Friday, 8 October 2010

咸蛋枸杞汤 (Goji Soup with Salted Egg)

早几天在 Wendy 处看到了这道加了咸蛋的枸杞汤,觉得味道应该
很不错;所以昨天早上去采市场就买了鲜枸杞和咸蛋。我省略了枸
杞粒,因为家里没存货; 我也把熬汤的时间加长了。爆香后的江鱼
仔再熬成的汤真的很清甜,我就一连喝了两碗。真的很谢谢 Wendy
分享的食谱。


180gm 鲜枸杞叶,洗净
1 粒 咸蛋,把蛋黄切小粒后和蛋白拌均
1大匙 枸杞粒,加水泡软
1/3杯 江鱼仔,洗净,滴干水分
1小匙 油
1000ml 水
适量盐作调味

做法:

1。锅里烧热油爆香江鱼仔;加入清水煮滚后转小火再煮半小时。

2。把汤再煮滚后,边搅拌汤料边加入咸蛋以让咸蛋不会成团而能
煮成蛋花。

3。加入咸蛋后煮滚后就可试味了,如果不够咸可再下盐做调味。
(千万不要在加咸蛋前下盐调味,因为有时候不清楚咸蛋的咸味
有多重)

4。把枸杞粒和鲜枸杞叶,再煮滚即可。

180gm goji stalks
1 salted egg (break the egg into a bowl, cut the yolk into small
pieces, put the yolk back into the whites)
1 Tbsp wolfberries/goji berries, soaked
1/3 cup dried anchovies, rinsed
1 tsp oil
1L water
Salt to taste

1. Put anchovies into saucepan/wok and put in oil. Let it fry for
a while.

2. Put in water and bring to a boil. Lower the heat and let it
simmer for 30 minutes.

3. Bring stock to a boil, with a ladle in one hand and the salted
egg in another hand, pour the salted egg into the pot with the
other hand stirring so that the egg will not clump together.

4. Now, taste the soup. If it’s not salty enough, add in salt.
Do not season before the salted egg, because you won’t know
how salty the egg will be.

5. Put in goji berries. Then the goji leaves. Stir and bring back to
a boil.

6. Remove from heat and ladle into bowl to serve.