檢視煲汤的原始碼

{| class="wikitable" align="right"

|-

| style="background: #008080" align= center|  '''<big>煲汤</big> '''

|-

| 

[[File:U=536984461,4245465529&fm=26&gp=0.jpg|缩略图|居中|[https://gimg2.baidu.com/image_search/src=http%3A%2F%2Fn.sinaimg.cn%2Fsinacn01%2F770%2Fw470h300%2F20180416%2F1046-fzcyxmv1090333.jpg&refer=http%3A%2F%2Fn.sinaimg.cn&app=2002&size=f9999,10000&q=a80&n=0&g=0n&fmt=jpeg?sec=1612765389&t=9a9744f6ad03095d5467b0a9b4bf408b 原图链接][https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%85%B2%E6%B1%A4&step_word=&hs=0&pn=49&spn=0&di=3410&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=536984461%2C4245465529&os=2313224572%2C3969501368&simid=3375059515%2C270226797&adpicid=0&lpn=0&ln=1820&fr=&fmq=1610173367822_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=https%3A%2F%2Fgimg2.baidu.com%2Fimage_search%2Fsrc%3Dhttp%3A%2F%2Fn.sinaimg.cn%2Fsinacn01%2F770%2Fw470h300%2F20180416%2F1046-fzcyxmv1090333.jpg%26refer%3Dhttp%3A%2F%2Fn.sinaimg.cn%26app%3D2002%26size%3Df9999%2C10000%26q%3Da80%26n%3D0%26g%3D0n%26fmt%3Djpeg%3Fsec%3D1612765389%26t%3D9a9744f6ad03095d5467b0a9b4bf408b&fromurl=ippr_z2C%24qAzdH3FAzdH3Fh_z%26e3Bftgw_z%26e3BvgAzdH3Fw6ptvsj_m9n988ama0_80ubakvbuaa8aac7yz_z%26e3Bip4s%3Fippr%3Du654ippr&gsm=2f&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 来自 百度 的图片]]]

|-

| style="background: #008080" align= center|

|-

| align= light|
|}
餐桌上有碗热气腾腾的鲜汤，常使人垂涎欲滴，特别是在冬[[春季]]，汤既能助人取暖，又能使人的胃口大开。 煲汤往往选择富含蛋白质的原料

其做法是：先把原料洗净，入锅后一次加足冷水，用旺火煮沸，再改用小火，持续20分钟，撇沫，加姜和料酒等调料，待水再沸后用中火保持沸腾3～4小时，使原料里的蛋白质更多地溶解， 浓汤呈乳白色，冷却后能凝固可视为汤熬到家了。

在煲汤时，食材的部分营养物质会溶解到汤里，提供了汤的独特香味和基本营养。而随着炖煮时间的拉长，虽然总氮增加，但可溶性维生素的损耗也增加，总体的营养价值呈现递减。