要使菜鲜,放点味精,这已是当今人人皆知的烹调常识。但味精是近代才有的,古人烹调时要使菜肴增鲜,采用什么方法呢?一、鲜汁增鲜。鲜汁,就是焯笋、煮虾时留下的汤汁。烹制时,可加入笋汁;在烹调荤菜时,可以掺进虾汁。这是古人早已采用的增鲜 To make fresh vegetables, put some MSG, it is now common knowledge of cooking. However, MSG is only available in modern times. When the ancients cooked the dishes, they added freshness. What method was adopted? Fresh juice, is Cheuk shoots, boiled shrimp soup left. When cooking, you can add bamboo shoots juice; cooking meat dish, you can mix into the shrimp sauce. This is what the ancients had long used