Broccoli 鳳爪 Peppercorn Soup

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Begin by heating olive oil in frying pan to sizzle black peppercorns, infusing tangy essence with vinegar splash for zesty foundation. Introduce 鳳爪 to absorb bold flavors through quick frying. Transition to pot, building soup base with water and soup, layering onion powder and garlic powder for aromatic depth. Add broccoli at optimal tenderness point and simmer altogether, allowing 鳳爪 to tenderize in braise-soup harmony while preserving zesty bite.

烹飪難度
烹飪時間
24 分鐘

食材

  • soup180 ml
  • broccoli120 g (≈ ½ head)
  • 鳳爪5 piece
  • black peppercorns¾ teaspoon
  • vinegar1⅓ tablespoon
  • olive oil⅔ tablespoon
  • salt¾ teaspoon
  • sugar¼ tablespoon
  • water600 ml
  • onion powder⅓ teaspoon
  • garlic powder⅓ teaspoon

廚具

  • frying pan
  • pot

製作步驟

  1. 1heat olive oil in frying pan over medium heat 1 min, add black peppercorns and sizzle 30 sec, splash vinegar
  2. 2add 鳳爪 to frying pan and quick fry 2 min to absorb flavors
  3. 3transfer contents of frying pan to pot, add water and soup, onion powder, garlic powder, salt, and sugar, bring to a boil 5 min
  4. 4add broccoli to pot and simmer 15 min until broccoli reaches optimal tenderness and 鳳爪 is tenderized

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