Kongtang, Soybean Soup, 豆汤, 豆湯, 大豆スープ, 콩탕 Leave a comment

This dish is a watery Soybean Soup made by boiling soybean soup with a mixture of finely ground soybean powder mixed with cold water until it curdles like sundubu (soft bean curd). Chopped vegetables are then added and brought to a boil, with or without rice. Serve with sauce.

将豆汁或细豆粉加凉水熬煮,待到像嫩豆腐一样凝固时,放入切好的蔬菜继续熬煮,至稀粥状态后调味起锅即可,还可放入米饭一起熬煮。

用涼水衝開豆汁或磨細的生豆麵,然後煮沸,呈嫩豆腐形狀時把切好的蔬菜放進去繼續煮沸,然後加入調料即成豆湯。有時候也會加入米飯一起熬製。

豆乳または豆粉を冷水に溶いて煮立たせ、おぼろ豆腐のように固まりかけたら野菜を加えて再び煮立たせて味付けした薄い豆粥。ご飯を加えることもある。

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