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【三餸一湯】木瓜雪耳魚尾湯

蘋果日報 2020/06/02 07:00

食譜水果湯水30-60分鐘

材料:
木瓜(大) 1個
雪耳(大) 1個
鯇魚尾 1條
薑 4片
水 2公升
鹽 適量

做法:
1.木瓜去皮去籽,切件。
2.雪耳放在水中,浸至軟身,撕成小朵。
3.鯇魚尾清洗乾淨,抹乾。
4.下油,油滾,放入薑片及魚尾煎至兩面金黃色,盛起。
5.水滾,放入已煎的魚尾及薑片,加蓋煮10-15分鐘,直至湯變成奶白色。
6.放入木瓜及雪耳,加蓋再煲約20分鐘,以鹽調味,即成。

Fish tail soup with papaya & white fungus
Ingredients:
1 large papaya
1 large white fungus
1 grass carp tail
4 sliced ginger
2 litres of water
Salt few

Steps:
1.Peel the papaya and remove the seed. Cut the papaya into pieces.
2.Soak the white fungus in water until soft. Drain it and cut into pieces.
3.Clean the fish and pat dry.
4.In a pan, add some oil on a medium high heat. Add the sliced ginger and the fish tail, pan fry until the fish is golden brown on both sides
5.In a pot, bring water to boil. Add the fish tail and sliced ginger, cook for 10-15 minutes until the soup turn to white color.
6.Add the papaya and white fungus. Cover the lid and boil for another 20 minutes. Season with salt. Ready to serve.
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木瓜去皮,去籽及切件。
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雪耳浸水至軟身,撕成小朵。
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爆香薑片,下魚尾煎至兩面金黃色。
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鍋蓋上,把魚湯煲至奶白色。
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加入木瓜及雪耳,再煲多20分鐘。
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最後下適量鹽調味。
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