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为什么羊肉焯水要用冷水下锅
更新时间: 2020-10-09 00:00:00  

冷水下锅后煮开才能把血沫逼出,去除腥味。

在肉类中,腥味大且有血污的羊肉,以及猪大肠、内脏等适合冷水焯水。这些原料如果放在沸水中加热,则外面会立即收缩,内部的血和腥味会很难排除,所以必须与冷水一起加热。中途须将原料翻动数次,使其均匀受热,当水沸腾时应及早取出,不可加热过久。

关键词: 为什么 羊肉 水下

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