Wednesday, March 14, 2012

豆腐羹 Tofu Thick Soup

这是我钟爱的羹类之一,容易又健康,只是在刀功方面要下点心思咯。 不过我觉得如果把豆腐弄碎可能会有不同的口感。。。
This is one of my favourite thick soup, hehe... very easy to cook, healthy and just need a bit of patient when comes to cutting the tofu. But you may try to crumble the tofu instead of presenting it in a strip form...
那么我们需要什么材料呢?除了1和2之外,我说啊,其它的食材都是随你喜欢的!
1) 豆腐 (主食材)
2)高汤(主食材)
3)就我们家这碗呢,里面还有 - 蘑菇切粒,鲜带子,鲜蟹肉(新年嘛),鸡蛋和葱。
**4)漏了最后这一环(谢谢仪和Jean提醒!)要用栗米粉打芡才会变成羹。。。
上菜时可以加一点绍兴酒调味,喜欢‘吃醋’的朋友也可以加醋哦!
是不是很简单?

So what do you need to make this thick soup? Well, I would say it's 'customizable'! Below are the ingredients that in this particular bowl of tofu thick soup, lets take a look...
1) Tofu (a must ingredient)
2) Soup stock (a must ingredient too!)
3) here is what customizable, in this particular bowl, there are also - shredded mushroom, fresh scallops, fresh crab meat (CNY mah), egg and onions.
**4) Left out this last step (thanks Yee & Jean to remind me this!), need to add some the corn starch to make the soup become thick soup!
 I like to add some Shaoxing Rice Wine and you can even taste it with vinegar!
Isn't it simple?

9 comments:

Nava Krishnan said...

I have to agree with you on the nutrients of this soup and tofu is full of protein.

[SK] said...

不錯不錯, 裡面越多料就更好~~

yee said...

我很喜歡很喜歡很喜歡,而且也要學會這道湯!高湯。。。好麻煩吧?需要勾一點薄芡吧?

應該很簡單!好,要做!謝謝:)

Jean said...

羹應該要勾芡才會形成羹。
3,高湯就是用雞骨豬骨熬出來的湯,沒有的話用雞粉也可以的。
我比較喜歡海鮮羹,前兩天也才弄呢!:D

Casendra said...

哎呀!难怪我左看右看都好像少了些什么,就是那个芡啦!哈哈哈 pai seh pai seh :p 高汤就如 Jean 所说的,可以用猪或鸡骨,或鸡粉,如果要素低的话,可以丢一大棵黄芽白再加几粒大葱熬汤底,再加入自己喜欢的食材就可以咯!

Jean,我以前整天吵妈妈弄"菇菇海鲜羹"的呢!

Casendra said...

Krishnan, left out a last step for this thick soup, gotto add in a bit corn powder to make the soup bcome 'thick' oh... heheh

Nath said...

protein, is what people need when they wanna slim down

Jean said...

甚麼是“菇菇海鮮羹”?XD

Casendra said...

Jean, 就是几种鲜菇(如蘑菇,草菇,鸡肉菇)加海鲜(如带子,海参,蟹肉,花鲛)煮成的羹咯。

其实因为阿姨和堂姐知道我喜欢吃带子,新年时都会买来送礼,然后妈妈整天都讲不知到要怎么煮,所以我就建议来个一锅熟咯。。。哈哈哈。。

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