檢視炖的原始碼

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| style="background: #FF2400" align= center|  '''<big>炖 </big>'''
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作为烹饪术语的“炖”，是指把食物原料加入汤水及[[调味品]]，先用旺火烧沸，然后转成中小火，长时间烧煮的烹调方法。属火功菜技法。其中分为：隔水炖和不隔水炖。