August 14, 2017
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第一步…要識睇食譜。
煲湯解碼
想煮出一鍋健康又美味的靚湯其實不難！緊記以下要點，即可簡易煮出一鍋好湯。
汆水
– 凍水加入食材，待水滾後調細火數分鐘，以去除肉類裡的血水、腥味及油脂。
文火
– 火力小而緩
武火
– 火力大而猛
老火湯
– 煮湯3小時以上
煲湯
– 煮湯1.5 – 2小時
滾湯
– 煮湯15分鐘左右
煮湯小貼士：
＊凍水落材料，可以令湯水更清甜
＊想湯水更清淡健康，可以果仁或豆類取代肉類
＊湯煮好後才加鹽調味
＊肉湯煲好後應袪除表面的油脂才飲用
Making soup decoded
Want to make a pot of healthy and delicious soup is not difficult! Remember the tips below and you’re on your way to a pot of good soup.
Blanching
– Add in ingredients to pot of cold water, cook until boiling and then turn to low heat for a few minutes. It is used for removing blood, smells, and fats from meats.
Low heat
– Slow low heat
High heat
– High and strong heat level
Long-boiled soup
– Soup that is cooked for at least 3 hours
Regular Soup
– Soup that is cooked for 1.5-2 hours
Boiled Soup
– Soup that is cooked for approximately 15 minutes
Tips for making soup:
*Put ingredients in while water is cold to make the soup tastier
*If you want your soup to be lighter and healthier, replace meats with nuts or bean products
*Add salt after soup is cooked
*Remove the top layer of oil and fat from meat soups
