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煲出好汤第一招:加水量是关键。水是煲汤的关键,它既是传热介质,更是食物的溶剂。要想煲出好汤,水量要加够。一般情况下,煲汤时加水量至少为食材重量的3倍。如中途确实需要加水,应选择加热水,这样对汤品风味的影响比较小。煲出好汤第二招:煲汤不需打“持久战”。如果是煲肉汤,时间以半小时至一小时为佳。时间过长会增加汤中嘌呤含量,同时食物中的营养也会随着时间的增长慢慢流失。如果是炖骨头汤或猪蹄汤,时间可以适
Pot a good soup First move: add water is the key. Water is the key to soup, it is not only heat transfer medium, but also food solvents. If you want to cook a good soup, add enough water. Under normal circumstances, when adding water soup at least 3 times the weight of ingredients. If you do need to add water midway, you should choose to heat water, so the impact of soup flavor is relatively small. Cook a good soup The second measure: soup without playing “protracted war ”. If it is broth, the time to half an hour to one hour is better. Over time will increase the purine content in the soup, while food nutrition will slowly loss of growth over time. If it is stew bone soup or trotters soup, time can be appropriate