中国菜烹饪技法之炖Chinese cuisine cooking techniques ---Stewing

“炖”是把不易煮熟的食材放入汤料裏长时间煮制的一种烹饪方式。火力要小，慢时间烹煮，一般在1个小时以上，食物口感软滑入味。适合不易煮透的肉类（比如牛腩等）。

Stewing is a kind of cooking style in which uneasily cooked ingredients are put into soup and cooked for a long time. The flame must be small and it has to take long time to boil, usually over one hour. The cuisine tastes render, smooth and yummy. This style suits meat that is not easy to be thoroughly cooked(such as sirloin).