【制作要领】/Production essentials

1.由于腊肠在存放过程中会受粉尘污染及自身产生一些浮油，清洁时用小苏打水清洗易于清洁干净。

1. Because the sausage will be polluted by dust and produce some oil slick during storage, it is easy to clean it with baking soda.

2.恰当控制蒸制时间，蒸至刚刚熟即可。

2. Properly control the steaming time and steam until just cooked.

3.切片前应充分放晾，组织变得紧实，不然容易散。

3. Before slicing, it should be fully dried to make the tissue compact, otherwise it is easy to disperse.

【运用拓展】/Application expansion

运用干蒸法还可以制作干蒸腊肉、干蒸腊鸡、干蒸腊兔、干蒸腊猪舌、干蒸腊猪脸、干蒸盗汗鸡等菜肴。

The dry steaming method can also be used to make dry steaming cured meat, dry steaming cured chicken, dry steaming cured rabbit, dry steaming cured pig tongue, dry steaming cured pig face, dry steaming night sweaty chicken and other dishes.

思政小结——“分工”与“协作”要统一起来

Ideological and political summary——"Division of labor" and "cooperation" should be unified

【小结导入】/Summary import

分工是团队里每个人开展工作的职责与范围，这是一个组织或团队运行的基本规则，它是基于团队目标或职能而进行的一种责任分解；而协作是一种补位或基于一个共同的目标而进行的合作，它是基于一个共同的目标而进行一种活动。分工是协作的前提，协作是更高形式的分工。分工做好了，一个团队会有序的运行，协作做好了，一个团队会持续的生存下去。

Division of labor is the responsibility and scope of each person in the team, which is the basic rule of an organization or team operation. It is a kind of responsibility decomposition based on team objectives or functions; Collaboration is a kind of complementary or cooperation based on a common goal. It is an activity based on a common goal. Division of labor is the premise of cooperation, and cooperation is a higher form of division of labor. If the division of labor is done well, a team will operate orderly, and if the cooperation is done well, a team will continue to survive.

【思考讨论】/Thinking and discussion

请大家结合烹饪仿真实训中的体会，谈谈你对“分工”与“协作”的认识？

Please talk about your understanding of "division of labor" and "cooperation" in combination with your experience in cooking simulation training?

【分析强调】/Analysis emphasis

烹饪仿真实训就是按照企业真实的生产流程，将菜品制作分为多个环节，每个人各自负责其中的一个环节，充分发挥每个人的特长优势，正所谓术业有专攻。这是个人效能和整体效能最大化的体现，可以扬长避短。但是，分工不忘协作，一方面要做好本职工作，尽好本职责任，另一方面尽己所能，积极主动配合做好其他工作，把自己定位于整体的一部分，画好最大同心圆。如此，团队的协作能力才能极大增强，工作才能开展得顺畅。

Cooking simulation training is to divide the dish production into multiple links according to the real production process of the enterprise, and each person is responsible for one of them, so as to give full play to each person's strengths. It is the so-called specialty industry. This is the embodiment of maximizing personal efficiency and overall efficiency, which can develop strengths and avoid weaknesses. However, the division of labor does not forget cooperation. On the one hand, we should do our own work and fulfill our own responsibilities. On the other hand, we should do our best, actively cooperate with other work, position ourselves as a part of the whole and draw the largest concentric circle. In this way, the cooperation ability of the team can be greatly enhanced and the work can be carried out smoothly.