【素食年菜食譜】福菜筍湯
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早期勤儉的客家人，為了不浪費，在冬季芥菜收成時，會把多餘的芥菜曬乾並放入甕中醃漬，以便更長久的保存食物。
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通常人們會在甕上貼個福字，象徵福氣，故被稱為福菜。
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下面這道福菜筍湯，是客家人過年餐桌上常出現的年菜佳餚。
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以下附食材與作法。
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食材：
竹筍、福菜、香菇粉、糖(少許)、鹽(少許)。
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作法：
1.先將福菜沖洗乾淨，並且浸泡20~30分鐘。
2.切段後入滾水汆燙一下。
3.將福菜過油炒香起鍋備用。
4.竹筍和福菜放入滾水中，煮滾再轉小火滾40分鐘，再依個人口味調配糖和香菇粉，完成即可上菜。
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備註：福菜於醃漬時已加入鹽巴，不夠鹹再加鹽即可，！
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＃福菜、＃竹筍、＃福氣、＃過年
資料來源
http://susi801126.pixnet.net/blog/post/37814075
https://www.fooding.com.tw/article-content.php?aid=100961
【Vegetarian New Year Dishes】 – Hakka Fucai and bamboo shoot soup
In the early days, the hardworking and frugal Hakkas would dry and pickled the excess mustard greens harvested in winter to preserve them for later use and prevent wastage.
It is common practice to paste the Chinese character “Fu” on the outside of the pottery jar used to preserve the vegetables to symbolize good fortune. Hence, the name Fucai.
The Hakkas are fond of serving this vegetable dish during the Lunar New Year.
The following is a recipe with this vegetable.
Ingredients :
Bamboo shoots, Hakka Fucai, mushroom powder, a little sugar and salt
Method :
1. Rinse the Hakka Fucai and soak for 20 – 30 minutes.
2. After cutting into sections, scald in hot water quickly.
3. Fry the fucai with oil until fragrant.
4.Combine the bamboo shoots and fried fucai in some hot water. Bring to boil and then simmer for 40 minutes. Next, add sugar and mushroom powder according to taste.
Remarks: As fucai is preserved with salt, add salt sparingly according to taste.
#HakkaFucai, #BambooShoot, #GoodFortune, #LunarNewYearrnrn【素食年菜食譜】福菜筍湯
.
早期勤儉的客家人，為了不浪費，在冬季芥菜收成時，會把多餘的芥菜曬乾並放入甕中醃漬，以便更長久的保存食物。
.
通常人們會在甕上貼個福字，象徵福氣，故被稱為福菜。
.
下面這道福菜筍湯，是客家人過年餐桌上常出現的年菜佳餚。
.
以下附食材與作法。
.
食材：
竹筍、福菜、香菇粉、糖(少許)、鹽(少許)。
.
作法：
1.先將福菜沖洗乾淨，並且浸泡20~30分鐘。
2.切段後入滾水汆燙一下。
3.將福菜過油炒香起鍋備用。
4.竹筍和福菜放入滾水中，煮滾再轉小火滾40分鐘，再依個人口味調配糖和香菇粉，完成即可上菜。
.
備註：福菜於醃漬時已加入鹽巴，不夠鹹再加鹽即可，！
.
＃福菜、＃竹筍、＃福氣、＃過年
資料來源
http://susi801126.pixnet.net/blog/post/37814075
https://www.fooding.com.tw/article-content.php?aid=100961
【Vegetarian New Year Dishes】 – Hakka Fucai and bamboo shoot soup
In the early days, the hardworking and frugal Hakkas would dry and pickled the excess mustard greens harvested in winter to preserve them for later use and prevent wastage.
It is common practice to paste the Chinese character “Fu” on the outside of the pottery jar used to preserve the vegetables to symbolize good fortune. Hence, the name Fucai.
The Hakkas are fond of serving this vegetable dish during the Lunar New Year.
The following is a recipe with this vegetable.
Ingredients :
Bamboo shoots, Hakka Fucai, mushroom powder, a little sugar and salt
Method :
1. Rinse the Hakka Fucai and soak for 20 – 30 minutes.
2. After cutting into sections, scald in hot water quickly.
3. Fry the fucai with oil until fragrant.
4.Combine the bamboo shoots and fried fucai in some hot water. Bring to boil and then simmer for 40 minutes. Next, add sugar and mushroom powder according to taste.
Remarks: As fucai is preserved with salt, add salt sparingly according to taste.
#HakkaFucai, #BambooShoot, #GoodFortune, #LunarNewYear
