紅棗螺頭排骨湯
繁
|
EN
繁
|
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
- 27 12 月, 2019
- 6:00 下午
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
- 鹽 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
相關食譜:
沒有相關食譜