快到中秋節！節日大餐又點少得名貴湯水🙂↕️💎爵士湯是西苑酒家名菜！第一次飲覺得好新奇，沒想過蜜瓜可以用來煲湯🫨蜜瓜配上螺頭，味道清甜滋潤！加入花膠和雞腳，滿滿骨膠原呀🥹❤️
有時煲雞腳湯會怕好油，我習慣最後用吸油紙，湯會清好多😚
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💎蜜瓜螺頭花膠爵士湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸
青蜜瓜 1個
老雞 1隻
雞腳 8隻
瘦肉 300g
急凍螺頭 2隻
已浸發花膠 2塊
瑤柱 10粒
無花果/ 椰棗 6粒
沙蔘 30g
玉竹 30g
水 2600ml
🔹做法🔹
- ▪️浸發花膠▪️花膠不用清洗，直接放上大碟，淋上1茶匙米酒蒸約10分鐘；放入清潔無油的容器，用清水放雪櫃浸發3晚，每天更換清水一次，可放冰格保存3個月
- ▪️處理螺頭▪️急凍螺頭沖水解凍，用牙刷清除表面黑色污垢，沿中間剪開，清除內臟
- ▪️肉類螺頭汆水▪️大鍋放入雞件、瘦肉、雞腳和螺頭，注入清水，中小火煮至沸騰，繼續煮3分鐘，盛起沖洗血污
- 除花膠外，全部材料和2/3蜜瓜肉放入大鍋，煮沸後合蓋小火煮2小時
- 蜜瓜壓蓉，加入其餘的1/3蜜瓜和花膠，煮沸後合蓋小火煮30分鐘即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 Green Melon
1 Chicken
8 Chicken Feet
300g Lean Meat
2 Frozen Conch
2 px of Soaked Fish Maw
10 Dried Scallops
6 Figs / Jujubes
30g Sand Ginseng
30g Yam
2600ml Water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Place fish maw on a plate, drizzle with 1 tsp rice wine, and steam for 10 minutes. Transfer to a clean container, soak in fresh water in the fridge for 3 nights (changing water daily). Can be frozen for 3 months.
- Rinse frozen conch to defrost, scrub off dirt, cut open, and remove organs.
- In a pot, combine chicken, lean meat, chicken feet, and conch with water. Simmer until boiling, then boil for 3 mins. Drain and rinse.
- In a large pot, add all ingredients except fish maw and melon. Add 2/3 of the melon, boil, then cover and simmer on low for 2 hrs.
- Mash the melon, add the remaining melon and fish maw, bring to a boil, then cover and simmer on low for 30 mins.
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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
IG👩🏻🍳 https://instagram.com/kiuu922