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中国传统的煲汤方法有着十分悠久的历史,从一开始的中药煎熬,到加入食品慢慢地炖,其目的都是为了让食品的营养充分地溶入到汤里。只要掌握好火候,汤的鲜美味道就会自然地飘溢出来。浓白、细腻爽滑、鲜醇美味的靓汤,立刻就挑逗了你全部的食欲。
Chinese traditional soup method has a very long history, from the beginning of the traditional Chinese medicine to join the food slowly stew, the purpose is to make the full nutrition of the food into the soup. Just master the heat, the soup’s delicious taste will naturally overflowing. Thick white, delicate and smooth, fresh and delicious soup, immediately tease you all the appetite.