氽是以水作为传热介质熟制菜肴的一种方法。由于具有汤多而清鲜、质嫩而爽口的主要特点,一直深受广大厨师和食客的喜爱,在烹调中使用较为广泛。 所谓氽,是将鲜嫩原料投入多量热(沸)的汤(水)中,使原料快速成熟的烹调方法。由于该方法的加热时间较短,因此对选料特别讲究,应选用新鲜细嫩、腥臊异味较少的原料,如畜类的精肉、肝、腰,禽类的胸脯及鱼、虾、贝类等。其中,含水量较多的原料在氽制前须上浆,这样可以充分保 氽 is a method of cooking dishes with water as a heat transfer medium. Because of its soup and fresh, tender and refreshing main features, has been loved by the majority of chefs and diners in the cooking is more widely used. The so-called 氽, is the raw material into a lot of hot (boiling) soup (water), so that the rapid maturity of cooking methods. Due to the short heating time of the method, the choice of materials is particularly exquisite, should be used fresh and tender, the smell of fishy smell less raw materials, such as livestock meat, liver, waist, poultry breast and fish, shrimp, shellfish and so on. Among them, the more water content of raw materials before sizing system to be sizing, so you can fully protect