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作者 a810086 在 PTT [ cookclub ] 看板的留言(推文), 共17則
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10F推: 小火,要控油溫,你持續加熱一定會糊04/27 23:03
11F推: 泰國蝦可以上一些釣蝦的社團收,比較便宜04/18 19:24
17F推: 一道很簡單的川菜正適合:乾燒魚04/18 10:31
42F推: 紅燒幾乎都要04/18 10:07
43F→: 現在一堆人不懂中餐,看了真的覺得挺可悲,只會吃spaghet04/18 10:10
44F→: ti,人家問的是燒菜的時候用的糖,一堆在回做甜品的糖04/18 10:10
45F→: 我認真回你,加糖大致上有兩種作用,一個就是上色、一個04/18 10:15
46F→: 是提味,上色通常是紅燒、滷、這樣的技法會需要炒糖色,04/18 10:15
47F→: 通常搭配醬油或是豆瓣一起增添色澤,提味一種是吊酸味、04/18 10:15
48F→: 一種是增加鮮味,比方說酸菜魚會有一點甜味來吊酸菜的鮮04/18 10:15
49F→: 味,一種是跟蠔油一起混用增加肉質的鹹鮮味,以上多留意04/18 10:15
50F→: 調味料的配搭就能知道了04/18 10:15
51F推: 我舉個例,上色的時候:無錫排骨、紅燒牛腩、三杯04/18 10:20
52F→: 提味的時候:酸菜魚、咕咾肉04/18 10:20
53F推: 至於你問三杯為什麼要放糖,除非你加大量醬油,不然少了04/18 10:24
54F→: 糖你雞肉的色澤會差很多,看起來也不可口04/18 10:24
5F推: 噴槍燒、熱鍋烙皮都可以04/16 23:13
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