*韓國泡菜豆腐鍋*
紐約的冬天比較長久，三月天了還是冷颼颼的。這種天氣煮個酸酸辣辣的湯，好像飯都能吃多幾碗。
*材料：* ( 2-4人份 )
泡菜.....200g（擠去湯汁)
五花肉.....250g（大概10oz左右，切完差不多一杯半）
豆腐.....半盒
洋蔥.....1/3個
海鮮菇或金針菇.....1包（這次用了半個王子菇）
泡菜湯汁.....100ml
洗米水.....500ml
蒜.....3顆
泡菜與五花肉的比例可以是一比一
*調味料：*
芝麻油(香油).....1大匙
韓國辣椒醬.....2大匙
韓國辣椒粉.....1小匙
※也可以再加1/2大匙的韓國大醬(味噌醬) 湯頭滋味更豐富
先混合好
辣椒醬跟大醬本身夠味道了，所以我一般不再加鹽，如果覺得味道不夠的可以另外再加適當的鹽來調味。
*做法：*
1.泡菜切成一口大小；五花肉切片；洋蔥切絲
2.將泡菜、五花肉、洋蔥、調味料放入砂鍋內，用小火拌炒到肉變色
3.接著放入泡菜湯汁、洗米水，煮滾後轉成小火，續煮約15分鐘
4.再加入豆腐、金針菇、等湯汁煮滾，即完成
小建議
◎豬肉帶肥肉較佳，與酸酸的泡菜非常對味，吃起來香而不肥膩
◎泡菜越酸越適合用來煮泡菜鍋（我喜歡買新鮮泡菜放久點，等酸味出來就拿來煮泡菜鍋）若用的泡菜不夠酸，可加點白米醋
◎泡菜鍋的湯汁可用小魚乾高湯，或是清水+牛肉粉(或雞精粉)替代
但是 用洗米水煮出的湯汁，較濃郁好喝 (米湯有點點薄薄勾芡效果)
◎洗米水的做法：洗米時第一遍的洗水倒掉不要
洗第二、或第三遍的時候，稍微用手搓米粒，讓水變白，再留下水煮湯
◎蔬菜配料可依喜好自由搭配
◎嫩豆腐切片後泡一下鹽水，煮的時候不容易碎
◎我喜歡起鍋前打入一顆雞蛋煮至半熟，雞蛋可以讓泡菜湯喝起來更溫順
老公愛吃米飯，平常家裡都是吃韓國米，短短的比較粘。這次特地從亞米上面訂了玄滋米跟白米以1:1的混合來煮。煮的時候比平常加多點水，吃了幾次也沒被嫌棄，看來想健康的小心思還是成功的。
喜歡的贊一個，我們下次見🤓
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