星期五, 4月 18, 2008

食譜: 冬瓜粒粒湯兩食 (White gourd soup and noodle)

冬瓜湯清清地真係唔錯, 上次煮過薏米, 今次就咁整粒粒湯就算啦, 因為簡單啲, 又好飲

我通常煲湯都會煲4-6個人份量, 因為易控制, 又或者我煮慣啦, 我見淨左咁多湯, 咪係星期六加米粉做午餐囉

做湯粉個湯底味道就要濃烈一啲, 所以我加左雞湯, 同冬菜, 你如果覺得本身個湯味道已經夠濃的話可以唔落, 隨你個人喜歡啦

正所謂: 冬瓜粒粒做兩食, 簡單易整人人識

一湯兩用, 真係抵呀


tonytsang and kareny recipy
烹調時間: 90分鐘左右

材料
Ingredients:
1- 冬瓜1大塊, 去皮, 切粒 (1 big sliced of white gourd, diced)
2- 冬菇6-8粒, 去蒂, 浸軟 (6-8 dried mushroom, soaked, tail removed)
3- 瑤柱2-3粒, 浸軟, 去尾 (2-3 dried scalops, soaked)
4- 蝦米8粒左右, 浸軟 (8 dried shrimps, soaked)
5- 瘦肉1磅左右, 切粒 (1 lbs of lean pork, diced)

湯麵料 
Noodle Ingredients: (份量只作參考)
1- 濃縮雞湯1罐 (1 condensed chicken broth)
2- 米粉3人份量 (vermicelli portion for 3 people)
3- 東菜適量, 洗淨 (some preserved cabbage, cleaned)
4- 鹽適量 (some salt)

tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 所有材料切粒(圖1), 放入煲內, 加入水到高於材料2倍(圖2), 大火滾起, 轉中慢火煲90分鐘, 加鹽調味即成
 

2- 如要做湯麵, 再飲淨的湯加入雞湯, 炒過嘅同東菜, 煲熟的米粉(3-5分鐘, 過冷河), 煲滾, 再加少少魚露調味即可

1- Dice all the ingredient (fig1) and put all into the pot under high heat.  Add water cover 2 times of the ingredients.  Once it is boiled, turn the heat to medium low and boil it for 90 mins.  Add some salt to taste.

2- To make the noodle, add the chicken broth, fried cabbage, cooked vermicelli (boiled in hot water for 3-5m in and cool down in cold water).  Heat it up and add some fish sauce to taste.
tonytsang and kareny recipy

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貼士
:

1- 煮米粉唔好煮太耐, 因為會溶同無口感, 記得要過冷河

2- 唔同牌子雞湯味道唔會一樣, 記得要自己執生

3- 冬菜炒過會更香

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