沙茶魷魚羹 Sha-Cha Flavor Squid Soup

材料 Ingredients
泡發魷魚 Rehydrated squid1 條(大) Large
濃羹湯頭 Dark potage base 1 份 portion
柴魚片 Dried bonito flake4.5 盎司 oz (128g)
木耳(切絲) Wood-ear fungus (julienne)1/2 杯 cup
胡蘿蔔(切絲) Carrot (julienne)1/2 杯 cup
白菜 (切粗條) Napa cabbage (thick strips)4 杯 cup
沙茶醬 Chinese satay paste3 大匙 Tbs
九層塔(略切) Thai basil (roughly chopped)1/4 杯 cup
沙茶魷魚羹圖片

做法﹕
1.若使用乾魷魚，依照發泡乾魷魚做法發好魷魚。將魷魚身體橫向切成2cm寬粗條，每條再依長度對切或切成3段。頭鬚部份每根切開後再對切。
2.準備濃羹湯頭。
3.濃羹湯頭A料燒滾加入柴魚片，用小火煮2分鐘後撈出柴魚渣滓。
4.放入木耳，胡蘿蔔，白菜和濃羹湯頭B料用中火煮到白菜變軟，大約8分鐘。將浮在湯上的泡沫渣滓撇掉。
5.將濃羹湯頭C料(太白粉和水)調勻後倒入湯內，不斷地攪動湯直到湯變稠。
6.加入魷魚繼續用中小火煮2分鐘。
7.將濃羹湯頭D料(紅蔥酥，大蒜水和黑醋)和沙茶醬加入湯內稍微攪拌一下即可。食用時加上九層塔。



PROCEDURE
1.If using dried squid, refer to Rehydrate dried squid to rehydrate the squid. Cut the squid body crosswise into 2cm wide strips then cut each strip into halves or thirds depending on the strip length. Separate the tentacles by cutting them apart then cut each in half.
2.Prepare the Dark Potage Base .
3.Place the part A from the Dark Potage Base and dry bonito flakes in a pot then bring the mixture to a boil. Turn the heat to low and cook for 2 minutes. Use a strainer to remove the bonito flakes.
4.Add the wood-ear fungus, carrot, Napa cabbage and part B from the Dark Potage Base. Cook over medium heat until the cabbage is tender, approx. 8 minutes. Skim off the foams on top of the soup.
5.Mix the Part C (starch and water) in a bowl. Add the mixture to the soup and stir until the soup is thick.
6.Turn down the heat to medium-low. Add the squid and cooking for 2 minutes.
7.Stir in the pact D (fried shallot, garlic water & dark vinegar) from the Dark Potage Base and Sha-Cha sauce. Add the Thai basil before serving.




最後更新 (Last Update): 06/29/2018
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