我不是一个夸大任何事情。188金宝搏下要说我敬畏这个粤菜芥末猪肉骨汤不是夸大。它很细腻而美味，它也非常简单，只有8种成分！
A Recipe from Our Readers
这种汤配方的想法直接来自读者的沃克。我很高兴我们不仅仅能够教授我们的读者食谱，但我们的读者也愿意与我们分享反馈。金宝搏曲棍球这是保持这些传统活着的一种很好的方法。
When we posted Bill’s recipe for his grandmother’s腌芥菜and our Ingredients Glossary article about芥菜蔬菜themselves, readers chimed in using the comments section to share that their mothers, fathers, or grandmothers had used mustard greens to make soup.
我做了一些研究，发现这确实是一种常见的广东汤。许多人把它作为一种健康补品以及一个丰盛的汤，以清除肺部。
Although Bill’s family is Cantonese, his parents never made this particular soup, and we weren’t aware of it. But as more people wrote in telling us about their memories of mustard green soup, we knew we had to give it a try.
What This Soup Tastes Like
虽然芥末蔬菜通常是苦涩的，但它们在这汤中没有痛苦。这是关于它最令人震惊的事情。188金宝搏下这没什么，我想象！
汤是如此的美味，而且用炖猪骨做成的鲜味。干枣和枸杞也有一点甜味。
Two Versions
In my research, I saw a couple versions of this Mustard Green Soup recipe. One version had a clear broth. The other version had a milky broth.
For this recipe, I chose to make the milky version, because I thought it would be a good opportunity to teach our readers how to make milky soups.
There are 3 steps to getting a milky broth. This technique can be applied to all proteins, including fish.
- Pan-fry your protein until golden brown, on all sides if possible.
- 在煎炸后，将沸水加入热炒锅。水必须沸腾！
- 煮股票，直到股票变成乳白色的白色。
我在这道汤里特别提到芥末绿的茎，因为它们通常在出售时会去掉叶子。只用茎也能让汤看起来更干净。
也就是说，如果你用叶子买芥菜般的蔬菜，你可以把它们加入这个汤。
您可以在此食谱中使用大型叶柄芥末果岭或头芥末。阅读更多信息188金宝搏下芥菜in our188. Bet. Com 文章。
Mustard Green Soup: Recipe Instructions
Soak the pork bones in cold water for 1-2 hours to purge them of impurities, changing the water once in between.
然后将猪肉骨头加入有足够水的深锅中覆盖它们。煮沸，让它煮沸1分钟。
熄火，将猪骨洗净。排干滤器并搁置。
用中高火预热你的锅，直到它开始冒烟。锅底加油，加入猪骨。把火调到中火，把四周的猪骨烧成褐色。
关火，把猪骨转移到厚底汤锅里。同时，把10杯水烧开。
小心地用猪肉倒入沸水，然后加入姜。打开热量至高，并煮沸。
Once boiling, medium, cover and boil over medium heat for 30 minutes, or until the soup turns milky white.
在这个阶段，汤应该冒泡，但是汤沸腾了。这个过程会转动汤奶油白色而不会失去太多的液体。
最后，将热量降低到低，并再次煮沸（覆盖）1小时，直到肉类嫩。撇去汤表面上的任何脂肪。
添加芥末果岭，干枸杞浆果， 和dried dates.
(If you like added sweetness in your soup, cut the dates in half to release more flavor.)
把汤再烧开，把火减到中低度。盖上盖子，炖20-30分钟。加盐调味，趁热上桌。
Cantonese Mustard Green Soup with Pork Bones
Ingredients
- 2英镑s猪肉颈骨(the meatier the better; can also substitute pork ribs)
- 2大汤匙vegetable oil
- 10杯沸水
- a big chunk of生姜
- 1英镑芥末绿茎（或茎和叶）
- 2大汤匙干枸杞浆果
- 6dried Chinese dates（又名红枣）
- salt（去尝尝）
说明
-
Soak the pork bones in cold water for 1-2 hours to purge them of impurities, changing the water once in between.
-
然后将猪肉骨头加入有足够水的深锅中覆盖它们。煮沸，让它煮沸1分钟。熄火，将猪骨洗净。排干滤器并搁置。
-
用中高火预热你的锅，直到它开始冒烟。锅底加油，加入猪骨。把火调到中火，把四周的猪骨烧成褐色。关火，把猪骨转移到厚底汤锅里。同时，把10杯水烧开。
-
小心地用猪肉倒入沸水，然后加入姜。打开热量至高，并煮沸。
-
煮沸后，中火，盖上锅盖，用中火煮30分钟，或直到汤变成乳白色。在这个阶段，汤应该是冒泡的，但不要太多以至于汤沸腾了。这个过程会使汤变成乳白色而不会流失太多液体。
-
最后，将热量降低到低，并再次煮沸（覆盖）1小时，直到肉类嫩。撇去汤表面上的任何脂肪。
-
添加芥末果岭，干枸杞浆果， 和dried dates. (If you like added sweetness in your soup, cut the dates in half to release more flavor.)
-
把汤再烧开，把火减到中低度。盖上盖子，炖20-30分钟。加盐调味，趁热上桌。
You must try this with fish head! It’s very light yet flavorful with plenty of “good” fat.
Sounds awesome, I will try :-)
我从烤猪肉供应商那里买烤猪肉，仍然可以得到乳白色的汤。
Hi Elaine, you should be able to. Still need boiling water and some boiling.
I have made this soup with different ingredients-besides adding ginger root, also used fresh abalone and pork baby back ribs or pork belly.
非常感谢您的输入，一切都听起来很棒:-)
嗨朱迪，
我如何调整它来制作素食版？爱你的网站，顺便说一句 - 我已经学会了如何烹饪炒你的家人！
Hi Deb, you can try our (very flavorful)素食肉汤并加入芥菜籽。
我总是想知道汤是如何被“乳白色”，特别是鱼汤。非常感谢这个食谱。肯定会尝试一下，希望我的汤也会像你的乳白色。谢谢还包括“传统的老火汤”老老汤食谱。金宝搏曲棍球它们是如此舒缓，并不总是容易找到食谱。您的网站是传递和保存这些传统的好方法。谢谢和牛的快乐
我很高兴我们能有帮助，凯伦:-)
这太有趣了！所以汤会因为骨头而变成乳白色？
不，克劳迪娅，它变成乳白色是因为三个不同的步骤：
There are 3 steps to getting a milky broth. This technique can be applied to all proteins, including fish.
–尽可能将蛋白质煎至金黄色。
– Add boiling water to the hot wok, right after pan-frying. The water must be boiling!
– Boil the stock until the stock turns milky white.
My mom uses a different kind of Chinese dried date in her pork based soups. You only need one versus the 6 jujubes in this recipe. We use the dried date that is super dried to the point where it’s white on the outside. We put it in Lotus Root and Black Mushroom soup. We also put it in White Fungus, Black Mushroom, and dried Nagaimo soup, but we typically like our soups clear. I’m going to try this soup and see how my mom makes it. I love the bitterness of mustard greens, though. Cantonese soups are THE BEST!
Hi Zalina, I understand Cantonese really enjoy clear soups, but milky soups have a place with me :-)
这种类型的汤也很常见于亚洲烹饪！我是越南语，主要用这堆满了，而我知道我的粤语朋友和这个猪肉/鸡肉型。这是我最喜欢的舒适食物，一碗米饭（不确定，如果吃在中国菜内的米饭倒在米饭中）188jinbaobo
你说得太对了，安吉尔，亚洲的烹饪传统非常相似。有些人不喝汤就不能吃饭：-）
很好，就像你展示的美食版本-这是快速版本-切片猪肉，芥末绿（切），姜片加盐的味道。先将肉片放入煮沸的锅中，煮50%后加入芥末绿和生姜。根据需要加盐。总时间15分钟
非常感谢分享，大卫:-)
我更喜欢清汤人。我喜欢芥末菜和姜的味道。
非常清爽，就像两个版本一样，是“清凉”的汤
过年的时188jinbaobo候，我妈妈经常用年糕炒芥菜。
我喜欢芥菜。我更喜欢它们了，因为我可以用在这汤里：-）