煲汤五忌

(1) 忌中途添加冷水:因为正加热的肉类遇冷收缩,蛋白质不易溶解,汤便失去了原有的鲜香味。

(2) 忌早放盐:因为早放盐能使肉中的蛋白质凝固,不易溶解,从而使汤色发暗,浓度不够,外观不美。

(3) 忌过多地放入葱、姜、料酒等调料:以免影响汤汁本身的原汁原味。

(4) 忌过早过多地放入酱油:以免汤味变酸,颜色变暗发黑。

(5) 忌让汤汁大滚大沸:以免肉中的蛋白质分子运动激烈使汤浑浊。 
 

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