滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes

滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes

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  • Store

    Android
  • Category

    Food & Drink

  • Country

    Malaysia

  • Language

    Malay

  • Last update

    August 09, 2019

  • Current version

    3.8

  • Avg ratings

    4.4

滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes

滋补养颜老火汤能够补气,补肾,促进新陈代谢。

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滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes

Daily App Studio

  • Store

    Android
  • Category

    Food & Drink

  • Country

    Malaysia

  • Language

    Malay

  • Last update

    August 09, 2019

  • Current version

    3.8

  • Avg ratings

    4.4

Want more insights?

Start a free trial

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滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes screenshot 滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes screenshot 滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes screenshot 滋补养颜靓汤食谱大全【春节年菜汤羹年夜饭老火汤】Chinese Tonic Soup Recipes screenshot

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「滋补养颜靓汤食谱合集」应用程式是由中英双语编写而成。Nutritious Chinese Tonic Soup Recipes is a bilingual (Mandarin and English) app.

养颜汤,是指用各种食材以及中药材制作而成的具有抗皱消炎,美白淡斑,红润肌肤等功效的美容靓汤。滋补养颜靓汤水怎么做才好吃?汤水的做法多式多样,在做靓汤的时候需要注意哪些技巧呢?「滋补养颜靓汤食谱合集」汇集了各类养颜汤的做法,每一道都含有详细的高清步骤图,助您轻松快速的学会汤水的花样。

一碗好汤成就健康人生,懂得保养的人都懂得煲汤。煲汤的食材不一定要名贵,只要用心去学,掌握煲汤的技巧,家常的蔬果、肉类、水产、菌藻都能成为您百变滋补汤羹的好食材。清新蔬果汤、浓香畜肉汤、美味禽蛋汤、鲜香水产汤、营养豆奶汤、养生菌藻汤,款款好汤让您尽享口福。

养颜靓汤,又可称为老火汤,粤菜的特色之一;乃为粤港澳以至华人常见菜餚。由于粤地(岭南)地区气候炎热潮湿,因此人们爱喝滋身补益效用的老火汤,通常以压力锅、真空锅、电子瓦罉、钢锅或瓦锅等将各种蔬菜、水果、肉类或中药熬上数小时而成。有护肤、护心、明目、降胆及健骨等功效。广东人很喜欢喝汤,特别是老火汤,因此自然而然在广东就形成一种煲汤的文化。那麽怎麽才能煲出一煲好汤呢,其实这是需要技巧的。

广东的汤就讲究老火。讲究原汁原味,熬一锅汤,除了基本的材料,就只加盐下去,有时候加点姜去腥。其它地方的汤就加这个加那个,根本就去了原来汤的味道。汤要好喝,第一,材料一定要新鲜,熬汤之前要先氽水。第二,广式汤时间要长,中途不可以加水。慢慢熬才能熬出老火靓汤。

关于煲广东老火汤的误解:
有的人说喝广东老火汤嘌呤高,喝得痛风,那是因为这些人本不懂煲广东汤,是人的智力问题,学事情不求甚解,而且还自以为是,以为自己懂了,出了问题是他自己的原因,不是广东汤出问题。

广东老火汤的秘诀:
1)只有不懂煲汤才会喝得痛风

传统广东老火汤,一般都不会超过3小时,煲肉汤超过两小时才会产生嘌呤的,一般老火汤煲2小时已经足够火候。少数汤需要煲上3、4小时才足够火候,比如没有放肉,在大小暑喝的冬瓜水,赤小豆粉葛鲮鱼,牛大力、土茯苓、鑽地鼠之类。粉葛、牛大力、土茯苓、鑽地鼠之类所以要煲3、4小时,因为这些是植物根部,需要煮透出味,放入猪骨猪肉之类,也是最后两小时才放肉。

广东汤是药食同源最好的例子,春天喝去湿汤水、夏天喝解暑汤水、入秋喝润肺汤水、冬天喝暖身补身汤水。

燥热上火,喝胡萝卜、玉米、荸荠、竹蔗、茅根等汤水;

没有胃口,喝番茄、薯仔、淮山、茨实、谷芽、麦芽等汤水;

肺燥喝南北杏、雪梨、雪耳、菜乾等汤水;

补身喝党蔘、黄芪、杜仲、巴戟、红枣等汤水。

如果你不懂,体质寒喝清热汤水,体质热喝补身汤水,就会喝出问题。

2)只有不懂窍门才会汤水肥腻

煲汤关火,马上取出肉,汤水不会油腻,煲老火汤的面层一层油的原因,是关火后肉类浸泡在汤水裡,肉的油脂才会渗出汤水中。

广东老火汤不同其他地方汤水,有的地方煲汤吃肉,广东汤主要喝汤水,汤料不怎麽吃,所有味道都融入汤水内。

3)只有忽悠你的才煲老火汤放调料

广东老火汤是不需要放油、盐、味精、细葱、蒜、陈醋。在网上看过有些视频教人煲老火汤放调料放葱蒜,但水都没有烧开的说煲两三小时。那是不懂的人东施效颦,为什麽想像要放这麽多调味?因为水没有煮开,煲汤的骨、肉血水渗出来很难闻,就勐放调料除臭味。

广东老火汤的味道,主要来自火候煮出食材的鲜味,而且广东老火汤也好、炖汤也好,都是煮好后才放几粒盐巴提起鲜味。煲汤的时候放入盐,会破坏肉的蛋白质,肉会变老变硬。

不懂看火候,上班没有时间,现代人很方便,可以用压力锅。如果你连看火候都不懂的话,就不用讲究到底是不是用砂锅、瓦锅更好,用压力锅就好了,最少你不会煲乾水,也能下班回家后用1小时便可以煲汤喝。

广东的汤就讲究老火。讲究原汁原味,熬一锅汤,除了基本的材料,就只加盐下去,有时候加点姜去腥。其它地方的汤就加这个加那个,根本就去了原来汤的味道。汤要好喝,第一,材料一定要新鲜,熬汤之前要先氽水。第二,广式汤时间要长,中途不可以加水。慢慢熬才能熬出老火靓汤。

1、感冒的时候不适合用煲汤进补,就连品性温和的西洋参也最好不服用,因为容易加重感冒症状。

2、这些具有食疗作用的汤要常喝才能起作用,每周2-3次为宜。

3、还可根据个人身体状况选择温和的汤料,如身体火气旺盛,可选择如绿豆、冬瓜、莲子等清火、滋润类的食物,身体寒气过盛,那麽就应选择参类作为汤料。

4、广式煲汤时,火不要过大,火候以汤沸腾程度为准,如果让汤汁大滚大沸,肉中的蛋白质分子破坏。开锅后,小火慢煲,一般情况下需要三个小时左右。因为参类中含有一种人参皂甙,如果煮的时间过久,就会分解,失去其营养价值,所以,煲参汤的最佳时间是40分钟左右。

5、小火慢煲时中途不能打开锅盖也不能中途加水,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否则影响汤的口感。

6、用鸡、鸭、排骨等肉类煲汤时,先将肉在开水中氽一下,这个过程就叫做「出水」或「飞水」,不仅可以除去血水,还去除一部分脂肪,避免过于肥腻。

7、煲鱼汤技巧是先用油把鱼两面煎一下,鱼皮定结,就不易碎烂了,而且还不会有腥味。

8、煲汤时是在冷水时下料比较好,因热水会使蛋白质迅速凝固,不易释出鲜味。

9、煲汤时忌过多地放入葱、姜、料酒等调料,以免影响汤汁本身的原汁原味,也忌过早放盐,因为早放盐能使肉中的蛋白质凝固不易溶解,让汤色发暗,浓度不够,外观不美。

10、煲汤器具以选择质地细腻的砂锅为宜,劣质砂锅的瓷釉中含有少量铅,煮酸性食物时容易溶解出来,有害健康。内壁洁白的陶锅很好用,新买的砂锅第一次先用来煮粥或是锅底抹油放置一天后再洗净煮一次水。完成开锅手续才开始用来煲汤。

11、汤中的营养物质主要是胺基酸类,加热时间过长,会产生新的物质,营养反而被破坏,一般鱼汤1小时左右,鸡汤、排骨汤3小时左右足矣,所以并非煲的时间越久越好。

「滋补养颜靓汤食谱合集」特点:
* 清楚列明所需的食材原料及分量
* 附上详细图文和步骤,简单易明,让您一步步完成您的料理
* 已收录超过60+种经过筛选的人气靓汤做法,让您和家人可以天天尝试新口味
* 列明各种食材对身体的好处,让您可以根据个人身体状况选择汤料

今天就下载「滋补养颜靓汤食谱合集」学煲汤吧!
*第一次使用应用程式可能需时开启及载入内容,不便之处,多多包涵。

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