蘿蔔糕湯 Daikon Rice Cake in Soup

材料 Ingredients

白蘿蔔糕 Plain daikon rice cake 1-1/2 磅 lb (675g) 乾香菇 Dried shitake mushroom 6 朵 ea 蝦米 Dried shripms 1 大匙 Tbs 五香肉餡 Five Spices Meat Filling 1/3 磅 lb (150 g) 高麗菜 Cabbage 1/2 磅 lb (225 g) 胡蘿蔔 Carrot 1/4 磅 lb (112 g) 茼蒿 Tong-Hao (Chrysanthemum coronarium) 1/5 磅 lb (90g) 芹菜丁 Diced celery 1/4 杯 cup 食用油 Cooking oil 2 大匙 Tbs 麵湯頭 Soup Base for Noodles 3 份 Portion 鹽 Salt 1/4 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp

做法

1.	白蘿蔔糕 切成2cm方塊。香菇用水泡軟後去蒂切成細細。蝦米用水泡10分鐘後略切。胡蘿蔔去皮後切成細絲。高麗菜洗淨後切成1cm寬粗條。茼蒿洗乾淨後切成小段。 (註：五香絞肉可以用一般絞肉替代。)
2.	準備 麵湯頭。
3.	炒鍋燒熱後加入2大匙油，香菇和蝦米炒香，然後拌入絞肉炒散。再加入高麗菜絲，紅蘿蔔絲和1/4小匙鹽翻炒1分鐘。
4.	加入麵湯頭，煮滾後撇去浮在湯上的渣滓和泡沫。
5.	加入蘿蔔糕塊，用中火繼續煮3分鐘。最後加入茼蒿和芹菜丁再煮1分鐘即可。

Procedure

1.	Cut the plain daikon rice cake into 0.75" cubes. Soak the dried shitake mushrooms in water until soft. Remove the woody stems and cut the mushrooms into fine strips. Soak the dried shrimps in water for 10 minutes then roughly cut the shrimps. Peel the carrot and cut it into fine strips. Rinse and cut the cabbage into 0.5" wide strips. Wash and roughly cut the Tong-Hao. (Note: the five spices meat filling can be substituted with plain ground pork.)
2.	Prepare the Soup Base for Noodles in a small pot.
3.	Add 2 tbs of oil, shitake mushroom and dried shrimps in a heated wok. Sauté until aromatic. Stir in the ground pork and sauté until the pork is loose. Add the cabbage, carrot and ¼ tsp of salt. Continue to cooking for 1 minute, stir consistently.
4.	Add the soup base to the wok and bring the mixture to a boil. Skim off the foams on top of the soup.
5.	Place in the daikon rice cake. Turn the heat to medium and cook for 3 minutes. Finally add the Tong-hao and celery and cook for another minute.

最後更新 (Last Update): 12/05/2015
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