中国菜烹饪技法之油炸Chinese cooking techniques-Deep frying

油炸，是把食物与处理好的食物浸泡在中高温的热油裏制作，油炸的食物口感外酥裏嫩。油炸食物可以将一些食物挂面糊，这样可以防止水分流失，达到外酥裏嫩。油炸的油温不能过高或过低，保持中偏高的温度最适合。

Deep frying, refers to making dish by soaking foods and processed foods in medium-high temperature hot oil. The fried foods are crisp outside and tender inside. When deep-frying food, we can add a layer of paste on the food, which can prevent the loss of water and achieve tenderness on the outside of the food. The temperature of the fried oil should not be too high or too low, it is most suitable to maintain a moderately high temperature.