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A Stranger at Home Tuesday, 15 February 2022 清燉牛肉湯 材料:牛腱400克、紅蘿蔔2小條、白蘿蔔半大條、洋葱一個、老薑半塊切厚片、香菜1棵。 調味:鹽適量、柴魚醬青少許。 紅燒牛肉湯我還是很愛,那是台灣獨有的記憶的味道。兩年未能回去,最接近的就是島國相當容易找到的鼎泰豐。雖然那也是嚴選食材精心調製,總是少了獨立店家的某種獨特配方的神秘與驚喜。突然想起很多年前在淡水老街的某家小店,心血來潮捨紅燒牛肉湯而選擇清燉牛肉湯,就在一個寒風凜冽的傍晚,獨自欣賞過了那經典的冬日夕照之後。淡水風大原本就不是什麽稀罕的事,走在街上突然那家店的玻璃門拉開,走出三個靦腆的少年郎,隨風飄來淡淡香氣。恍惚之間我還以爲是少年身上噴灑的古龍水。回過神來,哦原來是清燉牛肉湯的鮮甜。 選用能夠凝聚溫度的砂鍋,而不是金屬鍋子。我總喜歡用砂鍋煮湯,講究的是溫度的均匀和持久。倒入兩大碗冷水,再將切成塊狀的牛肉、紅白蘿蔔、洋葱、薑片放入水中。選用牛腱的好處是肉嫩又帶筋,長時間燉煮後鮮嫩又還有些彈牙。蔬菜是爲了添加甜味,喜歡的話也可加點西芹,但我覺得味道太强烈。當然也可以加點八角,但那更是太超過,除非喜歡濃鬱的香料味道。大火煮沸後關小火,繼續悶煮三個小時。煮湯非得要有耐性,這個時候也許可以先喝兩杯餐前酒。煮好後加入適量的鹽,少許柴魚醬青。我偏愛一款日本人喜歡用的柴魚醬青,一般上做冷奴常用,但我煮湯也愛加。盛碗後再撒上切碎的香菜。香菜往往是終結的神來一筆,就是有人避之唯恐不及。這樣就大功告成了。 這湯的味道當然與淡水那家或者任何一家,都不一樣,是我自家靠感覺與靈感調製出來,下一回再煮也找不回一模一樣的味道。那三個多年前的少年,下次再去淡水也不會再遇到。那麽多年了,他們也許融入河邊幽幽垂釣的衆多歐吉桑之中,或者去了台北還是哪裡。什麽時候再能夠回去台灣,也許到淡水要順便留意一下。 Posted by 柯思仁 No comments: Email This BlogThis! Share to X Share to Facebook Share to Pinterest Labels: 家常食谱 Wednesday, 10 April 2019 《庄子兵法》:讲故事的方法 2019年2月24日 编导:...

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