做法
- 把猪排骨在沸水中焯5分钟。沥干冲洗——这去除浮沫使汤更干净。
- 在大锅中混合焯过的排骨、整颗大蒜、拍碎姜、香料包、当归、枸杞、玉竹、八角、肉桂、丁香和水。煮沸后转小火。
- 盖盖炖90分钟。汤应从清变琥珀,有深度草药香气;排骨应接近软嫩。
- 加白胡椒、老抽、生抽、冰糖和盐。开盖再炖30分钟,使汤减少浓缩。颜色应进一步加深成浓茶琥珀。
- 最后15分钟加豆腐泡和金针菇。它们会吸汤变成风味炸弹。
- 上桌前在汤中焯生菜叶30秒。盛盘:把排骨、豆腐泡、蘑菇和生菜舀入深碗,慷慨浇汤。配另一碗米饭、旁边油条和一小碟带切片小米椒的酱油。每位食客把排骨蘸辣酱油与米饭交替。
Common questions
Can 肉骨茶 be made ahead?
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 150 minutes.
Is 肉骨茶 spicy?
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 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 肉骨茶 to make at home?
肉骨茶 is approachable for a home cook with basic stove skills — total time about 165 minutes, no special technique required.
Can 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
肉骨茶——字面'肉骨茶'——有两大主流:巴生(马来西亚)风格深、草药、复杂;潮州(新加坡)风格胡椒清亮、较轻。马来西亚多数人吃的巴生版本,据说由20世纪初巴生福建码头工人发明,他们需要重体力劳动的强壮早餐。草药来自中医药房;一些巴生摊有独特的预混香料包,定义他们的汤。喝汤是主要乐趣;排骨是奖励。
