Thanksgiving感恩节American美式
Turkey & Rice Soup火鸡米饭汤
A 6-serving recipe with a 60-minute beginner workflow, exact seasoning and visible checkpoints.熟火鸡与米饭、胡萝卜和芹菜同煮，做成一锅温热的家常饭汤。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Use 3 cups cooked turkey that was refrigerated within 2 hours of cooking and is no more than 3 days old; shred into 2-cm pieces. Rinse ¾ cup wild-rice blend in a sieve. Dice 1 onion, 2 carrots and 2 celery stalks to 1 cm. Measure 2 tbsp butter, 8 cups low-sodium chicken broth, 2 thyme sprigs, 1 tsp fine salt and ¼ tsp pepper.用3杯熟火鸡（烹调后2小时内冷藏且不超过3天），撕成2厘米块；¾杯野米混合米筛中冲洗；1洋葱、2胡萝卜、2芹菜茎切1厘米丁；量2大匙黄油、8杯低钠鸡汤、2枝百里香、1小匙细盐、¼小匙胡椒。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Cooked turkey熟火鸡肉3 cups杯
- Cooked white rice熟白米饭0.75 cup杯
- Carrot胡萝卜2
- Celery芹菜2 stalks根
- Onion洋葱1
- Low-sodium chicken broth低钠鸡汤8 cups杯
- Thyme百里香2 sprigs枝
- Butter黄油2 tbsp大勺
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Melt 2 tbsp butter in a 5-quart pot.
5升锅里放2大匙黄油，化开。
The fat coats the bottom and glistens, but isn't smoking.油脂铺满锅底发亮，但没冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Add the onion, carrots, and celery and cook, stirring every minute.
下洋葱、胡萝卜和芹菜，每分钟翻炒一下。
The onion is translucent and soft at the edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Add the broth, rinsed rice, and thyme, and bring to a boil.
加高汤、洗好的米和百里香，煮开。
Bubbles rise steadily around the pieces.食材周围稳定冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Simmer partly covered, stirring every 10 minutes.
半盖着煮，每10分钟搅一下。
The rice is tender and some grains have split open.米软了，部分米粒裂开。
Common mistake & quick fix容易错在哪，怎么补救
Wild-rice blends vary; follow the package time if longer. Add 1 cup water if the level drops below the vegetables.野米混合米时间不一，包装更久就按包装；汤低于蔬菜就加1杯水。
Stir in the turkey, salt, and pepper, heat through, then fish out the thyme stems.
拌入火鸡、盐和胡椒，加热透，再把百里香梗捞出来。
The thickest center reads 165°F (74°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Ladle into 6 bowls and serve.
盛到6只碗里，上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Cooked turkey熟火鸡肉Lean, mild protein. Choose a fresh bird ~1–1.5 lb per guest; dry-brine 1–2 days for juicy meat.低脂高蛋白。每人约0.5–0.7公斤；提前1–2天抹盐干腌，肉更多汁。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Low-sodium chicken broth低钠鸡汤Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
- Thyme百里香
Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Make it a balanced meal营养搭配建议
Make it a meal: soup + a green salad for fiber + crusty bread or a grilled cheese for carbs and protein.汤变正餐：汤＋绿叶沙拉补纤维＋烤面包或芝士吐司补碳水和蛋白。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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