【四川榨菜汤】Sichuan Preserved Vege Soup
此汤的煮法和用料简单,是一道家家户户都会煮的汤,主角不外是:“四川榨菜”。配角一般都因人口味而异,即有:排骨、鸡肉、红萝卜、马铃薯、玉蜀黍、番茄。。。等等
其实,“主角”的选择(一般分为“真空包装”和“散装”)起着至关重要的影响。在此之前,我都是买“真空包装”因为看起来比较干净卫生。但是,直到父亲告诉我说:其实“散装”的风味更佳,尝试过后,真的煮出来的汤头果然不同!
除此之外,我们在处理 “四川榨菜”时,我个人认为只要稍微清洗,无需浸泡,保留部分榨菜原有的腌料,反而味道更好,榨菜的用量也只需1/3粒,而且汤头也无需添加任何调味料。
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食谱 Recipe
1)排骨 | Pork Ribs - 500克 | 500g
2)四川榨菜 | Sichuan Preserved Vege - 80克 | 80g
3)蒜头 | Garlic - 1粒 | 1 Pc
4)洋葱 | Onion - 1粒 | 1 Pc
5)姜片 | Ginger Slice - 5片 | 5 Pcs
6)马铃薯 | Potatoes - 2粒 | 2 Pcs
7)红萝卜 | Carrot - 1根 | 1 Pc
8)芹菜 | Celery - 2支 | 2 Pcs
9)水 | Water - 1.5公升 | 1.5 Liter
[Sichuan Preserved Vege Soup]
The cooking method and ingredients of this soup are pretty simple, and it is a soup that everyone can cook. The protagonist is nothing more than "Sichuan mustard pickles". The rest of other ingredients are generally vary from person to person's taste, namely: pork ribs, chicken, carrots, potatoes, corn, tomatoes. . . and many more
In fact, the choice of the "protagonist" (generally divided into "vacuum packaging" and "bulk packaging") plays a crucial role. Before that, I always bought "vacuum packaging" because it looked clean and hygienic. However, until my father told me that those "in bulk" tastes better, after trying it, the soup really cooked is really different!
In addition, when we are processing "Sichuan preserved mustard ", I personally think that as long as it is roughly washed, there is no need to soak, and some of the original marinade of mustard is retained, it tastes better though. The amount of "Sichuan mustard" is only 1/3, and there is no need to add any seasoning to the soup at all.
For the detail cooking process, please watch the video ^.^
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Негізгі бет Тәжірибелік нұсқаулар және стиль 【四川榨菜汤】选择「开方式」的榨菜,只需1/3粒,整锅汤就🈚️需调味了❗️
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