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鱼汤为什么不会结冻呢
更新时间: 2020-10-06 00:00:00  

首先鱼汤要炖很久,这样才能把鱼皮里面的胶原蛋白炖出来,而且水不能太多,水要一次加足,最好在炖的途中不要再加水,再加水的话味道不会很好,如果实在不行,可以适量加点淀粉,弄成浓汤,或者加可食用琼脂,,饭店基本都会加一点这个的,然后再自然冷却就行了。

关键词: 鱼汤 为什么

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