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做药膳时为什么要用隔水炖

更新时间: 2020-10-04 00:00:00     

1、密封性好,能保住炖品元气不被挥发。

2、利用100摄氏度沸水热能传导煲炖,热力均匀平衡,不粘不焦,炖品的营养结构不被破坏。

3、炖出来的食品汤汁浓醇,汤色清澈,骨酥肉嫩,鲜味浓郁。

隔水炖:是将原料在沸水内烫去腥污后,放入瓷制或陶制的钵内,加入辅料与汤汁,用纸封口或盖上密封较好的顶盖,将钵放入水锅内,盖紧锅盖,不使漏气,以旺火烧,使锅内的水不断滚沸,需时约3小时。这种炖法可使原料的鲜香味不散失,汤汁澄清。

关键词: 药膳 为什么

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