广式芥菜咸猪骨煲！超详细的做法，汤鲜菜甜，很多大厨都这么做
Автор: 我是马小坏
Загружено: 2018-12-21
Просмотров: 242161
Описание:
今日小贴士Today's tip:
配料：血骨300克，水东芥菜2颗，盐30克，姜几片
注意事项：
血骨一定要先用盐腌2到3天，再焯水，这样做才有
咸骨那种特殊香味。留下来的芥菜叶子可以在菜梗
煲熟后再放进去一起煲熟即可。咸骨腌制过程盐份
已足够，后面不需要再放盐调味。
Today's tip:
Ingredients: 300 grams of blood bone, 2 pieces of water mustard, 30 grams of salt and a few pieces of ginger
Matters needing attention:
Blood and bones must be salted for 2 to 3 days before boiling water, so as to do so.
The special fragrance of salted bone. Leaves of mustard can be left in stalks.
Cook it and then put it in and cook it together. Salt in Salted Bone Salting ProcessThat's enough. There's no need to add salt to the back. "我们的目的是分享美味食品的制作过程，所有食材的获取和使用都符合道德和法律原则。"
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