做法
- 熬汤:将牛骨、牛里脊边角料、姜与水一起慢炖2小时。过滤。用酱油和胡椒调味。
- 切配所有食材:牛肉、鱼、鱼糕、蘑菇、萝卜、胡萝卜。朝鲜宫廷传统讲究精准而装饰性的刀工。
- 搭好神仙炉(中央有烟囱供炭火的高金属锅)。点燃木炭;装入烟囱。锅由中心向外加热。
- 将食材围绕中央烟囱摆成同心圆:中心放牛肉与鱼,然后是蘑菇,再外是萝卜与胡萝卜,层层向外。这种摆盘是这道菜的视觉标志。
- 热汤沿食材周边浇入,几乎没过食材。在桌边煮至微沸。
- 顶上撒鹌鹑蛋、红枣、松子和葱花。食客自取食材入碗,夹取肉、菇、菜慢慢享用。
Common questions
Can 神仙炉 be made ahead?
神仙炉 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 60 minutes.
Is 神仙炉 spicy?
神仙炉 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 神仙炉 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 神仙炉 to make at home?
神仙炉 is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 神仙炉 be scaled up or down?
This recipe is written for 6 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
神仙炉是朝鲜王朝宫廷最华丽的菜肴之一——锅中央设有炭火烟囱,从内部加热整个锅。其名意为'神仙之炉'。此菜原是为君王和高官准备;锅中食材的精确摆放本身就是一门宫廷艺术。如今南北朝鲜都保留这道菜;平壤的高级餐厅将其作为宫廷料理供应,首尔的传统专门店亦然。
