Page 155 - hakka

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溜锅粄

Tapioca Drop Soup

■ 主料 ■ Main Ingredients
木薯淀粉 200克 200 grams tapioca starch

■ 辅料 ■ Auxiliary Ingredients
咸菜粒 50克 50 grams chopped pickled vegetables
葱花 10克 10 grams chopped green onions
清水 200克 200 grams water
二汤 500克 500 grams light broth

■ 调料 ■ Seasonings
食盐 2茶匙 2 teaspoons salt
味精 半茶匙 ½ teaspoon MSG (monosodium glutamate)
胡椒粉 1茶匙 1 teaspoon ground pepper
猪油 1汤匙 1 tablespoon lard

■ 制作流程 ■ Method
1. 将木薯淀粉加入清水和食盐，搅拌均匀，调成细 1. Mix the tapioca starch with water and salt, stir until
滑的粉糊备用。 smooth to create a fine batter.
2. 将锅烧热放入猪油加热，将咸菜粒放入锅中煸 2. Heat the wok and add lard to heat. Add the chopped
炒，炒香后加入二汤，加入味精和胡椒粉调味， pickled vegetables and stir-fry until fragrant. Pour in
煮出咸菜的香味味。 the light broth, then add MSG and ground pepper to
3. 将调好的木薯淀粉糊，用勺子一勺勺地溜入锅 season. Simmer to infuse the flavours of the pickled
壁，让粉糊沿锅壁滑入汤中，形成薄片。 vegetables.
4. 待所有粉糊溜入汤中煮熟后，盛入碗中，撒上葱 3. Use a ladle to scoop the batter and slowly pour it
花即可。 along the sides of the wok, letting it slide down into
the broth to form thin sheets.
■ 风味特色 4. Once all the batter has been dropped into the broth
软糯滑嫩，晶莹剔透。 and fully cooked, scoop the soup into bowls and gar-
nish with chopped green onions before serving.

■ Flavour Characteristics
Soft, tender and smooth, crystal clear and translucent.