老饕聊《油爆》Old Glutton talk about “Stir-fried"

中国菜的美味离不开传承了上千年的烹饪技法。烹饪的技法有很多，煎、炒、蒸、煮、炸等等，还有一个独特的烹饪技法，油爆。油爆的意思是：油沸（高温），爆（爆炒），高温过油爆炒。这种技法能使菜快速翻炒入味，火候又恰到好处，又保持了鲜嫩。这就是“油爆”这种技法在中国菜中普遍运用的原因。

The deliciousness of Chinese food is closely connected with the cooking techniques inherited for thousands of years. There are many cooking techniques, likE fry, roast, steam, boil, deep fried, etc., and there is a unique cooking technique, Stir-fried.Stir-fried refers to oil boiling (high temperature), explosion (Stir-fried), fried in oil with high temperature. This technique can make the dish been stir-fried quickly with right heat, so it can remains fresh and tender. This is why the technique of "Stir-fried" is commonly used in Chinese cuisine.