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【三餸一湯】蘿蔔剝皮椒貢丸湯

蘋果日報 2020/03/19 07:00

食譜蔬菜豬肉30-60分鐘

材料:
白蘿蔔(耐放蔬菜) 250克
罐裝剝皮椒(連水) 5條
急凍貢丸5粒
薑1片
葱2條
清湯1公升
米酒2湯匙
鹽少許
做法:
1.
切薑絲和葱花,貢丸切片,剝皮椒切粒。蘿蔔削皮,一開四後再切薄片。
2.
爆薑絲和蘿蔔,加入貢丸繼續炒香。
3.
加入清湯,下剝皮椒連水,蓋上收中火煲25分鐘。加入米酒,加鹽和葱花。

Radish soup with preserved chili and meatball
Ingredients:
Radish 250g
Canned preserved chili 5 pcs
Frozen meatball 5 pcs
Ginger 1 slice
Green onion 2 pcs
Chicken broth 1L
Cooking rice wine 2 Tablespoons
Salt Little
Steps:
1.
Slice ginger and meatball. Shred green onion. Dice preserved chili. Peel radish, cut in quarters and slice radish.
2.
Pan fry ginger and radish. Put in meatball and stir fry.
3.
Pour in chicken broth and put preserved chili with water in pot. Cover the lid and turn to mid-heat for 25 minutes. Put in rice wine, salt and green onion.
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急凍貢丸解凍後切片。
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罐裝剝皮椒切粒。
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白蘿蔔削去外皮,切薄片。
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先爆薑絲,加入白蘿蔔片。
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倒入貢丸一同炒勻。
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加入1公升清湯煮滾。
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