又是一年除夕夜，酒館家人們，你們心心念念的家鄉(xiāng)美食都吃上了嘛？

人在國(guó)外“常年吃草”的朋友這次回家，說(shuō)就想念家里起鍋燒油的煙火氣、廚房里“叮鈴哐啷”的做飯聲。

可不嘛，要說(shuō)烹飪技法哪家強(qiáng)，美食荒漠羨東方；所以，今天就讓我們來(lái)來(lái)聊聊中國(guó)廚神們的烹飪方法。

當(dāng)我們說(shuō)到“通過(guò)加熱”來(lái)做熟食物, 這樣的烹飪方法, 一般我們會(huì)把它分成兩個(gè)大類(lèi), 濕熱烹調(diào)法&干熱烹調(diào)法。

Wet techniques

濕熱烹調(diào)法

The wet techniques is basically using water, some form of water, or broth, or soup, or sauce to cook food.

該大類(lèi)中又分為：快速版、慢速版。

Dry techniques

干熱烹調(diào)法

干熱烹調(diào)法, this can be further divided into air based and oil based.

萬(wàn)事順意·龍年大吉

Quick immersion：

快速版

Quick boiling

汆

（汆丸子）

Add ingredients and seasonings to boiling water or broth, and immediately serving the dish with the cooking liquid when everything has come back to a boil.

把食材和調(diào)料加入滾開(kāi)的水或者是湯里面然后等湯煮沸之后馬上就上桌.

優(yōu)點(diǎn)：This really retains some of the fresh flavors of ingredients.

Blanching

（焯水）

Put the raw ingredients in boiling water, sometimes followed by immersion in cold water or even icy water to get rid of any undesirable taste and to keep the nice texture of the ingredients.

焯水是指把食材短暫的放在滾燙的開(kāi)水里, 然后馬上拿出來(lái)進(jìn)入冷水或者冰水里來(lái)去掉不喜歡的味道，保持食材的質(zhì)地。

萬(wàn)事順意·龍年大吉

Prolonged immersion：

慢速版

Braising

燒 （紅燒肉）

To braise is to cook something, often meat, over medium or even low heat in a small amount of sauce, keep it simmering until completion.

用少量的醬汁, 比較長(zhǎng)的時(shí)間用中火甚至是小火慢燒。

Steam stewing

燜（豆角燜面）

This is cooking with liquid, water or soup, covering it with a tight-fitting lid until all the liquid is absorbed by the food ingredients. You're technically using the steam within the wok to cook.

將食材放在水或者湯里面, 通常不會(huì)沒(méi)過(guò)食材, 上面蓋緊鍋蓋, 同時(shí)用湯汁和鍋里的蒸汽來(lái)烹飪食材。

Gradual simmering

燉（鐵鍋燉大鵝）

Simmering is to cook something at very low heat, 小火慢燉. 當(dāng)然有的時(shí)候也直接被叫做stewing.

Bake stewing

煨 （瓦罐煨湯）

This special cooking technique originated in Jiangxi province. The most traditional bake stewing is slowly cooking food ingredients and broth in a ceramic vessel by placing it in or close to hot embers.

把食材和湯汁放在一個(gè)瓦罐里, 然后把瓦罐埋在還有余燼的爐灰里，通過(guò)余熱來(lái)烹制食物

萬(wàn)事順意·龍年大吉

Steaming：

蒸

Steam food over boiling water and its rising water vapor, 用上蒸籠蒸鍋, 靠水蒸氣烹飪食物。

Steam-pot chicken

汽鍋雞

This is a cooking technique requiring the use of a unique lidded vessel known as the steam pot. The pot is shaped like a normal pot, but within, there is a chimney rising from inside the pot, food ingredients are placed without any cooking liquid in the vessel, and the entire lidded vessel is seated on top of a pot of boiling water.

汽鍋雞需要一種特別的氣鍋，它中間的設(shè)計(jì)有點(diǎn)像一個(gè)小煙囪。用上這樣的steam pot, 即使不加水, 也能夠做出鮮美的雞湯。

萬(wàn)事順意·龍年大吉

Dry techniques

干熱烹調(diào)法

Air-based：空氣版

Baking/Roasting

烤（烤鴨/烤乳豬）

這兩個(gè)詞在中文都可以被翻譯成烤, 不過(guò)一般“烤整只”的, 比如烤乳豬、烤鴨 we would use roast, for example, Beijing roast duck.

Grilling

炙烤（炙子烤肉）

Smoking

熏（熏臘肉）

Oil-based：有油版

Deep frying

炸（炸丸子）

It requires a lot of oil and the food needs to be immersed in the oil. 炸一般需要很多油。

Pan frying

煎（煎豆腐）

It usually takes a bit more time, and a lot of the times you use a saucepan to cook.

Stir frying

炒（清炒時(shí)蔬）

You're frying and you're stirring the food ingredients; 你要不停的翻動(dòng), 要攪動(dòng), 一般家里做的炒菜就用的 stir fry.

Flash frying

爆（爆炒魷魚(yú)）

It's using high heat and fry something really quickly to seal the flavor in.

萬(wàn)事順意·龍年大吉

Without heat

無(wú)加熱烹調(diào)法

Dressing

拌（涼拌）

Marinating

腌（生腌）

Pickling

醬(醬菜泡菜)

Jellifying

凍（皮凍）