「素食」我爸说：芋儿汤泡饭不要告诉别人！？|【Vegan】Taro and Pea Tip Soup/Stew

I'm obsessed with taro and pea tips soup. Last time, I made a pot of taro soup at my grandmother’s home, and my aunt told me that is the best taro soup ever.
I recall when I was a child, this soup was made with congee water and lard, so the soup tasted even more rich!
我非常喜欢吃芋儿豌豆尖汤，哈哈为什么说不要告诉别人，故事来自上次，我在外婆家做了一锅芋儿汤，大家都吃的津津有味时，我舅娘说芋儿汤泡饭太好吃了！然后我爸说：所以有句话说的是芋儿汤泡饭不要告诉别人，然后我问为什么，他说：因为太好吃了！哈哈哈。
这道菜我记得小时候外婆是用米汤加猪油做的，有条件也可以用米汤，这样汤汁会更加浓郁，包裹住米饭真的能吃两大碗！

📒Ingredients/材料：
芋儿 500g Taro
豌豆尖 1把 Pea Tips
金针菇 50g Enoki Mushroom
腐竹 2根 2 Pieces of Yuba
干辣椒 2个（不辣那种）Dried Chili Pepper (Not the spicy kind)
花椒 8粒 8 Sichuan Peppercorn
生姜 5片 5 Slices Ginger

📒调味料/Seasonings：
胡椒粉 ½小匙 1/2 Tsp White Pepper Powder
海盐 适量 Salt and Peppers
松茸粉 适量 Matsutake Seasonings

📒Tips:
1.In Sichuan cuisine, we like to throw a few sichuan pepeprcorn in the dish to add extra fragrant to the dish.
Make sure to add only 2 pieces of chili pepper on the soup.
为什么放辣椒和花椒，川渝这边其实做汤都喜欢丢几颗花椒，比如常见的小菜豆腐汤，吃不出麻味但又会感受到一丝丝微妙的麻味，还特别提香，偶尔咬到一颗还觉得很爽！有和我一样的吗
至于为什么放辣椒不是为了增辣，还是取那一股糊香，这样汤就会带点糊辣味，这个味泡饭真的特别好吃，当然放两个就够了，太多就抢味了！

2. Make sure to boil the taro first to remove the sticky thing
芋儿一定要焯水去过多黏液，很多人直接就下锅了，这样做出来汤太过黏糊糊的，芋儿也不会很好的入味。

3. Choose the smooth and dense one, not the floury taro
一定要选择芋儿，煮了之后又滑又绵密那种，不是那种粉质的芋头。

4. Oil fried the taro first; it will add more flavor to it
芋头一定要用油大火炒香，让表面淀粉与锅面高温接触风味会倍增。

5. Use hot water, so the soup will appear milky white
其次呢就是要用开水，这样汤汁就会呈现奶白色了。

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