主题:熬粥秘笈6招 ！！！！！！

七十一

1、浸泡：煮粥前先将米用冷水浸泡半小时，让米粒膨胀开。这样做的好处：1、熬起粥来节省时间；2、搅动 时会顺着一个方向转；3、熬出的粥酥、口感好。

　　2、开水下锅：大家的普遍共识都是冷水煮粥，而真正的行家里手却是用开水煮粥，为什么？你肯定有过冷水煮粥糊底的经验吧？开水下锅就不会有此现象，而且它比冷水熬粥更省时间。

　　3、火候：先用大火煮开，再转文火即小火熬煮约30分钟。别小看火的大小转换，粥的香味由此而出！

　　4、搅拌：原来我们煮粥之所间或搅拌，是为了怕粥糊底，现在没了冷水煮粥糊底的担忧，为什么还要搅呢？为了“出稠”，也就是让米粒颗颗饱满、粒粒酥稠。搅拌的技巧是：开水下锅时搅几下，盖上锅盖至文火熬20分钟时，开始不停地搅动，一直持续约10分钟，到呈酥稠状出锅为止。

　　5、点油：煮粥还要放油？是的，粥改文火后约10分钟时点入少许色拉油，你会发现不光成品粥色泽鲜亮，而且入口别样鲜滑。

　　6、底、料分煮：大多数人煮粥时习惯将所有的东西一股脑全倒进锅里，百年老粥店可不这样做。粥底是粥底，料是料，分头煮的煮、焯的焯，最后再搁一块熬煮片刻，且绝不超过10分钟。这样熬出的粥品清爽不浑浊，每样东西的味道都熬出来了又不串味。特别是辅料为肉类及海鲜时，更应粥底和辅料分开.

岱少

【(岱少)回复(七十一)的大作】


甘深既？


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甘请问“无米粥”点煮？

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carlos

【(carlos)回复(七十一)的大作】
吹水<IMG SRC="/images/face/132.gif">看你的样子都不象会煲粥啦<IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif"><IMG SRC="/images/face/139.gif">

猪丁山

【(猪丁山)回复(七十一)的大作】


   几时你整煲我试味啊？<IMG SRC="/images/face/114.gif">

蜥蜴怪

【(蜥蜴怪)回复(七十一)的大作】


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超仔

【(超仔)回复(七十一)的大作】


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远行

【(远行)回复(七十一)的大作】


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棋哥仔

【(棋哥仔)回复(七十一)的大作】

煲粥时放个“条更”在里面就不会粘底了

七十一

【(七十一)回复(海格力斯)的大作】


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海格力斯

【(海格力斯)回复(七十一)的大作】

哇。你好漂亮！！！！！！！！！我喜欢这样的妆容。
好久没化过妆了。今天晚上也要学你这样的妆扮。<IMG SRC="/images/face/103.gif">

海格力斯

【(海格力斯)回复(七十一)的大作】


我最钟意食粥啦。虽然无煮过。不过我得闲就会照你方法煮一煲架啦。多谢晒。

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