[:hk]自製蔬菜高湯粉【無添加】Homemade Vegetable Broth Powder[:en]Homemade Vegetable Broth Powder[:]

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義式燉飯 ( Risotto)、紅酒燉牛肉 ( Beef Stew in Red Wine )、義大利雜菜湯 (Minestrone) 、普羅旺斯雜燴 ( Ratatouille )，都是受歡迎的西菜，烹調難度不高，靈魂「清湯底」才是最麻煩的步驟。購買現成盒裝清湯最簡單，但你有沒有讀過成份標籤？味精、色素、調味劑、防腐劑，高鈉。每次遇上採用清湯底的菜譜，肥丁都有點抗拒。

自己熬清湯底，是一門耐心的修行，熬一鍋「靚」湯底，時間長，守在爐邊撈渣、過濾，湯的蒸氣把廚房弄得濕漉漉。儲存又是另一個問題，把湯底倒進冰格，霸佔了製冰的空間，儲存久了又會吸收雪櫃的異味。

想要吃得美味又無負擔，肥丁的辦法是把新鮮蔬菜脫水，烘乾磨末，製成香味濃縮的粉狀，100%純天然成份，保質期可達半年。用法和現成的「味粉」相同，炒菜時撒上一點，可使菜餚的味道更豐富。把清湯粉溶於水中，即成無添加的蔬菜清湯。從簡單的煮一碗麵，熬一鍋粥，到華麗的宴客菜餚，都是調味的好幫手。與熬湯底相比，好處是取用方便，用量隨意，保存時間長，不用放進雪櫃，佔空間少，做一瓶看門口，工序多一點也值得。

蔬菜清湯粉的基本材料

蔬菜清湯粉的組合變化多端，可發揮你的創意，隨季節搭配時令之選。春天的水芹菜，夏天的粟米，秋天的南瓜，冬天的紅菜頭，都可以依喜好組合配制，只要有以下幾種基本材料，無論甚麼蔬菜組合，湯底都可保持鮮味，由此無限伸延。

蘑菇 ~ 含有天然的谷氨酸鈉 (monosodium glutamate，簡稱MSG) 亦稱味精，味道有別於甜、酸、鹹、苦，可刺激味蕾，增添食物鮮味。形狀各異的菇類各有獨特的風味和營養，配搭兩至三種不同的菇類，可使清湯粉的滋味更豐富

番茄 ~ 含有天然的谷氨酸鈉，採用香味較濃郁、水份較少的車厘茄，效果更佳

洋蔥和蒜頭 ~ 炒過的洋蔥會釋出天然的甜味，加上蒜頭則可辟除蔬菜的草腥味

海鹽 ~ 天然防腐劑，可抑制黴菌和細菌的生長，延長清湯粉的保質期

材料 ( 可製作約 160 g 的蔬菜高湯粉 )

• 白磨菇和雞脾菇 ( 杏鮑菇 ) White Button Mushroom & King Trumpet Mushroom 250 g
• 洋蔥 Onion  2 個 ( 約 400 g )
• 獨子蒜頭 Garlic   3 顆
• 車厘茄 Cherry Tomato 200 g
• 紅蘿蔔 Carrot   1 根 ( 約 200 g )
• 馬鈴薯 Potatoes 1 個 ( 約 200 g )
• 椰菜 Cabbage  1/2 個 ( 約 200 g )

選擇性加入

• 蕪菁或紫蘿蔔 130 g

做法

1. 把所有蔬菜洗淨，洋蔥、紅蘿蔔及馬鈴薯去皮，切丁。椰菜切丁。車厘茄切半

2. 白磨菇和雞肶菇用沾濕的廚房紙巾抹淨表面，勿用水沖洗，否則會把菇的香氣沖走。切薄片，鋪在烤盤上。獨子蒜頭去皮，切薄片，鋪在烤盤上，以 90ºC 烤約 2 小時，用風乾機烘乾亦可。待完全乾燥成脆片，趁未回潮，立即放入磨粉機中打磨成粉末，放入密封的容器內，備用

3. 鍋中放少許油，放入洋蔥、紅蘿蔔、馬鈴薯炒一會，再加入椰菜、車厘茄小火炒熟，不時翻炒以免焦底

4. 用叉輕易刺入紅蘿蔔和馬鈴薯，表示煮熟，離火，把滲出的蔬菜汁倒去，放涼

5. 把炒過的蔬菜放進攪拌機打成蔬菜泥，烤盤上舖上烘焙布或烘培紙，把蔬菜泥均倒入烤盤，這份量肥丁分成兩盤 (32 x 22 cm)，用刮刀均勻抹平表面，放進烤箱以 90ºC 烤 3 ~ 4 小時，直至蔬菜泥完全乾燥成脆片，小心顧爐，以免烤焦

6. 把蔬菜脆片、和蒜頭蘑菇粉放入磨粉機中打成粉末，放入密封瓶內貯存，瓶內可放食用吸濕珠 (果仁或零食包裝裏的吸濕珠可留起來)，放在通爽的位置及避免陽光直射

小叮嚀

• 蔬菜組合的比例可隨喜好調整，份量不用太精準
• 室溫保存，保質期 3 ~ 6 個月
• 500 ml 清水，3 小匙蔬菜粉，拌勻，即成蔬菜清湯，覺得味不夠濃可再加 1 小匙

食譜刊載於 2015 年 3 月 29 日《明報》星期日生活 ~ 家常便飯

蔬菜高湯

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Homemade vegetable broth powder is much better than the one you buy at the store. 100% natural, free of preservative and less sodium. Make this your next weekend project !

Basic Ingredients for Homemade Vegetable Broth Powder

Mushrooms ~ contains natural sodium glutamate, also known as MSG. Its flavour is different from sweet, sour, salty , bitter. It can stimulate taste buds, adding food flavour. Different shapes of mushrooms have a unique flavour and nutrition , combine 2 to 3 different mushrooms will get a richer taste.

Tomatoes – contains natural sodium glutamate, relatively rich flavour, cherry tomatoes with less moisture are even better.

Onions and garlic – fried onions will release a natural sweetness, add the garlic could get rid of smell of vegetables.

Sea salt ~ natural preservatives, inhibit the growth of mold and bacteria. It can extend the shelf life of broth powder.

Ingredients ( can make 160 g vegetables powder )

• 200 g   Sliced White Button Mushroom & King Trumpet Mushroom
• 1 Diced Onion  ( 240 g )
• 3 Garlic
• 200 g Sliced Cherry Tomato
• 1 Diced Carrot  ( 200 g )
• 1 Diced Potatoes ( 250 g )
• 200 g Chopped Cabbage ( 350 g )
• 65 g Sea Salt ( 5 % of total weight of vegetables ) 

Preparation

1. Wash, pat dry and slice all your vegetables.

2. Wipe mushroom with a damp kitchen towel. Don’t wash otherwise it will wash away the aroma of mushrooms. Sliced and put them on baking tray. Preheat the oven to 90ºC. Bake 2 hours until crispy. Add them to a blender or food processor and blitz until you get a fine, crumbled mix. Put it in a airtight container.

3. Grease the pan with little oil, combine onion, carrot and potatoes. Cooked over medium heat for a while. Add cabbage and cherry tomatoes, stirring occasionally.

4. Once all vegetables are done, add salt. Salt will draw out water from the vegetables, so once salt is added, remove from heat, drain vegetables and let cool.

5. Add vegetables to a blender or food processor. Pour vegetable puree onto baking tray with baking matt. Spread puree in two baking tray (32 x 22 cm) evenly with rubber spatula. Preheat the oven to 90ºC. Bake 3 ~ 4 hours until dry and crispy.  Watch out to prevent scorched.

6. Add the dried vegetables to a blender or food processor and blitz until you get a fine mix. Store in an airtight jar with moistureproof bead, in the pantry, away from light or moisture.

Reminder

• Combination of vegetables could varies according to seasons. Quantity are not necessary to be accurate.
• Keep in room temperature, shelf life 3 ~ 6 month
• 500 ml water + 3 tsp vege broth powder，stir well and it become vegetable broth

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