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This dish is such a heartwarming dish which is really good for fall and winter. If it's too plain for you, you can make a spicy dipping sauce, and don't forget try the hotpot soup, so yummy! 秋冬皮肤往往容易干燥,而豆浆和娃娃菜又是美容的佳品,特别是娃娃菜特别水润,太适合秋天吃了,如果你觉得清淡可以搭配一个辣椒蘸水,一样很下饭的。记得一定要喝汤,真的太鲜了。 Ingredients/材料: 汤底材料/Soup Base: 鲜豆浆 1L Fresh Soy Milk 干香菇 两朵 2 Dried Shiitake Mushrooms 昆布 8cm*8cm(可用干海带) Kombu 8cm*8cm (Dried or Fresh) 水800ml Water 生抽 一大匙 1Tbsp Soy Sauce 姜泥 8g Grated/ Minced Giinger 海盐 一小匙 Salt 1Tsp 味噌 一大匙(可选)1Tbsp Miso (Optional) 食材/Vegetables: 蔬菜:娃娃菜、莲藕、南瓜、豆腐、豆皮、豌豆尖 Napa Cabbage, Lotus Root, Pumpkin, Tofu, Tofu Skin, Pea Tip 各类菌菇:香菇、金针菇、猪肚菇、松茸、虫草花、海鲜菇 Shiitake Mushroom, Enoki Mushroom, Clitocybe Mushroom, Matsutake Mushroom, Cordyceps militaris, White Beech Mushroom 蘸水/Dipping Sauce: 云南蘸水、油皮辣子、香油、香菜、姜泥、生抽、现磨白芝麻 Chili Oil, Sesame Oil, Coriander , Minced Ginger, Soy Sauce, Freshly Ground White Sesame 步骤: 1.将香菇和昆布用温水泡2小时以上,在锅里加入鲜豆浆,加入泡好的香菇昆布汤。 2.接着加入生抽、海盐、姜泥,取一勺味噌,加入汤稀释开,然后加入汤中拌匀,开中火煮到微沸后捞出昆布,防止煮出黏液和腥味 3.锅底铺上娃娃菜,上面铺上菌菇和时蔬,倒入刚刚做好的汤底即可。 TIPS: 1. The seasoning of the soup base does not need to be too heavy, and no additional flavoring agent is needed. The soup cooked with napa cabbage is already sweet enough. 2. When Kombu and shiitake mushrooms are soaked, they will release glutamic acid and guanylic acid, which are the base of umami, thus bringing a natural umami taste. 3. Soy milk must be fresh so the taste will be delicious. 1.汤底调味料不需要太重,不用额外的鲜味剂,搭配娃娃菜煮出来的汤已经足够鲜甜。 2.昆布和香菇浸泡后会释放谷氨酸和鸟苷酸等鲜味物质,从而带来自然的鲜味。 3.菌菇虽鲜美但偏寒凉,需加些姜去平衡。豆浆一定要用鲜豆浆才美味,不要用市售的,味道不一样。 我的IG: chusvegans Don't forget to follow me on Instagram: chusvegans My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it. My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place! 喜欢我的视频请点赞,订阅并打开小铃铛,可以第一时间看到我的视频。 Turn on the notification and be the first to watch my videos 每周更新 New Video Every Week 【Chu’s Vegan, Choose Vegan】 © Copyright by Chu’s Vegan #ChusVegan#Vegan#素食