星期二, 1月 08, 2008

食譜: 蓮藕排骨湯 (lotus root soup)

蓮藕湯真係我至愛, 不過我煲得唔夠我呀媽煲得咁甜, 咁好飲

更係啦, 佢用4個小時係咁煲, 我用高速煲煲左20分鐘咋, 或者隔一晚同落小d 水會好d

我太太就話要落章魚, 可惜哩邊好難買到靚既乾章魚, 係香港既blog友就可以試下

哩款湯材料變化都好多, 有人用豬蹍, 又有人用牛腩加紅豆, 總知變化多端啦

正所謂: 排骨章魚蓮藕湯, 百搭易煮又健康

正呀, 一碗邊夠呀


材料 Ingredients:
1- 蓮藕 3個, 每個約 20cm 左右大 (3 lotus roots around 20 cm long) 
2- 排骨 1磅左右啦 (Spare ribs 1 lbs around, cut into small pieces)
3- 乾瑤柱4粒左右, 浸軟, 捽碎 (dry scallots, softed, shredded)

做法 Methods:
1- 先將蓮藕去皮, 切成厚塊
2- 排骨飛水(5-8分鐘), 洗淨
3- 將所有材料放入煲內, 高壓煲加水到多過材料1倍, 煲至噴煙, 煲20分鐘, 然後熄火, 由得它自然放氣
如果用普通煲, 就加3倍水. 先快火煲30分鐘, 轉中火, 煲至蓮藕淋為止(約2-3小時), 如果中途水位低於材料1倍, 咁就加水.  相反, 如果蓮藕, 但太多水, 就轉快火, 令水位降到材料1/2倍左右
4- 最後加鹽調味即成

1- Clean and peel the lotus roots.  Cut into pieces
2- Spare ribs boiled it for 5-8min, clean it under the cold water
3- Put all the ingredients into the pot.  If using pressure cooker, add water up to 1 time more than the ingredients.  Boil it until steam comes out.  Boil it for 20 mins.  Turn off the heat and let the pressure release by itself
if using normal cooking pot, add water up to 3 time more than the ingredients.  Boil it for 30 min.  Turns to medium heat, boil it until the lotus roots turn soft (around 2-3 hours).  If the water drop below 1 time more than the ingredients, add water.  On the other hand, if the lotus roots is soft but too much water, turn it to high heat boil until the water level drop to 1/2 time of the ingredients
4- Add bit of salt and taste it.


貼士:

1- 蓮藕以肥大長身, 色比較肉色為佳, 最好頂頭或尾部有9個孔
2- 湯要到最後先調味

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