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100 美味 浓汤食谱

妙黑尔

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03 January 2023
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秋葵浓汤是克里奥尔和卡金烹饪的精髓,是每家餐厅菜单上的必点菜, 也是家庭烹饪的核心。


它展示了最好的本土贝类以及当地的香肠、家 禽、野味和香料。它起源于 18 世纪的路易斯安那州,其名称来源于 班图语中秋葵 的意思或乔克托语中 filé 的意思。 秋葵和 filé 是美洲原住民使用的磨碎的黄樟叶,与 一起用作 秋葵汤的增稠剂, 是一种在油中煎成棕色的面粉。最常见的增 稠剂是面糊,类似于肉汁。它变成褐色的程度决定了秋葵汤的颜色。 当地厨师经常将其制成深棕色,使成品具有浓郁而浓郁的风味。传统 上,洋葱、芹菜、和灯笼椒(被称为当地烹饪的三位一体)加上大蒜 在面糊中嘶嘶作响,然后加入高汤制成浓汤。从贝类到家禽再到野味, 各种成分造就了秋葵汤的种类和味道。辣椒、百里香和月桂叶等调味 料会改变菜肴的味道,以取悦厨师,秋葵汤会盛在碗中盛在米饭上。 最具特色的浓汤风格是克里奥尔(新奥尔良)和卡金(路易斯安那州 西南部)。克里奥尔人使用西红柿,而卡津人不使用。因此,一个是 棕色,另一个是红棕色。克里奥尔秋葵汤的底料往往较薄,而卡津秋 葵汤则更浓郁、颜色更深,有时更浓稠,而且更倾向于使用野鸭等野 味。


在路易斯安那州南部,无论贫富,所有餐桌上都会供应秋葵浓汤, 而且在大多数高档餐厅或其他餐厅都有。 

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$87.00
Ships in 3-5 business days
Hurry up! Current stock:

100 美味 浓汤食谱

$87.00

Description

秋葵浓汤是克里奥尔和卡金烹饪的精髓,是每家餐厅菜单上的必点菜, 也是家庭烹饪的核心。


它展示了最好的本土贝类以及当地的香肠、家 禽、野味和香料。它起源于 18 世纪的路易斯安那州,其名称来源于 班图语中秋葵 的意思或乔克托语中 filé 的意思。 秋葵和 filé 是美洲原住民使用的磨碎的黄樟叶,与 一起用作 秋葵汤的增稠剂, 是一种在油中煎成棕色的面粉。最常见的增 稠剂是面糊,类似于肉汁。它变成褐色的程度决定了秋葵汤的颜色。 当地厨师经常将其制成深棕色,使成品具有浓郁而浓郁的风味。传统 上,洋葱、芹菜、和灯笼椒(被称为当地烹饪的三位一体)加上大蒜 在面糊中嘶嘶作响,然后加入高汤制成浓汤。从贝类到家禽再到野味, 各种成分造就了秋葵汤的种类和味道。辣椒、百里香和月桂叶等调味 料会改变菜肴的味道,以取悦厨师,秋葵汤会盛在碗中盛在米饭上。 最具特色的浓汤风格是克里奥尔(新奥尔良)和卡金(路易斯安那州 西南部)。克里奥尔人使用西红柿,而卡津人不使用。因此,一个是 棕色,另一个是红棕色。克里奥尔秋葵汤的底料往往较薄,而卡津秋 葵汤则更浓郁、颜色更深,有时更浓稠,而且更倾向于使用野鸭等野 味。


在路易斯安那州南部,无论贫富,所有餐桌上都会供应秋葵浓汤, 而且在大多数高档餐厅或其他餐厅都有。 

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