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印度椰子雪耳焗湯 #101

印度椰子雪耳焗湯 #101

HK$58.00
HK$48.00
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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23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34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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