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  • 韓式土豆骨頭湯

    韓式土豆骨頭湯

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    查看原文/ 2017年12月11日/ 739人看過

    韓式土豆骨頭湯的做法步驟

    韓式土豆骨頭湯

    材料:

    高湯:

    2 lbs 高湯骨 (neck bone)

    5-6 片姜片

    5-6 瓣 蒜瓣

    5-6 段 蔥白

    1 只 中型洋蔥

    1 tbsp 料酒/米酒

    其他:

    2-3 只 土豆/馬鈴薯 (削皮切滾刀塊)

    1 只 西葫蘆 (也可以加白菜,黃豆芽,小白菜,茼蒿, 或任何喜歡的蔬菜)

    5-8 朵 泡發的香菇/菇類

    4-5 片 韓國泡菜 ?optional

    一些 蔥花 點綴用

    調味:

    2 tbsp 韓國辣椒醬

    2 tbsp 韓國大醬/味噌

    1 tsp 辣椒粉 optional

    注:如果不加泡菜可以加點鹽或魚露調味

    ingredients:

    for stock:

    2 lbs pork neck bone/back bone

    5-6 slices of ginger

    5-6 cloves of garlic

    5-6 pieces of spring onion only the white part

    1 medium size bombay onion

    1 tbsp rice wine/cooking wine

    others:

    2-3 medium size potato (skinned and cut into 1-2 inches pieces)

    1 zucchini (you can also use any type of vegetables to your liking, you could use pok choy, soy bean sprout, cabbage)

    5-8 mushroom, dried or fresh

    4-5 slices of kimchee optional

    some chopped spring onion for garnishing

    seasoning:

    2 tbsp korean hot pepper paste (gochujang)

    2 tbsp korean soybean paste (doenjang) or miso

    1 tsp chili powder optional

    note:add some salt or fish sauce if you choose not to use kimchee

    ?

    韓式土豆骨頭湯

    1. 先把湯骨用涼水浸泡20-30分鐘,泡出血水后沖洗干凈。

    2. 煮好半鍋水,把湯骨入滾水汆燙,撈出洗凈備用。

    3. 把鍋子洗凈再注入半鍋水,把湯骨,洋蔥,蒜瓣,蔥段,姜片和料酒加入,大火煮滾后轉中小火燉45分鐘。

    4. 把洋蔥姜片蔥段和蒜瓣兒撈起丟棄不用。 加入辣椒粉和兩大勺的韓式辣椒醬,繼續燉煮。這個時候可以加入香菇。

    5. 把土豆/馬鈴薯削皮切滾刀塊,西葫蘆或蔬菜洗凈切塊/切段。

    6. 把土豆塊和泡菜加入鍋里中火燜燉大約8-10分鐘。 加入西葫蘆繼續煮3-5分鐘,熄火前加入韓國大醬/味噌,化開調味即可。吃 前撒點蔥花點綴。

    1. soaked neck bone for 20-30 minutes in cold water or until the water turn pink/red in color. clean the bones thoroughly.

    2. blanch the bone pieces, drain and wash the bones again with clean water. leave aside.

    3. clean the pot and add another half pot of fresh water with the bone pieces. add onion, garlic, spring onion, ginger slices and cooking wine, boil on high for about 5 minutes and turn the heat to medium low to simmer for 45 minutes or until the meat become tender .

    4. take the ginger, garlic, onion and spring onion out and discard it away.

    5. add a tsp of chili powder and 2 tbsp of korean hot pepper paste (gochujang) into the soup. add mushroom into soup.

    6. peel potatoes and cut it into 1-2 inch pieces, also cut?zucchini or any vegetables of your choice to bite size.

    7. add potato and kimchee into the stock, and continue cooking for 8-10 minutes.

    8. add the vegetables/zucchini and cook for another 3-5 minutes, season with?korean?soy bean paste or miso, stir well. sprinkle some spring onion before serving.

    it goes very well with steamed rice.

    盛上一碗白米飯。。開吃羅!

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