[問題] 雞湯味道不夠厚 怎改進
人在國外熬的雞湯總不如臺灣喝到的濃厚 請問有什麼好方法改進嗎?
目前就是全雞加一堆雞翅 薑片 乾香菇泡開
為了加甜味放了不少洋蔥 青蔥 熬個兩三小時 起鍋前加鹽調味
可是不管雞味甜味鹹味感覺都很薄
從根本上 國外買不到烏骨雞或老母雞 中藥也是取得困難
我目前唯一有的想法是用培根炒過來多少代替金華火腿
請問還有沒有什麼其他方式能熬出濃厚不輸臺灣味的雞湯呢?
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