论文部分内容阅读
怎样烧汤味更鲜 烧汤的原料最好有猪骨、牛羊骨或肉类,在烧制时要注意,猪骨之类原料冷水下锅,水要加足,中途不要加水,因为一开始就用热水,会使肉类外层的蛋白质突然凝固,形成一个屏幕障,使内层的蛋白质不能充分地溶解于汤中,影响汤的味道,另外,在烧汤时,不要早加盐,因为盐最易渗入原料,使其内部的水分析出,加剧蛋白质的凝固,酱油、葱、姜、料酒等,也不可多加,加多了,也会破坏汤汁本身的鲜味,特别是在烧清汤时,须用微火。加热时间长一些,使汤呈沸而不腾的状态,并撇尽面上的浮油浮沫。
How to burn soup more fresh soup best raw materials are pork, beef and mutton or meat, should pay attention to when firing, pork and other raw materials like cold water pot, add water to add enough, halfway do not add water, because one The beginning of the use of hot water, the outer layer of meat will suddenly coagulate the protein to form a screen barrier so that the inner layer of protein can not be fully dissolved in the soup, affecting the taste of soup, in addition, when burning soup, do not premature Salt, because the salt most likely to infiltrate the raw materials, make its internal water out, exacerbating the protein coagulation, soy sauce, onions, ginger, cooking wine, etc., plus, add more, will destroy the flavor of the soup itself, especially When burning broth, use micro-fire. Heating a longer time, the soup was boiling and not Teng state, and write down the surface of the floating slick.