鲁菜绝活 – 吊清汤

鲁菜”鲜”:

“无汤不成菜”

底汤汁 (Base Soup) : 猪前肘子, 老鸡腿, 老鸭腿, 加水熬 4 小时。

“鸡腻子” = 鸡胸脯肉, 剁碎成肉泥浆

第一步过滤: 红哨
第二步过滤: 白哨

Ref: Consommé 清汤

https://chefcouscous.wordpress.com/2014/04/11/廚房裡的人類學家:高湯/

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