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Caldo verde(字面解作「青菜湯」),被認為是葡萄牙的national dish,深受澳葡人士喜愛,更是當地人出外用膳必點的菜餚。澳葡式的薯蓉青菜湯與傳統的葡萄牙湯做法略有不同 。 如何做澳葡版本的薯蓉青菜湯? 可參閱下廚小貼士。 4至6人份量 材料 初榨橄欖油 80毫升 蒜頭 切片 2瓣 洋蔥 切碎 1個 月桂葉 2塊 雞湯/ 素菜湯 500至700毫升 焗薯 (去皮,烚熟後壓成薯蓉) 1個 葡腸切粒 1條 ( 或用西班牙腸) 羽衣甘藍 切條 100克 鹽和胡椒粉 適量 做法 將橄欖油和蒜片放入大湯鍋中,以細火煎香蒜片,然後取出蒜片並丟棄。 將洋蔥加入油中,用細火煮至軟身及半透明,再加入月桂葉。 逐少地加入高湯,然後再落薯蓉。煮沸後加入葡腸。煮約3分鐘,直至葡腸裡的油融入湯裡。加入羽衣甘藍 ,煮約1分鐘(烹煮羽衣甘藍不要超過兩分鐘)。取出月桂葉,加入鹽和胡椒調味即可。 下廚小貼士 1. 澳葡式薯蓉青菜湯是使用本地芥蘭,因為它大眾化,很容易在當地市場找到。 2. 以西班牙辣肉腸代替葡腸亦可。 Caldo verde (literally “green soup”), considered the national dish of Portugal, is also loved by the Macanese and a must-order dish when it comes to local dining. Macanese caldo verde is slightly different from the traditional Portuguese soup—read my tips below to check for the Macanese version. Makes 4 to 6 servings Extra virgin olive oil 80ml Garlic cloves, sliced 2 White onion, minced 1 Bay leaves 2 Chicken or vegetable broth 500 to 700ml Baking potato, peeled, boiled, and mashed 1 Portuguese sausage, diced 1 ( or Chorizo, Spanish sausage ) Kale, shredded 100g Salt and pepper to taste In a large soup pot, gently heat the olive oil and sliced garlic over low heat until fragrant. Remove the garlic with a slotted spoon and discard. Add the onion to the oil and cook over low heat until soft and translucent. Add the bay leaves to the oil towards the end. Add the broth a little at a time, followed by the mashed potato. Bring to a boil and add the sausage. Cook for about 3 minutes, until oil from the sausages releases into the soup. Add the kale and cook for about 1 minute. (Kale requires no more than a minute or two to cook.) Discard the bay leaves and season the soup with salt and pepper. Tips 1. The authentic Macanese way is to use local kale ( 芥蘭 ) as it is popular and easy to find in local markets. 2. Chorizo (mild or hot) can replace the Portuguese sausage. ☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰ Facebook | Instagram | YouTube: johnrochacooking Website http://JohnRochaCooking.com #caldoverde #薯蓉青菜湯 #johnrochacooking