汆是把食物放到热(沸)的汤(水)里稍微一煮的烹调方法,这样做出的菜肴清鲜、质嫩而爽口,深受人们喜爱。 由于该法的加热时间较短,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 汆 It is a cooking method that puts food into the hot (boiling) soup (water), which makes the dishes fresh, tender and refreshing, and is deeply loved by people. As the law of heating time is short, so the election materials are particular about, should be used fresh and delicate, less smell of fishy smell of raw materials, such as livestock, meat, liver, waist, chest of poultry