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来自维基百科,自由的百科全书
溜炒是原料调味挂浆后,放入中等热油中,滑开后即沥干。这一步有利于主料受热均匀、保持水分。然后在炒勺中放少量底油,加上主、配料和葱、姜、蒜等煸炒,勾芡出锅。
不勾芡的类似烹调方法则称为清炒。
溜炒的菜肴口味鲜嫩滑润,略带底芡。例子:滑炒里肌、清炒虾仁。
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