花膠螺頭杞子圓肉湯

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花膠螺頭杞子圓肉湯

Dried Fish Maw and Conch Head Soup

with Qi Zi and Dried Longans

材料︰(4人份量)

螺頭(洗擦淨)4隻

花膠筒4隻

杞子20克

桂圓肉乾15粒

清水2公升

鹽適量

 

步驟:

1)花膠筒加水浸約2小時至軟,汆水,沖淨備用。

2) 燉鍋注入清水,放入螺頭,大火煮滾,撇去泡沫和雜質,蓋上鍋蓋,以中火煮約30分鐘。

3) 放入花膠筒、圓肉和杞子,下適量鹽,再煮約30分鐘即可。

 

Ingredients: (4 servings)

4 conch heads (rubbed and rinsed)

4 pieces cone-shaped dried fish maw

20 g Qi Zi

15 dried shelled longans

2 liters water

salt

 

Steps:

(1) Soak dried fish maw in water for about 2 hours until soft. Scald, rinse and set aside.

(2) Put water and conch heads into a cocotte. Bring to the boil over high heat. Skim any floated extracts. Cover and cook over medium heat for about 30 minutes.

(3) Put in dried fish maw, dried shelled longans and Qi Zi. Season with salt. Cook for about 30 minutes more and serve.

 

Tips: 花膠筒價格相宜,但滋補功效毫不失色。

Cone-shaped dried fish maw is relatively cheaper than large one but its nourishing effect is just as good.

 

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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