煲老火湯 3大法則

[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_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>想煲老火湯,唔係買齊料就得架,想味道、營養都Keep到,都有啲煲湯小秘技要注意架!</strong></p>

<p>1.<span style="color:#800080"><span style="font-size:14px"><strong>肉類要先汆水</strong></span></span>,去取雜質,可令湯色更清。</p>

<p>2.<span style="color:#800080"><span style="font-size:14px"><strong>建議凍水落料</strong></span></span>,避免材料一下子給煲熟。</p>

<p>3.<span style="font-size:14px"><span style="color:#800080"><strong>材料大火滾起後</strong></span></span>,宜改小火慢煲,讓材料有足夠時間煲出鮮味。</p>
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