Soup
by CookWhatHK0 saved
HK-Style Hot and Sour Soup with Radish Cake stirs a packet soup base with ribboned egg, then adds chewy radish-cake strips for a quick warming bowl.
Cut the radish cake into strips. Bring enough water for 4-5 servings to a boil.
將蘿蔔糕切成條狀。燒開大約四到五人份的水量。
Once boiling, tear open the soup packet and stir the seasoning powder into the water. Slowly pour in the beaten egg while stirring continuously.
待水滾沸後，撕開酸辣湯包，將裡面的調味粉慢慢撒入滾水中，同時一邊攪拌。隨後，將打散的蛋液緩緩倒入鍋中，同樣邊倒邊攪拌。
Add the radish cake strips and boil for another 5 minutes (taste-test the radish cake for desired texture — it should have a bit of chew, not be too soft). Add salt and sesame oil, then serve.
把切好的蘿蔔糕條放入鍋中，繼續煮約五分鐘。在烹煮過程中，可以先嚐嚐蘿蔔糕的軟硬度，理想的口感是帶點嚼勁，避免煮得過於軟爛。最後，加入鹽和香油調味，即可。 贴士 如果您有吃不完的蘿蔔糕，不妨將其加入湯中，這樣吃起來會有點像韓國的年糕湯。由於蘿蔔糕本身已經是蒸熟的，所以只需加熱即可食用。除了港式蘿蔔糕之外，一般市售的素蘿蔔糕也同樣適用於這道湯品。
