原帖由 LittleETMan 於 2009-4-12 12:08 AM 發表
用金寶湯?咁大罐?我諗住有時得閒整個白汁豬扒咁咋,用唔哂罐金寶,都幾麻煩下喎...
做汁用剩的咪用來做湯作者: lulumimi 時間: 2009-8-15 07:42 AM
谢谢你的分享!我又学多一样东西了!作者: lulumimi 時間: 2009-8-15 07:50 AM
thank you very much,又学会做白汁了!作者: 柔 時間: 2009-8-15 08:14 AM
thank you very much !作者: lulumimi 時間: 2009-8-15 09:54 AM
白汁英文叫什么?作者: kwplee 時間: 2009-8-25 10:52 PM
There are two names for 白汁 in English, actually in French - Béchamel and Velouté.
Béchamel - white sauce based on milk, a white roux and studded onion (using bay leaf 香葉 and clove 丁香 pressed into an onion).
Velouté - literally soft, velvety, smooth. A basic white sauce made from stock and blond roux.
Roux - cooked mixture of flour and butter in the ratio 1:1. There are 3 stages of roux (means colour)- white, blond and brown.作者: puyakenn 時間: 2010-3-13 06:35 PM 標題: 拟将本专科统考分开专科下放到省里
提示: 作者被禁止或刪除 內容自動屏蔽作者: hippy_123 時間: 2010-4-17 08:27 AM
多謝你提供這麽有用的資料!!作者: seasky 時間: 2010-6-27 06:06 PM
Thankyou作者: james721007 時間: 2010-7-24 09:14 AM
Great !!! thanks for sharing.作者: wahskw 時間: 2010-10-3 11:13 AM
no.2 真的是加入麵粉打圈拌勻吗?麵粉哦!作者: silverstar 時間: 2010-11-30 04:41 AM
4#tom23
Thanks,did not know its so easy!作者: martinlok 時間: 2011-7-22 06:24 AM
thanks, it looks easy.作者: anhbqem 時間: 2011-8-3 10:00 PM
鬼佬唔識用生粉打欠 , 靜係識用麵粉。作者: winstonlove 時間: 2011-8-14 02:09 AM