拌(ban),是(shi)(shi)一種(zhong)簡(jian)便制(zhi)作(zuo)涼(liang)菜的(de)方法。按(an)菜的(de)原料(liao)又可(ke)分為(wei)生(sheng)(sheng)拌(ban)、熟拌(ban)兩(liang)種(zhong)。生(sheng)(sheng)拌(ban)是(shi)(shi)以鮮(xian)嫩的(de)蔬果(guo)為(wei)主料(liao),經刀工(gong)(gong)、調(diao)味(wei)而(er)成。熟拌(ban)是(shi)(shi)先將食(shi)(shi)材斷(duan)生(sheng)(sheng)變熟,經刀工(gong)(gong)和調(diao)味(wei)而(er)成。拌(ban)菜少(shao)油膩,清淡爽口,能提高(gao)人的(de)食(shi)(shi)欲,開胃(wei)下(xia)飯。常見的(de)有涼(liang)拌(ban)海帶(dai)(dai)絲,蔥油拌(ban)面,涼(liang)拌(ban)豬肚等。那么什么食(shi)(shi)材能制(zhi)作(zuo)拌(ban)菜呢,今天小編就給(gei)大家帶(dai)(dai)來一些有關拌(ban)菜的(de)菜譜,讓你輕松學會!
相關專(zhuan)題推薦(jian)