[問題] 怎做"鳳梨苦瓜雞湯"才好喝?
小時候我的兒時記憶常常上餐廳吃飯,有次在某家餐廳家人宴會,
最後上一道每次幾乎都有的鳳梨苦瓜雞湯,我媽吃過後讚不絕口(還另外點一份帶回家),
母親節快到了,想起小時候母親常常做飯給我們吃,
這次母親節我想煮我媽最愛喝的鳳梨苦瓜雞+幾道我的拿手菜孝順媽媽,
版上的教學與網路都看過了,無奈煮不出當年喝過的好滋味
有沒有人很拿手這湯的可以教我(付錢學也沒關係),
或是介紹我哪些大台北地區這湯煮的很好喝的(不知道等下班問廚房的師傅會不會教我)
這湯我這周煮了5鍋可是沒有當初的好滋味,試過大骨高湯or昆布柴魚高湯
是不是我要從雞或是苦瓜下去改變呢?還是鳳梨
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◆ From: 114.44.130.190
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04/12 13:07, , 1F
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這我知道有介紹的店家嗎?
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煮一鍋2000CC的湯的這個要放幾克?
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沒有...這個大概要怎樣放
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所以最重要的就是蔭鳳梨摟,那你家用什牌子哪裡買的,高湯用什的?用老母雞對嗎?
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排骨跟金華火腿各幾克?老母雞用一整隻嗎?這樣高湯藥燉多久2小時還4小時?
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蔭鳳梨大概幾克?(半顆?)
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非常謝謝你詳細的教學,明天一早我再來做一鍋
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看了一下 多了一個材料丁香魚...
※ 編輯: kinger860 來自: 114.44.130.190 (04/12 15:26)
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