烹调食物时,出现泡沫是很正常的现象。很多食物中的蛋白质和皂甙等大分子,都会促进气泡形成,至于这些泡沫是否需要去掉,还要看情况。煮肉的泡沫煮肉过程中,经常可以看到水的表面浮有一层厚厚的泡沫,这是肉里残留的一些血液和杂质经过热水挤压形成的血沫,气味和外观都令人不愉快,这样的沫子最好撇去丢掉。 When cooking food, the emergence of the bubble is a normal phenomenon. Many foods such as protein and saponin and other macromolecules, will promote the formation of bubbles, as to whether these bubbles need to be removed, but also depends on the situation. Boiled meat in the process of cooking foam, you can often see the surface of the water floating in a layer of thick foam, which is the residual blood of some of the blood and impurities formed by hot water squeeze blood foam, odor and appearance are both Not happy, this foam is best to skim off.