中國菜烹飪技法之“燒”

Chinese cooking techniques, Braise

 

      “燒”就是把食材放入調好味道的湯汁中大火烹飪（燒制），時間不宜過長。湯汁在燒制的過程中，會慢慢收濃，汁味會燒進食材裏，食材更軟嫩，最後以芡汁勾芡結束，味道鮮美，色澤明亮。

Braise is to put the ingredients into the soup with good taste and cook it with big fire. It should not be too long. When cooking, the soup will gradually get thick, the soup will get into the ingredients, so that the ingredients will be softer and tender. Finally the sauce will be thickened and the dish is delicious with bright color.