材料A:
+ D/ L9 y: r: B& \$ d5 f' t老母雞......1只(去皮)
" ^8 e% V9 {' P# V' Otvb now,tvbnow,bttvb清水......2300毫升
; x. F" g0 n6 v4 A4 cTVBNOW 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。- J( e; P9 x6 X7 t0 J5 H9 f
材料B:5.39.217.77:8898: R2 m8 p* ~* k9 i; n* P1 ]
干香菇......6朵(大朵，浸軟，至少5小時)- o# ]& R [2 y" }
響螺......1塊
" A& l- f4 _' U# v/ c公仔箱論壇海竹......100公克
2 I- S1 [- R6 I) a5.39.217.77:8898瑤柱......6粒(大粒)tvb now,tvbnow,bttvb) ^/ L0 z5 g$ B j8 j) _6 _
紅棗......10粒
2 L& e" ?1 W0 a5 N, q2 d9 ztvb now,tvbnow,bttvb/ H# C7 X9 Y$ e9 W# q
調味料:
* j8 K$ v8 r5 L* e8 U( @5 \( j鹽......1/3 茶匙或適量
A; e( L$ D' M3 o( I1 B3 K5.39.217.77:8898
2 g7 d; _% Z$ {& z* C: d( }烹飪過程 :( `' H# B3 ~: V; \* f* v9 I
01.將水煮開後，加入老母雞，上蓋，用中火煲20分鐘。之後，將雞油拿掉。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 H) t' w8 b: j. y) O
02.將材料B洗淨，倒入上湯內；上蓋，開大火煮滾後，再轉小火煲至少2小時。
, R# }% o, O8 G. @4 H5.39.217.77:889803.在最後數分鐘，嚐試一下味道，若覺不 ，加入鹽同煲1分鐘即可。
) w y3 a9 ?! L# t/ P$ F' ]. u+ b5.39.217.77:88987 {2 n7 D; V, a g d( q# ~( E
Ingredients A :5.39.217.77:8898- S5 ]- W( A- D r
1 old hen, skin removedtvb now,tvbnow,bttvb5 J0 z/ x) L- y; ^- W
2300ml water5.39.217.77:88983 u e& t( ~. t3 W$ m" V/ Y
/ B1 V) E( E4 l$ P0 Q" IIngredients B :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。) {, f2 T( S. u6 Q
6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)
# ]% o! S6 [3 O3 f2 s* m5.39.217.77:88981 sea conch5.39.217.77:8898- y+ r" d5 t+ w: u9 Y# G
100g hai zhu公仔箱論壇8 c+ O! i7 O' U' U2 z
6 big scallops/ [! F1 v0 U* j( k$ P+ x* ^: w3 m
10 red dates
! C- z! _9 m# P; q* |# Y
6 Z" o& X( A1 D4 b- nTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Seasoning:
; L D/ w0 V5 b3 D- A5 @3 J, [6 ^1/3 tsp salt or as required9 m' q+ O" p$ }, }: d! |
( F( O5 j1 K. R I* r A" A1 K5.39.217.77:8898Method:
% K3 {8 G9 @* S2 atvb now,tvbnow,bttvb01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat.
5 F% I0 t L6 E* g5.39.217.77:889802. Wash ingredients B and pour them into the chicken stock. Cover andbring to boil on a strong flame. Upon boiling, lower the heat andsimmer for at least 2 hours.
" w: Q Y$ ]' ]- e$ ?9 S6 x7 w9 ^03. A few minutes before turning off the heat, try its taste. If thesoup is not salty enough, season with salt and continue to boil for anextra minute.
2 h( e5 e$ I" \) Q- K: y! q, Q公仔箱論壇
6 w. \/ f; G4 E# Z5.39.217.77:8898 |
發表於 2008-1-11 10:50 PM
| 
