What is double boiled soup?

Double boiling is a Chinese cooking technique to prepare delicate food and soup. It is a much slower and more gentle process, characterised by submerging a ceramic pot within an outer pot of boiling water and the pot is then steamed for 3+ hours. It is similar in concept to the double layered metal pots the French refer to as a bain marie. This technique allows the soup to retain its essences, taste, healing properties, nutrient value, moisture – offering maximum benefits to the drinker. Hence it is often used with expensive ingredients such as Ginseng, sea conch and bird’s nest. 

什麼是燉湯?

燉湯是將食材和藥材隔水猛火燉,起碼要燉3個小時以上,而且蓋要密封,連湯的香氣也保留在內,因為匯聚食物藥物精華,滋補效用更明顯。另外隔水燉的做法,熱力均勻平衡,能使燉品營養結構不被破壞。而老火湯是把食材和水放在鍋裏煮沸後,再用文火慢慢煲上兩三小時或以上,食材內營養素損失比較多。所以用上珍貴食材如花旗蔘、螺頭和燕窩時候,燉煮方法較為適合。

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