：基本烹调方法 Basic Cooking Skills

第二节：基本烹调方法 Basic Cooking Skills

炒：炒时要用猛火，因为肉的蛋白质遇到火会凝固，用猛火可使肉的表层收缩，封住肉内的汁液不让它流失。

Sauté：Use high heat during sautéing. Protein in meat solidifies over high heat, when meat is cooked this way, the skin layer of meat contracts and hence meat juice is sealed and will not flow out easily.

煎：食物以镬及少量热油来烹调，食物表面直接与热油接触。需要保留肉中汁液才能做出美味的菜式，可于调味后加上薄层面粉来保护或以猛火煎封肉面均可。

Pan Fry：During pan frying, food is cooked with little hot oil in a wok or pan, surface of food touches hot oil directly. To make a luscious dish, coat meat with a thin layer of flour or fry meat over high heat so as to keep the juice.

炸：食物全部接触热油来烹调。此方法会使部分油脂在烹煮过程中渗入肉中，较适宜脂肪含量较低的材料；另外要留意的是油温，油温太低会引致过多油脂渗入食物之中，影响食味及效果；可蘸上面包糠或粉浆作为保护层，同时亦能将肉汁保留。

Deep fry：during deep frying, the whole piece of food is soaked in hot oil. In this way some oil penetrates into the meat, so ingredients containing low fat are more suitable for deep frying. In addition, be aware of oil temperature. Taste of food will be affected if it is deep fried in low-temperature oil as much oil will penetrate into the piece of meat. In this case, coat meat with thin layer of breadcrumb or flour to keep the juice.

烧烤/扒：此烹调法适用于较高质素及较薄的肉类，如西冷牛排；将肉食置于炉架上以炉火直接烹煮，如烹煮含较少脂肪的肉块如牛柳时，便应扫上少量油脂以避免其干焦，此方法能在较短的时间内煮熟食物，同时又能保存肉质本身的味道。海鲜亦能以此法烹调。

Grill：It is good to grill high-quality or thin piece of meat like sirloin steak. Put meat on grid and cook over fire directly. Brush some oil meat with less fat, like beef tenderloin, to prevent scorching. Grilling can cook meat within a short period of time and help to preserve its original taste. Seafood can also be grilled.

烘烤：烤是指将食物放置于焗炉内烹调，食物是以空气对流的方式传导热力。食物中一定的水分会流失，所以不适用于太小的肉类，所烧的肉类应最少为500克以上；开始时应用猛火，再转为较低的火力去完成所需的热度。

Roast：It means putting the food in an oven, food is cooked by heat circulation. During roasting, water in food is lost. Meat lighter than 500 g is not suitable for roasting. Start roasting with high heat, then switch to low heat for a better result.

烩：是指以适量液体，用较长时间来烹煮食物，要诀是以强火煮开后再以慢火来烩。这种方法能有效地保留食物的养分及香味。需要注意的是，应用较韧的肉来做，因肉味较浓而烩后肉件不会散开；同时应加上煲盖烹调，以保留食物的水分及香味。

Stew：Stew is to cook food in liquid over a long period of time. Start to boil liquid with high heat then stew over low heat. By stewing, nutritions and fragrance of food can be kept. Use tough meat as its flavour is stronger and will not fall apart after stewing. To keep the moisture and aroma, cover with a lid during stewing.

蒸：以蒸气来烹煮食物能充分地保存食物的养分。特别适合注重健康的人士，但缺点是需要较长的烹调时间。

Steam：Nutrition of food can almost be kept when steamed. Steamed food is light in flavor, tender and smooth and so it is good for people who prefer a healthy diet. Long cooking is however a disadvantage.

浸煮：是指将食物置于微滚的液体中烹煮，可使用水、汤或酒等；适用于肉质较嫩的食物，如海鲜或水果等。这方法能有效地保存食物的香味和嫩滑度。

Poach：Poach means to cook food in slightly boiled liquid like water, soup, wine, etc. Poaching is suitable for food with soft texture like seafood or fruits, and can effectively preserve the fragrance and the tender texture of meat.