trump 2008-4-2 14:18
三鲜甩水汤
[size=4] 三鲜甩水汤
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材料：青鱼尾巴，春笋，香菇
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青鱼事先用盐阉了下，放油里走走~~
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然后加水，一定要用冷水，才烧的白的
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放料酒，葱段，姜片，汤变白了 差不多就可以上盆咯[/size]
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foxgm2000 2008-4-2 15:32
这汤熬的可不够白。
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要熬出好的奶汤，不是靠用冷水，而是要开锅滚汤。必须一直保持足够的火力。:I B `3RZ K
如果鱼在下锅前用猪油煎一下，汤会更白更香。
laijy899 2008-4-4 01:29
二楼说的正确,楼主弄反了,要用滚水才更白,
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有一次去一家饭店吃鱼汤,居然加了牛奶,这个创意够猛吧!
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