檢視焖(烹调技法) 的原始碼

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| style="background: #FF2400" align= center|  '''<big>焖(烹调技法) </big>'''
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烹调技法
焖（焖），拼音：mèn，基本释义：盖紧锅盖，用微[[火把]]饭菜煮熟：～饭。油～笋。黄～鸡。烹调技法：将原料加工处理一下，放入锅中加适量的汤水和调料盖紧锅盖烧开后，改用微火进行较长时间的加热、煮熟后在常温下继续焖放一定的时间，食材待原料酥软入味的烹饪技法总称。按预制加热方法分：卤焖、原焖，炸焖，爆焖，[[煎焖]]，生焖，熟焖，油焖等。