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汤怎样炖才清
更新时间: 2020-10-10 00:00:00  

清汤小火炖是关键。奶白色的汤要用大火炖。

肉汤的炖法:

1、材料必须洗干净,煮到水开。

2、把水都倒了,大火煮到肉汤成白色,中间要捞去漂浮的杂质。

3、用小火炖4个小时以上就成。

提示:忌讳汤太油的话,放凉后冰冰箱再把凝固的油捞起就好。

关键词: 怎样

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