Wednesday, August 12, 2015

酸辣汤 Chinese Hot and Spicy Soup

之前在台湾旅行时,最喜欢喝它们的《酸辣汤》。
醋的酸,胡椒的辣。
尤其在冷天里喝,更是幸福~
用料简单。
做法简单。

材料(4-5人份):
鸡胸肉  200 g(切丝)
姜片 3片(切丝)
红萝卜  2根(切丝)
香菇  6朵(泡发,切丝)
黑木耳  1朵(泡发,切丝)
金针菇  1包(切段)
嫩豆腐  1块(切丝)
竹笋  1段(我没放)
鸡蛋  1颗(打散)
清水  10碗

调味料:
酱油  1 tbsp
黑醋  5 tbsps
白胡椒粉  1 tbsp
盐  少许

勾芡:
玉米粉  3 tbsps
清水  5 tbsps

做法:
  1. 热锅下少许油,放入鸡肉丝,姜丝,红萝卜丝,香菇丝,黑木耳丝和金针菇,翻炒片刻。
  2. 倒入清水,煮至沸腾。
  3. 加入调味料后勾芡。
  4. 加入鸡蛋,搅拌成蛋花。
  5. 最后,加入豆腐丝,稍煮片刻即可。

Ingredients(4-5 servings):
Chicken breast  200 g(Shredded)
Ginger slices  3 slices (Shredded)
Carrot  2 nos(Shredded)
Mushroom  6 nos(Rehydrated and shredded)
Black fungus  1 nos(Rehydrated and shredded)
Enoki mushroom 1 packet(Cut into sections)
Soft tofu  1 block(Shredded)
Bamboo shoot  1 section(I omitted)
Egg  1 nos(Beaten)
Water  10 bowls

Seasoning:
Soy sauce  1 tbsp
Black vinegar  5 tbsps
White pepper powder  1 tbsp
Salt  Add to taste

Thickener:
Corn starch  3 tbsps
Water  5 tbsps

Method:
  1. Heat a pan with some oil, sitr-fry the shredded chicken breast, ginger, carrot, mushroom, black fungus and enoki mushroom.
  2. Pour in the water and bring it to boil.
  3. Add in the seasoning and thicken the soup.
  4. Add in the egg and stir it to form egg drop.
  5. Lastly, add in the shredded tofu and cook for a while. Ready to serve.


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