容易又快速,驅寒暖心!
冷冷的冬天來上一碗感覺特暖,重點是很便利
幾乎也是 “0”廚藝

 

蔥雞湯我試過3回

跟金太最喜歡的是手續比較多些,工序稍微多一點點的作法

  • 蔥的甜味跟香氣最足最滿
  • 湯頭鮮甜香氣飽滿,雞肉水嫩水嫩
  • 喝完最暖,幸福度最高

Tip照著做保證更迷人!

雞肉一樣先煎皮逼油
蒜頭稍微多個幾瓣香氣甜味更足,加蔘鬚進來補氣更有元氣
味道上也是大加分~

用雞油小火煸香蔥段跟蒜頭,有這步驟會變得超級香
最後再加新鮮蔥花攪拌一下,濃郁上桌


銅鍋 – 葡萄牙金光閃蛤蠣鍋 https://goo.gl/WSvXn4
刀具 – WUSTHOF 德國三叉 https://goo.gl/6eUzax
砧板 – Epicurean https://goo.gl/8gJfD9


Client:None


Equipments & etc:
Camera : Sony A6300
Lens : 18-105mm F4/28mm F2
Editting : DaVinci Resolve 14

Posted by 家政煮廚金基師

食譜寫作&料理影片拍攝

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