材料A:
: i" U' T. U' x/ }! d老母雞......1只(去皮)
: e' _4 G& w7 @ o& o) J* F5.39.217.77清水......2300毫升/ _3 M/ U. u. X: Z9 I8 x
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材料B:5.39.217.77" M* p/ R/ f) Q% l9 i; n; q/ h% }
干香菇......6朵(大朵，浸軟，至少5小時)tvb now,tvbnow,bttvb6 [) X2 U: ~; s+ e
響螺......1塊
' D5 b; J9 ?5 K: L! s9 N海竹......100公克公仔箱論壇: {' w) E: V6 p; Z9 E3 d5 |- [
瑤柱......6粒(大粒)5.39.217.77) N( t: `* ~$ I2 T9 u
紅棗......10粒
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6 \8 M$ p" Y) S7 _$ ]+ L鹽......1/3 茶匙或適量
3 G3 V& b6 u; i" [7 wtvb now,tvbnow,bttvb公仔箱論壇' h. I( ^& v1 p2 ?! b
烹飪過程 :
! B" I% ^' {* l, _9 g01.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。
' T% @, g, J' \' d$ \: L4 {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。
8 O. [. @. c8 }2 X5.39.217.7703.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。
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' n$ i+ \0 G# Z' U* D! t公仔箱論壇Ingredients A :3 l( u6 u" j( a
1 old hen, skin removed5.39.217.778 H9 T3 T* H7 F2 ]3 c4 R7 a9 L
2300ml water5.39.217.77, I) y6 |( j3 J! @' y; Y7 L
0 E' h3 d* Q1 J8 j) wtvb now,tvbnow,bttvbIngredients B :
3 e$ O+ c9 e' d2 C6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)
7 z/ U+ t+ s5 U9 n公仔箱論壇1 sea conchTVBNOW 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 E. T: H5 r2 b B! I5 p
100g hai zhu
: |4 \& [5 b# b( t公仔箱論壇6 big scallops5.39.217.77. w; S+ z; m) _. R5 o! R4 h
10 red datestvb now,tvbnow,bttvb% |" G- Y8 n3 w- c3 e! @ F
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。1 G) O/ v% i, q" I6 x# o
Seasoning:# x; H+ ]9 p. D+ v) m4 H+ C1 S1 G
1/3 tsp salt or as required公仔箱論壇, t7 ~0 M# z1 Y$ c7 I2 T
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Method:5.39.217.77" w- D9 x0 b. \/ [
01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.
" U! R( w# x) S, H/ X5 A0 X- C1 mTVBNOW 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. 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.
& y- E* I. q: a- r9 a03. 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.: \! S1 T4 B* B4 Q4 }
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發表於 2008-1-11 10:50 PM
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