汆燙方法:要用冷水起,冷水沖
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Published: 2019/12/23 - Updated: 2020/01/24
Total: 303 words
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簡單最美,原始最真,回歸本質。
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一直以來我都搞不懂汆燙到底是要怎麼做,大家好像都是說:「熱水滾後加入撈起。」真的嗎?總感覺這樣做,有汆燙跟沒汆燙差不多,肉還是很油,湯也不清爽,直到今天,我大膽的嘗試:
我是汆燙後才切塊,照理說,我這次犯了兩大忌,一是、肉沒有完全解凍就汆燙,二是、汆燙後才切塊,所以應該還會有很多雜味與油殘留,但是,結果大好!見下圖:
這是已經反覆煮了三次的去皮辣椒雞湯,殘油量還是很少,湯也很清爽,大推!
唯一的缺點,汆燙的鍋不好洗,油都會黏在上面,不過,值得。