2個步驟 煲出鮮甜濃湯
<p><b>加豆腐、鮮腐竹、勝瓜，即成美味湯菜。</b></p>
<p><b>所以今日特別請倪康健師傅分享如何煲此鮮味湯底！</b></p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>步驟一</strong></span></span><br />
倪師傅教路，<span style="font-size:14px"><strong>先開大火燒紅鑊，然後加適量油，隨即放入已切段的鯪魚煎香。</strong></span><br />
煎至兩邊金黃後，立即可倒入滾水大火煮。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/cookingtips/hyatt/hyatt3_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>步驟二</strong></span></span><br />
記得要先煎香魚，再倒入熱水滾約60至80分鐘。且<span style="font-size:14px"><strong>火要夠大，才會滾出奶白鲜美的濃味魚湯。</strong></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/cookingtips/hyatt/ginger_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>小貼士</strong></span></span><br />
<span style="font-size:14px"><strong>1. 要避免在滾湯時使用煲魚袋，</strong></span>寧可在煮湯後才用來隔渣，魚的鮮味才會發揮得淋漓盡致。</p>
<p><span style="font-size:14px"><strong>2.煮湯時要加入陳皮及薑片，方可去除魚腥味。</strong></span>喜歡較濃味的，也可以視乎個人口味加入豬肉一起熬湯，令味道更有層次。<br />
最後加入鮮腐竹、豆腐及勝瓜，Yummy！</p>
{/textblock_content}[/yee_text_block][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p style="text-align:center"> </p>
<p style="text-align:center"><span style="font-size:14px"><strong>下次倪師傅會教大家煮芥菜，下星期二見！</strong></span></p>
<p style="text-align:center"> </p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><strong>倪康健師傅</strong></span><br />
香港沙田凱悅酒店沙田18主廚，擁有超過30年餐飲經驗，擅長烹調廣東及北方地道菜式。曾到台灣、上海、武漢及澳門等地擔任中<span style="line-height:1.6em">菜主廚，因而精通不同菜系的精髓。最難忘是到日本為飲食集團開設當地第一間分店，並於5年間教導一眾日本廚師烹調正宗廣東</span><span style="line-height:1.6em">菜餚。</span></p>
{/textblock_content}[/yee_text_block][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/cookingtips/hyatt/hyatt1.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_single_image][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
<p>更多魚湯食譜：<span style="text-decoration: underline;"><strong><a href="index.php/component/finder/search?q=%E9%AD%9A%E6%B9%AF">雜菌魚湯燴麵、健脾生魚湯、雪菜黃魚湯</a></strong></span></p>
<p>你或有興趣的煮食專題：<span style="text-decoration: underline;"><strong><a href="home-cooking/feature/1057-6%E5%A4%A7%E5%AE%B6%E5%B8%B8%E9%AD%9A%E6%B9%AF-%E7%87%9F%E9%A4%8A%E6%98%93%E7%85%AE-recipes.html">6大家常魚湯 營養易煮</a></strong></span></p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2016/5/5 09:20:25
< 上一章 :
芥菜點煮唔易黃
$33起 豪嘆花膠車仔麵
2020/07/16, 週四
【味之大賞 香港】用心製作 迎難以上 港原味
2020/05/21, 週四
【味之大賞 香港】$158起！酒店半自助晚餐 海鮮任食兼買二送一
2020/04/29, 週三
【陳家廚坊煲湯系列】煲湯落薑 去皮？連皮？
2020/03/08, 週日
齊做小廚神 3.6牛乳奶凍DIY
2020/03/05, 週四
