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。
攻略推荐>>汤料相性一览
开罗拉面店汤料分类
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名称
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熬煮次数
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属性增减
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大葱
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1出汁4降低
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10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
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胡萝卜
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1出汁4降低
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10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
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猪肉
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1出汁4降低
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10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
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海带
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1出汁4降低
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10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
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牛奶
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1出汁4降低
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10%,0%,0%,-10%,-25%,-12.5%,-12.5%,-12.5%
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芹菜
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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洋葱
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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去骨鸡
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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大腿骨
|
123出汁5降低
|
5%,10%,5%,0%,-10%,-20%,-30%,-40%
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排骨
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123出汁5降低
|
5%,10%,5%,0%,-10%,-20%,-30%,-40%
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猪油素
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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鸡汤
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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红辣椒
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123出汁5降低
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5%,10%,5%,0%,-10%,-20%,-30%,-40%
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杂鱼干
|
123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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蛤蜊
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123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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干贝柱
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123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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鲣鱼干
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123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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红味增
|
123出汁
|
30%,10%,5%,0%,0%,0%,0%,0%
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白味增
|
123出汁
|
30%,10%,5%,0%,0%,0%,0%,0%
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混合味增
|
123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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特产味增
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123出汁
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30%,10%,5%,0%,0%,0%,0%,0%
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青花鱼
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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鲣鱼
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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鲷鱼
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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生姜
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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大蒜
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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苹果
|
12345678出汁
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10%,5%,0,12.5%,12.5%,12.5%,25%,35%
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黑胡椒
|
12出汁
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5%,5%,0%,0%,0%,0%,0%,0%
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料酒
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12出汁
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5%,5%,0%,0%,0%,0%,0%,0%
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烧酒
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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淡口酱油
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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浓口酱油
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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酱油汁
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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大豆酱油
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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盐
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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盐汁
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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砂糖
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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芝麻油
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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辣油
|
12出汁
|
5%,5%,0%,0%,0%,0%,0%,0%
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