材料A:5.39.217.776 N) C' R d, N- C' G0 o
老母雞......1只(去皮)$ D. a6 o Z" A1 z2 K
清水......2300毫升
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材料B:
" d9 @6 ] Z. t公仔箱論壇干香菇......6朵(大朵，浸軟，至少5小時)0 U2 S0 p4 p& j( u- ]3 K2 T9 A8 r0 A
響螺......1塊
2 @! [" a. H$ t5 @公仔箱論壇海竹......100公克
) u V9 S8 m0 |4 p公仔箱論壇瑤柱......6粒(大粒)
; e! x1 P2 ~( X D; e- T e( V. N3 h紅棗......10粒; M* ^' p4 U" U! G! H, O4 [
/ h2 p, i6 `9 `! w4 ntvb now,tvbnow,bttvb調味料:公仔箱論壇9 W1 T& j8 U$ s& L* c
鹽......1/3 茶匙或適量
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烹飪過程 :5.39.217.771 s y, t9 l- B! s9 M9 |" X _, \
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。; D$ P8 f" j( K1 @2 X/ B
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。5.39.217.77/ h Q# f9 { l& G# z: D |7 O
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。公仔箱論壇1 P/ \6 O( s3 O8 |; Z1 H7 {
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Ingredients A :
" |: j# V/ E% Q8 P" w+ x; ]5.39.217.771 old hen, skin removedTVBNOW 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。% W& P/ W' Z' c9 P9 b# T" ]& f
2300ml water
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( U( o H1 R0 N: E+ o2 k. `9 X5.39.217.77Ingredients B :5.39.217.77' D8 D: A+ L6 T1 r! W
6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften); H$ H, t- C! B% s+ O- k/ F6 O
1 sea conch
" k5 A2 [9 C8 l- O8 Q$ Y公仔箱論壇100g hai zhu5.39.217.778 o7 G9 R2 c4 D. Y% R4 M
6 big scallops
4 O: z! A- @+ t5.39.217.7710 red dates
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5 L7 T& _- A4 [6 J公仔箱論壇Seasoning:
7 c" ?2 p, |' B; G( h( K% C公仔箱論壇1/3 tsp salt or as required
' a4 T) a( S& L, f# {公仔箱論壇tvb now,tvbnow,bttvb! b) C/ C, w- g. n
Method:# o4 X3 b" R) g7 [# ] R h9 K: V
01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.
' e% C" @ l6 v* }5 y02. 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.2 v! a8 g' \+ K5 E, H5 w( z" m
03. 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.
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發表於 2008-1-11 10:50 PM
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