瓜仔肉湯也能登堂入室 入選米其林夜市美食．夜市版最大特色是 肉做成肉羹型態，在家自己來 要簡單些 低脂些，改用虱目魚丸與雞胸肉為主，配合低溫手法 米其林餐廳慣用手法之一。低溫來讓肉嫩丸子甜， 香氣則是多道工、煮好後，單獨把湯滾了 單純取香氣
30分
4人
100+
主要食材
瓜仔罐頭湯
100
cc
瓜仔
1
大匙
雞胸肉
200
克
台南虱目魚丸
適量
甜味黑豆蔭油
10
cc
水
適量
1
68℃ / 25 分鐘
所有食材放入，溫度68度25分鐘，完成後單獨把湯頭取出。
五星飯店版：低溫雞胸 偏好68c 30 分鐘
2
單獨把湯頭滾沸騰，取香氣即可上桌設。
電鍋
烹煮
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100+