湯水

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加州農場婚宴湯以帶骨牛腱同牛肝通宵慢煮成金黃清湯,配米粉、雜菜及雪利酒上桌。
喺厚底荷蘭鍋入面,用橄欖油將牛肉同牛肝煎至金黃,攪拌至香味散發。加入兩杯凍水,煮至大滾,然後關火。加入四杯凍水,泡沫同油脂會凝結喺面,撇走直至湯清澈。
Brown the meat and liver in a heavy Dutch oven or soup pot with olive oil. Stir until they become fragrant. Add two cups of cold water and bring it to a rolling boil, then turn off the heat. Pour in another four cups of cold water; this will cause foam and fat to congeal on the surface. Skim this off until your broth appears clear.
開始細火煮湯底,只加提升湯味嘅材料:西芹、芹菜根、肉荳蔻皮、大蔥、lovage。
Now, start simmering the broth. At this point, only add the ingredients intended to enhance the broth: celery, celeriac root, the crown of mace, leek, and lovage.
整晚慢煮至湯底收至四杯份量。視乎牛肉種類,湯底可能濃淡有別。早上嚐一嚐湯底,喺品嚐匙上應呈金黃色。如果味道唔夠濃,加一粒美極牛肉濃湯寶,再煮一小時。嚐一嚐。如果想要更濃郁嘅牛肉味,再加一粒。嚐!
Allow the broth to simmer overnight until it has reduced to about four cups. The strength of the broth can vary depending on the type of beef used. In the morning, taste the broth; it should have a golden color on your tasting spoon. If you find the flavor isn't intense enough, add one beef Maggi cube and simmer for another hour. Taste again. If you prefer an even stronger beef flavor, you can add a second Maggi cube. Always taste as you go!
上桌前一小時,取出 lovage 束、去除油脂、骨頭、骨髓同肉荳蔻皮,然後將牛肉同牛肝切粒,加黑椒調味。加入肉粒、牛肝粒、米粉、新鮮紅甜椒、紅蘿蔔、四季豆、椰菜、黑椒粉,唔好煮滾,保持細火慢煮。
About an hour before you plan to serve, remove the bundle of lovage, along with any fat, bones, marrow, and the mace. Cube the cooked meat and liver. Add pepper to your liking. Return the cubed meat and liver to the pot, along with the vermicelli, fresh red sweet pepper, carrots, green beans, cabbage, and ground black pepper. Be careful not to boil the soup; simply keep it simmering gently.
上桌時,喺湯碗入面放一杯清澈湯底,加入一半米粉、一半蔬菜、牛肉同牛肝。撒上新鮮番茜葉。為成人加入 1.5 安士加州 Sherry 酒。配剛出爐嘅法式長棍麵包、牛油,以及醃橄欖、青瓜、細洋蔥、墨西哥辣椒、醃紅蘿蔔同法式芥末作為配菜。然後再給第二碗湯。豐盛!
To serve, pour one cup of the clear broth into each serving bowl. Add half of the vermicelli, half of the vegetables, and half of the meat and liver to each bowl. Garnish with a sprinkle of fresh parsley on top. For adults, add a 1.5-ounce shot of California sherry to each bowl when serving. This soup is traditionally served with freshly baked French bread and butter, accompanied by a garnish of preserved olives, pickles, boiler onions, jalapeño peppers, pickled carrots, and French mustard, which are meant to be eaten with the soup's meat and vegetables. After finishing the first, a second bowl of soup is then served. It's truly a hearty meal!