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在家庭餐桌上布上一道冒着热气,鲜香浓烫的汤,不仅能够使人得到口味上的满足,而且还能使气氛欢快活跃。如果人们在家庭烹调中,掌握一些汤类菜的制作常识与技巧,就可以制作出美味可口、色香味俱佳的汤莱。 汤菜主要有两大类,一类是清汤菜。在专业烹调中所指的“清汤”,是烹制名贵菜肴必备的一种最高级的汤,它是把鸡、鸭、猪肉、牛肉等原料加清水用微火煮,撤净浮油,再放入一、二次鸡泥(将鸡肉剁成茸泥),清除渣末制得的。在家庭烹调中,由于原料所限,用此法制汤不现实,使用白水得不到清汤的鲜美味道,要想使水增鲜,方法是选用废弃的鸡骨及少许鲜
A hot, fragrant soup is served on the family table, not only to satisfy the taste but also to make the atmosphere lively and cheerful. If people in the family cooking, master some soup production knowledge and skills, you can create delicious, color and flavor of superb soup. There are two main categories of soup dishes, one is clear soup dishes. In the professional cooking refers to the “broth” is cooking essential dishes of a kind of the most advanced soup, which is chicken, duck, pork, beef and other raw materials plus water with micro-heat cooking, the net oil slick, Then add one or two chicken mud (chicken chopped into mud), remove the residue obtained at the end. In the home cooking, due to the limited raw materials, this legal system soup unrealistic, the use of white water can not get the tasty taste of broth, in order to make fresh water, the method is to use discarded chicken and a little fresh