超鮮甜！好飲到要即日出post❤️🔥今次加入乾鮑仔煲湯！有滋陰清熱，養肝明目功效！其實價錢比新鮮鮑魚更便宜😛平均$5一隻！而且處理乾鮑仔好簡單，無需去街市隨時都整到！
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💫鮑魚花膠蟲草花雞湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸（5-6碗)
雞 1隻切開4件
乾鮑魚仔 6-10隻
蟲草花 50g
已浸發花膠 2塊
准山 5片
紅棗 2粒去核
無花果 2粒
桂圓 1湯匙
杞子 1湯匙
水 2200ml
🔹做法🔹
- 乾鮑仔浸水放雪櫃，浸1-2晚至軟身；剪走腸臓和鮑魚嘴，用牙刷擦走裙邊和隙位的污垢
- 大鍋放入雞件，注入清水；中小火煮至沸騰，繼續煮3分鐘；盛起沖洗血污，倒走污水
- 除花膠和杞子外，所有材料放入大鍋，煮沸後合蓋小火煮2小時；加入花膠和杞子，繼續煮30分鐘，除去表面油份即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 whole chicken, cut into 4 px
6-10 dried baby abalones
50g cordyceps flowers
2 soaked fish maws
5 slices of Chinese yam (shan yao)
2 red dates, pitted
2 figs
1 tbsp longans
1 tbsp goji berries
2200ml water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried baby abalones in water in the refrigerator for 1-2 nights until soft. Clean by cutting off the intestines and mouths, scrub the frills with a toothbrush
- In a large pot, add chicken pieces and clean water. Boil for 3 mins, remove the chicken, rinse off blood, discard the water.
- Add all ingredients except fish maws and wolfberries to the pot. Boil, then simmer covered for 2 hr. Add fish maws and goji berries, cook for an additional 30 mins, and skim off surface oil before serving.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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