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猴頭菇螺片湯 #66

猴頭菇螺片湯 #66

HK$75.00
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Description

猴頭菇螺片湯


功效:補脾益氣、滋陰補腎

材料:猴頭菇、螺片、蓮子、玉竹、淮山、陳皮、杞子、蜜棗

另可配:瘦肉、粟米及紅蘿蔔

烹調方法: 1. 將湯料洗淨(猴頭菇個別浸),浸30分鐘,沖淨,隔去水份備用

                     2. 將猴頭菇浸軟後,在清水中反覆揸乾幾次

                     3. 將瘦肉洗淨飛水 (如另備瘦肉),螺片浸洗10分鐘

                     4. 如有加粟米及紅蘿蔔,去皮切件備用

                     5. 12碗水於鍋內煮滾後,加入所有材料(除杞子外),開中大火煮

                         15-30鐘後,轉小火煮2小時。 最後放入杞子及加鹽調味後熄火,

                         15分鐘即可享用

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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