頁:
[1]
蒜頭香菇雞湯
本帖最後由 a1234568454 於 2021-4-27 08:18 PM 編輯蒜頭香菇雞湯
材大雞腿
二支
乾香菇
十朵
蒜頭
10顆左右
[*]乾香菇洗淨後用300cc熱開水浸泡，軟化後撈起擠乾備用，香菇水留下來運用。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871501%2Ff15727c0abba4e63.jpg&width=400中火熱油鍋將蒜頭爆香至略為金黃後立馬撈起備用。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871502%2F5166c56227f7744e.jpg&width=400將撈起的蒜頭浸泡香菇水。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871503%2F9211b1cb64d7a067.jpg&width=400將剛爆香完的蒜頭油，再次爆香香菇，這二樣都中小火爆即可，食材味道才不會因爆香過烈可惜了。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871505%2Fd85443ac4445731a.jpg&width=400雞腿肉要先以熱開水汆燙後放入略為拌炒至熱氣上升後，加入步驟三的蒜頭香菇水，再加入熱開水準備燉煮，您可移至電鍋以一杯水外鍋燉，或是如我的作法用湯鍋小火悶燉。
[*]
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1871506%2F09734cef94a9f803.jpg&width=400湯頭要好喝就是過程都不要好奇去開鍋
...<div class='locked'><em>瀏覽完整內容，請先 <a href='member.php?mod=register'>註冊</a> 或 <a href='javascript:;' onclick="lsSubmit()">登入會員</a></em></div><div></div>
頁:
[1]