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【三餸一湯】白菜豆腐蜆乾湯

蘋果日報 2020/03/26 07:00

食譜蔬菜豬肉海鮮豆類15-30分鐘

材料:
白菜仔250克
硬豆腐1磚
蜆乾40克
豬肉片200克
薑3片
醃料:
糖少許
鹽少許
胡椒粉少許
粟粉少許
紹酒少許
做法:
1.
蜆乾加水浸泡,豬肉片加醃料醃5分鐘。切薑絲,豆腐切八塊厚件。白菜摘花 ,大棵的對切。
2.
煲滾1.2公升水,加薑、蜆乾、豬肉片和豆腐,蓋上煲10分鐘。再加鹽、糖和胡椒粉,加入白菜煮熟即成。

Pak choi soup with tofu and dried clam
Ingredients:
Pak choi 250g
Hard tofu 1 pack
Dried clam 40g
Pork slice 200g
Ginger 3 slices
Marinade:
Sugar Little
Salt Little
Pepper Little
Cornstarch Little
Shao Xing wine Little
Steps:
1.
Soak dried clam with water. Marinate pork with marinade for 5 minutes. Slice ginger. Cut tofu in 8 thick pieces.
2.
Take out the flower, cut in half. Boil 1.2L of water. Put in ginger and dried clam. Put in pork and tofu. Cover the lid and cook for 10 miutes. Season with salt, sugar and pepper. Put in pak choi and cook.
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蜆乾倒入清水浸泡。
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豬肉片加醃料醃拌。
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硬豆腐切約八塊厚件。
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白菜摘去花朵不要。
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煲滾水,加入薑絲、蜆乾、豬肉片和豆腐。
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煲10分鐘後調味,再加入白菜煮熟。