關於 peeled chili pepper chicken soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

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VHC Tapioca & Rice Noodles with Shrimp in Coconut Broth | Bánh Canh Tôm Nước Cốt Dừa Recipe

Simple, comfort food brings back the best memories for me. Hope you will give our recipe a try! Video is also posted.
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Noodle ingredients:
• 2 cups tapioca starch
• 2 cups rice flour
• 1 cup hot boiling water
• 1/4 tsp sea salt
• 2 tbsp vegetable oil

Soup ingredients:
• 20 peeled shrimps
• 1 tbsp minced garlic
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp ground white pepper
• 1/4 tsp sea salt
• 8 cups water
• 1 cup coconut milk
• 1 tbsp of granulated chicken base mix
• 1 tbsp fish sauce

Optional:
• 1 green onion - chopped or curly strands
• 6 pieces of cilantro - chopped
• Chili oil
• Fried shallots

#recipes #noodlesoup #banhcanh #comfortfood #recipeshare #viethomecooking #souprecipe #freshnoodles #madefromscratch #secretlifeofavietfoodie #vietnamesefood #vietfood #vietnamesecuisine #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #foodporn #nolafoodie #foodstylist #foodinspiration #easyrecipes #asianfoodrecipes #noodles #foodinstagram #feedme #noodleworship Red Boat Fish Sauce Voracious Market Asian Food Network

匠弄。剝皮辣椒雞湯 Peeled chili pepper chicken soup

剝皮辣椒雞湯 Youtube: https://youtu.be/Z6W29b6skM4
剝皮辣椒雞湯圖文食譜: http://www.dodocook.com/recipe/85106
醬漬青辣椒 Youtube: https://youtu.be/JmyNJk7QaRY
醬漬青辣椒圖文食譜: http://www.dodocook.com/recipe/85007
FB粉絲團按讚及 [追蹤] 喔 !

Ingredients
Broth
2.2 pounds (1 kg) pork bones
1 tablespoon vinegar
1 tablespoon salt, plus more to season
1 teaspoon rock sugar
1 yellow onion, peeled and halved
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger

Toppings
1 pound (450g) eel
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
1/2 cup corn starch
14 ounces (400g) glass noodle, soaked 10 minutes
1/2 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges

Directions
1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.
2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.
3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife.
4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth.
5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil.
6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock.
7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.

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《オンラインクッキング（日本語レシピはコチラ）》
https://oceans-nadia.com/user/11937/recipe/215537

“Online Cooking”, as the name implies, is a video website where I give advices on how to cook.

---------------------------------
◆Chili Shrim

iIngredient ( servings 2 )

200g shrimp peeled and deveined
1 egg (take egg white for C ingredient)
2 tablespoons vegetable oil
2 tablespoons cornstarch, mixed with 2 tablespoons water

A 1 /2 stalk of long onion (minced)
A 4 tablespoons ketchup
A 2 teaspoons TOBANJAN（Chinese chili source)
A 2 teaspoons sesame oil.
A 1 1/2 teaspoon grated ginger
A 1 1/2 teaspoon grated garlic

B 200mL chicken soup (dissolve chicken stock powder in water following the package instructions)
B 2 teaspoons Chinese rice wine
B 1 teaspoon sugar

C 1 tablespoon egg white
C 2 teaspoons cornstarch
C salt and pepper to taste

pre-cooking
Peel and device shrimp, Mix shrimp and 1 tablespoon water and 1 teaspoon cornstarch ( not included in ingredient) well.
Wash and drain shrimp on kitchen paper.
Mix with C ingredient(egg white, cornstarch and salt and pepper)

①Heat vegetable oil in frying pan until hot. Stir fry shrimp and cook until shrimp are done over medium heat. Dish the shrimp and remove excess oil with kitchen paper.

②Add ingredient A(ketchup, TOBANJAN sesame oil, ginger and garlic) into frying pan and mix over medium heat for 1 minute.

③Add ingredient B( chicken soup, Chinese rice wine, sugar) to frying pan and cook until it brings to boil. Add shrimp and long onion. Then cook until it brings to boil again and cook 1 more minute.

④Add cornstarch mixed with water into boiling source.Then pour beaten egg evenly and mix quickly. Dish up on the plate and sprinkle chili oil or Japanese pepper, if desired.
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醬漬青辣椒 Youtube: https://youtu.be/JmyNJk7QaRY
醬漬青辣椒圖文食譜: http://bit.ly/2w19fFP
http://www.dodocook.com/recipe/85007

剝皮辣椒雞湯 Youtube: https://youtu.be/Z6W29b6skM4
剝皮辣椒雞湯圖文食譜: http://bit.ly/2kGpyG4
http://www.dodocook.com/recipe/85106

食材 Ingredients
自製醬漬青辣椒 10根/ 市售剝皮辣椒 10根10 Marinated Green chili peppers
自製醬漬青辣椒醬漬液 200ml Marinated Liquid
老薑片 Sliced Ginger
大蒜四瓣 4 Garlic cloves
半土雞腿一支 / 雞肉, 約一斤600g low fat chicken leg
18度料理米酒 75ml ( 半個量米杯)75ml of 18% alcohol Chinese cooking wine
三大碗清水, 約750ml tap water
醬油 一茶匙1 tsp Soy sauce
白楜椒粉少許white pepper powder