好好飲的奶白滾湯!沒有加魚加雞加奶都白雪雪😎分享下小秘訣✨做多個步驟,家常滾湯都好鮮甜好好味🥰
上星期日行街市,見到好大個好靚的合掌瓜💚店主說是住川龍嘅婆婆種的!未想到怎樣煮都先買回家😛本來打算煲老火湯,不過lunch time 突然好懶不想買湯料,決定簡單煲滾湯!
為了令湯更加鮮甜,我加入瑤柱和虎蝦乾😙而令湯白雪雪的關鍵,就是加入蝦肉❣️先用油煎香大蝦,保持住大火倒入滾水,蝦的油份和蛋白質就會乳化,湯就會呈奶白色架啦💞推介大家試試,期待見到大家的回圖呀😍
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🤍奶白合掌瓜大蝦肉片湯📝食譜
烹調時間⏱20分鐘
🔸材料🔸
合掌瓜 2個
大蝦 4-6隻
薑 3片
瑤柱 10粒
虎蝦乾 4條 (可省略)
梅頭豬肉 200g切片
水 1200ml
🔸豬肉醃料🔸
生抽 1茶匙
麻油 半茶匙
胡椒粉

🔹做法🔹
- 瑤柱和虎蝦乾用200ml熱水浸軟;豬肉醃15分鐘;合掌瓜去皮,戴手套避免黏液令皮膚敏感,切件
- 下油開鍋,爆香瑤柱和虎蝦乾;加入薑片和大蝦炒至焦香,轉大火,倒入500ml熱滾水,大火煮15秒;再倒入500ml熱滾水,大火煮15秒;倒入200ml浸海味水
- 加入合掌瓜,滾起後合蓋中火煮15分鐘;加入豬肉,煮約5分鐘至熟即成


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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chayote 2px
Shrimps 4-6 px
Ginger 3 slices
Dried scallops 10px
Dried shrimp 4 px (optional)
Pork meat 200g sliced
Water 1200ml
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce 1 tsp
Sesame oil 1/2 tsp
Pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak the dried scallops and dried shrimp in 200ml hot water until softened; marinate the pork for 15 mins; peel the chayote, wear gloves to avoid the sticky sap that can cause skin irritation, cut into pieces.
- Heat up oil in a wok, stir-fry the softened dried scallops and dried shrimp until fragrant; add ginger slices and shrimp, stir-fry until browned, turn up the heat, pour in 500ml of boiling water, and boil for 15 secs; pour in another 500ml of boiling water, and boil for 15 secs; pour in 200ml of the soaked seafood water.
- Add chayote, cover with lid and simmer over medium heat for 15 mins; add meat and cook for about 5 mins and done!
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IG👩🏻🍳 https://instagram.com/kiuu922