貝母燉水晶梨

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貝母燉水晶梨
Stewed Nashi Pears with Chuan Bei

材料: (2人份量)
水晶梨2個
川貝6克
冰糖(切碎)16克

步驟:
1) 水晶梨洗淨,橫切1/5頂部分,用小刀去籽,用小匙挖出果肉,保持果盅完整。
2) 果盅放入挖出的果肉,加入川貝和冰糖,蓋上梨的頂部。
3) 燉鍋注入清水至半滿,大火煮滾;水晶梨放入碗中,再放入蒸籠,蓋好,中火燉約20分鐘即可。

Ingredients:(2 servings)
2 Nashi pears
6 g Chuan Bei
16 g rock sugar (crushed)

Steps:
(1) Rinse Nashi pears. Cut at 1/5 position from the top along the width. Remove core with a small knife and scoop up the flesh with a small spoon. Keep the pear shells intact.
(2) Put the pear flesh into the pear shells. Add Chuan Bei and rock sugar. Cover the pear with its top.
(3) Pour water into a cocotte until medium filled. Bring to the boil over high heat. Put pears into bowls on top of steamer then place into the cocotte. Steam over medium heat for about 20 minutes and serve.

Tips: 也可用桂花糖取代冰糖。
Rock sugar can be replaced by candied osmanthus.
資料來源︰《非凡滋味staub鑄鐵鍋料理2》海濱圖書公司

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