油煎

Multi tool use
Multi tool use





Disambig gray.svg  「煎」重定向至此。關於用水熬製的烹饪方法，詳見「煎熬」。



煎


煎是常见的烹調方法，指用鍋把少量的食用油(烹調用油)加熱到攝氏150-200度之間，再把食物放进去，使其熟透。表面會產生美拉德反應而成金黄色乃至微焦，並散發濃烈、特殊的焦香味。




目录






  • 1 分類


  • 2 工具


  • 3 相關條目


  • 4 參考資料





分類



  • 乾煎
    將食材煎成後加入調味料再兜勻[1]；或先以大火將材料拌勻，再以小火煎熟[2]


  • 濕煎
    將食材煎成後加入調味料和芡汁或上湯稍炆[1][2]


  • 貼
    只煎食材的一面，如荷包蛋、鍋貼、田雞[1]


  • 煎封
    多用於魚，先將食材煎成上碟，淋上調味過的縴汁再煎至收乾為止[1][2]




工具



  • 平底鍋

  • 鐵板

  • 石板



相關條目


  • 鐵板燒


參考資料




  1. ^ 1.01.11.21.3 趙振羡. 《原味粵式食譜大全》. 香港: 星輝圖書有限公司. 1996: 第102–103頁. ISBN 962-388-051-0. 


  2. ^ 2.02.12.2 烹飪技術研究所. 《粵菜烹飪》. 香港: 鴻光書店. 1996年6月: 第90–91頁. ISBN 9628123017. 






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