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【三餸一湯】蟲草花蘿蔔排骨湯

蘋果日報 2020/03/28 07:00

食譜蔬菜豬肉湯水60分鐘以上

材料:
蟲草花20克
白蘿蔔300克
排骨300克
葱2條
薑2片
紹酒少許 
水1.2公升
鹽少許
糖少許
做法:
1.
蘿蔔削皮,對切,切薄片。蟲草花浸水。切葱花,切薑絲。
2.
滾水加紹酒,排骨汆水。
3.
另煲水,加入排骨,下薑、蘿蔔和蟲草花,蓋上中小火煲45分鐘,加鹽和糖,撒葱花。

Cordyceps flower and radish, sparerib soup
Ingredients:
Dried Cordyceps flower 20g
Radish 300g
Spareribs 300g
Green onion 2 pcs
Ginger 2 slices
Shao Xing wine Little
Water 1.2L
Salt Little
Sugar Little
Steps:
1.
Peel radish, cut in half and slice it. Soak dried Cordyceps flower with water. Shred green onion. Slice ginger.
2.
Put Shao Xing wine in boiling water. Blanch spareribs.
3.
Boil 1.2L of water, then put in spareribs, ginger and radish. Put in Cordyceps flower. Cover the lid and cook in mid-low heat for 45 minutes. Season with salt and sugar. Put in green onion.
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蘿蔔削皮,開半切片。
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倒入清水浸泡乾蟲草花。
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煲滾水加入紹酒,將排骨汆水。
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把薑絲、排骨及白蘿蔔片加入鍋。
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放入蟲草花與其他材料一齊煲煮。
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最後加入調味料和撒上葱花。