描述
开 本: 16开纸 张: 胶版纸包 装: 精装是否套装: 否国际标准书号ISBN: 9787538895063
内容简介
炒是中国传统的烹饪技法之一。旺火速成是炒法的基本特点,这使得小炒菜品清鲜软嫩、光润饱满,成菜时间短、上桌块。本书详细介绍了刀工的运用技巧、调味、火候控制及食材处理,并收录了171道深受百姓欢迎的下饭小炒,包括蔬菜小炒、菌豆小炒、畜肉小炒、禽蛋小炒、海鲜小炒等。每个菜例均附上精美的成品图、制作时间和美味诀窍,让大家轻松变身小炒达人,烹饪出全家爱吃的小炒菜品。
目 录
![](https://static.easterneast.com/file/easternspree/img/5e0136575f9849309ded07a7_843462.jpg)
![](https://static.easterneast.com/file/easternspree/img/5e01365b5f9849309ded07a8_843463.jpg)
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书摘插画
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