煮虾, 猪肝不老的秘诀

【楊桃美食網】如何煮蝦不過老也不夾生?”

【楊桃美食網】炒豬肝軟嫩的秘訣”

♢ 猪肝腌(10分钟): 米/绍兴酒, 一匙太白粉
♢ 川汤: 猪肝倒入热滚水, 马上熄火(不要煮熟)。焖一下子, 过冷水。
♢ 炒菜 (姜片, 蒜, 辣椒, 青豆)略熟后, 加入猪肝。
♢ 加糖, 盐, 香油。
♢上盘: 勾芡让猪肝入味

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