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可能有人认为,煲汤不就是几种原料下锅一煮,这有什么难的?其实,煲汤的学问数不胜数。一锅好汤不仅要有“精挑细选”的材料,还需要“天衣无缝”的配合、“拿捏得当”的火候等。就此,记者采访了中国中医科学院广安门医院食疗营养部主任王宜和中国烹饪协会常务理事、中国烹饪名师石万荣先生。
Some people may think that soup is not a few kinds of raw materials under a cook, which is difficult? In fact, the soup learned numerous. A good pot of soup should not only have “carefully selected ” material, but also “seamless”, with “properly handled” wait for the heat. In this connection, the reporter interviewed Wang Yi, director of the therapeutic nutrition department of Guang’anmen Hospital of China Academy of Chinese Medicine and executive director of China Cuisine Association, Mr. Shi Wanrong, a famous Chinese cooking expert.