蝦湯可能係世界上開稀左最難頂嘅湯底

講緊呢包野，水少正正常常，唔小心落多左水就變左精味

我試過用蝦頭做膽整蝦湯,感想係好難,難度係味道變得好濁唔夠mix(究竟係邊part出事…唔知!我懷疑蝦頭唔夠多) ,所以呢道湯真係得貴價餐廳或者工廠生產先夠濃味.

MSG

The comparison likely stems from the umami flavor in prawn soup, driven by amino acids like glutamate, which can mimic the savory, slightly salty taste some associate with semen. Prawns are rich in proteins and compounds that break down into these taste elements during cooking. Texture might also play a role—creamy or viscous soups could amplify the perception. It’s a subjective sensory overlap, not a literal similarity. Anything specific about the soup you’re thinking of?

味精係味似精咁解

平時我一定抄左post架喇 但呢鑊我真係認同

其次係金寶忌廉湯 水分一多就勁嘔心

份量好重要。

睇清楚包裝上寫嘅，跟足加幾水。

煮食奧妙之處就係氣溫濕度火力都會影響到最後煲野剩返幾多水，包裝指示係冇閪用嘅

睇返成份表包野都有雞殼，唔夠蝦頭蝦殼就可以用黎偷工減料

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