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芥菜豆腐魚湯

芥菜豆腐魚湯中國廣東香港澳門地區常見的家常湯水。有別於廣東常見的老火湯,這道湯無須以文火長時間烹調,製作時間相對較短,因此成為日常湯水。

製作

製作芥菜豆腐魚湯的主要材料包括芥菜豆腐,魚可以選擇木棉魚,也可以改用鯇魚代替,也有使用魚頭煮湯,胡椒粉則用於調味[1]

功效

此湯水被認為有清熱降火之功效,適合夏季飲用。芥菜性味苦甘涼,豆腐是大豆製品同為寒涼之物,鯇魚能夠補益脾胃,所以這道湯既能清熱降火,也不傷脾胃,但脾胃虛寒者則不宜飲用[2]

參考資料

  1. ^ 芥菜魚頭豆腐湯 互联网档案馆存檔,存档日期2016-09-23.,星島日報,2016-07-22
  2. ^ 芥菜豆腐魚頭湯,頭條日報
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芥菜豆腐魚湯
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