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卤肉饭的卤汁为什么越煮越浓
更新时间: 2020-08-19 00:00:00  

卤肉饭所用的卤汁即卤水是中国粤菜常用的调味料,为一种以多种香料煮成的酱油。材料主要包括花椒、八角、陈皮、桂皮、甘草、草果、沙姜、姜、葱、生抽、老抽及冰糖等,肴制数小时即可制成。香港很多食店,都会将卤水重复使用,因为卤水煮得越久香味越浓,调味料被熬制的越香。

关键词: 为什么

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