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Growing up, my Chinese mother devoutly served tong (soup) every night; it was an ever-changing concoction formulated to treat whatever “afflictions” she believed were ailing her family. These ailments weren’t necessarily sicknesses—sometimes just minor complaints such as a sniffle, a cough, a headache. The prime tenet of Chinese medicine is to restore the balance of(酷)和yang(热的)。我们的身上有一个冷的阴,所以我的母亲会开汤以恢复杨部队。她的愈合汤通常含有肉,蔬菜,水果,生姜,人参,Gingko Nuts,Goji Berries,Jujube Dates等等的混乱。它们通常很甜,有时令人愉悦,在其他时候,它们非常痛苦。小时候,我妈妈会贿赂我,通过为我提供一小块糖果,每饮。不用说,我花了很长时间才能喝那种特殊的精神病。当我感觉不好时,生姜是我的首选。生姜是杨食物,被认为有助于消化和恢亚搏电竞复体内的平衡。我喜欢将新鲜切成薄片的生姜浸入热水中,以便快速接我或为我的日常食物添加大量。亚搏电竞一碗生姜炒饭和修复一样美味。在冬季,这碗面条汤就像一个拥抱。 The garlic oil adds an extra layer of aromatic flavor, a great way to bring cohesiveness to this curative bowl of soup. It’s bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess.That ginger-and-turmeric curry paste is vibrant in both color and flavor and is a great recipe to add to your repertoire; I like to think of it as my “universal curry paste,” as it can be used in so many tasty ways in addition to this soup. Whisk a tablespoon or two into eggs before scrambling, stir into Greek salad to make a memorable salad dressing, or use as the base for a Thai-style curry, chickpea stew, or a fragrant lentil soup. The paste can also be frozen, so make a double or triple batch to ensure that you always have some on hand for a quick meal.

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信贷:珍妮弗堤道

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20分钟
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45分钟
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Ingredients

Ginger-and-turmeric curry paste
Garlic oil

Directions

制作姜和毛茸茸的咖喱酱
  • Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil, and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

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做大蒜油
  • Heat olive oil in a small saucepan over medium-high. Add the garlic slices, and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

Make the soup
  • 在中高的地方加热深层煎锅,并用橄榄油淋上毛毛雨。加入1/2杯姜黄和鸡皮咖喱酱。将热量降低至低,然后煮熟,不断搅拌,直到芳香为2至3分钟。搅拌蔬菜和椰奶。煮6至8分钟以使口味融合。

  • Meanwhile, bring a large pot of salted water to a boil, and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

  • 用盐调味汤。关闭热量,然后搅拌。要食用,将肉汤混合在面条上。上面有葱和香菜;淋上大蒜油。与石灰楔子一起食用。

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