懶人救星:沒有高湯,怎麼辦?


冬天,鍋物是大家最常開伙的好夥伴。除了暖呼呼之外,不外乎實在很簡單,只要把材料放進鍋子裡煮熟,就能享用。

前一陣子,某位親子兼美食作家告訴我,煮火鍋還是要高湯才行。但誰會常備高湯?拿起超市裡的高湯罐頭往成分標示一看,就又不想吃有太多添加物的,立馬放回去。怎麼辦?這裡有幾招速成的。

1.清淡的昆布高湯。把昆布(約15*10公分)略微擦拭,泡水(兩公升)一整夜。要煮火鍋時,這就是很鮮美的高湯。可在煮時再加入柴魚片約三十秒撈起,最後再調點醬油。

2.懶人高湯。準備一堆冬季蔬菜,如蘿蔔、菜心、白菜等,連同番茄、玉米、香菇一起入鍋加水煮滾,慢煮約15分鐘。重點是,最後加入蛤蠣。此火鍋會越煮越鮮甜,蔬菜的甘甜和蛤蠣的鮮美,會一併融入湯裡。而且這些料也都可以食用。因為加入番茄,湯頭會帶著微微的酸,很有層次。

How to make a quick soup stock for hot pot?

It’s right time to enjoy a hot pot right now. Not only it can warm up body, but also it is easy to cook. If you don’t want use stock cube or boxed stock that may have too much food additives, here are some tricks to make soup stock.

Trick 1: Put dry kelp (around 15*10cm) in 2000c.c. water in refrigerator over night.It’s already a tasty stock. But you can put some dried bonito flakes into boiling stock for 30 seconds and add some soy sauce. It will become a perfect Japanes style stock.

Trick 2: Put lots of seasonal vegetable, like radish, Chinese cabbage, corn, tomato and mushroom into water and boil it for 10 to 15 mins. The point is to add clams which will make the stock more fresh and flavor.

#高湯 #火鍋

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