用爆香的江鱼仔来煮高汤,再来下少许姜片提味,然后加入紫菜汤配料,轻轻松松又煮好一碗汤了!
分量:4-5人份
需时:30分钟
材料:
紫菜 – 1片/ 5克 (浸发沥水)
番茄 – 1粒 (切4边)
白豆腐 -1块(切8边)
红萝卜片 – 8片
嫩姜片 – 5片
鸡蛋 – 1粒
鱼胶 – 150克
江鱼仔- 1把/ 50克
葱花 – 1茶匙
调味料:
油 – 1汤匙
盐 -1 茶匙
水 – 1500毫升
煮法:
1. 烧热锅,加油待热
2. 下江鱼仔,爆香
3. 加入水,大火煮滚,加盖,转中火煮10分钟
4. 起盖,沥去江鱼仔,高汤待用
5. 烧热锅,下姜片煸香
6. 加入高汤待滚,下鱼滑,红萝卜片,白豆腐,番茄,待滚至鱼滑浮上来
7. 加入紫菜,盐,搅匀·调味
8. 下蛋液轻轻搅匀至有蛋花出现
9. 熄火,上碗,洒上葱花,完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Seaweed Soup with Fish Paste 滚紫菜鱼滑汤
Course: SoupsCuisine: Chinese4
servings30
minutesThis is an express soup recipe, can be done within 30 minutes!
Ingredients
- Ingredients
5g seaweed (soaked and rinsed)
1 tomato (cut into 4 pieces)
1 white tofu (cut into 8 pieces)
8 slices of carrot
5 slices of ginger
1 egg
50g ikan bilis
1 tsp minced scallion
- Seasoning
1 tbsp oil
1 tsp salt
1500ml water
Instructions
- Heat the wok with oil
- Add in ikan bilis and saute
- Add in water, boil over high heat, cover with a lid, switch to medium heat and boil for 10 minutes
- Lift the lid, extract and rinse ikan bilis, set the broth / soup aside
- Heat the work, add in ginger and dry fry
- Add in the broth and boil, add in fish paste, carrot slices, white tofu, tomato, boil until the fish paste floats
- Add in seaweed, salt, stir evenly and season
- Add in beaten egg, stir lightly until egg strips are seen
- Turn off the gas, dress with minced scallion, it’s done!
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