May 16, 2012

粟米紅蘿蔔排骨湯 Pork Rib Soup with Sweet Corn and Carrot

材料:



西施骨 12両



粟米 3條



紅蘿蔔 1條



新鮮栗子肉 6両



蜜棗 2粒



薑 1塊







做法:



1.栗子放入清水煮片刻,過冷河,撕去外皮.



2.西施骨汆水.



3.粟米及紅蘿蔔切段.



4.煲滾水,加入所有材料煮滾,轉細火煲2小時,加鹽調味.







Pork Rib Soup with Sweet Corn and Carrot



Ingredients:



Butterfly pork rib 450 g



Sweet Corn 3 Cobs



Carrot 1 no.



Chestnuts(shelled) 225 g



Candied Dates 2 no.



Slice ginger 2 pieces







Method:



1.Boil the chestnuts in water briefly.Rinse with cold water.Remove the brown peel.Set aside.



2.Rinse and scald the ribs.Drain.



3.Tear the leaves off the aweet corn.Cut into sections.Peel the carrot and cut into chunks.



4.Boil 12 cups of water in a pot.Put in all ingredients and bring for 15 mins.Then turn to low heat and simmer for 2 hours.Season with salt.Serve.


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