[問題] 白水煮肉很難熟?
趁著賣場的胛心肉便宜,我買了三大盒,
一盒切片,兩盒切塊,切塊的大小約為我自己的拳頭大,準備用切塊的做白水煮肉,
趁著汆燙其他肉類時,把肉丟下去,滾了一陣,
放涼切片,唉呀!裡面都沒有熟!失敗!
第二次,我便拿幾塊汆燙過的肉來煉湯,
想說一方面可以成就一鍋高湯,一方面肉也會熟透,
這次雖然好多了,但是中心部分還是疑似粉紅色。
朋友說可以整塊拿去蒸,但是這樣肉汁流出,不會太柴嗎?
如果要像辦桌那樣大火大爐,這樣做白水煮肉的成本也太高了吧?
請問該怎樣才可以把整塊肉煮熟,保持濕潤,又能切片漂亮呢?
--
※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 123.193.43.242
※ 文章網址: http://www.ptt.cc/bbs/cookclub/M.1416542268.A.6DA.html
推
11/21 11:59, , 1F
11/21 11:59, 1F
→
11/21 12:13, , 2F
11/21 12:13, 2F
推
11/21 12:22, , 3F
11/21 12:22, 3F
推
11/21 12:30, , 4F
11/21 12:30, 4F
→
11/21 12:40, , 5F
11/21 12:40, 5F
→
11/21 13:04, , 6F
11/21 13:04, 6F
→
11/21 13:05, , 7F
11/21 13:05, 7F
→
11/21 13:26, , 8F
11/21 13:26, 8F
→
11/21 13:26, , 9F
11/21 13:26, 9F
→
11/21 14:03, , 10F
11/21 14:03, 10F
→
11/21 14:12, , 11F
11/21 14:12, 11F
→
11/21 14:13, , 12F
11/21 14:13, 12F
→
11/21 14:13, , 13F
11/21 14:13, 13F
→
11/21 14:14, , 14F
11/21 14:14, 14F
→
11/21 14:14, , 15F
11/21 14:14, 15F
→
11/21 14:46, , 16F
11/21 14:46, 16F
推
11/21 16:00, , 17F
11/21 16:00, 17F
→
11/21 16:01, , 18F
11/21 16:01, 18F
推
11/21 16:31, , 19F
11/21 16:31, 19F
→
11/21 16:52, , 20F
11/21 16:52, 20F
→
11/21 16:52, , 21F
11/21 16:52, 21F
→
11/21 16:52, , 22F
11/21 16:52, 22F
推
11/21 16:59, , 23F
11/21 16:59, 23F
→
11/21 16:59, , 24F
11/21 16:59, 24F
推
11/21 18:06, , 25F
11/21 18:06, 25F
推
11/21 22:03, , 26F
11/21 22:03, 26F
→
11/21 22:23, , 27F
11/21 22:23, 27F