【三餸一湯】夜香花排骨湯

蘋果日報 2020/06/30 07:00

煲湯水蔬菜豬肉食譜雞蛋蝦30-60分鐘
    材料：
    煲湯骨 500克
    夜香花 80克
    蛋 1隻
    薑 1片
    櫻花蝦 1湯匙
    水 1公升

    調味：
    鹽 少許
    糖 少許
    紹酒 少許

    做法：
    1.水滾加紹酒，放入排骨汆水。
    2.水滾加薑片，加入排骨。上蓋收中火煲25分鐘。
    3.打蛋。加櫻花蝦和夜香花，加鹽和糖，倒入蛋液拌成蛋花。

    Night fragrant flower and sparerib soup
    Ingredients:
    Spareribs 500g
    Night fragrant flower 80g
    Egg 1 pc
    Ginger 1 slice
    Sakura shrimp 1 Tablespoon
    Water 1L

    Seasoning:
    Salt Little
    Sugar Little
    Shao Xing wine Little

    Steps:
    1.Put Shao Xing wine in boiling water. Blanch spareribs.
    2.Boil 1L of water and add ginger. Put in spareribs. Cover the lid and turn to mid-heat for 25 minutes.
    3.Beat the egg. Put in sakura shrimp, night fragrant flower. Season with salt and sugar. Put in egg and stir as egg flower.
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    水滾加入紹酒，放入排骨汆水。
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    將櫻花蝦放入湯中。
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    再加入夜香花煮滾。
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    調味後倒入蛋花便成。