[問卦] 魚湯為什麼要配薑絲？消失

看板Gossiping作者時間7年前 (2017/05/31 19:11), 編輯推噓17(23推 6噓 37→)
留言66則, 36人參與, 最新討論串1/1
不是全部 但是有些魚湯裡面就是會放薑絲 有沒有魚湯為何要配薑絲的八卦？ -- ※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 111.81.101.204 ※ 文章網址: https://www.ptt.cc/bbs/Gossiping/M.1496229107.A.9FE.html
推
05/31 19:12, , 1F
去腥味阿
05/31 19:12, 1F
推
05/31 19:12, , 2F
去腥味
05/31 19:12, 2F
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05/31 19:12, , 3F
去腥味
05/31 19:12, 3F
推
05/31 19:12, , 4F
去除腥味
05/31 19:12, 4F
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05/31 19:12, , 5F
去腥味
05/31 19:12, 5F
推
05/31 19:12, , 6F
去腥
05/31 19:12, 6F
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05/31 19:12, , 7F
當底味啦
05/31 19:12, 7F
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05/31 19:12, , 8F
我都配大腸
05/31 19:12, 8F
噓
05/31 19:12, , 9F
不爽不要喝
05/31 19:12, 9F
推
05/31 19:12, , 10F
去腥阿
05/31 19:12, 10F
推
05/31 19:12, , 11F
去猩味
05/31 19:12, 11F
推
05/31 19:12, , 12F
去洨味
05/31 19:12, 12F
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05/31 19:12, , 13F
殺菌
05/31 19:12, 13F
推
05/31 19:12, , 14F
五樓都一口薑絲一口氵交
05/31 19:12, 14F
推
05/31 19:13, , 15F
還要放米酒！
05/31 19:13, 15F
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05/31 19:14, , 16F
但有些新鮮的魚也要"去腥味"? 根本好笑又浪費食材
05/31 19:14, 16F
推
05/31 19:14, , 17F
然後一點蔥
05/31 19:14, 17F
噓
05/31 19:15, , 18F
去腥啦 你是住多北邊
05/31 19:15, 18F
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05/31 19:15, , 19F
乾脆喝米酒薑絲湯好了 魚味根本全被壓過去了 "鮮甜"?
05/31 19:15, 19F
噓
05/31 19:16, , 20F
喔喔 自己煮最好喝
05/31 19:16, 20F
噓
05/31 19:16, , 21F
去腥啦幹兆個都不支倒喔馬的
05/31 19:16, 21F
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05/31 19:17, , 22F
不加水都純米酒和魚去煮
05/31 19:17, 22F
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05/31 19:18, , 23F
腥
05/31 19:18, 23F
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05/31 19:18, , 24F
還要放米酒
05/31 19:18, 24F
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05/31 19:19, , 25F
會被薑絲壓過去的魚味是有多淡啊...
05/31 19:19, 25F
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05/31 19:19, , 26F
嫌浪費的不用喝魚湯阿 吃生魚片配鹹開水就好
05/31 19:19, 26F
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05/31 19:20, , 27F
基本上薑絲味是蓋過所有魚味的大半的...
05/31 19:20, 27F
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05/31 19:21, , 28F
我問過我媽 他只跟我說以前人家就用這個去腥味
05/31 19:21, 28F
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05/31 19:21, , 29F
我只能跟她說 以前保存條件差 當然腥味重需要用薑絲去蓋
05/31 19:21, 29F
噓
05/31 19:22, , 30F
不加薑就趁熱喝阿 你家是加多少薑阿
05/31 19:22, 30F
推
05/31 19:22, , 31F
你喜愛的話可以加兩滴墨汁阿
05/31 19:22, 31F
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05/31 19:22, , 32F
但現在保存技術那麼好....薑絲味就是令人討厭還硬要加
05/31 19:22, 32F
推
05/31 19:23, , 33F
會嗎 我覺得薑的味道蠻配魚肉的
05/31 19:23, 33F
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05/31 19:23, , 34F
其實有很多非台式料理都有鮮魚湯 也沒用薑絲
05/31 19:23, 34F
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05/31 19:23, , 35F
明明就很好喝...
05/31 19:23, 35F
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05/31 19:24, , 36F
只是挑食吧
05/31 19:24, 36F
推
05/31 19:25, , 37F
這篇算是釣到我了…我本身愛喝魚湯(放假有空早上都跑
05/31 19:25, 37F
推
05/31 19:26, , 38F
薑絲喝習慣了阿
05/31 19:26, 38F
推
05/31 19:26, , 39F
東港喝魚湯).放薑絲不僅去腥還可提味.吃出鮮美.當然.
05/31 19:26, 39F
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05/31 19:26, , 40F
並非都是要放薑絲.煮魚湯要看何種魚類.最好不要煮味
05/31 19:26, 40F
推
05/31 19:27, , 41F
磳湯.味道重喝不出鮮美味.然後煮魚湯或魚骨.最好準
05/31 19:27, 41F
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05/31 19:27, , 42F
備蒜苗/蔥花/芹菜/酸菜/甘藍菜(玻璃瓶內裝曬乾的高麗
05/31 19:27, 42F
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05/31 19:27, , 43F
菜).以上.要視煮喝種魚或魚骨湯.煮魚骨湯就用酸菜或
05/31 19:27, 43F
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05/31 19:27, , 44F
甘藍菜.魚湯則是以薑絲+些微蒜苗或蔥花.
05/31 19:27, 44F
推
05/31 19:28, , 45F
我都加蒜頭
05/31 19:28, 45F
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05/31 19:28, , 46F
總之，煮魚湯薑絲不用放太多.
05/31 19:28, 46F
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05/31 19:29, , 47F
口爆配薑絲去猩味
05/31 19:29, 47F
推
05/31 19:30, , 48F
愛喝魚湯的人.建議別選太肥的魚.一煮之後.油質脂肪
05/31 19:30, 48F
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05/31 19:30, , 49F
都出來.影響喝湯味道.
05/31 19:30, 49F
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05/31 19:31, , 50F
哪些海魚煮清湯不錯可以推薦嗎
05/31 19:31, 50F
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05/31 19:35, , 51F
去腥味還可以提鮮味
05/31 19:35, 51F
推
05/31 19:38, , 52F
肉質不要太厚.魚不要太肥(脂肪油太多的魚類).千萬別
05/31 19:38, 52F
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05/31 19:38, , 53F
用味磳來煮魚湯.那是一種浪費.味道重壓過魚的鮮美味.
05/31 19:38, 53F
噓
05/31 19:41, , 54F
去洨味
05/31 19:41, 54F
推
05/31 19:42, , 55F
什麼薑絲的都給我滾！
05/31 19:42, 55F
推
05/31 19:47, , 56F
魚湯王
05/31 19:47, 56F
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05/31 19:47, , 57F
鄉民總是擁有特殊技能...
05/31 19:47, 57F
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05/31 20:17, , 58F
去腥啊…吃女友也要加點薑絲
05/31 20:17, 58F
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05/31 20:51, , 59F
有些人對腥味不行 就用這個
05/31 20:51, 59F
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05/31 21:18, , 60F
所以新鮮的魚哪來的魚腥?? 矛盾爆了卻無自覺
05/31 21:18, 60F
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05/31 21:27, , 61F
建議大師下次可以試試看不要加薑絲 或是非台式的魚湯料理
05/31 21:27, 61F
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06/01 01:08, , 62F
他就說去腥也可提味，你才是把腥味跟鮮味搞混了吧
06/01 01:08, 62F
推
06/01 03:16, , 63F
說是他在說，我就麻煩他去吃別種無薑絲的魚湯後再來評論
06/01 03:16, 63F
推
06/01 03:19, , 64F
提味之說就更好笑了，那法式海鮮清湯之類的沒有用薑絲怎
06/01 03:19, 64F
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06/01 03:19, , 65F
麼說呢？難道是法式師傅不會煮魚湯呀？
06/01 03:19, 65F
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06/01 03:21, , 66F
至於有的魚可以提味有的提不出來這種呆話....
06/01 03:21, 66F
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