小小的一块牛油,嫩滑、柔软,含在齿间,熨帖地裹着每一处味蕾。有食家评价,考察一家西餐厅应该从最基本的牛油开始,牛油质量的好坏,能直接影响食客对餐厅的印象。牛油分牛奶油和脂肪油在最早的时候,制作牛油的技术出自于地中海沿岸。当地人把牛奶大力摇晃,将奶中的乳脂和水分分离后,取出乳脂,再沥干水分,这就是牛油的雏形。而现代牛油则分成了两种。一种是纯粹从牛奶中取出牛油,另一种是从牛脂肪中提取牛油,这种牛油又被 A small piece of butter, tender and soft, contained in the teeth, ironing posts wrapped around every taste buds. A food evaluation, study a restaurant should start from the most basic butter, butter quality is good or bad, can directly affect the impression of diners on the restaurant. Butter cream butter and fatty oil The earliest time, the production of butter technology from the Mediterranean coast. Locals shake the milk vigorously, the milk cream and water after the separation, remove the cream, and then drained water, which is the prototype of butter. The modern butter is divided into two kinds. One is purely taken from milk, butter, the other is extracted from beef fat butter, this butter was