海鲜味增汤

2024-07-09 06:02:48 173

海鲜味增汤
味噌是一种用黄豆等粮食发酵后做成的酱,味噌汤就是酱汤。味噌汤做出来的汤偏黄色,味道比较浓郁,一般可以跟海鲜一起煮汤,味道非常鲜美。

很多人把味噌汤称为日本的“国汤”,日本人只要吃饭,必喝此汤。日本小学校教的进餐礼仪,首先就是第一口喝味噌汤,第二口吃米饭,第三口吃菜。

日本人把味噌看成如同盐和酱油一样重要的调味品。日本正宗味噌汤的做法,是拿个小锅烧开水,放入底料,其代表是豆腐和海菜,此外各种蔬菜如萝卜、茄子、土豆、洋葱等也都可放入。在材料变软之后,便要加入鲜味料,它来自鱼干、海带这些天然物品,勤奋的主妇会从浸泡海带开始提取其鲜味而后做汤,但大多数人忙碌或偷懒,都使用现成的粉末或颗粒状鲜味料,就好像中国人做菜用味精一样。之后就要加味噌。拿汤勺取适量加入汤中,拿筷子搅拌入汤,化开,一锅营养而下饭的味噌汤就好了。

味噌汤不可重复煮沸,因为味噌再温热会丧失香气,所以最好是煮好后立即食用。

味增汤中含有促进人体睡眠荷尔蒙褪黑激素分泌的氨基酸,对美容有很好的效果。此外,晚餐中加入味增汤的话也会增强饱腹感。多喝味增汤,既可以健康减肥又能够快速入眠。

Details of ingredients

  • 豆腐30克
  • 海带15克
  • 鱿鱼须几根
  • 金针菇20克
  • 鱼丸几个
  • 味增酱1大勺
  • 味淋1勺
  • 清水1升

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 海鲜味增汤

  • 1.准备好各种材料。海带我用的是干海带泡发的,剩了些紫菜碎也用在里面了
  • 2.金针菇去根焯水,豆腐切小块焯水,鱿鱼须洗净,焯水到半熟,沥净备用。如果鱿鱼须根部太粗,可用刀剖开一半,不切断,形成“丫”形,比较容易熟
  • 3.清水中煮海带,3-5分钟。我用的海带偏薄,如果是厚的海带,最好多煮一会儿或者提前蒸好备用
  • 4.根据容易熟的程度,下入鱼丸、金针菇,豆腐、胡萝卜,煮至八成熟
  • 5.把味噌放到滤网中,将滤网浸入汤汁,用筷子搅拌使味噌溶解后,加入味醂拌匀。我用的欣和的罐装味增酱。
  • 6.煮沸后关火,将鱿鱼须倒入,片刻即成
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