材料A:
( \8 I3 O+ k7 P* R; k) t$ Utvb now,tvbnow,bttvb老母雞......1只(去皮)3 y* v( ^5 J7 B
清水......2300毫升
' w6 K% q9 L2 |tvb now,tvbnow,bttvb
. b& d* [: r( ]: U公仔箱論壇材料B:6 E/ A4 T3 s; {+ L9 T: w; L
干香菇......6朵(大朵，浸軟，至少5小時)
: g O2 I7 U& h5 I/ t L響螺......1塊- i; | f7 v5 j, @6 H1 N( B
海竹......100公克
& D. D2 w9 U; K/ b1 b1 H# Ktvb now,tvbnow,bttvb瑤柱......6粒(大粒)9 d% w- X6 E0 E, ^6 T9 N6 z8 b% c
紅棗......10粒TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。: `: \( p A2 V
5.39.217.76$ l1 e% d2 E' c# C& G4 q
調味料:# Z6 W6 p. O# j3 e) P
鹽......1/3 茶匙或適量
* }% c& X4 P+ x; N% y' q( _( d+ wtvb now,tvbnow,bttvb& B+ F5 \* `, n) V \, q
烹飪過程 :
" i, v; F0 z# M" G J) `01.將水煮開後，加入老母雞，上蓋，用中火煲20分鐘。之後，將雞油拿掉。
- v9 z7 o' d) G) A6 n6 KTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。02.將材料B洗淨，倒入上湯內；上蓋，開大火煮滾後，再轉小火煲至少2小時。2 k' N4 \( h9 _) h
03.在最後數分鐘，嚐試一下味道，若覺不 ，加入鹽同煲1分鐘即可。
; |9 X9 W) |0 i. \8 T6 F- F5.39.217.76公仔箱論壇7 n4 p2 @5 ~( V
Ingredients A :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* ^6 C9 V* R0 I! D, c+ E
1 old hen, skin removed
4 |! W- B0 _& w9 s$ H d& l2300ml water5.39.217.763 [3 l" u6 A, G5 x
0 R1 Z' e& U! N5 A U: d( Stvb now,tvbnow,bttvbIngredients B :
3 B) V1 t& M, |+ f- Z5 ITVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)" I: Q& K9 E' |) q, a
1 sea conch
2 i5 Q' A2 w* btvb now,tvbnow,bttvb100g hai zhu
, `& ]" y7 Z4 I U: [& t公仔箱論壇6 big scallops! k7 ]8 s9 W- @& M% {; Z+ |" F& V6 X
10 red dates
) t+ Q+ A8 z# l* Z( y; GTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。
( i8 {' V* R! @/ @5.39.217.76Seasoning:
5 p- k! j- f/ f$ a ~3 v1/3 tsp salt or as required
2 `& {& }* y6 P$ h6 D8 g5.39.217.765.39.217.765 ~9 e/ \/ g! O$ `" L
Method:
( p5 ?) W) ? J; S; X$ `8 P& y01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.
& x! `$ m+ M" G0 f5 t0 ^3 U& p: E5.39.217.7602. Wash ingredients B and pour them into the chicken stock. Cover andbring to boil on a strong flame. Upon boiling, lower the heat andsimmer for at least 2 hours.
5 x/ y$ c! F7 q3 d& \5 ` }5.39.217.7603. A few minutes before turning off the heat, try its taste. If thesoup is not salty enough, season with salt and continue to boil for anextra minute.
6 `2 g+ R0 w. v0 }$ z1 a
) N& i2 v$ Q" z/ i" P5.39.217.76 |
發表於 2008-1-11 10:50 PM
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