[問題] 滷肉飯的膠質替代物
大家好
想請問關於滷肉飯的食材
通常大多是以帶皮五花肉去熬煮
想請問若買不到帶皮五花肉
以一般的絞肉去做
但又想要有黏嘴的濃稠膠質感
若和雞翅下去燉煮是會是可行的嗎?
畢竟雞翅皮的膠質也蠻多的
還是前輩們有什麼建議的食材能夠加入呢?
先在這邊謝謝各位的回答了
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07/27 23:45, , 1F
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07/27 23:46, , 2F
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07/27 23:52, , 3F
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07/28 10:58, , 18F
07/28 10:58, 18F
非常感謝大家的回答！下次來試看看大家提到的食材！
※ 編輯: parislu (1.163.34.171), 07/28/2017 12:43:19
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07/28 15:03, , 19F
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08/01 00:28, , 29F
08/01 00:28, 29F
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08/04 12:31, , 30F
08/04 12:31, 30F
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