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炖肉应该用冷水还是热水
更新时间: 2020-10-25 00:00:00  

炖肉一般使用热水。热水可以使肉表面蛋白质迅速凝固,防止肉中氨基酸外浸,保持肉味鲜美。

整鸡、整鸭、烧排骨一般不用热水焯,红烧肉、小排骨、红烧牛、羊肉前一般用热水焯。旺火烧开后,揭开盖子炖20分钟以去除异味,然后加盖,改用微火,使汤面上浮油保持一定温度,以起到焖的作用。在烧煮过程,盐要迟放,水要一次加足,发现水太少,应加开水。

关键词: 应该 冷水 还是 热水

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