民间有“千滚豆腐万滚鱼”的说法,形象地说出了豆腐和鱼都是耐煮食材。但这里的“滚”指的是慢炖,中小火慢慢烹制,保持汤面微微滚开而汤汁又不溢出。首先,从营养方面讲,在加热不超过120℃的前提下,鱼类和豆腐中的营养物质 Folk have “Thousands rolling bean curd” saying vividly that the tofu and fish are resistant cooking ingredients. But here “roll ” refers to the slow stew, small and medium fire slowly cooked to keep the noodles slightly rolled and the soup does not overflow. First of all, from the nutritional point of view, the heating does not exceed 120 ℃ under the premise of the nutrients in fish and tofu