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来自维基百科,自由的百科全书
溜炒是原料調味掛漿後,放入中等熱油中,滑開後即瀝乾。這一步有利於主料受熱均勻、保持水分。然後在炒勺中放少量底油,加上主、配料和蔥、薑、蒜等煸炒,勾芡出鍋。
不勾芡的類似烹調方法則稱為清炒。
溜炒的菜餚口味鮮嫩滑潤,略帶底芡。例子:滑炒里肌、清炒蝦仁。
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