如果你觉得自己会做饭，还天天做饭，那么请先了解一下家常菜的七大烹调技法，不然可能会引来别人惊讶的小目光哦！
1⃣️ 炒
炒菜适用于小型原料，如丁、丝、条、片、块等。炒菜要求火旺、油热，锅要滑，动作要迅速。
2⃣️ 拌
将煮熟或焯熟的原料加工成小型料，如丁、丝、条、粒、末等，拌上各种调味后，再加入香油。植物性原料可直接凉拌，动物性原料需加热处理后再凉拌。
3⃣️ 烧
烧菜是将炸、煸、煎或水煮的原料加入适量汤或水或调味品，用旺火炒或炖，再改用小火使之入味，最后用旺火收浓卤汁。
4⃣️ 蒸
蒸菜是将原材料以蒸汽为传热介质加热制熟，不同于其他技法以油、水、火为热介质。
5⃣️ 煮
煮是将食物原料放入多量的汤汁或清水中，先用旺火煮沸，再用小火煮熟的一种烹调方法。特点是汤宽汁浓，不经勾芡，味道鲜美。
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6⃣️ 炖
炖是将原料放在陶制或瓷制的器皿内，用小火长时间加热而制成汤菜的一种烹调方法。要求将原料先用沸水烫去腥污，再放入陶制器皿内，加入调味品和水，然后直接放在火上加热。一般需要2～3小时。
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7⃣️ 煎
煎是用慢火把锅烧热后，用少量油刷遍锅底，再放入经过调味或挂糊的原料，用中火或小火慢慢煎熟。两面加热至黄金色为宜，成菜鲜香脆嫩。
以上就是家常菜的七大烹调技法啦！希望这些技巧能帮到你，让你在厨房里更加得心应手！
