俗语说“唱戏的腔, 厨师的汤”,从厨二十多 年,要说体会,其中一条 是厨师做菜离不开汤, 要做好菜,就必须有一 套娴熟的制汤功夫。制 汤技术的高低,不仅能 衡量一个厨师的功底是 否扎实,而且也是检验 一个厨师是否称职的重 要标志。 汤在菜肴中的作用 烹调技术千变万化, 但始终离不开:用料、用 水、用味、用汤四个方面。用汤,同其它 三个方面一样是烹调技术的一个重要组 成部分。有人以为,只有汤菜才用汤,其 它的菜用不用汤似乎不很重要。其实,汤 菜固然离不开汤,但其它菜同样离不开 As the saying goes, “singing the chamber, the chef’s soup,” Chef twenty years, to say that one of the cooks can not do without cooking soup, to do the dishes, you must have a skilled system of soup Kung Fu. The level of soup technology, not only to measure the strength of a chef is solid, but also to test whether a chef is an important indicator of competence. The role of soup in cooking The ever-changing culinary skills, but always inseparable: materials, water, flavors, soup with four aspects. Using soup, like the other three aspects, is an important part of cooking techniques. Some people think that only soup with soup, other vegetables without soup seems not very important. In fact, soup is inseparable from the soup, but also inseparable from other dishes