Water Volume for Soup and Braise | Generated by AI
Short answer: it depends on what you’re making.
- Soup (山药猪肉汤, Cantonese-style slow soup) → 8 cups (~2L). On a traditional 灶头 with a strong open flame, you’ll lose 20–30% of the water to evaporation over 1–1.5 hours of simmering, even with the lid mostly on. Starting with 4 cups would leave you with barely any soup.
- Braise (炖/焖, meat as the main dish with yam chunks) → 4 cups (~1L) is plenty. You want the liquid to reduce into a sauce, not stay soupy.
Since pork + 山药 is classically a soup combo, here’s the soup version:A more reliable heuristic than counting cups: water should cover everything by 3–4 cm at the start. That self-corrects for pot size and how much meat you’re using. If you’re making the braised version instead, use 4 cups, keep the lid off for the last 15 minutes, and let it reduce.
Generated by AI. Curating and sharing still takes effort.
If you find it useful, feel free to
donate.
WeChat: @lzwjava
·
X: @lzwjava ·
Say hi 👋