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南瓜蕃茄薯仔魚湯烏冬 Pumpki, Tomato and Potato Soup with Udon

更新日期:2019年4月1日

材料

龍躉骨 1條

瘦肉 4両

南瓜 少許

蕃茄 2個

薯仔 1個

烏冬 1個

薑片 4片

陳皮 1瓣

醃料(瘦肉)

鹽 1/4茶匙

糖 1/4茶匙

生粉 1/2茶匙

胡椒粉 少許

麻油 適量

生抽 1/2茶匙

做法
  1. 先將薑切片,陳皮切絲(要預先浸軟)

  2. 之後番茄切件,薯仔、南瓜去皮後切片

  3. 用剪刀將魚頭剪開,魚身再剪一刀

  4. 將瘦肉切片,然後加入鹽、糖、生粉、胡椒粉、麻油、生抽後醃20分鐘

  5. 預備一大鍋熱水

  6. 然後用平底鍋,落油,加入薑片爆香

  7. 之後放入魚骨,中大火煎香至金黃色

  8. 先加入半碗水煮至起白色湯

  9. 再加半碗水再起白,如此類推8次左右至淆出奶白魚汁

  10. 接着可加入南瓜,薯仔,部份蕃茄煮一煮,然後就可以倒入鍋中,煮30分鐘

  11. 30分鐘後可加入少量瘦肉

  12. 再預備一鍋熱水,放入餘下番茄及烏冬煮熟,撈起備用

  13. 將餘下瘦肉亦煮熟

  14. 把番茄、烏冬、瘦肉放入碗中,加入已隔渣的魚湯,完成


Ingredients

1 pc Grouper Fish Bones

150g Lean Meat

Pinch Pumpkin

2 pcs Tomato

1 pc Potato

1 pc Udon

4 slices Ginger

1pc Dried Mandarin Peel

Seasoning(Lean Meat)

1/4 tsp Salt

1/4 tsp Sugar

1/2 tsp Corn Flour

Pinch Pepper Powder

Pinch Sesame Oil

1/2 tsp Soy Sauce

Steps
  1. Prepare ginger slices, cut the dried mandarin peel into long thin strips. (Soak the dried mandarin peel to soft in advance)

  2. Chop the tomato into pieces. Peel the pumpkin and potato, then cut into slices

  3. Use kitchen scissor to cut off the fish head, and cut the body to half

  4. Cut the lean meat to slices, season with salt, sugar, corn flour, pepper powder, sesame oil and soy sauce. Marinate for 20 mins

  5. Prepare a pot of hot water

  6. Put some oil into a pan add the ginger slices

  7. Put in fish bones, fried until golden brown by medium to high heat

  8. Add half bowl of water, cook until the soup turns white

  9. Add another half bowl of water and cook until soup turns white. Repeat for 8 times

  10. Add pumpkin, potato, half portion of tomato into the pan. Then put all the soup and ingredients back to the pot and cook for 30 mins

  11. Add some lean meat into the pot after 30 mins

  12. Prepare another pot of hot water and cook the udon and tomato, put aside when done

  13. Cook the rest of the lean meat

  14. Put the udon, tomato and lean meat into a bowl, pour in some fish soup. Ready to serve

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