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干炒

干炒，也称干煸、焦炒，是炒的一种，为中餐的一种烹调方法。

干炒使用切成细条、丝或片的原料，调味后加入旺火热油的锅内，快速翻炒，直到汤汁蒸发，出锅。特点是口感干香酥脆。

使用干炒烹调的食物

咖喱

主条目：爆香

在印度菜中，一种制作咖喱的方式是先用油将干燥的香料粉末用克拉希炒锅干煸（印地语：भुना或भुनना，罗马化：bhunā或bhunnā，意思是“使干燥”）后添加西红柿酱和食材熬成咖喱。在英式印度菜中，常用英语词汇“bhunna”或“bhuna”加上鸡、山羊、绵羊来表示通过煸炒得来的相应咖喱菜式。

中式香料

在中餐中，也常煸炒香料制成花椒油、辣椒油等。注意并不是所有的花椒油和辣椒油都是干煸而来。

参见

  • 湿炒
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干炒
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