Wednesday, October 6, 2010

包菜胡萝卜汤 (Cabbage Carrot Soup)

  1. 1/4 包菜,切片
  2. 1/3 胡萝卜,切丁
  3. 酸菜少许,切成小段
  4. 1/3 长型鱼饼,切片
  5. 猪肉碎少许
  6. 江鱼仔少许
  7. 盐少许
  8. 清水一汤碗
  1. 用少许油爆香江鱼仔然后倒入清水继续煮。
  2. 把包菜,胡萝卜,酸菜放入汤中。
  3. 汤滚,加入猪肉碎和鱼饼。
  4. 煮十五分钟然后加入盐调味。
  1. 如果没把握,先试一试汤的味道再加盐(酸菜会使汤带咸)。
  2. 把材料减半,加入面,米粉或冬粉就可以变成一碗热腾腾的汤面了。

  1. 1/4 cabbage, cut into pieces
  2. 1/3 carrot, cut into pieces
  3. A little of pickled cabbage, cut into small piece
  4. 1/4 fish cake, cut into pieces
  5. A little bit of minced pork
  6. A little bit of dried anchovies (ikan bilis)
  7. A little bit of salt
  8. A soup bowl of plain water
  1. Uses some oil to fry the dried anchovies then pour in plain water continue boil the water.
  2. Put in cabbage, carrot and pickled cabbage into the soup.
  3. Put the minced pork and fish cake into the soup when the soup is boiling.
  4. Cook for 15 minutes then add in salt.
Additional Info:
  1. If no confidence with the taste of the soup, please try the taste before you add in salt. This is because soup will become salty after put in the pickled cabbage.
  2. Reduce the ingredients, add in noodle it can become a noddle soup.

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