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【經典台菜】虱目魚肚粥在家做！米水比例1比10，魚肉滑嫩湯鮮甜的家常煮法 Analytics Table
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小兒子點菜想吃虱目魚肚粥，我們立刻改菜單安排上！大家都知道虱目魚肚好吃，但你知道「魚肚」其實根本不是魚的胃嗎？為什麼養殖的魚肚油脂會這麼厚？ 今天分享超道地的家常虱目魚肚粥，掌握米水 1:10 的黃金比例，搭配去腥增鮮的薑絲與靈魂紅蔥油，魚肉滑嫩不老、湯頭清甜回甘。只要用心為家人煮上一鍋熱粥，暖心暖胃，這就是最幸福的家的味道！ 00:00 虱目魚肚吃的是胃嗎？章新聊魚肚冷知識 01:40 為什麼虱目魚肚這麼好吃？野生與養殖油脂大解密 04:24 食材準備：切薑絲與芹菜末 05:27 挑選虱目魚肚與切片、醃漬去腥 07:44 煮粥關鍵：米水比例 1:10 與防止溢鍋技巧 09:34 下薑絲與調味：提香靈魂紅蔥油 10:46 魚肉下鍋掌握熟度與起鍋 12:12 試吃時間！家的味道與吃魚肚注意事項 #虱目魚肚粥 #經典台菜 #家常菜 #海鮮粥 #章新漫談 #古早味 #台南美食
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