中国菜烹饪技法之滑油Chinese Cooking Method Deep Frying

“滑油”为中国菜制作中较为重要的一项技法，主要是对上浆（包浆）的食物进行油烹。在锅中放入大量食用油，把油加热至三至七成熟，然后把挂浆的食物放入锅中烹制。这时油温不能太低，太低食物外层的浆会脱落，失败。油温太高，水分流失过多，食物也会变老。一般油温在160度左右最好。 滑油这一步能去除食物中的多余水分，让食物保持顺滑、鲜嫩的口感，肉质更软糯可口。

As one of the most important skills in making Chinese dishes, deep frying is mainly used to cook dressed (coated) food. After heating a lot of oil in the pot to medium rare or medium well, dressed food is fried in the pot. At this time, too low oil temperature will make the coating of food fall off, and too high oil temperature will cause excessive water loss and make food old. Under general conditions, oil temperature shall be kept at 160 degrees.Deep frying will remove excess water in food and make food maintain smooth and fresh taste and have soft and waxy meat quality.