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印度椰子雪耳焗湯 #101

印度椰子雪耳焗湯 #101

HK$69.00
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Description

101 印度椰子雪耳局湯（素湯）


功效：清心潤肺，加強新陳代謝，有滋潤皮膚之效

材料：印度椰子、腰果、合桃、雪耳、無花果、南北杏、杞子、圓肉


做法：

1）將所有材料以清水洗淨後，放進500 ml的燜燒杯中

2）材料用滾水浸2～3分鐘（浸洗材料同時有暖杯作用）

3）把燜燒杯中的水倒掉，再加入大滾水，扭緊杯蓋，等待3至4小時便可享用

 

注意：完成焗湯後，可隨個人口味加少許鹽作調味

 

儲存方法：

存放陰涼乾爽處可保存一個月，存放於雪櫃更可保存達半年。天氣潮濕高溫時，建議存放雪櫃中。

絕大部份湯料沒有硫磺加工，如發現穀牛屬正常現象，用水沖洗材料即可

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