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旧 Sep 18th, 2012, 22:43     #1
snacktime
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Arrow 羊肉汤如何能熬得发白,并且很香。

rt,谢谢。
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旧 Sep 18th, 2012, 22:44   只看该作者   #2
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默认

需要有肥肉,完了加白醋,里马就白啊。

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旧 Sep 18th, 2012, 22:47   只看该作者   #3
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默认

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需要有肥肉,完了加白醋,里马就白啊。
胡扯,那还能吃吗?

采菊东篱下,悠然见南山
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旧 Sep 18th, 2012, 22:48   只看该作者   #4
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默认

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需要有肥肉,完了加白醋,里马就白啊。
试过肥肉,不过没有加醋,国内饭店也是这样做的? 这里的牛羊肉馆看起来也发白了,就是味道差了点。
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旧 Sep 18th, 2012, 22:55   只看该作者   #5
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默认 火星人,

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胡扯,那还能吃吗?
怎么就不能吃了?
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试过肥肉,不过没有加醋,国内饭店也是这样做的? 这里的牛羊肉馆看起来也发白了,就是味道差了点。
醋肯定要加,还要多,否则没法吃啊。
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旧 Sep 18th, 2012, 23:01   只看该作者   #6
snacktime
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默认

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作者: 自由人 查看帖子
醋肯定要加,还要多,否则没法吃啊。
看来你是说加醋是除膻味的。膻味没关系,完全能顶住。

网上看了不少秘笈,也试过几次,效果不好。曾经一段时间,什么佐料都不加,白水煮,实际上也不行。
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旧 Sep 18th, 2012, 23:02   只看该作者   #7
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默认

不只是膻味,去油性,否则太腻啊,大哥。

你是南方人?
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旧 Sep 18th, 2012, 23:06   只看该作者   #8
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默认

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不只是膻味,去油性,否则太腻啊,大哥。

你是南方人?
哦,太腻也没关系,猪头肉曾经吃掉一斤多。煮羊肉,关键如何让它发白? 我猜肉汤要是发白了,好味道还会远吗?
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旧 Sep 18th, 2012, 23:13   只看该作者   #9
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默认

要白,就是白醋啊,一加就白了,跟Cream进咖啡里似的。
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旧 Sep 18th, 2012, 23:17   只看该作者   #10
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默认

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哦,太腻也没关系,猪头肉曾经吃掉一斤多。煮羊肉,关键如何让它发白? 我猜肉汤要是发白了,好味道还会远吗?
羊肉要嫩,老羊肉怎么煮都不会打汤发白;凉水开始,开锅后文火慢慢炖,炖的肉烂,自然汤就发白。
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旧 Sep 18th, 2012, 23:17   只看该作者   #11
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默认

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要白,就是白醋啊,一加就白了,跟Cream进咖啡里似的。
你说的白醋作用,总结下:1,除膻味 2,去油 3,发白。

我先记下,但愿不会把汤搞成酸味。我煮的时候加过牛奶,刚加的时候白了,煮了一阵子颜色又变回来了,看来不对头。
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旧 Sep 18th, 2012, 23:23   只看该作者   #12
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默认

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羊肉要嫩,老羊肉怎么煮都不会打汤发白;凉水开始,开锅后文火慢慢炖,炖的肉烂,自然汤就发白。
羊肉的老和嫩,估计不好分,试过不少生羊肉,不同商店的都买过,区别好像不大。

你说的凉水开煮或许有用。俺家都是开水先煮几分钟,然后倒掉水,用水管冲一冲肉块,再放入开水中,然后小火,大概3到4个小时。
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旧 Sep 19th, 2012, 00:13   只看该作者   #13
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默认

http://zhidao.baidu.com/question/72247810.html

我觉得好像是这个:

想要汤发白-----不管是羊肉,猪肉,还是鲫鱼,记住两个关键点.
1.先将焯水的原料有少量的油煎一煎.
2.煎到原料变色时迅速冲入开水,用大火使劲炖,一般15分钟即可.
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旧 Sep 19th, 2012, 04:00   只看该作者   #14
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默认

始终旺火
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旧 Sep 19th, 2012, 10:16   只看该作者   #15
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默认

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作者: 爱在深秋 查看帖子
想要汤发白-----不管是羊肉,猪肉,还是鲫鱼,记住两个关键点.
1.先将焯水的原料有少量的油煎一煎.
2.煎到原料变色时迅速冲入开水,用大火使劲炖,一般15分钟即可.
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始终旺火
俺家烧排骨、红烧肉的时候一般是先用油炒一下,主要是炒糖色,味道也很好。

旺火炖15分钟感觉熟不了,中间恐怕得添好多次水,不过要是能发白就好,此方也可一试。
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旧 Sep 19th, 2012, 10:45   只看该作者   #16
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默认

下奶?

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旧 Sep 19th, 2012, 12:05   只看该作者   #17
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默认 这个煮法不对.

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羊肉的老和嫩,估计不好分,试过不少生羊肉,不同商店的都买过,区别好像不大。

你说的凉水开煮或许有用。俺家都是开水先煮几分钟,然后倒掉水,用水管冲一冲肉块,再放入开水中,然后小火,大概3到4个小时。
要想吃羊肉味,那能煮了把头水倒掉呢,货都在那里了.

不过这边的羊肉确实煮不白,只能靠醋调出来.没有费的,全是瘦肉.

这家伙吃点肉都这么困难啊.
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旧 Sep 19th, 2012, 12:27   只看该作者   #18
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要想吃羊肉味,那能煮了把头水倒掉呢,货都在那里了.

不过这边的羊肉确实煮不白,只能靠醋调出来.没有费的,全是瘦肉.

这家伙吃点肉都这么困难啊.
煮不白加羊奶

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旧 Sep 19th, 2012, 12:56   只看该作者   #19
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要想吃羊肉味,那能煮了把头水倒掉呢,货都在那里了.

不过这边的羊肉确实煮不白,只能靠醋调出来.没有费的,全是瘦肉.

这家伙吃点肉都这么困难啊.
楼上说了,这个过程叫 “焯” ,读chao,否则沫子很多,凡是肉都有,可能把原味给焯掉一些。

吃肉困难? 一旦搞清楚方法,受益很大,万一开餐馆,大赚呀。
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旧 Sep 19th, 2012, 12:58   只看该作者   #20
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煮不白加羊奶
羊奶牛奶不一样? 牛奶不行。
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