Vol.12 淮山排骨湯（唐排）Chinese Yam & Pork Rib Soup (Tangpai) 🔥如何煲出奶白色淮山排骨湯？秋日滋補靚湯，秘訣在這Eng Sub & receipe 中英文

🍲 淮山排骨湯（唐排） / Chinese Yam & Pork Rib Soup (Tangpai) 淮山排骨湯要煲得好喝，關鍵在於排骨去腥和淮山防氧化。以下是一份詳細的家常做法，湯頭清澈鮮甜，淮山口感粉糯。 準備食材 / Ingredients · 唐排：500克 / · Pork ribs (Tangpai): 500g · 鮮淮山：300克（約1條） / · Fresh Chinese yam (Huai Shan): 300g (about 1 stalk) · 紅蘿蔔：1條（增加天然甜味，湯色更漂亮） / · Carrot: 1 (adds natural sweetness and makes the soup more colorful) · 紅棗：6-8顆（去核，防燥熱） / · Red dates: 6-8 (pitted, to prevent dryness/heatiness) · 枸杞：1小把（最後放） / · Goji berries: 1 small handful (added last) · 薑片：3-4片 / · Ginger slices: 3-4 slices · 料酒：1湯匙（焯水用） / · Cooking wine: 1 tablespoon (for blanching) · 鹽：適量 / · Salt: to taste 🥣 烹調步驟 / Cooking Steps 第一步：處理排骨（去腥關鍵） / Step 1: Prepare the ribs (key to removing the gamey smell) 1. 排骨洗淨後，冷水下鍋（冷水能逼出血水），加入薑片和料酒。 / 1. After washing the ribs, place them in a pot with cold water (cold water helps draw out the blood), add ginger slices and cooking wine. 2. 大火煮滾後，撇去浮沫，繼續煮約2-3分鐘。 / 2. Bring to a boil over high heat, skim off the foam, and continue boiling for about 2-3 minutes. 3. 撈出乾淨排骨，微煎至兩面金黃，再倒入熱水燉煮，湯頭會更濃郁。 / 3. Remove the clean ribs, lightly pan-fry until golden brown on both sides, then pour in hot water to simmer; the soup will be richer. 4. 切好的淮山立刻放入清水中，滴幾滴白醋浸泡，防止氧化變黑。 / 4. Immediately put the cut Chinese yam into clean water, add a few drops of white vinegar to soak, to prevent oxidation and blackening. 5. 取一個湯鍋（砂鍋或鑄鐵鍋最佳），放入焯好的排骨、切好的紅蘿蔔塊、紅棗和薑片。 / 5. Take a soup pot (clay pot or cast iron pot is best), add the blanched ribs, cut carrot chunks, red dates, and ginger slices. 6. ⁠加入約1.5升至2升的熱水（熱水能讓湯更白），大火煮滾後，轉小火加蓋燉煮 40分鐘。 / 6. Add about 1.5 to 2 liters of hot water (hot water makes the soup whiter). Bring to a boil over high heat, then turn to low heat, cover, and simmer for 40 minutes. 7. 40分鐘後，將浸泡的淮山撈出瀝乾，放入湯鍋中。 / 7. After 40 minutes, remove the soaking Chinese yam, drain it, and add it to the soup pot. 8. 繼續用小火燉煮 20-25分鐘（淮山易熟，太早放會化掉）。用筷子能輕鬆穿透淮山即可。 / 8. Continue to simmer over low heat for 20-25 minutes (Chinese yam cooks easily, adding it too early will cause it to dissolve). It is ready when a chopstick can easily pierce through the yam. 9. 關火前5分鐘，加入洗淨的枸杞。 / 9. 5 minutes before turning off the heat, add the washed goji berries. 10. 最後加入適量鹽調味（淮山湯不宜太鹹），攪拌均勻即可享用。 / 10. Finally, add an appropriate amount of salt to season (the yam soup should not be too salty), stir well, and enjoy. 💡 讓湯更好喝的秘訣 / 💡 Tips for a more delicious soup · 排骨灼水後微煎至兩面金黃，這是湯色奶白的秘訣。 / · After blanching the ribs, lightly pan-fry until golden brown on both sides; this is the secret to a milky white soup. · 鹽一定要後放：鹽放早了會讓肉質收縮變柴，湯味也出不來。 / · Salt must be added at the end: adding salt early will make the meat shrink and become tough, and the soup flavor won't come out. ·如果想加玉米或粟子，在第三步跟排骨一起下鍋即可，甜味會更豐富。 / · If you want to add corn or chestnuts, just add them together with the ribs in step 3, the sweetness will be richer. 這鍋湯非常適合秋天潤燥。🍲 / · This pot of soup is perfect for moisturizing dryness in autumn.