【三餸一湯】蓮藕雞腳湯
蘋果日報 2020/02/10 07:00
煲湯水60分鐘以上蔬菜水果海鮮食譜雞肉
- 用水將元貝仔浸軟。
- 滾水落薑片及葱段。
- 放入雞腳汆水，取出備用。
- 金華火腿切碎。
- 蓮藕削皮後開半切件。
- 把所有材料加入鍋中煲煮。
材料：
蓮藕200克
雞腳200克
薑2片
葱2條
元貝仔5粒
火腿20克
龍眼肉15克
米酒少許
水1.2公升
做法：
1.
龍眼肉和元貝仔浸水。水滾加薑、葱和米酒，雞腳汆水六分鐘，撈起。火腿切碎。蓮藕削皮，對切，切件。
2.
煲1.2公升水，加入雞腳和蓮藕，再加入火腿、元貝仔和龍眼肉。蓋上收中細火煲1小時，撇走油份。
Lotus root and chicken feet soup
Ingredients:
Lotus root 200g
Chicken feet 200g
Ginger 2 slices
Green onion 2 pcs
Dried baby scallop 5 pcs
Jin hua ham 20g
Dried longan 15g
Cooking rice wine Little
Water 1.2L
Steps:
1.
Soak longan and dried scallop with water. Put ginger, green onion and cooking rice wine in boiling water. Blanch chicken feet for 6 minutes. Pick it up. Shred ham. Peel lotus root, cut in half and then cut in chunk.
2.
Boil 1.2L of water. Put in chicken feet, lotus root, ham, dried scallop and dried longan. Cover the lid and cook in mid-low heat for 1hour. Take out the oil.
蓮藕200克
雞腳200克
薑2片
葱2條
元貝仔5粒
火腿20克
龍眼肉15克
米酒少許
水1.2公升
做法：
1.
龍眼肉和元貝仔浸水。水滾加薑、葱和米酒，雞腳汆水六分鐘，撈起。火腿切碎。蓮藕削皮，對切，切件。
2.
煲1.2公升水，加入雞腳和蓮藕，再加入火腿、元貝仔和龍眼肉。蓋上收中細火煲1小時，撇走油份。
Lotus root and chicken feet soup
Ingredients:
Lotus root 200g
Chicken feet 200g
Ginger 2 slices
Green onion 2 pcs
Dried baby scallop 5 pcs
Jin hua ham 20g
Dried longan 15g
Cooking rice wine Little
Water 1.2L
Steps:
1.
Soak longan and dried scallop with water. Put ginger, green onion and cooking rice wine in boiling water. Blanch chicken feet for 6 minutes. Pick it up. Shred ham. Peel lotus root, cut in half and then cut in chunk.
2.
Boil 1.2L of water. Put in chicken feet, lotus root, ham, dried scallop and dried longan. Cover the lid and cook in mid-low heat for 1hour. Take out the oil.