小何赛肉汤 — 配火腿骨

Ferrán Adriá

小何赛肉汤 — 配火腿骨

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1 千克小何赛火腿骨

2.5 升水
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版本 2

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1 千克小何赛火腿骨,已经用于烹制肉汤

2 升水
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{0>1. REMOVE THE "YELLOWED" PARTS OFF THE BONES, COVER WITH WATER AND BLANCH.<}87{>1.去除骨头发黄的部分,进行焯水。<0}
{0>2. DRAIN THE BONES.<}76{>
2.
沥干骨头上的水。<0}
{0>3. COVER THE BONES WITH 2.5 L OF WATER AND SIMMER FOR 2 HOURS, REGULARLY SKIMMING FAT AND FOAM FROM THE SURFACE. <}90{>
3.
为骨头加上 2.5 升水,炖 2 小时,不断撇去表面的油脂和泡沫。<0}
{0>4. STRAIN THROUGH A FINE SIEVE, TAKING CARE NOT TO CLOUD THE SOUP, AND SKIM THE FAT FROM THE SURFACE. <}98{>
4.
用细筛过滤,注意不要污染汤,撇去表面的油脂。<0}
{0>5. FILTER THROUGH KITCHEN PAPER UNTIL THE CONSOMME IS CLEAR AND CLEAN.<}85{>
5.
 
用厨房纸巾过滤,直到肉汤干净清澈。<0}
{0>6. STORE IN THE REFRIGERATOR. <}98{>
6.
存放于冰箱中。<0}
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{0>VERSION 2<}100{>
版本 2<0}

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{0>1. ONCE YOU HAVE STRAINED THE CONSOMME, COVER THE HAM BONES ONCE MORE WITH WATER (2 L) AND SIMMER FOR 2 HOURS, REGULARLY SKIMMING FAT AND FOAM FROM THE SURFACE.<}97{>1.对肉汤进行过滤后,再为火腿骨加上水(2 升),炖 2 小时,不断撇去表面的油脂和泡沫。<0}
{0>2. STRAIN THROUGH A FINE SIEVE, TAKING CARE NOT TO CLOUD THE SOUP, AND SKIM THE FAT FROM THE SURFACE.<}100{>
2.
用细筛过滤,注意不要污染汤,撇去表面的油脂。<0}
{0>3. FILTER THROUGH KITCHEN PAPER UNTIL YOU HAVE AN EVEN CLEARER AND CLEANER CONSOMME.<}98{>
3.
用厨房纸巾过滤,直到肉汤变得更为干净清澈。<0}
{0>4. STORE IN THE REFRIGERATOR.<}100{>
4.
存放于冰箱中。<0}
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