本身不是上海人卻很愛上海菜。菜的特色是含豐富味道層次, 濃油赤醬, 糖重色豐。調味多用鹹, 甜, 糟和酸。總的來說口味不輕。
上海水精年糕很滑, 條裝要切，相對切片裝較方便。略冲洗便可,不用浸水的。一般煮上海湯年糕加入大白菜, 鹹肉, 金華火腿, 蝦皮蝦米等。 配没有味道的年糕, 要靠湯底。食譜的湯底很惹味, 當中使用竹薑和雪菜, 兩者味道很夾, 配上海麵也可, 落足料呢！
湯年糕食材可於上海雜貨購買（老三陽/新三陽）
材料:
上海切片年糕 1包
雪菜 2棵大 (冲洗數次後浸水半小時，榨乾水), 切幼
瘦肉切絲 少量(少許鹽糖生粉及油略醃)
毛豆 半碗 （煲十分鐘後去殼）
河蝦或蝦仁 半碗
唐芹菜 4條切段
竹薑(乾薑)片 4片或鮮薑片 3片
糖 少許
9. 水 約1.5L
做法:
1. 煲滾水, 放入雪菜和薑片用中火滾20分鐘出味, 加少許糖。
2. 開中大火, 加入肉絲煮一陣。
3. 之後年糕, 當年糕開始軟(要保持有質感, 不宜煮太耐), 便加入毛豆, 唐芹煮幾分鐘。
4. 最後加入河蝦 多煮 1-2 分鐘, 熄火。年糕軟硬度便剛好。
Tips:
個别雪菜有不同鹹度, 宜重複清洗及浸水至少半小時。若煲完20分鐘, 試味後仍鹹。可加㸃熱水中和。選青綠色的較有鮮味。
Ingredients:
Shanghainese glutinous rice cake 1pack (sliced)
2 bunches of preserved potherb mustard (rinsed and soaked for at least 1/2 hour, squeezed and finely chopped)
Shredded pork meat (marinated with a bit salt, sugar, corn starch and oil)
Green soybeans (boiled and pods removed), 1/2 bowl
1/2 bowl river shrimp or other shrimp
Chinese celery 4 stalks (cut into length)
4 pc of Dried ginger pieces or 3pc of fresh ginger pieces
1 teaspoon of sugar
Water around 1.5L
Method:
1. Prepare a Dutch oven, add water, bring to a boil.
2. Add the chopped preserved potherb mustard and ginger. Boil for 20 mins in medium heat, season with sugar.
3. Turn to medium-high heat, add pork, cook about few minutes.
4. Then, the Shanghainese glutinous rice cake, cook until the rice cake are mildly soft. Put the green soybeans and the Chinese celery in. Cook further few mins.
5. Add the river shrimp at last. Cook 1-2min. Off heat.
Tips:
There is different saltiness of the preserved potherb mustard. Make sure to rinse through and soak in cold water for at least 1/2 hour. If the soup is salty after boiling 20 mins at the beginning, just add some hot water for dilute. Choose the one in fresh green is better in taste.
