韩式凤尾鱼

凤尾鱼汤在韩国烹饪中是必不可少的。它是许多汤的传统基础,stews and other dishes.If you've been following this blog,你可能知道我的许多食谱都用凤尾鱼汤。我保证会有更多的。与其每次都复制一份凤尾鱼的食谱,我决定写一篇单独的文章,详细说明如何制作,所以只要有菜谱需要,我就可以参考这篇文章。Unlike meat-based stocks,制作凤尾鱼只需要很少的工作和时间。产生的物质在体内很轻,充满风味,and not all that fishy.这就是为什么它如此多才多艺。Dried kelp,, D 阿希玛(阿卡 昆布)是最受欢迎的添加,but there are many other variations.为了说明基本的技术和技巧,我选择了三种经典的变种。所以,这是所有你需要知道的关于韩国烹饪用凤尾鱼的材料!亚博真人投注!
为股票购买凤尾鱼:

干凤尾鱼有各种各样的品质和尺寸。选择,然而,在韩国以外有点有限。为了达到最佳效果,buy the best quality anchovies you can find.寻找那些有干净的银色皮肤和蓝色色调的。Typically,中到大(约2-3英寸长)的凤尾鱼被亚博真人投注用来做原料,因为它们能带来更多的味道。These anchovies are a staple in my freezer.

Preparing anchovies:
Remove the guts by opening the belly and scraping them out,但要保持清醒。这只股票的内脏有点酸,尤其是大尺寸的凤尾鱼。If you are sensitive to a fishy taste,you can precook the anchovies for a few minutes in a heated dry pan before using in stock.这个过程会去掉一些鱼的味道。

Buying and preparing 大岛马(昆布) :
Dashima是可食用的海带——大型海藻。这不是韩国人用来做的海藻 宫野谷.Dried 大岛马comes in slightly thick flat sheets with white powder on the surface.Do not wash this white powder off,否则你会失去一些天然的增味剂 大岛马is known for.Gently wipe 大岛马with a lightly dampened cloth only to remove any sand or grit.储存在阴凉干燥的地方,它会持续几个月。


制作凤尾鱼原料:
在对凤尾鱼进行任何变异时,您需要了解以下三个重要事项:

1。浸干凤尾鱼大岛马在水中至少20分钟。这对大岛马为充分提取香味,需预先浸泡。
2。Always boil,裸露的所以任何产生的鱼香都会消失。

三。Do not boil anchovies and大岛马too long.你只需要10分钟。Beyond that point,the stock will start losing the delicacy of the flavors or even develop an unpleasant taste.也,,大岛马过烧会产生粘性物质,使股票多云。

凤尾鱼库存I–非常基本:

韩国家庭厨师通常只需将几条凤尾鱼扔进水中,就可以制作出这种最简单的凤尾鱼汤。这是一个方便的方法来增加另一层风味的菜。你可以在任何需要凤尾鱼汤的食谱中使用这种汤。试试看:孔纳穆尔古克,,巴楚邓江谷,,穆古克,,doenjang jjigae,,kimchi jjigae,,jjambbong,和吉兰吉姆.

准备10-12个中到大的干凤尾鱼,and soak in 6 – 8 cups of water for at least 20 minutes.Then,把它稍微煮一下,uncovered.把火调到中火,煮10分钟。排干液体以除去凤尾鱼。

凤尾鱼库存II–增强型:

我可能做得最好。和第一个一样简单,butD阿希玛,a natural flavor enhancer,把凤尾鱼提高到一个新的水平。这会给你做的任何菜增加很好的风味。See Anchovy Stock I for the suggested use.

准备10-12个大中型干凤尾鱼和2片干凤尾鱼大岛马(亚博真人投注about 3-inch squares).Soak them in 6 – 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes.Then,把它稍微煮一下,uncovered.把温度降到中高,煮10分钟。Drain the liquid to remove anchovies and大岛马从股票。

凤尾鱼第三汤-全味:

In this version,芳香蔬菜增加了汤的味道的深度和复杂性。I love this stock for any noodle soup such as 金慈姑苏.It's also wonderful for manduguk 特科古克.

准备10-12个大中型干凤尾鱼和2片干凤尾鱼大岛马(亚博真人投注about 3-inch squares).还要准备芳香蔬菜(4盎司韩国萝卜切成大块,1/2个小洋葱2 – 3 garlic cloves,两个大葱的白色部分)。

Soak the anchovies and大岛马在4-6杯水中至少20分钟。

Meanwhile,在一个足够大的锅里放12-14杯水(5夸脱锅)。place the vegetables with 8 cups of water.把它烧开。把火调到中火,煮20分钟。(蔬菜先煮熟,因为比起凤尾鱼和大岛岛)

倒入浸泡过的凤尾鱼 大岛马他们被浸泡在水里。Return the liquid to a boil,and boil for an additional 10 minutes.Skim off any foam on the top.把液体滤入另一个碗或锅中。

Optional yabo GD娱乐城ingredients:

我经常加干的香菇蘑菇和虾干到第三版。它们添加了强烈的味道,由此产生的存量相当复杂。这些可选的配料可以和蔬菜一起煮yabo GD娱乐城。

Any leftover anchovy stock can be refrigerated for 3 – 4 days or frozen for later use.

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评论

  1. 爱吃凤尾鱼汤!!伟大的岗位,孝顺!!
  2. 有时候我在韩国的时候,我一个人留在家里。Then,我所拥有的只是电视,我只是喜欢看别人做饭。我肯定看到了这只股票的生产。
    Unfortunately,it's impossible to find a decent anchovies in NZ.
    在我妈妈的韩国餐馆,她似乎用了更多的牛肉而不是这些,which is a little bit of a shame because I am a little bit less accustomed to this.
  3. Thanks for this recipe.令人惊叹的!!
  4. thank you for this.我在迪拜的一个韩国市场买了干凤尾鱼,一心想做股票。但是在冰箱里呆了一年,不知道该怎么处理它……我不得不扔掉它。会给你的指令一次尝试。
  5. 凯,Pierre,Tammy and ginger and scotch: Thanks you very much for visiting and for the nice comments.希望这篇文章能有所帮助。
  6. 真是个好主意。:)
  7. thank you!i just made this last night and then used your recipe for Doenjang Jjigae and my husband said my Doenjang Jjigae tasted a lot better!he's not even Korean.大声笑!!
  8. 爱这个帖子!大石马听上去像日语dashi"which means soup stock.我最近买的”瞬间anchovy stock at the market and used it in place of the traditional katsuo (bonito) dashi and konbu (kelp) dashi that I typically use and I loved the flavor.Your technique for anchovy stock is very similar to how I make konbu/katsuo stock but I would have never known that the guts had to be removed from the dried anchovy.I like the idea of your fully flavored stock and would like to give that one a try with noodles as you suggested.希望你夏天过得愉快!!
  9. Sommer - Thanks!!

    Jen - That's great!听到这个我很高兴。Thanks for trying out my recipes.

    朱迪-哦,我也喜欢那些日本大石。我知道当我想做它们的时候该去哪里看-你的博客,of course.谢谢。
  10. 朱迪思莫帕利亚 says:
    I have made these often,all versions,but mostly the fully flavored with optional yabo GD娱乐城ingredients.谢谢你教我这么好的韩国烹饪基础!!
  11. 你好!I am new to experimenting with Korean cooking for my Korean husband.我刚试着用凤尾鱼做这道菜,海带,洋葱和大蒜,打算在都柏林使用。一。按照煮沸的说明操作,但是汤的味道确实像水。我想知道我做错了什么?I bought the large anchovies.它是应该在一道菜中带出一次风味,还是应该像汤一样更美味??
    • It's not supposed to be very strong,但它应该有味道-从淡到深,干净的鱼味。Does the color look yellowish like the photo on this post?如果你愿意的话,你可以试着把凤尾鱼煮得更长和/或更多。一些凤尾鱼比较干燥。在开水之前,在冷水中浸泡20到30分钟也会有帮助。The anchovy broth should add a layer of flavor without overpowering the dish you're making.这取决于你用它来做什么,它可以是清淡的,也可以是更有味道的。希望这有帮助,但如果你还有其他问题,请告诉我。
      • 谢谢!Maybe the anchovies were too dry.The color was very light yellow.I did soak them for 20 minutes.下次吃凤尾鱼我会更大方一些。我不会放弃的!Just made your LA Kalbi and my girls couldn't stop eating :).谢谢您!!
        • 那应该管用。Also you can soak longer.Buying good quality anchovies is important too.They keep well for long in the freezer.很高兴听到你的女儿们喜欢拉卡比。干杯!!
  12. 早上好,Hyosun,很高兴找到你的网站。我住在德国,很难找到韩国的落叶松。好,not anymore...thanks to you.I just have a question: After I have made the anchovy stock,but may I leave the anchovies in the stock?谢谢你的帮助。
    • Thank you,克劳蒂亚!我很高兴你找到我的网站!你可以。在释放了所有的味道之后,它们就没那么好吃了,当然可以吃。
  13. Hi Hyosun,谢谢你分享你的美味食谱!我只想知道这些食谱中每种凤尾鱼的产量是多少??
    • 取决于你做的是哪一个,你开始用多少水,但是它会减少大约1/4到1/3。亚博真人投注感谢您使用我的食谱!!
  14. Renee Sadownyk says:
    有人试过用凤尾鱼酱来做鱼汤吗?我现在就只有这些了。
  15. ___-我有个问题-如果买不到干凤尾鱼,能用凤尾鱼调味吗?멸치 다시다"??
  16. 你好,i really wanted to try this but i cant find kelp in the Philippines is there any substitute for kelp???
  17. 你好,Thank you,这是一个很好的菜谱,自从我学了以后,我在很多菜里都用过。做了汤之后,我把煮好的凤尾鱼/大石玛扔掉了。我觉得这太浪费了。你能给我推荐一些吃过的凤尾鱼/大石玛吗?谢谢!!!
  18. 你好,我想知道是不是有一个方法可以把剩下的固体原料用于像凤尾鱼这样的肉汤,yabo GD娱乐城洋葱,大蒜,香菇,海带。如果我把它们扔掉,那将是浪费。凤尾鱼炒菜行吗?如果我再加些小凤尾鱼??
    • 凤尾鱼的味道很难吃,但是如果你愿意的话,你可以把它们放在你用肉汤做的菜里。我不推荐炒菜。你也可以吃香菇和海带。把它们切成薄片,放进汤里或者炖菜里。
  19. Making iriko dashing tonight and it reminds me of being back in Korea.啊,我想念韩国!!
  20. 你好,I saw a different recipe that tells you to remove the anchovies' heads as well.Do you know if that would that affect the stock's flavor compared to not removing them?谢谢!!
  21. 斯特凡马松 says:
    我要做布达吉嘎。I have a bottle of Korean anchovy fish sauce.我可以把凤尾鱼酱换成凤尾鱼汤吗?....perhaps mix it with some water to dilute??
  22. 贝蒂威尔逊 says:
    我的家人错过了我们在安南代尔时经常光顾的勃艮第,弗吉尼亚州昨天晚上我帮你修了鸡肋牛排,他们很喜欢!I will be cooking more of your dishes soon.
  23. 我很高兴我找到了这个绝妙的食谱。我试着做味噌汤,这是完美的说明。我买了一些生的干冰凤尾鱼。我没意识到你必须把它们消化掉。我只是想知道是否需要去掉内脏,因为我可以脱光内脏,把它们捞出来,而不会让鱼散开。Thanks so much