做法
- 戴上手套彻底冲洗荨麻。煮熟后刺毛失效,但生荨麻必须小心处理。修去硬茎,留嫩叶与嫩芽。
- 厚底锅热芥末油至刚冒烟。下葫芦巴籽与 jimbu 爆香 30 秒。
- 下姜末、蒜末与青辣椒煸 60 秒。下姜黄粉与 timur 粉,翻炒 30 秒。
- 下荨麻叶,体积会大幅缩小。翻炒 90 秒至叶子塌软,从带刺的鲜绿变成柔软的深绿。
- 倒入水,煮至小开。开盖煮 8 分钟。
- 粘米粉与 60 毫升冷水搅匀,边搅边淋入汤。汤略变稠。再煮 4 分钟。加盐。关火拌入柠檬汁。趁热盛碗。一些尼泊尔家庭会把汤打成顺滑泥;另一些保留颗粒感。配米饭或单作汤喝。
Common questions
Can 荨麻汤(Sisnu Soup) be made ahead?
荨麻汤(Sisnu Soup) 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 25 minutes.
Is 荨麻汤(Sisnu Soup) spicy?
荨麻汤(Sisnu Soup) 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 荨麻汤(Sisnu Soup) vegetarian or gluten-free?
荨麻汤(Sisnu Soup) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 荨麻汤(Sisnu Soup) to make at home?
荨麻汤(Sisnu Soup) is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 荨麻汤(Sisnu Soup) 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
Sisnu(Urtica dioica,荨麻)是尼泊尔山区的野菜之一——野外丰盛、采摘免费、营养密度高。山区奶奶把它煮成『养生汤』,尤其给产妇和体弱孩子喝。尼泊尔传统医学认为它的铁、钙、蛋白质含量比菠菜更高。现代加都的厨师重新发现了它,把它端上了高档餐厅。
