当我还是个很小的女孩时，父亲告诉我，锅是几乎每种烹饪技术的终极锅。爸爸知道旧金山唐人街的所有最好的厨师，他会以他们的沃克（Wok）能力为我重新征服我。巴巴（Baba）指出，这个不起眼的锅的天才是三倍：它的宽表面使液体能够更快地减少；它的深层凹形使搅拌轻而易举。它的井散发着强烈的热量，将其倾斜的侧面转化为动态的烹饪表面。

爸爸当然是对的。毕竟，在超过2，000年的时间里，锅是中国厨房的重要工具，非常适合从油炸到深油。无论您是否正在烹饪中国菜，都没有其他锅可以要求相同的多功能性。

在接下来的页面上，我将与您分享一些我最喜欢的食谱，并解释为什么锅是每个食谱的理想锅。

我选择的炒锅，以及所有食谱是14英寸的碳钢扁平锅，带有长木柄。当在西部风格的炉子上使用炒锅时，平坦的底部是必不可少的，因为它使炒锅能够直接坐在燃烧器上，从而最大程度地利用锅中的热量。我更喜欢碳钢，因为它会迅速加热和冷却，并且像铸铁煎锅一样，它会形成天然的不粘铜绿，越多。

To keep that patina in good shape, the炒锅需要一点TLC. The most important part is seasoning the pan before its first use with oil, ginger, and scallions, a classic Chinese method. The ginger and scallions have properties that clean the wok, and the oil coats the porous metal, creating the patina.

Thanks to Baba, I’ve devoted much of my professional life to mastering wok cookery, but I think the legendary Chinese cooking teacher Florence Lin said it best: “With one wok, we can do everything.”

Behind the Kitchen Door:Tour Grace Young’s kitchen了解设计细节，使她的空间非常适合锅烹饪。

How to Steam in a Wok

锅的凹形使其成为竹蒸锅插入物的理想插座，这是我首选的蒸汽工具。竹蒸锅的优势在于，其盖子吸收了多余的水分。锅的金属盖（和普通的金属蒸锅）会将水冷凝水浸入食物中，从而稀释其风味。

Tips for steaming in a wok:
•在将食物放入蒸锅中之前，请务必将水煮沸。
•在添加和去除食物时要小心 - 蒸汽会很热。我建议使用Retriever Tongs安全，易于转移。
•如果您的碳钢炒锅是新调味的，则蒸（或沸腾或偷猎）可能会清除锅的薄曲。如果发生这种情况，只需重新调整您的炒锅即可。

如何在炒锅中抽烟

Smoking is probably the most exotic and ingenious technique for wok cooking. Unlike standard pans, a wok is deep and wide enough to accommodate an indoor smoking set-up, and its spacious interior provides ample room for the smoke to circulate around the food. The method is simple: Scatter tea leaves, sugar, and rice in the bottom of a foil-lined wok—the tea contributes aromatic smoke, the sugar caramelizes to lightly color and sweeten the food, and the rice acts as the fuel source, keeping everything smoking. Heat the wok until the mixture begins to smoke, and then cover it to trap the smoke inside and infuse the food with delicate smoky flavor.

在炒锅中吸烟的提示：
• Be sure to thoroughly clean the wok before setting it up for smoking so there are no stuck-on bits of food that could burn.
•请记住：如果您的食物太久了，它会产生苦味。

如何在炒锅中燃烧

在锅中深油是理想的选择，因为它的凹形比普通的锅需要少的油，而锅的宽松度可让您一次不拥挤而炸更多食物，这意味着少量批量煎炸。

在炒锅中进行油炸的技巧：
• Never fill the wok more than halfway with oil.
• Use a deep-fry/candy thermometer to monitor the oil temperature.
•水分会导致油溅射，因此将食物彻底干燥。
• Add pieces of food to the oil one at a time, or they’ll stick together in a cluster and fry unevenly.
•木筷子非常方便地向油中添加成分，但我更喜欢使用金属撇渣器或过滤器（蜘蛛）一次去除亚搏手机版官方几块油炸食品。

How to Stir-fry in a Wok

炒锅的喇叭形会在底部或井中迅速辐射到侧面，从而使井和侧面都可以用少量油来快速，均匀烹饪的食材。亚搏手机版官方

Tips for stir-frying in a wok:
• Always heat your wok until a drop of water evaporates upon contact before adding the oil. A well-heated wok prevents ingredients from sticking and gives them a good sear.
•您会知道，如果油撞到锅时，油会过热；淡淡的烟气很好。
• Don’t crowd the wok with too many ingredients, which will reduce the temperature of the pan and cause the food to steam.
• Use a metal wok spatula for stir-frying; a wooden utensil won’t be thin enough to get under the ingredients.

特色食谱：