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泰國鱷魚肉川貝湯 #64

泰國鱷魚肉川貝湯 #64

HK$86.00
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Description

泰國鱷魚肉川貝湯


功效：益氣強肺、止咳化痰等

材料：泰國鱷魚肉乾、川貝、海底椰、百合、無花果、南北杏、陳皮、杞子

另可配：瘦肉、蘋果

烹調方法： 1. 川貝無花果沖洗待用，百合浸洗15分鐘待用

            2.陳皮浸洗去囊，蘋果可以去皮芯心切件待用 (如另備蘋果)

         3. 鱷魚肉、瘦肉洗淨飛水

         4. 放10-12碗水於鍋內煮滾後，加入所有材料 (杞子除外)，開中大火煮

              15-30分鐘，然後轉小火煮2小時後。 最後放入杞子及加鹽調味後，

             熄火。即可享用

儲存方法：存放陰涼乾爽處可保存1個月，存放雪櫃更可保存半年

絕大部份湯料沒有硫磺加工，如發現穀牛是正常現象，用水沖洗湯料便可。

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