开罗拉面店汤料与熬煮次数合理分配顺序

2015-01-27 echo 0

在开罗拉面店中熬制美味汤底时，每一种材料都有自己适应的熬煮次数，过多或过少都不能发挥最佳效果，那么应该如何利用好这些材料呢，让我们看一看汤料随着熬煮次数的属性变化吧。

开罗拉面店汤料分类
名称	熬煮次数	属性增减
大葱	1出汁4降低	10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
胡萝卜	1出汁4降低	10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
猪肉	1出汁4降低	10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
海带	1出汁4降低	10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
牛奶	1出汁4降低	10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
芹菜	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
洋葱	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
去骨鸡	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
大腿骨	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
排骨	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
猪油素	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
鸡汤	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
红辣椒	123出汁5降低	5%,10%,5%,0%,-10%,-20%,-30%,-40%
杂鱼干	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
蛤蜊	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
干贝柱	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
鲣鱼干	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
红味增	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
白味增	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
混合味增	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
特产味增	123出汁	30%,10%,5%,0%,0%,0%,0%,0%
青花鱼	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
鲣鱼	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
鲷鱼	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
生姜	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
大蒜	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
苹果	12345678出汁	10%,5%,0,12.5%,12.5%,12.5%,25%,35%
黑胡椒	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
料酒	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
烧酒	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
淡口酱油	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
浓口酱油	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
酱油汁	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
大豆酱油	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
盐	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
盐汁	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
砂糖	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
芝麻油	12出汁	5%,5%,0%,0%,0%,0%,0%,0%
辣油	12出汁	5%,5%,0%,0%,0%,0%,0%,0%