唔使排隊！自家製溫野菜🌽黃金粟米濃湯火鍋！上網見餐廳話湯底係用日本純黃粟米粉+雞湯等原料製成！於是跟足佢地食材🤣
香港超市冇日本粟米粉賣，我覺得最近似嘅係日本粗磨粟米粉，做到湯底顏色同埋texture，但冇乜粟米味🥹所以食譜加咗日本罐裝粟米湯，湯底好香！賣相同餐廳一樣呀😚❤️🔥
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💛溫野菜黃金粟米濃湯📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
粗磨粟米粉 40g
雞湯 500ml
水 300ml
粟米 1條
日本罐裝粟米湯 2罐共340g
🔹做法🔹
- 粟米切半，放入滾水煮10分鐘；斬成8件
- 大鍋加入雞湯、水和粗磨粟米粉混合；加入粟米，中火煮至濃稠，倒入罐裝粟米湯即成
- 火鍋：全程用小至中火，間中攪拌避免痴底
- 煮雜炊：火鍋完結前，隔走鍋中食物碎；放入一碗已煮熟的日本米飯混合；熄火倒入日本生食用雞蛋漿，拌勻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Coarsely ground cornmeal 40g
Chicken broth 500ml
Water 300ml
Corn 1 cob
Canned Japanese corn soup 2 cans (total340g)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cut the corn cob in half, boil in boiling water for 10 mins, cut into 8 pieces.
- Add chicken broth, water and coarsely ground cornmeal to a large pot, add corn, cook over medium heat until thickened, then pour in the canned corn soup and it’s done.
- Hot pot: Use low to medium heat throughout the process, stir occasionally to prevent sticking.
- Cooking porridge: Before finishing the hot pot, strain out the food residues in the pot; add a bowl of cooked rice and mix well; stir in a raw Japanese egg, turn off the heat, mix well to complete.
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🎉我的第二本食譜書《神還原：居家復刻餐廳名菜》 出版啦📚食譜書入面有40道餐廳經典料理食譜！全部食譜都係中英對照❤️大部份都係未公開過食譜書限定食譜😛
https://www.mybookone.com.hk/page/detail_m/2074753054859853826/神還原_居家復刻餐廳名菜/9789621476821.html
第一本食譜書《放工輕鬆煮意》
🇭🇰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://shorturl.at/YyJ3x)
▪️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
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_日式料理
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