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鲫鱼豆腐汤加冷水还是热水

更新时间: 2021-01-13 20:46:54     

1、鲫鱼豆腐汤加热水。新鲜鲫鱼肉质较为细嫩,热水下锅蛋白质变性会收缩凝固,从而保持鱼体形态完整,对鱼肉的影响不大,如果用冷水下锅,随着水温的上升,鱼皮容易散,看起来不是很美观

2、鲫鱼豆腐汤加冷水的话煮久了鱼肉容易柴,因此煮鲫鱼豆腐汤一般都加热水煮制。

关键词: 鲫鱼 豆腐 汤加 冷水 还是 热水

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