美味的肉骨茶：草本猪骨汤
(Delicious Bak Kut Teh: A Herbal Pork Bone Soup)
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份量
每份大小
准备时间
烹饪时间
总时间
食材
-
800 grams 猪肋骨
(Use meaty ribs for best flavor)
-
2 liters 水
(Adjust based on desired soup consistency)
-
1 packet 肉骨茶香料混合
(Available at Asian grocery stores)
-
8 cloves 大蒜
(Crushed for better flavor infusion)
-
3 tablespoons 黑酱油
(Adds depth to the soup's color and flavor)
-
2 tablespoons 淡味酱油
(用于调味)
-
2 tablespoons 中国米酒
(Enhances the aroma)
盐, to taste
-
2 pieces 小辣椒
(For added heat, adjust to preference)
新鲜香菜, for garnish
(Use meaty ribs for best flavor)
(Adjust based on desired soup consistency)
(Available at Asian grocery stores)
(Crushed for better flavor infusion)
(Adds depth to the soup's color and flavor)
(用于调味)
(Enhances the aroma)
(For added heat, adjust to preference)
营养
- 份量: 4
- 每份大小: 1碗（300ml）
- Calories: 450 kcal
- Carbohydrates: 5 g
- Protein: 30 g
- Fat: 35 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 1200 mg
- Cholesterol: 100 mg
- Calcium: 15 mg
- Iron: 2.5 mg
制作步骤
-
1 - Prepare the Ingredients:
Wash the pork ribs and cut them into smaller pieces. Crush the garlic cloves.
-
2 - Boil the Ribs:
In a large pot, add pork ribs and cover with water. Bring to a boil, then simmer for 5 minutes to remove impurities.
-
3 - Add Ingredients:
Drain the water, then return ribs to the pot. Add 2 liters of fresh water, Bak Kut Teh spice mix, garlic, dark soy sauce, light soy sauce, and rice wine.
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4 - Simmer the Soup:
Bring to a boil again, then reduce heat to low. Cover and let it simmer for 1.5 hours until the meat is tender.
-
5 - Season and Serve:
Adjust the seasoning with salt and add chili padi if desired. Serve hot, garnished with fresh coriander.
Wash the pork ribs and cut them into smaller pieces. Crush the garlic cloves.
In a large pot, add pork ribs and cover with water. Bring to a boil, then simmer for 5 minutes to remove impurities.
Drain the water, then return ribs to the pot. Add 2 liters of fresh water, Bak Kut Teh spice mix, garlic, dark soy sauce, light soy sauce, and rice wine.
Bring to a boil again, then reduce heat to low. Cover and let it simmer for 1.5 hours until the meat is tender.
Adjust the seasoning with salt and add chili padi if desired. Serve hot, garnished with fresh coriander.
关于 美味的肉骨茶：草本猪骨汤 :的更多信息
用排骨和香料制成的浓郁芳香的药材汤，非常适合爱好美食的人。
肉骨茶：独特的药材猪骨汤
肉骨茶，意为“肉骨茶”，是新加坡和马来西亚深受喜爱的一道菜，以其香气扑鼻的汤汁和鲜嫩的排骨而闻名。肉骨茶传统上是早餐，但一天中的任何时候都可以享用。
这道汤的特色是使用一种特殊的香料混合物，其中包括八角、肉桂和当归根等草药，这为其带来了独特的风味。烹饪方法包括长时间炖排骨以最大限度地发挥其风味和嫩度，使其成为雨天或身体不适时的完美安慰食物。
从历史上看，肉骨茶是工人阶级的一道美食，为他们提供丰盛的食物以维持辛勤的工作。随着时间的推移，它已演变成一道受不同人群欢迎的菜肴，餐厅专门提供这种经典食谱的不同版本。
想要别具一格，可以随意添加豆腐、蘑菇，甚至不同类型的肉类。汤与蒸米饭或油条（中式甜甜圈）搭配极佳。
提示和注意事项
- 一定要使用优质排骨才能达到最佳味道。
- 根据您的喜好调整香料混合物；有些人喜欢更浓郁的草本味道，而其他人则喜欢更辣的味道。
- 这道菜通常还搭配酱油和辣椒一起食用，为您的餐点增添一层额外的风味。
