濃湯(英語:Stew)是泛指把固體食物材料以紅燒、燴、燜、燉等烹調方式煮成液態濃湯的食物。濃湯與中菜的羹不同之處,在於中菜的羮只作飲用,而濃湯除了飲用,一般還可以再煮稠成為肉汁(gravy)搭配菜品食用。
濃湯 | |
类型 | 濃湯 |
---|---|
主要成分 | 蔬菜(甘荀、馬鈴薯、豆類、辣椒、蕃茄等),肉類,水、酒等。 |
濃湯的材料很廣泛,可以有各種蔬菜和肉類。它除了可能含有肉類成份的肉汁或蔬菜的汁液,烹煮時還可能會加入牛奶、黃油、葡萄酒、啤酒等,以及調味的香草或調味品。
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