星期五, 9月 26, 2008

食譜: 通少港式羅宋湯 (Borsch soup with HK style)


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返埋今日又放長假啦, 星期一, 29號係結婚記念日, 我當然請假, 唔返工啦, 不過我地剛剛去完旅行, 星期一應該唔會去邊到玩啦, 最多都係休息吓, 同出去食吓飯咁啦

今日哩個湯唔係難整,

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但煮嘅時間真係要好多, 我建議大家放假先試, 因為要煲到所有材料出晒味, 同埋要令牛蹍軟熟, 我覺得至少要煲佢2個半小時或以上呀

其實同上次個雜菜湯差唔多, 但今次加左肉, 牛油同茄膏,

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個味道立即濃郁幾倍, 你問我, 我會喜歡雜菜湯多啲, 因為感覺天然好多, 哈哈

不過個味道唔差呀,

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我仲覺得好過出面茶餐廳個啲, 有好多時出面個啲一係無味, 一係過酸, 都係自己煲好好多, 味道始終可以自己調教呀

我地得2個人, 當然一日係飲唔晒咁多, 隔日返熱再飲,

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發覺更加好飲呀

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如果大家開party, 又或者唔怕飲多幾餐, 不況整一煲, 包你飲完以後出街都唔叫羅宋湯, 因為自己整又易又好味呀

正所謂: 通少港式羅宋湯, 好飲易整唔怕多


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(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 180分鐘左右      份量: 6人

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1- 蕃茄4個, 1開8 (8 tomato, cut into 8 pieces)
tonytsang and kareny recipy
2-
 中洋蔥1個, 去衣, 切大粒 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy

3- 牛油3湯匙 (3 tbsp of butter)
tonytsang and kareny recipy
4- 西芹粒2杯 (2 cup of diced celery)
tonytsang and kareny recipy
5- 椰菜1/4個, 切絲 (1/4 of cabbage, shredded)
tonytsang and kareny recipy

6- 月桂葉2-3塊 (2-3 bay leaves)
tonytsang and kareny recipy
7- 濃縮牛肉湯1罐 (1 cane of beef broth)
tonytsang and kareny recipy
8- 水4罐 (4 cane of water)
tonytsang and kareny recipy

9- 茄膏1罐 80ml (1 cane, 80ml tomato paste)
tonytsang and kareny recipy
10- 牛蹍半磅, 切大粒 (1/2 lbs of beef shin, cut into large pieces)
tonytsang and kareny recipy
11- 紅蘿蔔6條, 去皮, 切大粒 (6 red carrots, peeled, cut into large pieces)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1-
 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy

2-
 辣椒油2湯匙 (2 tbsp of chili oil)
tonytsang and kareny recipy
3-
 乾羅勒香草碎2湯匙 (2 tbsp of basil)
tonytsang and kareny recipy
4- 鹽適量 (a bit of salt)
tonytsang and kareny recipy



tonytsang and kareny recipy
1- 先將牛蹍飛水, 約10分鐘, 洗淨, 隔水備用
tonytsang and kareny recipy

2- 
快所有材料放於煲內, 蓋頂, 大火先煲滾, 煲20分鐘後改慢火煲2個半小時, 吃前再加入汁料調味即可
tonytsang and kareny recipy

1- Boil the shin for 10 minutes.  Rinse it under cold water and drain it well.  Put it aside.
tonytsang and kareny recipy
2- Boil all the ingredient in a large pot.  Once it is boiled, cook for 20 minutes.  Reduce the heat to low.  Simmer it for 2 and half hour.  Add the sauce mix to adjust the taste before serving it.  Serve it in hot.tonytsang and kareny recipy

1- 煲完隔日再飲味道更濃郁
tonytsang and kareny recipy
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2- 如果覺得不夠酸, 可以加點白醋, 如果過酸, 則加點糖
tonytsang and kareny recipy
1- The soup will taste better overnight
tonytsang and kareny recipy
2- Do Add some white vinegar to make it more sour or add some sugar to make it less sour tonytsang and kareny recipypy

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