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太厚了
哦！感謝😊😮
用蒸的保留甜味
維基社群啟動「高知識」計畫：蒜泥白肉
「蒜泥白肉」是傳統川菜中的一道經典的涼菜。[1]製作原料包含蒜泥、五花肉等。有蒜香濃厚，肥而不膩的特點。
傳統的蒜泥白肉的製作流程為：將肉方煮製30分鐘後撈出，然後用原湯浸泡20分鐘，接著自然涼冷0.5小時，再將肉方切成0.2厘米厚的薄片。最後，將蒜泥味汁澆在切好的肉片上。
聽說醬料裡加一些甘草粉調和，味道會與眾不同喔！
我沒有這麼厚工，我只有溫体五花肉買回後皮用刀刮乾淨，並且洗乾淨就冷水下鍋，水滾轉小火15分鐘後関火蓋鍋悶1小時就撈起切片直接上桌。悶煮其間把蒜頭辣椒切末加醬油膏及少許白醋製成沾醬，怕辣可不加辣椒。
开水下锅是关键。冷水的话，肉会收缩变柴。但开水下锅也有弊端，血水保留在肉里，会嫩，但也会腥，所以要加大除腥手段。
丢人 什么都是台菜 笑死 一副没见过世面的样子
You are the best ❤❤❤
加蔥不對
蒜泥白肉又不是台菜
謝謝分享竅門，好好吃喔！