做法
- 把牛骨在220°C烤30分钟以加深汤的风味。移到高汤锅,加2升冷水、对半洋葱、拍碎大蒜和姜。慢炖90分钟,撇沫。过滤。加盐调味。
- 把冷牛肉切块。在食物处理器中与大蒜、白胡椒、盐和压碎冰脉冲搅成顺滑黏酱。冷和冰必不可少——它们防止肉升温、破坏蛋白结构。
- 加木薯淀粉和泡打粉。脉冲至刚混合。混合物应黏稠顺滑。
- 把汤加热到刚微沸。用湿手或两把勺子,舀核桃大小份量肉混合滑入汤中。肉丸会先沉,煮熟会浮——约6分钟。弹性是正确执行的标志。
- 捞出煮好的肉丸。(此时它们冷冻保存绝佳供以后用。)把汤煮回微沸。
- 上桌:把米粉和鸡蛋面分到碗中。每碗加5到6个肉丸。把热汤浇上覆盖。顶上加油葱酥和葱。配sambal、kecap manis、青柠角和炸馄饨脆上桌;每位食客拌入自己偏爱的酱。
Common questions
Can 印尼牛肉丸汤 be made ahead?
印尼牛肉丸汤 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 35 minutes.
Is 印尼牛肉丸汤 spicy?
印尼牛肉丸汤 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 印尼牛肉丸汤 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 印尼牛肉丸汤 to make at home?
印尼牛肉丸汤 sits at intermediate difficulty — total time about 65 minutes. The ingredients are not unusual but the timing requires attention.
Can 印尼牛肉丸汤 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
Bakso19世纪随中国移民传入印尼——这道菜与中国鱼丸和牛肉丸汤相似,但bumbu风味和服务方式是印尼的。正宗印尼bakso的弹牙口感来自木薯-冷肉技法;商业中式肉丸用焦磷酸钠达到同效。Bakso摊贩黄昏推叮当车穿过雅加达社区;声音独特。奥巴马总统在印尼访问时提到bakso,促成这道菜短暂的全球热度。
