煮是中国人烹饪中的一大特色,但是对于不同食物又有不同的煮法。下面介绍一下几种食物的不同煮法。巧煮猪肚:猪肚煮熟后,切成长块,放入碗内,加上一些汤,放锅里蒸,长块的猪肚便会加厚一倍。不过,切忌放盐,以防猪肚变硬。巧煮骨头汤:煮骨头汤时,在水开后加少许醋,使骨头里的磷、钙溶解在汤内,这样做出来的汤既味道鲜美,又便于肠胃吸收。巧煮饺子:俗话说:敞锅煮皮,盖锅煮馅。敞开锅 Cooking is a major feature of Chinese cooking, but there are different ways to cook different foods. Here are some different ways to cook food. Cook pork belly: pork belly cooked, cut into pieces, into the bowl, add some soup, put the pot steamed, long pork belly will be doubled. However, avoid salt, to prevent hardened pig stomach. Boiled bone soup: Boiled bone soup, add a little vinegar after the water is open, the bones of phosphorus, calcium dissolved in the soup, so the soup is not only delicious, but also easy to stomach absorption. Cooked dumplings: As the saying goes: Open the pan cooker, covered pot cook stuffing. Open the pot