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某天讓 Pochun帶酸辣湯和白飯去午餐,同學想要知道這道酸辣湯的食譜,雖然她不太吃肉,把肉絲和豬血去掉應該也是可以的。
酸辣湯 Hot and Sour Soup
材料(份量依個人喜好可調整):
豬肉
豬血
豆腐
竹筍
木耳
金針菇
紅蘿蔔
雞蛋
辣椒
蔥花
高湯
醃肉:
醬油 1/2 大匙
米酒 1/2 大匙
太白粉 1/2 茶匙
調味:
白醋 3~4 大匙
醬油 2~3 大匙
白胡椒粉
鹽
太白粉水
香油
烏醋 3~4大匙
做法:
1. 醃肉:豬肉切絲,以醃肉料抓一抓醃著大約 10~20分鐘
2. 其他材料切絲,怕太辣的話把辣椒子去掉不用
3. 高湯煮開,把豬肉絲放入拌開
4. 其他材料放入煮滾,放入調味料、勾芡,小火煮滾
5. 打入蛋花,用漏勺可以把蛋花煮得細細的,很適合這種濃湯類
*烏醋最後熄火了再加入,味道會比較好
*因為材料很多,其實可以勾薄芡就好,降低熱量
*也可以加香菇或其他菇類;調味方面也可以添加辣椒油
Ingredients(can be adjusted as prefered):
pork tenderloin, shredded
pork blood, boiled
tofu
bamboo shoots
wood ear
enoki mushroom
carrot
eggs
red chili
green onion, chopped
soup stock
Marinade:
soy sauce 1/2 tbsp
rice wine 1/2 tbsp
cornstarch 1/2 tsp
Seasoning:
white vinegar 3~4 tbsp
soy sauce 2~3 tbsp
white pepper to taste
salt to taste
cornstarch dissolved in cold water
white sesame oil to taste
black vinegar 3~4 tbsp
Preparation:
1. Marinade pork:Mix shredded pork with marinade ingredients, set aside for 10~20 mins.
2. Shred other ingredients.
3. Bring soup stock to a boil, put in marinaded pork.
4. Add other ingredients and bring to a boil. Add seasoning, slowly add cornstarch water and stir. Reduce heat and cook to a boil.
5. Beat eggs, slowly pour eggs in and stir at the same time.
*Add black vinegar when serve instead of let it boil would result in a better taste.
*You can add other mushrooms as you like. For seasoning can add some chili oil as well.
(食譜參考:Carol自在生活、新手下廚的33堂課)
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