泡菜豆腐魚湯 Fish Tofu Kimchi Soup

材料 Ingredients

白魚肉 White fish 1 磅 lb (450g) 豆腐 Tofu 1 盒 pack 蔥 Scallion 2 支 stalk 基本醃料(淡) Light basic marinade 1 份 portion 泡菜辣湯頭 Kimchi spicy soup base 1 份 portion

做法

1.	魚肉切薄片。豆腐切成 3cm x 3cm 小塊。蔥洗乾淨切 5cm 小段。
2.	將泡菜辣湯頭準備好。
3.	將魚片用基本醃料醃 10 分鐘。
4.	將泡菜辣湯頭 A 料炒香 -先炒洋蔥﹐紅蘿蔔和薑末再炒泡菜絲和蒜末。
5.	加入泡菜辣湯頭 B 料的高湯和豆腐煮滾。加入魚片後撇去浮在湯上的渣滓。
6.	加入泡菜辣湯頭 C 料調味。等湯再度滾了後加入蔥段﹐關火趁熱食用。

PRPCEDURE

1.	Cut the fish into thin slices. Cut the tofu into 1"x1" pieces. Wash the scallions and cut them into 2" segments.
2.	Prepare the Kimchi Spicy Soup Base.
3.	Marinate the fish with the Light Basic Marinade for 10 minutes.
4.	Sauté the ingredients from Part A of the Kimchi Spicy Soup Base recipe until aromatic – onion, carrot & ginger first, then the kimchi and garlic.
5.	Add the ingredients from Part B of the Kimchi Spicy Soup Base recipe and tofu. Bring the mixture to a boil. Add the fish slices. Skim off the foam at the surface of the soup.
6.	Add the ingredients from Part C of the Kimchi Spicy Soup Base recipe for seasoning. Cook until the soup is boiling again. Add the scallion segments and turn off the heat. Serve hot.

最後更新 (Last Update): 07/17/2013 :)
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.