[問題] 如何避免蒜頭爛在湯裡面?
煮羅宋湯或是紅燒牛肉時 我會放整顆蒜頭
等到湯煮好 攪一攪之後 久燉軟爛的蒜頭就會化掉融在湯裡
可是我個人非常討厭吃到軟爛成糜狀的蒜頭
請問有什麼好方法可以避免?
我有想過煮到一半時先把蒜頭撈出來
但有時我用快鍋煮 煮到一半時也沒辦法開鍋子
還是我可以用裝茶葉的茶包袋裝蒜頭?
但放蒜頭的步驟通常是一開始爆香炒肉
這樣是炒好要加水時 再把蒜頭拿起來放進茶包袋裡?
還是說 這時就把蒜頭拿起來 對湯的味道不會有影響? (應該會吧?)
還請高手不吝賜教 這個問題困擾我很久了 T_T
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