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烹 (烹调方法)

烹是中国菜的一种烹调方式。烹即煮[1][2]

烹的原料先用急火热油炸过，加调味汁翻炒,使得滋味渗入原料或粘附在表面而成。其中炸前原料挂淀粉糊的为干烹，否则为清烹。

例子：干烹里脊，清烹虾段。

注释

  1. ^ 《广韵》．平声．庚韵：“亨，煮也。俗作‘烹’。”
  2. ^ 《周礼》．天官．内饔：“割亨煎和之事。”郑玄．注：“亨，煮也。”
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烹 (烹调方法)
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