Green radish and carrot pork bones soup 青紅蘿蔔豬骨湯

-

青紅蘿蔔豬骨湯



紅蘿蔔
2條 (約560克)
青蘿蔔
2條 (約850克)
粟米
2條
豬骨
720克(>1斤)
蜜棗
4粒
南北杏
40克
水
3L

carrots     ............... 1    

Green radish............... 2 

Corn............... 2


Candied dates............... 4 capsules

Pork bone 720g (>1 kg)


North and South Apricot ............... 40g


water ............... 3L
























    

  1. 青、紅蘿蔔去皮洗淨，滾刀切件；粟米洗淨切段；蜜棗、南北杏用水沖一沖；豬尾骨沖走血水，洗淨備用。
    2. 

  2. 所有材料(凍水落)，同放大煲大火滾 30分鐘；煲起後撇走水面上豬肉煲出來的泡；然後轉中小火煲 2小時。熄火下鹽調味即成。
    3. 





































留言











發佈留言























此網誌的熱門文章









薑蔥牛柏葉 Steam cow omasum with Shredded ginger






-














圖片







 薑蔥牛柏葉 Steam cow omasum with Shredded ginger     Ingredient:    Cow omasum   Shredded ginger   Step:  1/ 牛柏葉先啤水，3分鐘。Flush water to wash Cow omasum at least 3 mins.   2/ 汆水後，隨即放入冰水；Boil the Cow omasum in 1 min, and then put it into the iced water immediately.   3/ 然後把牛柏葉切成條狀；Then cut into strips shape;   4/ 用鹽、胡椒粉、雞粉、薑絲 加入牛柏葉拌勻；  Add the seasoning into the Cow omasum and dip it at least 2 hours.  <seasoning: a bit of salt, pepper, chicken powder, corn starch powder, ginger>   5/ 水滾蒸5分鐘。  Steam it 5 minutes in high  heat .   6/ 然後加蔥粒、豉油、熟油，完成  Spoon the hot oil, soy sauce and diced spring onions on top of steamed Cow omasum. Finished!         








閱讀更多










冬菜蒸九肚魚粉絲墊底 Steam Bombay duck fishes with Tung Choi and Glass Noodles






-














圖片







冬菜蒸九肚魚粉絲墊底        Ingredient:   冬菜 Preserved Vegetables (Tung Choi)  九肚魚 Bombay duck fishes  粉絲  Glass Noodles  金銀蒜 Gold and silver garlic    Prepare:   粉絲用熱水浸軟, 剪一半, 隔水。   Glass Noodles soak in hot water.  Cut half with scissors.  After soft, pass the glass noodles through a sieve to remove water.    冬菜用水浸5分鐘後, 換水再浸10分鐘。   Preserved Vegetables (Tung Choi) soak in water for 5 minutes,  And then change water and soak in water for 10 minutes again.     Step:   粉絲墊底, 之後放九肚魚, 再頂放冬菜, 落油, 落鹽, 之後蒸6分鐘, 落蔥花, 落豉油。   Glass Noodles place on plate.  Place the  Bombay duck fishes onto the glass noodles.  Place Preserved Vegetables (Tung Choi) onto it.  Top place Gold and silver garlic onto it.  Steam it 6 minutes in high heat.  Spoon the soy sauces and hot oil on top of steamed fishes, garnish with mince spring onion. Finished!             








閱讀更多










Ficus hirta, dried sea coconut apples soups五指毛桃海底椰蘋果湯






-














圖片







 Ficus hirta, Dried Sea Coconut Apples Soups五指毛桃海底椰蘋果湯      五指毛桃海底椰蘋果湯可補氣化濕、潤肺止咳，潤而不滯，非常適合潮濕但開始乾燥的香港。   此湯性平、潤，適合一般大眾飲用。   一星期可飲用一至兩次。可補氣化濕、潤肺止咳，潤而不滯，非常適合潮濕但開始乾燥的香港。   此湯性平、潤，適合一般大眾飲用。   一星期可飲用一至兩次。








閱讀更多