雪耳響螺肋排湯
繁
|
EN
繁
|
EN
難度
2/5
需時 (小時)
3.5
份量 (人)
4
難度
需時 (小時)
份量 (人)
2/5
3.5
4
- 12 3 月, 2019
- 6:00 下午
材料
- 響螺 500克
- 雪耳 30克
- 肋排 400克
- 蜜棗 3粒
- 甘荀 450克
- 水 6碗
- 鹽 少許
- 500g Conch
- 30g White Fungus
- 400g Pork Rib
- 3pc Candied Dates
- 450g Carrot
- 6 cups Water
- Pinch Salt
烹調步驟
1
雪耳用水浸透發開(約10分鐘),洗淨
Soak the white fungus in water for 10 mins until it expands and becomes soft. Then rinse it several times
2
蜜棗略洗
Rinse the candied dates
3
把響螺和肋排洗淨後汆水,撈起沖洗乾淨
Rinse the conch and pork rib, put them into hot boiling water for a while. Remove and rinse again
4
把甘荀去皮,切塊
Peel and chop the carrots
5
煲滾適量清水,放入材料,用慢火煲約三小時,調味
Bring 6 cups of water to boil, put in all ingredients, boil over slow heat for 3 hours. Add salt to taste
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