以北方人的角度来看,好像将一些毫无干系的原料随便丢入汤锅中,煮上几个小时,就算是煲汤了。其实不然,所谓“煲汤”是指用砂锅来煲煮食物,而“煲”的这种烹调方法是广东菜系专有的。从容器选择、选材搭配、火候控制、时间掌握、调味用量都很有讲究。广东地区以使用瓦罐居多,因为瓦罐是由不易传热的石英、长石、粘土等原料配合成的陶土,经过高温烧制而成。其通气性、吸附性好,还具有传热均匀、散热缓慢等特点。 From a northerner’s point of view, it seems as if some unrelated ingredients are simply thrown into a saucepan and cooked for hours, even if it is a soup. In actual fact, the so-called “soup ” refers to the use of casseroles to cook food, and “pot ” This cooking method is proprietary to the Guangdong cuisine. From the container selection, material selection, the furnace control, time control, seasoning dosage are very particular about. Most of the use of the jar in Guangdong, because the jar is not easy to heat the quartz, feldspar, clay and other raw materials with clay, after high temperature firing. Its ventilation, good adsorption, but also has uniform heat transfer, heat dissipation and so on.