醉仙鸭加盟讲解如何炖好老母鸡汤
来源:http://www.zuixianya666.com/  2014-8-9 10:10:25
炖汤时要大火烧开后改成小火炖,水一次加足,中间绝不开锅加水,尤其是沸腾前的那十几分钟,如果开盖就跑气咯;可加参须、枸杞子、红枣等增色补益,我家正好有芡实与红枣、买了两根党参加进去了,味道更好
To the fire to boil stew to a simmer, after water foot, a middle never boiled water, especially the ten minutes before boiling, if open run gas cough up; To add additive ginseng, medlar, jujube tonic, my home just have Gordon euryale seed with red jujube, bought in the two parties, taste better
飞水时开水焯肉,炖汤时宜冷水炖制,随着水温的慢慢升高,原料会充分释放营养与香味.与水同温下锅的原料更能熬出好味道。
Fly when water boiled water blanch meat, stew stew of cold water, as the water temperature rise slowly, the raw material will be released in full nutrition and flavor. To warm the pot with water can get a good taste of raw materials.
可以加些冬瓜、蘑菇之类的吸油的东西一起烧,就感觉不到油了,这次我加的酸笋,酸笋的酸味是自然形成的,清淡开胃爽脆,能够很好的中和汤内的油味,增加汤的鲜亮适口和鲜美度。

Can add some white gourd, mushroom and so on the oil absorption of things together to burn, don't feel like oil, this time I add sour bamboo shoots, the sour taste of sour bamboo shoots is a natural, delicate savoury crispy, and soup in oil well, increase the perfectly bright and delicious soup.

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