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Seasonal Hand-made Vegetable Ball Soup
Posted by
Shin Yeh Taiwanese Signature
Date
2022.08.27
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由古早味炸菜丸為發想,自家製的菜丸不經過高溫油炸,反倒講究花枝漿、蝦漿等手工打至黏稠,標榜不加入粉漿影響口感,每天新鮮現做。湯頭則以冬菜、排骨一起蒸過的高湯為底韻,接著再放入自家製的鮮美菜丸,搭配清爽季節時蔬熬煮。起鍋前灑點芹菜末與胡椒,不過度調味的湯頭,保留了季節瓜類、豬小排熬出的鮮甜肉香。
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