This recipe is liked by 0 person(s). |
152 味噌湯
Nb persons: 0
Yield:
Preparation time: 20min
Total time:
Source:
100g | 白蘿蔔 |
0.25slice | 油豆腐皮 |
事前準備: A 油豆腐皮以熱水澆淋去油,切成絲。 B 白蘿蔔切成粗條狀。 | |
300ml | 小魚乾高湯, 作法:175小魚乾高湯 |
使用 單柄鍋 1 煮高湯、白蘿蔔: 將高湯、白蘿蔔放入鍋中蓋上鍋蓋,開大火。 2 加入油豆腐皮,以小火煮10分鐘。 | |
1Tbsp | 味噌 |
以高湯調勻味噌放入,煮滾之後熄火裝盛。
味噌不要煮太久。食材確實煮透,加入味噌後湯汁滾之前,略滾左右的程度即熄火。此外,反覆加熱會使風味消失,每餐都煮新的最能確保好滋味。
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.