[問題] 為什麼火鍋裡都是青菜味
昨天自己煮火鍋,裡面先加了雞湯的高湯塊
後來把A菜加下去後,發現整鍋湯都變綠色......( ̄□ ̄|||)
湯雖然還有雞湯的味道,但也有很重的青菜味
且A菜煮太爛太老,變很難吃
感覺我買A菜煮火鍋好像在搬石頭砸自己腳,把整鍋高湯毀了,且最後也沒吃...
想請問一下,怎樣才不會讓青菜的味道跟顏色蓋掉整個火鍋?
補充一下,我的A菜是大賣場買來的,把莖底部有土的小部份切掉後,連同大部
份莖都加進火鍋煮,這樣的處理方法對嗎?
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