滑铁卢华人, 水城百事论坛 http://www.kwcg.ca/forum/ 水城社区-Kitchener, Waterloo, Cambridge & Guelph华人的网上家园 en 对，炖任何汤都要加姜片、酒、葱，必加的。另外开始时加少量醋可以增鲜和促营养成分析出。中途避免加水和掀盖。另外，炖到足够时间腥味就会消失。 Reply by 爱看菜谱做菜, Wednesday, September 01, 2010, 14:01:

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]]> http://www.kwcg.ca/forum/index.php?id=33347 http://www.kwcg.ca/forum/index.php?id=33347 Wed, 01 Sep 2010 14:01:52 GMT 爱看菜谱做菜 炖出来什么味道都不是了。 Reply by wolf, Wednesday, September 01, 2010, 13:57:

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]]> http://www.kwcg.ca/forum/index.php?id=33345 http://www.kwcg.ca/forum/index.php?id=33345 Wed, 01 Sep 2010 13:57:56 GMT wolf 天啊，俺还在萝卜炖汤，你们怎么都到鲍鱼水平啦？？？ Reply by 我哭我哭, Wednesday, September 01, 2010, 13:53:

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]]> http://www.kwcg.ca/forum/index.php?id=33338 http://www.kwcg.ca/forum/index.php?id=33338 Wed, 01 Sep 2010 13:53:06 GMT 我哭我哭 生姜，黄酒，葱结一个都不能少 Reply by 我会英语不打工, Wednesday, September 01, 2010, 13:50:

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]]> http://www.kwcg.ca/forum/index.php?id=33336 http://www.kwcg.ca/forum/index.php?id=33336 Wed, 01 Sep 2010 13:50:29 GMT 我会英语不打工 我炖鲍鱼鸡汤时总有腥味，不知如何去腥？ Reply by 如何做鲍鱼, Wednesday, September 01, 2010, 13:40:

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]]> http://www.kwcg.ca/forum/index.php?id=33330 http://www.kwcg.ca/forum/index.php?id=33330 Wed, 01 Sep 2010 13:40:25 GMT 如何做鲍鱼 哇，专家水平 Reply by 赞叹一个, Wednesday, September 01, 2010, 13:35:

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]]> http://www.kwcg.ca/forum/index.php?id=33326 http://www.kwcg.ca/forum/index.php?id=33326 Wed, 01 Sep 2010 13:35:32 GMT 赞叹一个 那就选放你喜欢的，也不一定样样都放，一定少量，否则把本来鲜美的原味盖掉。鸡一定要彻底去净脂肪和鸡皮，才能出清冽的汤汁。否则味道就不对了。 Reply by 爱看菜谱做菜, Wednesday, September 01, 2010, 13:33:

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]]> http://www.kwcg.ca/forum/index.php?id=33324 http://www.kwcg.ca/forum/index.php?id=33324 Wed, 01 Sep 2010 13:33:35 GMT 爱看菜谱做菜 当归的味道最重，我不喜欢 Reply by sdm, Wednesday, September 01, 2010, 12:52:

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]]> http://www.kwcg.ca/forum/index.php?id=33307 http://www.kwcg.ca/forum/index.php?id=33307 Wed, 01 Sep 2010 12:52:29 GMT sdm 不会啦。国人总觉得鲍鱼不得了，其实除了贵点没有别的稀奇，就是一大块贝壳肉，高蛋白而已。鸡也是优质蛋白而已。如果怕吃了长胖，吃完后绕着房子跑两圈就抵消了。 Reply by 爱看菜谱做菜, Wednesday, September 01, 2010, 12:24:

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]]> http://www.kwcg.ca/forum/index.php?id=33299 http://www.kwcg.ca/forum/index.php?id=33299 Wed, 01 Sep 2010 12:24:48 GMT 爱看菜谱做菜 会不会太补 Reply by lailai, Wednesday, September 01, 2010, 12:09:

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]]> http://www.kwcg.ca/forum/index.php?id=33295 http://www.kwcg.ca/forum/index.php?id=33295 Wed, 01 Sep 2010 12:09:32 GMT lailai 鲍鱼很容易做的，我最喜欢给老婆做鲍鱼炖鸡。整只鲍鱼三至五只，洗净去掉黑膜，用刀背拍松。选走地鸡或老鸡一只，就是十来块钱一只的那种。我的秘诀是把鸡的脂肪和皮全部去除干净，剁成5公分大小的鸡块。可加点西洋参、枸杞、红枣、桂圆、冰糖、党参、当归适量，太多会药味重。东西全部冷水下锅，水没过鸡五公分左右。中火至沸腾，转小火两个小时至鲍鱼松软。出锅前加盐、葱花调味。极鲜美鲍鱼鸡和汤便得。汤很是清爽无油。鲍鱼吃时用刀叉切片。砂锅应始终用小火以防炸裂。 Reply by 爱看菜谱做菜, Wednesday, September 01, 2010, 12:02:

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]]> http://www.kwcg.ca/forum/index.php?id=33293 http://www.kwcg.ca/forum/index.php?id=33293 Wed, 01 Sep 2010 12:02:29 GMT 爱看菜谱做菜 有人在家里做过鲍鱼吗，上次在多伦多一家超市看到新鲜大鲍鱼才3.99一个，不会做，没敢买 Posting by titto, Wednesday, September 01, 2010, 11:29:

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]]> http://www.kwcg.ca/forum/index.php?id=33288 http://www.kwcg.ca/forum/index.php?id=33288 Wed, 01 Sep 2010 11:29:49 GMT titto