做法
- 排骨在沸水中焯 5 分钟。捞出冲净——汤底因此清澈见底。
- 排骨、水、整头(连皮拍裂)的大蒜、白胡椒粒和黑胡椒粒一同放入厚底锅。烧开。前 10 分钟仔细撇去浮沫。
- 转最小火,半盖锅盖慢炖 75 分钟——汤色应该清亮,呈淡金色(潮州式不下老抽和草药,与黑色复杂的巴生肉骨茶截然不同)。
- 加入鱼露、生抽和冰糖,再炖 10 分钟。胡椒辛香应当鲜明可辨;如果不够,再补一小勺压裂的白胡椒粒。
- 最后 10 分钟加入豆腐泡和金针菇。临上桌前,把绿叶菜放入汤里焯 30 秒。
- 上桌时:把排骨和配料连同充足的汤盛入大碗。另上一小碟浓黑酱油加小辣椒末。配白米饭和油条。食客拿排骨蘸辣椒酱油,汤直接从碗里啜饮。喝那一口汤,才是这道菜真正的乐趣。
Common questions
Can 潮州肉骨茶 be made ahead?
潮州肉骨茶 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 潮州肉骨茶 spicy?
潮州肉骨茶 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 潮州肉骨茶 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 潮州肉骨茶 to make at home?
潮州肉骨茶 is approachable for a home cook with basic stove skills — total time about 100 minutes, no special technique required.
Can 潮州肉骨茶 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
潮州式(新加坡)与巴生式(马来西亚)的肉骨茶其实是两道菜。新加坡这一派胡椒清汤,口感更轻盈;巴生那派则是颜色深沉、药材繁复。新加坡潮州式相传是为 20 世纪初福建码头工人发明的——他们需要一碗便宜又能补气的早餐,主要用便宜的下水部位煮成。白胡椒(而非黑胡椒)是潮州式的招牌,辣味来自胡椒而非辣椒。新加坡名店包括『发起人肉骨茶』和『松发肉骨茶』。
