熬制鸭汤时如何使汤变浓变白-天气预报

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熬制鸭汤时如何使汤变浓变白

更新时间： 2020-07-10 00:00:00

1、是忌中途添加冷水，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、是忌早放盐，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、是忌过多地放入葱、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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