1分钟教你制作美味又营养的海带番茄高汤!

2017-04-24

快买些海带操练起来吧~美味又营养~


意大利餐厅IL GHIOTTONE 的首席厨师笹岛保弘先生说:“海带不但营养丰富,而且可以为其他食材提鲜。自身低调,富有内涵。”

 

而番茄具有和海带类似的功效。很多人一提到意大利菜,首先可能会想到意大利面或肉菜上面的番茄酱。实际上当地人更多地是在烹调食材的同时一点点加入番茄,增加菜品的鲜美口感。

 

意大利菜一般只将海带作为菜品背后的调味品,很少直接出现在菜品中。而日本料理店“神保町传”的首席厨师长谷川在佑不但善于利用海带制作高汤,还经常将海带作为沙拉的调味品。他可以根据海带用途的不同,自如变换海带料理的神奇美味。

 

首先教给大家基本的海带高汤制作方法

 

 

笹岛先生说:“在京都人们大都直接浸泡海带制作高汤,而在东京人们需要加热水煮海带。”从世界范围内来讲日本的水属于软水,但东京的水比京都稍硬,因此直接用水浸泡海带时需要静候8小时以上。加热制作海带高汤时需要加热至汤水沸腾,然后等候1小时。


将海带和蔬菜的边角余料放入清水中与意大利面一同蒸煮,这样可以为意大利面提鲜。同时盐分渗入意大利面中,在食用时可以少放食盐调味。



海带的美味可以完全融入到整个菜品中。“每次都会令菜品呈现出无法形容的美味口感。” 笹岛先生说。



番茄的美味口感可以融入整个菜品中,给其他食材提鲜。“不要放入太多番茄,否则都是番茄的味道了。”笹岛先生说。


彻底使用海带的方法



如果将制作高汤的海带扔掉十分可惜,应尽量循环利用。可以用海带包裹切好的鱼肉,让海带的鲜味渗入鱼肉中,增加鱼肉口感,再将海带洗净用于制作海带高汤,最后可将海带用于海带炖菜或泡菜。

 

笹岛先生说:“用海带包裹鱼肉时,如果海带无法很好地贴敷鱼肉表面,可以将酒或橄榄油涂抹在海带表面。”


接下来教大家用海带和番茄制作高汤的方法~

 



在1.5L水中加入10~15cm长的海带和带皮切好的番茄一个,小火煮10~15分钟后捞出食材。剩下的高汤可用于制作8人份的菜品。煮过的番茄可以作为其他料理的原料。

 

 

将盐吹海带切成1~2mm细碎颗粒,代替食盐放在沙拉或拌菜中。根据菜品的不同也可以适当加一些食盐与盐吹海带味道更佳。


如果想让高汤中稍稍带有海带的美味口感,可以在清水中放入海带和腌制的鱼肉,放置一晚即可。如果想充分利用海带的美味口感,可以将海带放在水中加热。此时不要再放腌制的鱼肉,防止汤品发黏。

 

用清水浸泡海带时放入腌制的鱼肉浸泡一晚



制作时取用小火加热10~15 分钟,取出食材,高汤待用。

 

如果希望给炖菜调味只需将海带加热即可.



在锅中放入泡好的海带,用小火加热1 0~1 5 分钟,直至汤水变成金黄色。食用时直接加入炖菜中即可。

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