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煮出清澈的高湯

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Uploaded by on Jan 7, 2009

材料:雞骨600克、豬龍骨600克

不要拿豬關節骨來熬湯,因為油酯含量較高會讓湯濁白,先準備一鍋熱水,把雞骨.豬龍骨一起下鍋汆燙,直到水滾開,這樣就能去除肉質的薄膜與血,再來準備一鍋水把煮滾後的骨­頭撈起放入水中清洗,另再準備一鍋熱水,把清洗後的骨頭放入鍋中,注意要讓水微滾且不要蓋鍋蓋,滾開煮時湯表層會有油與浮膜要撈起,這樣煮三小時後,準備濾網來過濾高湯,­如果要更漂亮可再加棉布或紗布過濾,之後保存只要冷卻後用塑膠袋裝起或保鮮膜蓋住鍋子冷凍就可以了,要食用再退冰,這樣就完成高湯製作

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  • 謝謝上傳!學了一些技巧!(我的聯想:熬完高湯的肉渣子可以用來­炒肉鬆?)

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