紅棗螺頭排骨湯

紅棗螺頭排骨湯

| EN
| EN
難度
2/5
需時 (小時)
2
份量 (人)
4
難度
需時 (小時)
份量 (人)
2/5

2

4

材料

  • 去核紅棗 5粒
  • 螺頭 2個
  • 排骨 250克
  • 杞子 20克
  • 甘筍 300克
  • 清水 1500毫升
  • 1/4茶匙
  • 5 Red Jujube (Coreless)
  • 2 Conch
  • 250g Ribs
  • 20g Wolfberries
  • 300g Carrots
  • 1500ml Water
  • 1/4 tsp Salt

烹調步驟

1

先將紅棗、杞子洗乾淨備用

Wash the red jujube and wolfberries before use

2

將螺頭放入熱水浸約20分鐘,然後清潔去內臟再切片

Soak the conch in hot water for about 20 minutes, then clean off the internal organs and slice

3

甘筍洗乾淨後刨皮切件

After the carrots have been cleaned, peel them and cut them into pieces

4

將排骨清洗後汆水約3-4分鐘,然後用清水洗乾淨備用

Rinse the ribs with water for about 3-4 minutes, then wash them with water and set aside

5

煲滾1500毫升水後,放入排骨、甘筍、螺頭片和紅棗後蓋蓋煮滾,之後轉細火煮70分鐘

After boiled 1500ml of water, add pork ribs, carrots, conch slices and red jujube to the lid and cook, then turn to low heat for 70 minutes

6

再落杞子煲5分鐘,最後落鹽便成

Put the wolfberry in the pot for another 5 minutes, and finally add salt into the pot

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