montrealpost

Due to the Good Food Box, i.e. unknown vegetables every 2 weeks . . . . .  anyway, I have been making vegetable soup to get rid of the excess or dieing :p vegetables.

MP怪菜汤 Ingredients:
A) 炒洋葱 (炒软)
-  植物油/黄油
-  半个或一个 洋葱，切丁
B) 煮
- 垂死的菜 :p, 切丁
- 水或鸡汤
- 土豆/马铃薯, 一俩三个 , 切丁 (=增稠剂 :p, 我不喜欢用面粉)

全部煮5至30分钟(随意)，用手搅拌器 搅烂, 做完(~奶油浓汤)！

伴 加热了的面包，在冬季时 简单 暖胃的午/晚餐。:cool:

montrealpost

Over the years . . . .  I've bought so much kitchen gadgets . . . . :p Basically, u name it, I had it   Now this is just about the only special tool that I would keep.  For soup making, any $10/$12 ones would do.  However, I've heard that the cheap ones don't last long = will break easily.

There are a lot of reviews/comparisons on the web, e.g. http://products.howstuffworks.com/hand-blender-reviews.htm

montrealpost

炒洋葱很臭 :p，煮汤时 可以加  月桂叶 (Bay leave)。记得 搅拌前 移除月桂叶，叶太硬，可以伤害你的喉咙。

试过的(垂死)菜有:
- 胡萝卜，
- 芹菜，
- 西兰花
- 洋葱 (是啊! 洋葱土豆汤 )
- 土豆 (这就 。 。 。 。土豆洋葱汤 :cool: )

最神奇，味道也不错的是 京葱苹果汤 (Leek and Apple)。现在，只剩 太多生菜(lettuce) 的问题，不知道怎么办。生菜不能做~奶油浓汤，吃了很多 + 很多次的水煮肉片 。

121606

[quote=... 太多生菜(lettuce) 的问题。...[/quote]

蚝油生菜... 付乳生菜... X-O 酱生菜... 生菜包饺子馅... etc...
生菜+豆付+虾皮+史云生鸡汤=中式汤

montrealpost

问: 正要购买汤粉, 史云生鸡汤 或 史云生云吞汤, which one would be better for general purpose?

121606

煮开水, 放生菜, 隔水, 放蚝油, + (Ham, 叉燒, 火鸭, 或油鸡)丝 = < 15 分钟.
也可以加荷包蛋 - 25 Min.
懒做云吞, 沒用过云吞汤.

montrealpost

谢谢！
现在我可以回家洗衣服啦! :cool:

121606

建昌与建荣有你的???鱼, 3刀1只.

montrealpost

有???鱼卖了?! (壹大侠真风趣 :p) 谢谢！我周末去看看。

以前九毛九一个，现在3刀1只，祖国进步真快 。

有关豆豉鲮鱼vs孔雀石绿 @ https://www.sinoquebec.com/bbs/showth ... =%E8%B1%86%E8%B1%89

montrealpost

Classic thickener for soups and sauces, check cookbook for other alternatives.  Just fry flour in butter, PATIENTLY, till desired color.  Color of roux depends on the color of soup or sauce that you will be cooking.  Normally, we also add a dap of butter when soup/sauce is done, which gives the food an additional shine.

Roux 是做忌廉汤/忌廉汁 必须的。我把它称为 (黄油)炒面粉，慢慢炒+慢慢炒=超级闷。我不爱用面粉，就用土豆做汤的增稠剂 (thickener)。