Soup | Taiwanese Vegan Hot and Sour Soup 酸辣湯

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Soup | Taiwanese Vegan Hot and Sour Soup. (serves 1 change recipe according)

(中英文食譜 / 中文下拉)


Hot and Sour Soup. Even though the weather is still hot outside, this soup is a dish for any day of the week anytime of the year. A delicious Taiwanese inspired vegetarian version of the traditional Asian soup claimed by the Beijing and Sichuan regions of China. Cloudeer’s version is super simple and quick, with a Taiwanese twist. Follow along with the simple recipe below and try it out for yourself.

Ingredients:
¼ Carrot thinly sliced
¼ Parsnip thinly sliced (optional)
¼ cup of Bamboo Shoots- thinly sliced (difficult to buy fresh but can be found cheap at Coles or local market)
2 Snow Peas- roughly cut
1 Spring Onion- green only, sliced.
¼ a large Flat Field Mushroom- thinly sliced
3 Dried Shiitake Mushroom- soaked in hot water then thinly sliced
3 dried Jew ear mushrooms/ any other fungus mushrooms
100g Silken Tofu- thinly sliced
¼ Teaspoon of Hot chili Paste (Chili bean Sauce) – If you haven’t any sauce use fresh chili
1 Tablespoon White Vinegar
1 Tablespoon Black Vinegar
2 Tablespoons Soy Sauce
2 Tablespoon Potato starch/ Potato Flower- put into cold water and mix, Mixing again before putting into the soup
White Pepper (to taste)
1-5 drops of Sesame Oil (optional)
700mL water (if possible, use the water used to soak the dried mushrooms.

Method**:
1) Begin by first preparing all the vegetables and cutting to desired width and size.
2) Using a kettle, boil your water.
3) In a saucepan big enough for the number of servers required, start by frying your Dried mushrooms in a little bit oil of your choice for one minute.
4) Add the Carrot to the Mushroom and fry for a further minute.
5) Add the Parsnip to the mix and fry for a minute.
6) Add the Fresh Field Mushroom and fry for another minute.
7) Add the remaining vegetables (peas, fungus), Bamboo shoots and tofu to the bowl then top with the 800mL of hot water.
8) Add the Soy sauce, White Vinegar, Black Vinegar and Chili bean paste and mix, leaving for 5 minutes. As you add the sauces, be sure to taste for personal flavor and add any extra you may feel you need.
9) After 5 minutes or when your soup is boiling stir your potato starch water again and add to the soup with the spring onion and some White pepper and sesame Oil (optional).
10) Everything is ready to eat!

** Alternatively- You can make this recipe without frying the vegetables if you like or want to save time. To Do this, just add all the veggies, bamboo, tofu and sauce Mix (Soy, chili bean, vinegar, vinegar) in the pot with the water and cook for 5 minutes or until boiling. Once boiled add the Spring onion, Potato starch, and Sesame oil. Cook for another couple of minutes then your soup is done.

純素酸辣湯(一人份/ 倍數增加即為多人份)

今天要跟大家分享一個快速又美味的15分鐘食譜,是台灣街頭小吃和餐館裡面最受歡迎的項目--酸辣湯。

老少咸宜的酸辣湯,是餃子的好朋友,夏天喝來開胃,冬天喝起來暖身。許多素食餐廳會用素火腿來替代葷料,而這個版本則以蔬菜為主,若手邊有牛蒡或歐洲防風草,請一定要大方地加進去,無法取代的口感和香味,絕對一試成主顧。順帶一提,這也是一道很適合清冰箱的創意料理。還有料理新手們,請不要擔心,偷偷告訴你妳,這是一道絕對不會失手,而且成品看起來很厲害的食譜喔!

配料
材料A
4匙 植物油
3朵 香菇--切絲(新鮮、乾燥皆可)
¼條 紅蘿蔔--切絲
¼條 白蘿蔔--切絲
¼條 牛蒡或歐洲防風草--切絲(可省略)
¼朵 大蘑菇--切絲(可省略)

材料B
¼杯 筍片--切絲(罐頭可)
2條 豌豆--切塊(可省略)
3朵 黑木耳--切絲(新鮮、乾燥皆可)
¼盒 豆腐--切絲(約100g)
700mL 水(可用於浸泡乾香菇/ 木耳的水)

材料C
¼茶匙 豆瓣醬(或是用一條小辣椒取代)
1湯匙 白醋
1湯匙 黑醋
2湯匙 醬油

材料D
2湯匙 太白粉(與100 cc冷水調和)
適量 白胡椒
1-5滴 芝麻油(可省略)
1枝 青蔥 - 切成細末

廚房工具
一只 小湯鍋

材料A
乾香菇、黑木耳泡水後,留下香菇水,並所有的食材清洗乾淨後,全部切成條狀(為保留口感,勿切太細)。

將植物油放入小湯鍋內熱鍋,小火慢炒香菇,微微上色後,放入紅蘿蔔絲,炒約一分鐘後,下白蘿蔔絲,繼續拌炒約一分鐘。

若有牛蒡絲或歐洲防風草可在此時加入拌炒,可增加口感跟香氣,一分鐘後再加入新鮮蘑菇絲炒至變軟,每一項材料都可用一分鐘為準即可。

材料B
將材料B全部放入鍋中後,加入700mL的水,可直接使用於浸泡乾香菇/ 木耳的水,水量一定要蓋過所有的食材噢!然後蓋鍋煮滾,時間約五分鐘。

材料C
煮滾後,加入材料C的調味料,攪拌均勻後,先用湯匙試味道,味道不能太淡,因為待會勾芡後嚐起來會更淡。

材料D
將太白粉水調勻後下鍋,再次煮滾後加入適量白胡椒和芝麻油,上桌前加入青蔥細末即完成。

或者--如果想節省時間,也可以跳過煎蔬菜的步驟,只要把所有的材料放到小湯鍋,加入水和醬汁煮沸,時間約五分鐘。煮滾後勾芡加入適量白胡椒和芝麻油,上桌前加入青蔥細末即完成。

#台灣酸辣湯 #純素酸辣湯 #素食酸辣湯 #酸辣湯 #酸辣湯中英文食譜

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