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炖排骨汤的漂浮物要不要去掉
更新时间: 2020-10-04 00:00:00  

炖排骨汤的漂浮物需要去掉。

浮沫是猪肉及猪骨组织中残留的血液、油脂及杂质,虽然浮沫无毒,但口感不好,会影响排骨的味道,而且看上去不好看。

去除方法:炖排骨要冷水下锅,开始时用急火炖开,将残留的血液和杂质煮出来,把形成的沫撇出来,速度一定要快,才不会影响口感,然后再用小火慢炖即可。

关键词: 排骨 漂浮物 不要 去掉

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