鑊氣怎麼說?

撰文: 蘇朗智     攝影: 徐子豪

16 Aug 2017

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英國 Phaidon 最新推出的《China: The Cookbook》找來陳紀臨和方曉嵐夫婦合力撰寫。忽發奇想:以英語書寫中國食譜,真的能準確描繪出中國菜的博大精深;當中,不同的飲食文化背景、不同的文字可有不同的書寫差異?

就像中國菜的烹調技法煎炒炆燉炸蒸焗紅燒煨煙燻爆……單是炒也分為爆炒和煸炒,林林總總,各適其適;甚至有一些的「味道」只能意會不能言傳,像常常提及的鑊氣,沒有當中的飲食文化背景不容易說得清;那麼,不同語言的食譜又是怎樣去演繹?

鑊氣

釋義:鑊氣是指由鑊所烹調的食物,並運用其猛烈的火力保留食物的味道及口味;要烹調「有鑊氣」,要利用猛烈的火力烹調;並要快速地拋起鑊裏的食物。

Wok Hei

the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly…

走油

釋義:走油是指在烹調前先將原料經炸製成半成品,也可使食物有上色,成型,除油脂,可用於肉類、豆類製品等。

Ingredients are lightly dredged in oil then heated over low or medium-low heat for about a minute to partially cook the ingredients in preparation for the next stage of cooking.

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汆水

釋義:烹調前先把食材放入沸水中片刻,透過水的熱力燒煮食材,可以達到去除肉類血水以及去除部分油脂,令湯水更清;也可去除蔬菜中的苦澀味。

Blancing

The ingredients are cooked in hot water or soup for a short period of time, then submerged in a bowl of cold water in order to retain the freshness and the original flavour.

隔水燉

釋義:隔水燉是將原料放入有蓋的容器內,再將容器放入裝水的鍋內,蓋上鍋蓋,用小火長時間加熱。菜式能保持食材的味道,湯汁鮮美。

Double Boiling

Double Boiling is to cook slowly through indirect heat without disturbing the food. The ingredients are combined and seasoned, with or without water, in a sealed container, which is then placed in a wok or steamer and steamed over high heat for 1-3 hours.

爆炒

釋義:爆炒是用大火燒油放入食材以極短的時間內爆熟,調味成菜的烹調方法;特點是脆嫩香口。爆與炒很相似,都是大火速成,分別是爆在加熱時油溫更高。

Stir frying

One of the more popular frying techiques is stir-frying-ingredients are cooked in hot oil over high heat and stirred continuously until fully cooked. Stir-frying over very high heat is bao(爆)is used to cook ingredients very quickly, usually without sauce.

參考資料:《大廚小貼士》、《China The Cookbook》、DayDayCook、維基百科、百度百科  k161024solong-b-026

 

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