清汆,是烹调方法之一。因成菜汤色清澈见底,故名。清氽菜肴的主料,常用鲜嫩的荤食品,经加工成片、丝、丁等细小形状。以调料拌腌入味,再用蛋清,湿淀粉上浆,待清汤沸后,分散下入,并用筷子徐徐拨散、待汤复沸时撇去浮沫,调味即成。清汆时汤不宜大沸,否则易浑。清汆丸子是夏季的一道佳肴,具有汤清味美,丸子鲜嫩,爽口不腻的特点。制作时,须选用瘦肉,因瘦肉含有丰富的肌球蛋白,吃水力较强,是形成丸子鲜嫩的一个重要因素。但肌球蛋白受热易发生变性凝固,其凝固温度为45℃～55℃,在有盐的情况下,30℃就可以发生凝固变性。夏季气温一般 Clear 汆, is one of the cooking methods. Due to the clear color soup dishes, hence the name. Ching Chui cuisine ingredients, commonly used fresh meat food, processed into films, silk, small and other small shapes. To seasoning mix salted tasty, and then egg white, wet starch sizing, to be broth after boiling, dispersed into the next, and slowly disperse with chopsticks until the skim milk skim foam, seasoning Serve. Qing Tang soup should not be boiled, or easy muddy. Qing Yue balls is a summer delicacy, with Tang Qing Mei Mei, meatballs fresh, refreshing and not greasy features. Production, the choice of lean meat, because lean meat is rich in myosin, eating water is strong, is the formation of fresh meatballs is an important factor. Myosin, however, tends to degenerate and coagulate when exposed to heat. The coagulation temperature is 45 ° C to 55 ° C. In the case of salt, solidification can occur at 30 ° C. Summer temperatures in general