酒樓名貴燉湯菜式💎餐廳食好貴，自己整簡單又抵好多！上星期行街市見大白菜好靚，大大棵結實飽滿！最適合用來煲湯😝
大白菜記得要先汆水除去草青味，只要莖部！加入大花菇、瑤柱和金華火腿，味道超香呀🥹我額外加入竹笙，吸收湯汁爽口又好味❤️🔥
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🌟瑤柱花菇竹笙燉菜膽湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸
大白菜 5棵(只要莖部)
瑤柱 12粒
冬菇 8粒
竹笙 3條浸軟
瘦肉 1斤
金華火腿 60g
無花果 2粒切半
水+浸冬菇瑤柱水 1500ml
薑 3片
🔹做法🔹
- 瑤柱和冬菇放入清水，雪櫃浸一晚至軟身
- 大鍋加入薑片煮滾水，放入大白菜莖汆水3分鐘除去草腥味
- 大鍋放入瘦肉和金華火腿，注入清水，小火煮至沸騰後撈起沖洗
- 除薑片外，所有材料放入大鍋，燉2.5小時即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Cabbage cabbage 5 px (stems only)
Dried scallops 12 pcs
Dried mushrooms 8 pcs
Bamboo shoots 3 stalks (soaked)
Lean meat 600g
Jinhua ham 60g
Figs 2 pcs (halved)
Water + soaking liquid from mushrooms and scallops 1500ml
Ginger 3 slices
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried scallops and mushrooms in water overnight until soft.
- Blanch cabbage stems in boiling water with ginger for 3 mins to remove odor.
- Cook lean meat and Jinhua ham in water, then remove and rinse.
- Add all ingredients (except ginger) to the pot and steam for 2.5 hrs.
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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