這個星期天天都下雨，天氣好焗🫨又是時候煲去濕湯！這個湯超鮮甜，睇相隻色都知非常香濃🥹還有去水腫清熱功效！
做法比平時煲魚湯簡單，無需落滾水又要過篩🙂↔️只需將魚兩邊煎香，再放入魚袋，跟平時一樣加水煲湯就完成💕
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🐟粉葛鯪魚赤小豆去濕湯📝食譜
烹調時間⏱2小時
🔸材料🔸(5-6碗)
鯪魚 1條約400g
魚袋 1個
粉葛 500g去皮切件
紅蘿蔔 1條去皮切件
瘦肉 300g
赤小豆 60g
扁豆 40g
蜜棗 3粒
果皮 1塊去囊
水 2000ml
薑 1片
🔹做法🔹
- ▪️肉類汆水▪️大鍋放入瘦肉，注入清水，小火煮至沸騰後撈起沖洗
- ▪️清潔魚袋▪️魚袋放入滾水煮5分鐘，除去異味
- ▪️處理鯪魚▪️鯪魚可請魚檔去鱗，除去內臟和魚腮；回去清洗中間骨的血污，印乾水份
- 下油開鍋，放入鯪魚和薑片，煎至兩邊焦香後放入魚袋
- ▪️煲湯▪️除薑片外，所有材料放入大鍋，煮沸後合蓋小火煮1.5小時即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Seabream: 1, approx 400g
Fish bag: 1 px
Arrowroot: 500g, peeled and cut into pieces
Carrot: 1 px, peeled and cut into pieces
Lean meat: 300g
Adzuki beans: 60g
Green beans: 40g
Chinese dates: 3 px
Tangerine peel: 1 px, husk removed
Water: 2000ml
Ginger: 1 slice
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- ▪️Blanch the meat▪️ Boil lean meat in a pot of water until it boils, then remove and rinse.
- ▪️Clean the fish bag▪️ Boil the fish bag in hot water for 5 mins to eliminate any odor.
- ▪️Prepare the seabream▪️ Have the fish descale and gut the seabream. Clean the blood stains from the central bone and pat it dry.
- Heat oil in a pan, fry the fish and ginger slices until golden brown, then place them in the fish bag.
- ▪️Prepare the soup▪️ In a large pot, combine all ingredients except ginger slices. Bring to a boil, cover, and simmer over low heat for 1.5 hr.
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🎉我的第一本食譜書《放工輕鬆煮意》 出版啦🎉
🇭🇰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) link in bio
▪️Hktvmall (https://pse.is/5ut5am )
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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
IG👩🏻🍳 https://instagram.com/kiuu922