100 美味 浓汤食谱

100 美味 浓汤食谱

妙黑尔

44,17 €
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Editorial:
妙黑尔
Año de edición:
2023
ISBN:
9781805425199
44,17 €
IVA incluido
Disponible

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Sobre IBD

秋葵浓汤是克里奥尔和卡金烹饪的精髓，是每家餐厅菜单上的必点菜， 也是家庭烹饪的核心。它展示了最好的本土贝类以及当地的香肠、家 禽、野味和香料。它起源于 18 世纪的路易斯安那州，其名称来源于 班图语中秋葵 的意思或乔克托语中 filé 的意思。 秋葵和 filé 是美洲原住民使用的磨碎的黄樟叶，与 一起用作 秋葵汤的增稠剂， 是一种在油中煎成棕色的面粉。最常见的增 稠剂是面糊，类似于肉汁。它变成褐色的程度决定了秋葵汤的颜色。 当地厨师经常将其制成深棕色，使成品具有浓郁而浓郁的风味。传统 上，洋葱、芹菜、和灯笼椒（被称为当地烹饪的三位一体）加上大蒜 在面糊中嘶嘶作响，然后加入高汤制成浓汤。从贝类到家禽再到野味， 各种成分造就了秋葵汤的种类和味道。辣椒、百里香和月桂叶等调味 料会改变菜肴的味道，以取悦厨师，秋葵汤会盛在碗中盛在米饭上。 最具特色的浓汤风格是克里奥尔（新奥尔良）和卡金（路易斯安那州 西南部）。克里奥尔人使用西红柿，而卡津人不使用。因此，一个是 棕色，另一个是红棕色。克里奥尔秋葵汤的底料往往较薄，而卡津秋 葵汤则更浓郁、颜色更深，有时更浓稠，而且更倾向于使用野鸭等野 味。在路易斯安那州南部，无论贫富，所有餐桌上都会供应秋葵浓汤， 而且在大多数高档餐厅或其他餐厅都有。 

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