材料:
番茄3個
沖菜20克
蠔仔150克
芫荽2束
薑1片
熱水1.2公升
麵粉少許
紹酒少許
做法:
1.
薑和沖菜切絲,芫荽切碎,番茄切角。
2.
爆香薑絲, 加入番茄同炒,加熱水和沖菜,蓋上收中火煲20分鐘。
3.
蠔仔加入麵粉拌勻。水滾加紹酒,加入蠔仔汆水,再洗洗。加蠔仔到湯中煮1分鐘,加芫荽即成。
Tomato and baby oyster soup
Ingredients:
Tomato 3 pcs
Preserved kale head 20g
Baby oyster 150g
Coriander 2 bunch
Ginger 1 slice
Boiling water 1.2L
Flour Little
Shao Xing wine Little
Steps:
1.
Cut ginger and preserved kale head in strips. Shred coriander and cut tomato in wedges.
2.
Pan fry ginger and tomato. Pour in 1.2L of hot water and put in preserved kale head. Cover the lid and cook in mid-heat for 20 minutes.
3.
Mix baby oyster with flour. Put Shao Xing wine in boiling water. Blanch baby oyster. Put in baby oyster in pot and cook for 1 minute. Put in coriander.