材料A:. U; y1 h- S" s' p4 _* J
老母雞......1只(去皮)
: ?( J; [1 h' itvb now,tvbnow,bttvb清水......2300毫升4 W: m- r* ~* h0 v: q, H
2 L5 k1 c% `6 a3 x4 rtvb now,tvbnow,bttvb材料B:
4 Z; z* h/ V6 I9 R/ T9 N2 k干香菇......6朵(大朵，浸軟，至少5小時)1 v, S2 J J1 N2 g# B2 N; K2 O& ~
響螺......1塊
" h8 I. o$ ]9 o; L, y海竹......100公克
' i- a0 E+ u8 d公仔箱論壇瑤柱......6粒(大粒)tvb now,tvbnow,bttvb8 c- g% L3 w" e. v
紅棗......10粒 }# ^% ^) _4 j) F" q
公仔箱論壇7 W+ C" R9 @4 J4 Z
調味料:6 T! ^, o5 ? Q( [0 U/ `
鹽......1/3 茶匙或適量公仔箱論壇9 y% `4 d5 M( s
I8 Q4 e. _* n烹飪過程 :
. ? u( y/ n8 y4 l* |0 Xtvb now,tvbnow,bttvb01.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。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。9 g- X8 X7 X; D ?. C8 U
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 Z# }0 J! \: E' Y" f2 Z9 LTVBNOW 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。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。
# a8 O7 U! G, C7 ~9 f0 x. h5.39.217.77:8898公仔箱論壇$ A# n) _$ Y6 v8 P0 z5 F# k X
Ingredients A :
! m3 B/ F" b5 O5.39.217.77:88981 old hen, skin removed公仔箱論壇( n6 R& I/ W& l, t% V; a% k9 c
2300ml waterTVBNOW 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。* R$ M0 L; i# N- ]0 F+ f6 c
, p$ Y2 h. p, D% R9 F+ l6 mtvb now,tvbnow,bttvbIngredients B :
2 n% t& H) Z0 a( t, P公仔箱論壇6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)
2 G# K# J6 f+ r) M# C; D0 \5 ]5.39.217.77:88981 sea conch) O& Q0 D2 U- T/ r) k6 T
100g hai zhutvb now,tvbnow,bttvb# |/ c0 w7 x" Q
6 big scallopstvb now,tvbnow,bttvb5 A( Q g. `+ H# E ~
10 red dates
* K& b e( T- X7 J" d/ Q4 U! 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。公仔箱論壇5 s+ K: k7 L9 l' v" r9 r' f
Seasoning:
& g6 O, Q+ j/ }6 M: n& b" U5.39.217.77:88981/3 tsp salt or as required
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& f1 X5 c% @/ n# x' v) s9 X$ {Method:7 p* h' p# F" U
01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.公仔箱論壇! m, G1 F S$ h+ O* M( [" A$ ^2 C
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.
# f" m- t. D I$ t03. 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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