Soup
by CookWhatHK0 saved
HK-Style Celery Soup simmers sliced celery with shallot and tomato paste in kombu-bonito dashi, finished with a knob of butter.
Cut the celery diagonally into slices and set aside.
將西芹斜切成片狀，再放在一旁備用。
In a small pot, combine the shredded shallot, tomato paste, rice wine, mirin, salt, and white pepper. Cook until fragrant and boiling, then add the celery and stir to combine.
取一個小鍋子，依序放入紅蔥頭絲、番茄膏、酒、味醂、鹽和胡椒粉。將這些材料煮至沸騰並散發出香氣後，再加入步驟1中切好的西芹，拌勻。
Pour in the kombu and bonito dashi stock, cover, and simmer on low heat until the celery is cooked through. Uncover, add the butter, and stir until melted. Serve.
倒入昆布柴魚高湯，蓋上鍋蓋，轉小火慢慢燉煮，直到西芹達到您喜歡的軟熟程度。最後，打開鍋蓋，加入牛油，待其完全融化後，這道湯品就可以享用了。 小撇步： 港式通心粉湯的湯底其實不只局限於白色的雞高湯。這是我嘗試重現當地品嚐過的美好滋味，結果非常成功！這碗湯喝起來有點像義式蔬菜番茄湯，湯頭嚐起來非常鮮美，西芹的香氣也十分足夠，完美融合了亞洲與歐洲的風味，帶來令人愉悅的美味。
