作法
- 厚底鍋中燒熱油，下洋蔥炒6分鐘。
- 加入大蒜與臘腸，拌炒4分鐘。
- 倒入瀝乾的豆子、紅椒粉與水，慢火燉煮60分鐘。
- 加入紅蘿蔔、馬鈴薯與高麗菜，再燉煮25分鐘。
- 以鹽與胡椒調味，拌入香菜。
- 趁熱搭配厚實脆皮的葡式麵包享用。
Common questions
Can 葡式紅豆湯 be made ahead?
葡式紅豆湯 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 90 minutes.
Is 葡式紅豆湯 spicy?
葡式紅豆湯 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 葡式紅豆湯 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 葡式紅豆湯 to make at home?
葡式紅豆湯 is approachable for a home cook with basic stove skills — total time about 110 minutes, no special technique required.
Can 葡式紅豆湯 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
葡式紅豆湯是東帝汶葡式紅豆湯，是葡萄牙烹飪的直接遺產。此菜是天主教東帝汶葡裔家庭週日午餐的開胃湯品。
