花菜奶白素汤——纯素食材也能烧出奶白高汤奶白高汤通常是在煲汤时选择富含蛋白质的牛、羊、猪骨或鸡、鸭骨等,制作时用文火煮、慢慢熬制得来。这样的高汤呈乳白色,是食材中脂肪颗粒卤化的结果。许多饭店里的汤头看起来也是乳白色的,而且很香浓,据说是加了淡奶的缘故,因为他们压根儿没有时间煲汤。小时候,如果家里没菜,老妈常会拿两个鸡蛋煎至金黄而香酥,丢进冷水锅中大火烧开后再滚十几分钟,此时水色会变至乳色而浓香,再加入面条,烧开后扔几片青菜,味道大好。比起清汤寡水的面条,这种做法更能让我接受。后来我试着用香干(一种豆制品)切片,两 Cauliflower milk white soup - Vegan ingredients can also be burned milk broth milk soup is usually in the soup when the choice of protein-rich cattle, sheep, pork or chicken, duck, etc., making slow sauerkraut, slow Slow brewing system. This soup is milky white, is the result of the halogenated fat particles in the ingredients. The soups in many restaurants look milky white and fragrant, purportedly added as a light milk because they simply do not have time to soup. A child, if the family did not vegetable, mom often take two eggs fried golden and crispy, thrown into the cold water boil the fire and then roll for ten minutes, then the water color will become creamy and fragrant, then add Noodles, boil throw a few slices of vegetables, taste good. This practice is even more acceptable to me than the oligosal noodles. Later I tried to slice with dried incense (a kind of soy), two