选择汤料 如果你的身体火气旺、宜选择性甘凉的汤料,如绿豆、薏米、海带、冬瓜、莲子等清火、滋润类的原料做汤。如果你的身体寒气偏盛,那么就应选择一些性温的汤料,如人参、冬虫夏草等,但应注意,这些滋阴壮阳的大补草药,夏季不宜入汤,秋冬季也并不适合年轻人和小孩。 在汤料的选择上,用来炖的一定不能用来煲,如参、茸、燕窝等。 大多数人认为,煲汤要加香料,诸如葱、姜、蒜、花椒、大料,鸡精、味精、料酒等,但从大厨煲汤的经验来看,这些香料大可不必。如果需要,一片姜足矣。 喝汤讲究原汁原味,只要煲 Choose soup If your body is strong, appropriate soup should be cool, such as green beans, barley, kelp, melon, lotus seeds and other clear fire, moist class of raw materials to make soup. If your body is chilly, then you should choose some warm soup, such as ginseng, Cordyceps sinensis, etc., but should be noted that these nourishing yin and nourishing herbs, the summer should not be into the soup, autumn and winter are not suitable for young People and children. In the choice of soup, used to stew must not be used to burn, such as ginseng, velvet, bird’s nest and so on. Most people think that soup should be spiced, such as onions, ginger, garlic, pepper, aniseed, chicken, MSG, cooking wine, but from the experience of chef soup, these spices do not have to. If necessary, a piece of ginger enough. Drink authentic stress, as long as the pot