20分鐘鮮甜家常滾湯！好味又有營養💞今次用咗 Le Creuset TRY ME套裝入面嘅深炒鍋！除咗爆炒，深炒鍋用來煲湯都好適合！佢鍋底夠闊，傳熱又均勻，魚皮煎到金黃香脆，唔會痴底！同埋佢鎖水能力都好出色！煮20分鐘揭開蓋，奶白魚湯超濃，鮮味冇流失🥰
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🧡奶白木瓜魚尾湯📝食譜
烹調時間⏱20分鐘
🔸材料🔸
魚尾 1條
木瓜 1個
薑 5片
水 1000ml
鹽
🔹做法🔹
- 魚尾洗淨抹乾水份；大鍋加入薑片和魚尾，煎至兩邊金黃焦香
- 大火倒入滾水；加入木瓜，煮沸後合蓋小火煮20分鐘，下鹽調味即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 fish tail
1 papaya
5 slices of ginger
1000ml water
salt
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Rinse the fish tail and pat it dry. Add the ginger slices and fish tail to a large pot, and pan-fry until both sides are golden and fragrant.
- Pour boiling water over high heat. Add the papaya, bring to a boil, then cover and simmer over low heat for 20 minutes. Season with salt and it’s ready.
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