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来自维基百科,自由的百科全书
高汤是用作烹調的清湯。一般用肉类,加入适量调味料(中国菜加葱、薑、料酒;西餐加香叶、胡椒、香芹、百里香等)、蔬菜等,在水中小火慢炖几个小时,撇去泡沫和表面油脂而成。粵菜中會把上湯的剩肉加水再煮,得出來的叫二湯,也可作高湯之用。欧洲烹饪有加入鸡蛋蛋白澄化清汤的。
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