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煲汤如何才会浓
更新时间: 2020-07-11 00:00:00  

方法如下:

1、把握火候,用旺火将汤煮沸,再改用中火加热,让锅中的汤一直保持一种沸腾的状态,有助于汤内的脂肪乳化,并能均匀分散在汤中,使汤汁变白;

2、用面粉和猪油煮成糊状,以二分的面粉,一分猪油放在锅中,以小火满煮;

3、用水淀粉勾芡使汤浓稠。

关键词: 如何

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