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干烧与红烧的区别

更新时间: 2020-07-15 00:00:00     

1、干烧是将主料经小火烧制使汤汁浸入主料内或蒸发,成品菜肴中只见亮油而不见汤汁的烹调方法,而红烧是烧出菜肴呈红色的烹调方法。

2、干烧时不勾芡,靠原料本身的胶汁烹制成芡,如烧鳗鱼、鲴鱼即用此法,而红烧是原料经过初步热加工后,调味须放酱油,成熟后勾芡为酱红色,红烧的方法适用于烹制红烧肉、红烧鱼等。

3、干烧菜肴见油不见汁,其特点是油大、汁紧、味浓,而红烧对主料作初步热处理后,下酱油、糖调味上色均不可过重。

关键词: 红烧 区别

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