[問題] 蒜泥白肉怎麼煮才會軟嫩?
前陣子買了條很漂亮的五花肉
查了網路上的蒜泥白肉煮法很多種
我先試了這個:
冷水下肉、水滾後撈去浮沫
加入蔥段、薑片、米酒
微火煮五分鐘(保持微滾)
不掀鍋蓋直接關火泡20分鐘
取出切片
結果吃起來最下層那塊瘦肉的部分超級硬
咀嚼肌好痠
請問是我煮的時間太長
還是作法上哪裡可以調整呢?
如果想煮出很軟嫩的五花肉
到底要煮久一點(像燉五花肉那樣爛)
還是縮短煮的時間呢(像舒肥泡熟那樣嫩)
我買的肉約一斤,用小湯鍋煮
水量大概一公升(剛好淹過肉)
感謝賜教
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