野菜汤是台湾原住民文化中的药物和滋补品。将苦味、芳香且营养丰富的山药草熬成具有治愈功效的肉汤，据信可以增强免疫力和活力。它搭配时令蔬菜和蛋白质，是传统原住民美食的基石。
服务 4
将猪肉或鸡肉短暂煮沸，然后沥干并冲洗。
Bundle the herbs loosely in a piece of cheesecloth tied with kitchen twine — this makes removal effortless and keeps the broth clean.
把水烧开。添加草药和蛋白质。煮15分钟以注入风味。
Starting with cold water rather than boiling draws out impurities more effectively.
加入胡萝卜和萝卜。煮 15 分钟直至蔬菜变软。
Resist the urge to rush this at a hard boil; a furious boil clouds the broth and cooks off the delicate aromatic oils in the herbs.
品尝并调整盐。盛入碗中趁热食用。
Lift out and discard the herb bundle or use a slotted spoon to remove loose herbs. Taste the broth — it should have a pleasant earthy bitterness overlaid with sweetness from the vegetables and savory depth from the meat. Add the salt gradually, tasting between additions. The broth should not taste heavily salted; the seasoning is a gentle background note.
If the bitterness feels too sharp, a pinch of sugar or a few drops of soy sauce rounds it out without masking the herbal quality.
Remove the pot from the heat and let it rest, uncovered, for 3–4 minutes. Any remaining fat will rise to the surface and can be skimmed off with a spoon for a lighter broth, or left in for a richer result. The brief resting period also allows the flavors to settle and integrate.
Ladle the broth, meat, and vegetables into deep bowls. The soup is traditionally served very hot, as the warmth is considered part of its restorative quality. Accompany with steamed rice on the side or enjoy the broth on its own as a restorative starter.
A small dish of sea salt and a few slices of fresh chili placed on the table let diners adjust seasoning to their own taste, which is the traditional way of serving.
干药材在中药材店有售。
汤的味道应该略带苦味和泥土味——这就是药。
蔬菜不要煮过头；它们应该保持一定的质感。
制作一大批并分批冷冻。
添加蘑菇以增加泥土味
用鱼代替猪肉
添加米饭或面条以增加饱腹感
素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。
冷藏最多 5 天。冷冻效果良好，可保存2个月。
野菜汤深深植根于台湾原住民传统医学和日常营养。山区社区世世代代都使用这些草药来保健和治疗，配方也通过家庭传承。
中药材店都有卖的。在线零售商还出售原住民特有的混合草药。
在传统医学中，是的。现代科学支持一些增强免疫力的特性，尽管它主要是滋养舒适的食物。
是的——大多数成分最多可以提前一天准备好并单独冷藏。轻轻重新加热并在食用前组装，以保持纹理清晰。
密切关注每种成分所扮演的角色：将芳香剂替换为类似的芳香剂（将葱替换为洋葱，将酸橙替换为柠檬），并保持脂肪酸盐平衡不变。香料混合物通常可以与橱柜中的香料近似。
每份 (350g) · 4 总份量
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