求翻译：中国菜的常用制作方法，是中国家庭日常最广泛使用的一种烹饪方法，将一种或几种菜在锅中炒熟的过程，它主要是以锅中的油温为载体，将切好的菜品用中旺火在较短时间内加热成熟的一种烹饪方法。 通常放油若干，加入佐料，再将菜品放入锅中，用中旺火在较短时间内加热成熟，中间使用特制工具“锅铲”不断翻动，直到菜被炒熟！锅铲的翻动过程也正是炒的过程， 翻动的目的是使菜品受热、佐料以及各种菜品在炒制过程中析出的汁水在整锅菜中均匀分布。是什么意思？

Commonly used in Chinese food production methods, is the most widely used Chinese families a daily cooking method, one or several vegetables in the pan fried in the process, it is mainly based on the pot of oil as the carrier, will cut a good stir with dishes in heated mature in a short time a cooki

Chinese cuisine, and is a commonly used method of producing the most widely used in Chinese family day-a method of cooking, will be one or a few vegetables cooked in the pot speculation, it is largely based on course in the pot as a carrier, the temperature of oil will be used in all good dishes, Mo