夏天的冬瓜最甜了！就用雞魚湯底來做馬告冬瓜魚丸湯吧｜冬瓜食譜、冬瓜料理｜Ｗinter Melon Fish Soup with seafood balls скачать в хорошем качестве

夏天的冬瓜最甜了！就用雞魚湯底來做馬告冬瓜魚丸湯吧｜冬瓜食譜、冬瓜料理｜Ｗinter Melon Fish Soup with seafood balls

冬瓜雖然有個冬字，但其實它的產季是4~10月左右，因為皮夠厚、耐貯存，放到冬天都沒問題(不過現在全球暖化氣溫越來越高，我覺得應該沒辦法像古早時候放到冬天了..)，最肥美的季節剛好就是孩子們開心放暑假的時候，現在剛好8月份，市場、超市都可以頻頻看到它，你還等什麼呢？快煮一鍋冬瓜湯給全家大小喝吧😉 🔹冬瓜丸子湯食譜🔹 冬瓜 1片(厚約5cm)可煮4人份 魚丸或花枝丸 隨意 馬告 1/2茶匙(非必要) 魚骨 400g(魚骨可以選攤位現有的石斑或旗魚骨) 熱雞高湯 2000ml(非必要，若無可改用開水+雞湯塊或味精) 洋蔥 半顆 芹菜 少許 薑絲 少許(非必要) 鹽巴 適量 食譜步驟： 1. 冬瓜去皮去心切塊，洋蔥切半、薑切絲、芹菜切末、馬告碾碎(如果沒吃過馬告可以先嘗試少少3~6顆就好)。 2. 自製常備雞高湯再爐上煮熱。 3. 魚骨擦乾水份，熱鍋下3大匙油，魚下鍋將兩面煎熟至金黃色(新手可用不沾鍋避免黏鍋慘案)。 4. 倒入熱的雞高湯和洋蔥煮滾。 5. 加蓋，中火保持沸騰煮20~30分鐘。火越大時間越短，反之越長，最終完成 900~1000ml 的高湯量(不含魚骨)。 6. 煮完後撈出魚骨，有均質攪拌棒的人可以直接將洋蔥打碎後過濾湯底，沒有攪拌棒的話，直接將洋蔥從鍋中取出也無妨。 7. 湯底完成後，依照你的需求決定使用多少份量去煮成魚丸湯，下冬瓜、魚丸、薑絲和馬告，冬瓜煮到你要的軟硬度後，試一下湯的味道，斟酌是否需要鹽巴調味。 8. 芹菜提香 #冬瓜湯 #冬瓜食譜 #冬瓜魚丸湯 #冬瓜料理 #魚丸湯 #魚高湯 Although winter melon has the word "winter", but in Taiwan, the actual production season is about April to October, because the skin of winter melon is very thick, so resistant to storage, put into the winter are no problem, the most fatty season of winter melon just happened to be August(now), the vegetable market here, supermarkets can see the winter melons. So what are you waiting for? cook a pot of winter melon soup for the whole family to drink it! 😉 Recipe steps: 1 slice winter Melon(4~5cm)any seafood balls 1/2 tsp Taiwan Ma Gaw 400g fish bone 2L chicken stock 1/2 Onion Celery (to taste) Ginger, Salt(to taste) 1. Remove the skin and center of the winter squash and cut into pieces, halve the onion, shred the ginger, chop the celery, and crush the Ma Gaw (if you have never eaten Ma Gaw before, the amount does not have to be as much as the video, a few grains of spices are enough, I'm crazy...). 2. Put the chicken stock on the stove and bring it to a boil. 3. Dry the fish bones, add 3 tbsp oil to the hot pan, fry the fish on both sides until golden brown (non-stick pan is recommended to avoid sticking). 4. Pour in hot chicken stock and onion, bring to a boil. 5. Cover the pot and cook over medium about 20-30 minutes. (The higher the heat, the shorter the time, and vice versa) Finish will should be 900~1000ml of stock (without fish bones). 6. Remove the fish bones. Use an immersion hand blender to make the soup more colorful. If you don't have, you can skip this step, just take the onions out of the pot directly. 7. After the stock is done, decide how much of the seafood ball soup you want to use, add the melon, fish balls, shredded ginger and Ma Gaw. 8. Celery for aroma, done. -------------------- 🔗在這裡找到我： https://www.coya.tw/hello/ -------------------------------------- 📷 食物攝影課(線上/實體) https://www.coya.tw/food_course/2486 -------------------------------------- ❤️ 追蹤我 FB   / coyalunch   IG   / coyalunch   Blog 食譜 https://www.coya.tw -------------------------------------- ✉️ 合作邀請 E-mail：[email protected]