做法
- 羊肉在沸水中焯5分钟;冲洗——可保汤汁清亮。
- 羊肉与2升清水、对半的洋葱、拍碎的姜、蒜、月桂叶、胡椒粒和盐同煮。
- 以最微小的气泡慢炖2小时,前20分钟仔细撇沫。汤汁应深度清亮金黄。
- 捞出羊肉;去骨切片。肉片放回锅中。
- 关火,加葱片和鲜莳萝。
- 深碗盛汤。配馕坑大饼蘸食。羊肉清汤是哈萨克日常食物;简单的清汤是哈萨克饮食的根基。
Common questions
Can 羊肉清汤 be made ahead?
羊肉清汤 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 150 minutes.
Is 羊肉清汤 spicy?
羊肉清汤 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 羊肉清汤 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 羊肉清汤 to make at home?
羊肉清汤 is approachable for a home cook with basic stove skills — total time about 165 minutes, no special technique required.
Can 羊肉清汤 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
羊肉清汤是哈萨克的通用汤——每顿家庭餐都有,常与别什巴尔马克同食,作为肉与面的伴汤。这道菜与好客紧密相连;给客人献上羊肉清汤是欢迎之意。简洁是它的标志;复杂调味就成了别的菜。各哈萨克地区微有差异;南方用姜更多,北方更靠莳萝。
