一步今天分享10多年前我学厨师

师傅教的白酱做法细节

看看你是否每步都做到位

首先关键的第一步就被很多人跳过

我们把洋葱对半切开

将香叶用丁香像这样丁在洋葱上

和一些欧芹一起放入牛奶中

小火煮约30分钟

西餐这步叫Scard milk

它除了增添牛奶的香味外

热牛奶

还有助于防止酱料在制作中结块

而把香料定在一起

也方便了完成后将其顺利取出

接下来另起一锅

中火将黄油融化

冒泡后加入面粉

快速翻炒2到3分钟

让面粉熟透但不上色

然后慢慢加入刚刚准备好的牛奶

同时快速搅拌

保持中火搅拌至酱料冒泡

调味除了盐和胡椒外

通常还会用到肉豆蔻

关注你有一个烹饪细节控

One step today, I learned to cook 10 years ago

The details of the white sauce recipe taught by the master

See if you're doing everything right.

The first crucial step is skipped by many people

We cut the onion in half.

Dice the gerbera leaves with cloves on the onion like this

Put it in the milk with some parsley

Cook on low heat for about 30 minutes

This step of western food is called Scard milk

In addition to adding the aroma of milk

Hot milk

It also helps prevent the sauce from clumping during production

And put the spices together

It is also convenient to take it out smoothly after completion

Here's another one.

Melt butter over medium heat

Add flour after bubbling

Stir fry quickly for 2 to 3 minutes

Let the flour cook through but not color

Then slowly add the freshly prepared milk

Stir quickly at the same time

Keep stirring over medium heat until the sauce is bubbling

Seasoning except salt and pepper

Nutmeg is usually also used

Pay attention to the details of your cooking