Tuesday, June 1, 2010

台灣小吃加料餛飩湯


在東方超市裡有一種福州人做的餛飩皮,他們稱之為扁肉皮,皮非常薄而且口感跟台灣的薄餛飩皮
一模一樣,只要包少許的肉餡,在高湯裡隨意加些自己喜歡的食材和包好的餛飩,芹菜末、油葱、香油、和胡椒粉在起鍋之前加入湯內,這熱騰騰的加料餛飩湯是真的可以温暖所有思鄉的~中國胃~ 

3 comments:

  1. Wonton soup .. my favorite .. better than america's number one soup (chicken noodle).

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  2. Too bad we can't get 福州(Fu Zhou)wonton wrap here in Bay Area California. I heard it was made from pounding the meat to paper-thin little square. No wonder it's tasty.

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  3. What happened to the comment I posted this morning? This is weird. Anyway, I said "It is too bad that we can not get 福州(Fu Zhou) Wanton wrapper in the area we live. I heard that it is made by pounding meat into paper-thin little square. No wonder it is tasty."

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