材料A:+ p9 d" e% ]/ e3 Z
老母雞......1只(去皮)
3 V: h, r' h3 Y4 F# R x清水......2300毫升www3.tvboxnow.com% ^* {2 Z5 v( `& _9 m0 k4 s5 p# w
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" Z7 M1 R0 c w9 Y0 I2 K
材料B:1 s$ T. L4 `& X- x7 e
干香菇......6朵(大朵，浸軟，至少5小時)
& q) ~* i$ d0 b( [( D2 c5 I! l7 x* Mtvb now,tvbnow,bttvb響螺......1塊
7 ]8 b3 k' a& |1 l$ @% y6 `公仔箱論壇海竹......100公克
+ p n5 {8 {! E/ ^tvb now,tvbnow,bttvb瑤柱......6粒(大粒)
6 r2 ~& j6 ^; C. `& [: U' Ytvb now,tvbnow,bttvb紅棗......10粒tvb now,tvbnow,bttvb- K) B+ G( x7 R) M
( N* y* f$ U0 B+ }8 u公仔箱論壇調味料:
1 w/ s0 U) S# V( Y, ~2 r% D- }0 ztvb now,tvbnow,bttvb鹽......1/3 茶匙或適量tvb now,tvbnow,bttvb* `: B* g& m1 q+ E
2 ~& B. [) c& H6 mtvb now,tvbnow,bttvb烹飪過程 :tvb now,tvbnow,bttvb( a/ c: ]4 f/ Z F- t& B
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。公仔箱論壇& P) X. q- Z' S( Y
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。公仔箱論壇; G9 i3 E2 A5 ~. l+ ^
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。
$ k: A! p* l) X: I4 p, u" I2 E6 h" V3 R公仔箱論壇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。( f4 c7 f' H8 W) H ^
Ingredients A :
; A$ M! d1 V# g7 @www3.tvboxnow.com1 old hen, skin removed
! C" n. i! X8 s) 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。2300ml water. W ]) L' b# j# I
& B$ I9 \' Z9 Uwww3.tvboxnow.comIngredients B :
! v. h) o0 C& T I! }/ A, L4 Iwww3.tvboxnow.com6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)tvb now,tvbnow,bttvb9 y7 Q, Q: s9 z p" B( J& Z
1 sea conch
; |. U9 E& `9 B100g hai zhu
$ e+ p% ^2 b5 M; L: F公仔箱論壇6 big scallops
9 T8 G2 L/ I! d% `9 c. `www3.tvboxnow.com10 red dates
; j8 V7 E4 A: j+ Y% H5 e! L- i
. A- I6 w( E0 \) qSeasoning:tvb now,tvbnow,bttvb% ]+ l- n5 D' z. [( ~
1/3 tsp salt or as required _+ A0 I4 ^- b, @, @) K
6 Y/ l1 P; P' J6 Wwww3.tvboxnow.comMethod:
9 p4 P" d" v$ o3 H, W0 qtvb 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.
% h$ I& i, I; M' D: v02. 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.
6 I) `7 | ^: R8 ttvb now,tvbnow,bttvb03. 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.
7 k1 f- t( v% L7 H7 h6 C9 etvb now,tvbnow,bttvb8 `8 _) E! B0 l% W4 v0 F
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發表於 2008-1-11 10:50 PM
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