滑铁卢华人, 水城百事论坛

那个不需要，煮上1个半小时之后，蛋白质早就被水解了不少，自然有鲜味，不用浪费味精

匿名 — Tue, 22 Apr 2025 13:44:56 GMT

Reply by 匿名, Tuesday, April 22, 2025, 13:44:

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一斤五花肉用这么多，华西的豪横

来自上水区的爱 — Tue, 22 Apr 2025 12:21:37 GMT

Reply by 来自上水区的爱, Tuesday, April 22, 2025, 12:21:

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李锦记赞助

:-D :-D :-D :-D — Tue, 22 Apr 2025 12:19:20 GMT

Reply by :-D :-D :-D :-D, Tuesday, April 22, 2025, 12:19:

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黄磊一派的

匿名 — Tue, 22 Apr 2025 11:48:58 GMT

Reply by 匿名, Tuesday, April 22, 2025, 11:48:

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为啥各种红烧肉视频教程都提到说要放蚝油？

匿名 — Tue, 22 Apr 2025 11:37:06 GMT

Reply by 匿名, Tuesday, April 22, 2025, 11:37:

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半瓶黄酒？这么霸道？半头猪吗？

你是 — Tue, 22 Apr 2025 11:36:06 GMT

Reply by 你是, Tuesday, April 22, 2025, 11:36:

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别忘了还有灵魂味精:-D :-D :-D

匿名 — Tue, 22 Apr 2025 11:28:24 GMT

Reply by 匿名, Tuesday, April 22, 2025, 11:28:

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我是科技狠活派的，除了肉就只放老抽生抽和糖，当然还有水。大家吃了都说好啊

匿名 — Tue, 22 Apr 2025 11:18:04 GMT

Reply by 匿名, Tuesday, April 22, 2025, 11:18:

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不错。是个讲究人。我也一样。朝糖色。不放酱油不放水。

华西不高兴 — Tue, 22 Apr 2025 10:33:13 GMT

Reply by 华西不高兴, Tuesday, April 22, 2025, 10:33:

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老抽乌突突的不行，糖色最好。我做红烧肉就是糖色，葱姜酱油少量白糖，半瓶黄酒，慢慢煮一个半小时或者煮一个小时蒸一个小时更好

匿名 — Tue, 22 Apr 2025 10:29:23 GMT

Reply by 匿名, Tuesday, April 22, 2025, 10:29:

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多练。注意火不要太大，准备好一碗60度的热水，等糖开始冒大泡呈现枣红色，就赶快离火加水降温

匿名 — Tue, 22 Apr 2025 10:27:55 GMT

Reply by 匿名, Tuesday, April 22, 2025, 10:27:

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老抽最好

匿名 — Mon, 21 Apr 2025 20:50:23 GMT

Reply by 匿名, Monday, April 21, 2025, 20:50:

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炒糖色太麻烦了，需要多练习几次，否则炒过了就有点苦味，没有炒到位就颜色太淡。还不如直接用老抽酱油呢

匿名 — Mon, 21 Apr 2025 19:17:29 GMT

Reply by 匿名, Monday, April 21, 2025, 19:17:

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试过了，染的颜色有点怪

匿名 — Mon, 21 Apr 2025 19:12:42 GMT

Reply by 匿名, Monday, April 21, 2025, 19:12:

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做红烧肉还是老老实实炒糖色比较好

匿名 — Mon, 21 Apr 2025 19:11:58 GMT

Posting by 匿名, Monday, April 21, 2025, 19:11:

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