煸炒

番茄中VC和番茄红素在煸炒过程中的变化研究&基于模糊理论的番茄煸炒烹调工艺的确定

Research on the Changes of VC and Lycopene in Tomato during Stir-frying & The Way of Cooking Craft for Stir-frying Tomato Basing in Fuzzy Theory

利用模糊理论，科学确定煸炒番茄的最佳工艺条件。

Method : Optimum craft condition of stir-frying tomatoes can be accurately determined using fuzzy theory .

将蔬菜煸炒至变脆。

Stir-fry the vegetables until crisp .

以食醋为介质，煸炒番茄的最佳工艺条件为：在食醋含量0.57%、煸炒温度120℃条件下煸炒5min。

By using vinegar as the medium , the optimum craft condition can be obtained under the concentration of vinegar 0.57 % ( approximately with 60 mL vinegar ), 120 ℃, one stir-fries 5 minutes .

加入辣椒和花椒，煸炒爆香，15秒。

Add chilies and peppercorns and stir-fry until fragrant , 15 seconds .

在炒锅中，将洋葱慢慢地在油中煸炒，直到金黄色。

Gently fry onions in oil in a sauce pan until golden .

我们晚饭吃用少量油煸炒的龙虾。

We had pan-fried lobster for dinner .

渥太华——蒸、嫩煎或煸炒的花菜，在许多地方的餐桌上是一道家常菜。

OTTAWA - Steamed , sauted or stir-fried , cauliflower is standard fare on many dinner tables .

大闸蟹切成块状，与洋葱等蔬菜一起煸炒，淋上白葡萄酒和清酒，做成沙司。

Cut the crab to cube , saut é with onion and vegetables , pour the white wine and sake for make the sauce .

把剩余的1/4磅牛肉切成小块，剥一只小洋葱切成细丝状，然后用一勺量的油煸炒至牛肉嫩熟。

Cut the reserved piece of meat into tiny pieces , peel and thinly slice one small onion , and brown with the meat in a spoonful of drippings .

加了盐和辣椒烘焙的软壳螃蟹堪称完美&其实并不是真正意义上的烘焙，而是先油炸，再在锅里用旺火快速煸炒，最后撒上盐及辣椒。

Baked soft shell crab with salt and chilli , not really baked but fried and then stir-fried quickly in the wok to finish with salt and chilli was perfect .

印度人的主食包括南印度酸豆汤、米饭、印度烙饼、（适当调味或煸炒的）蔬菜以及鱼和肉。

The staple diet of most Indians consist of dal / sambar , rice , chapatis / rotis with cooked vegetables ( mildly spiced / stir fried ) or fish / meat .

我能明白为什么松脆的绿色植物嫩杆同腌制的咸鱼丁用旺火煸炒，使本应平庸乏味的菜肴散发出真正的生气和诱人的香味。

I can see why . Fresh batons of crunchy greens are stir-fried with bits of briny preserved salted fish , which add a real zing and savoury flavour to an otherwise bland dish .

不断翻炒让它们受热均匀，等叶片变软后加入糖和醋，然后煸炒个几分钟。

Toss and fry , keeping the pieces moving so that theycook quickly and evenly . Then , as the leaves start to soften , add the vinegarand sugar / honey and stir-fry for another minute .

将炒锅上火，加入植物油，热后下入肉末不断煸炒至8成熟时，加入葱、姜末和酱油，炒至全熟时，加入味精即成。

The wok lit , adding vegetable oil , heat , constantly stir fry minced meat down into the8 mature , add green onion , ginger and soy sauce , when all cook fry , MSG serve .