喝汤也有大学问，改正7个喝汤坏习惯，正确喝汤！

<span style="color: rgb(195, 21, 234); font-size: 18px; line-height: 28px; ">3、低脂肪汤料推荐：瘦肉、去皮的鸡或鸭肉、鲜鱼、虾米、海带、紫菜、萝卜、番茄、冬瓜、丝瓜、绿豆芽等。</span>

<div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">4、水量放多少最适当？一般是熬汤食品重量的3倍。</span></font></div><div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">&nbsp;</span></font></div><div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">　　5、热汤不宜用热水，建议将食物与冷水共同受热。若在汤中加叶菜类则起锅前才放入，以免破坏维生素C。</span></font></div>

<div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">6、熬汤时先大火烧沸，再小火慢煨，才能溶出食物中的蛋白质等营养，且熬出来的汤更加鲜醇。</span></font></div><div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">&nbsp;</span></font></div><div style="margin: 0px; padding: 0px; font-family: Tahoma; color: rgb(255, 255, 255); "><font face="宋体" size="3"><span style="margin: 0px; padding: 0px; font-size: 18px; font-family: Verdana; color: rgb(195, 21, 234); ">　　7、熬汤的温度，维持在摄氏85~100度。</span></font></div>