trump 2008-4-2 14:18
三鲜甩水汤
[size=4] 三鲜甩水汤
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材料:青鱼尾巴,春笋,香菇1?,^_E:g
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青鱼事先用盐阉了下,放油里走走~~
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然后加水,一定要用冷水,才烧的白的
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放料酒,葱段,姜片,汤变白了 差不多就可以上盆咯[/size]3Yt3U.F b3G{
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foxgm2000 2008-4-2 15:32
这汤熬的可不够白。
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要熬出好的奶汤,不是靠用冷水,而是要开锅滚汤。必须一直保持足够的火力。5x9u"Q}[;?$ZK
如果鱼在下锅前用猪油煎一下,汤会更白更香。
laijy899 2008-4-4 01:29
二楼说的正确,楼主弄反了,要用滚水才更白,
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有一次去一家饭店吃鱼汤,居然加了牛奶,这个创意够猛吧!