【三餸一湯】菜乾紅蘿蔔雞腳湯
蘋果日報 2020/06/17 07:00
食譜蔬菜雞肉湯水煲60分鐘以上
材料：
菜乾 2棵
紅蘿蔔 1條
雞腳 200克
粟米 1條
紅棗 3粒
步驟：
1.紅蘿蔔去皮及切件；粟米切件；紅棗對切。
2.雞腳洗淨後汆水，再次洗淨，菜乾汆水。
3.將所有材料加入滾水，蓋上蓋，轉小火煲2小時。
Dried Chinese White Cabbage, Carrot and Chicken Legs Soup
Ingredients:
Dried chinese white cabbage 2 pcs
Carrot 1 pc
Chicken legs 200g
Corn 1 pc
Red jujube 3 pcs
Steps
1.Peel carrot and cut into chunk. Cut corn into chunk. Cut red jujube into two pieces.
2.Blanch chicken legs after wash then wash again, blanch dried chinese white cabbage.
3.Put all ingredients into boiling water, cover the lid and cook 2 hours with low heat.
菜乾 2棵
紅蘿蔔 1條
雞腳 200克
粟米 1條
紅棗 3粒
步驟：
1.紅蘿蔔去皮及切件；粟米切件；紅棗對切。
2.雞腳洗淨後汆水，再次洗淨，菜乾汆水。
3.將所有材料加入滾水，蓋上蓋，轉小火煲2小時。
Dried Chinese White Cabbage, Carrot and Chicken Legs Soup
Ingredients:
Dried chinese white cabbage 2 pcs
Carrot 1 pc
Chicken legs 200g
Corn 1 pc
Red jujube 3 pcs
Steps
1.Peel carrot and cut into chunk. Cut corn into chunk. Cut red jujube into two pieces.
2.Blanch chicken legs after wash then wash again, blanch dried chinese white cabbage.
3.Put all ingredients into boiling water, cover the lid and cook 2 hours with low heat.
紅蘿蔔去皮及切件。
雞腳洗淨，先汆水，然後再次沖淨。
所有材料加入滾水中，開慢火煲滾2小時。