2017/08/14 收藏

汆燙Tips!燙出翠綠花椰菜、鮮嫩排骨、小卷!


別小看汆燙技巧,蔬菜、肉類、海鮮汆燙料理有何撇步?如何做出口感鮮嫩爽脆的汆燙青菜、汆燙透抽、汆燙小卷?還有汆燙排骨,讓排骨去腥,湯汁清澈的秘訣?趕快學起來這些汆燙秘訣!

【Easy steps recipes】
花椰菜Broccoli 燙出顏色翠綠的花椰菜
作法Steps
.將花椰菜一朵朵取下 break into florets
.削除硬皮 Remove the tougher skin
.水煮滾 Bring the water to boil
.加入油與鹽 Add oil and salt
.滾水下花椰菜 Put the broccoli into boiled water
.約煮兩分鐘 Cook for 2 mins
.撈起泡冰水 Cool in iced water

排骨Pork Ribs 讓排骨去腥,湯汁清澈的祕訣
作法Steps
.一定要冷水放入排骨 Put the ribs into COLD water
Tips水要完全覆蓋排骨 Fully cover the ribs with water
→若是沸水下鍋,食材表面會突然受熱,蛋白質立即凝固,食材內部的血污雜質就很難排出。
.放入兩片薑 Add 2 slice of ginger
.小火煮20分鐘 Cook for 20 mins on low heat
Tips水不要滾 Do not boil the water
.水呈現混濁狀,雜質逐漸煮出來了 Water become cloudy and contain lots of impurities
.撈起用冷水洗淨 Use cold water to clean the ribs

小卷Neritic Squid 這樣燙出Q嫩小卷
作法Steps
.小卷泡鹽水3分鐘 Soak the squids in salt water for 3 mins
Tips可讓小卷外表回復鮮亮 Make the squids glossier
.水滾後加入薑、米酒Add ginger and rice wine
.關火 Turn off the stove
.水溫降至80度Cool the water down to 80℃
.放入小卷 Put the squids in
.用餘溫泡熟 3-5分鐘 Simmer for 3-5 mins


汆燙 汆燙青菜 汆燙排骨 汆燙小卷

好食購

更多

好食材TV

更多