| Change log entry 69908 | |
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| Processed by: | richwarm (2020-06-29 23:36:58 GMT) |
| Comment: |
<< review queue entry 60130 - submitted by 'monigeria' >> 二汤 “二汤”在川菜中又被称为“毛汤”，与“头汤”相比，一般是部分头汤提取或部分原料捞出后另加清水继续熬制的汤。这种汤色淡不浓，鲜味明显不及“头汤”，只用于一般菜肴的调制或汆汤。“二汤”所用原料同“头汤”相同，制作方法也相差不多。但和粤菜“头汤”、“二汤”在原料选择和熬制方面都有一定区别。 http://www.360doc.com/content/15/0730/21/16273306_488442904.shtml ------------------------------- Editor: 1) “二汤”在川菜中又被称为“毛汤”，与“头汤”相比，一般是部分头汤提取或部分原料捞出后另加清水继续熬制的汤。这种汤色淡不浓，鲜味明显不及“头汤”，只用于一般菜肴的调制或汆汤。“二汤”所用原料同“头汤”相同，制作方法也相差不多。 2) Video: 介绍一番出汁（头汤）、二番出汁（二汤），昆布出汁的基础做法 https://www.youtube.com/watch?v=f5fDsauynug 3) "This first bouillon is poured out, and set apart. The bones are then replaced in the pot; and the vessel, again filled with water, is submitted to the heat of the oven, in the same manner as before, for six hours; [...] The bones are a third time replaced in the pot, which is again filled with water; and heated in the oven as before, but for seven or eight hours; and a third bouillon is extracted; but, of course, less strong than the two former ones." |
| Diff: |
# 二湯 二汤 [er4 tang1] /light broth/ + 二湯 二汤 [er4 tang1] /second bouillon, a light broth obtained by reboiling ingredients that were previously used to make a full-strength first bouillon 頭湯|头汤[tou2 tang2]/ + 頭湯 头汤 [tou2 tang2] /first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[er4 tang1]/ |