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纠正。。
lanco
(燕子)
纠正:边煲边加水,是煲汤中最大的败笔,千万别这么做。水要一次性放够,要用沙锅煲,汤开后撇去血沫,即改最小火慢慢熬3-5小时,(视汤料不同而加减时间)。火侯适宜并不会煲少很多水,火太大就会蒸发比较快。何为适宜火侯?就是刚好维持汤水处于沸点。
(刚才不知怎么搞的,竟然贴错了位置)
(#244824@0)
Last Updated: 2001-11-1
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向各位高手请教一下家常菜里做汤的方法,不要太难,每天都吃炒菜,想喝汤了。
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