Unverified88% confidenceSolutionTime unknown
焯水去嘌呤和血沫是关键步骤：冷水下锅焯水后弃第一遍水，可去除部分嘌呤、血污和腥味；直接热水下锅会锁住血污使汤浑浊有腥味
1
Sources
88%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified速冻汤圆无需解冻，水开后直接下锅，冷水下锅或提前解冻会导致外皮吸水变烂、破皮露馅77% similarUnverified密封保汽越好蒸制越快越省水，但完全密封会导致冷凝水回滴到食物上，蒸蛋羹/嫩豆腐类需要留缝或用盖布防止表面积水77% similarUnverified煮汤圆全程用中小火保持水面微沸而非剧烈翻滚，剧烈沸腾会导致汤圆外皮撞裂、馅料外漏；水开后转中火下锅77% similarUnverified滴管内壁清洗不如开放式量杯方便，喂完糖浆类粘稠药物后需立即用温水反复冲洗，否则残留难去除77% similarUnverified无味配方溶解度一般，在冷水中容易有颗粒沉底，需充分搅拌或配合温水/摇杯使用76% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/267171API
curl https://kongchang.com/api/v1/knowledge/claims/267171MCP
get_claim(id=267171)