材料A:
, _# o, o; z; i- b老母雞......1只(去皮)
7 Q4 C% k7 y- `% n7 C清水......2300毫升
: l5 U, ]2 e) g# t5 W: |% h: ^5.39.217.77:8898tvb now,tvbnow,bttvb4 }+ S' e0 j6 b, P
材料B:5.39.217.77:88982 [' Z- i5 j0 p7 }8 h& f( e
干香菇......6朵(大朵，浸軟，至少5小時)
. K) f! I% h* g' m$ a3 ^* `: ytvb now,tvbnow,bttvb響螺......1塊
/ b, k e/ Q6 N. F. W' L海竹......100公克+ T1 J9 t: L2 J2 l; b
瑤柱......6粒(大粒)& X* x' @3 a+ }7 d
紅棗......10粒
' \7 w' |& }" Y4 PTVBNOW 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。tvb now,tvbnow,bttvb1 s2 A- h# k7 [% h
調味料:
9 f7 T" q4 ^" F6 s: o! E& G5.39.217.77:8898鹽......1/3 茶匙或適量
* m: a, p6 ?8 F- d8 M' L5.39.217.77:8898+ ]# e# \* G7 S4 c8 G7 i- R, R0 ]
烹飪過程 :/ K2 n5 M3 e @: 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。8 z- i# Q# G0 n# a
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。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。' t$ G8 y$ c8 s, t
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。) D) z# v( _$ N+ U6 o
6 b, i0 p0 U% B. [5 T/ W7 l
Ingredients A :
! @/ o+ d( \+ i/ {% C6 `5.39.217.77:88981 old hen, skin removed
/ I- D0 ?* i+ s- L) X5.39.217.77:88982300ml water5.39.217.77:8898* o; G8 n# X6 u. k& a( Z* t
: o0 @3 K T8 f& C; A( r( Btvb now,tvbnow,bttvbIngredients B :5.39.217.77:88984 B1 ~+ s' n! x6 ~8 t1 u
6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)5.39.217.77:8898$ S5 D T+ c+ p* K
1 sea conch
+ a; ^& o2 s$ Z. D8 s* `8 @/ Y100g hai zhu$ C8 G3 J% c q0 |* T9 e# `& X
6 big scallops
8 z5 W8 b$ g. N/ y8 X/ }10 red dates
& i9 h4 _) l! p$ p* Y' 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。
: ?/ z0 R: N& B8 p# f1 x1 ^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。Seasoning:
6 x( p' r/ t3 _ W9 F6 i V% |tvb now,tvbnow,bttvb1/3 tsp salt or as requiredTVBNOW 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 I2 g/ j; t5 `6 x `: A
) ?- f" O0 e: q: i+ y- {% e+ oMethod:
. {, q& [3 [5 p" ~公仔箱論壇01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.
- o f( g4 S( F Q" f3 M: u02. 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. d) |& {1 s) ]2 n, c
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.
5 w/ q" I3 J0 l, \+ X6 N3 Vtvb now,tvbnow,bttvb
. h+ h6 b- s$ d( g/ C* _8 ctvb now,tvbnow,bttvb |
發表於 2008-1-11 10:50 PM
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